Strawberry Lemon Cake
This strawberry lemon cake is light, zesty, and bursting with fresh berry flavor—perfect for spring, summer, or anytime you crave something bright and sweet.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour (plus cooling)
- Yield: Serves 10–12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Lemon Cake Layers:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
¾ cup buttermilk
½ cup sour cream
For the Strawberry Filling:
1½ cups fresh strawberries, chopped
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tsp water (optional, for thickening)
For the Lemon Buttercream:
1 cup unsalted butter, softened
3½ cups powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest
1–2 tbsp heavy cream or milk, as needed
Pinch of salt
Optional Garnishes:
Fresh strawberries
Lemon slices or zest curls
Instructions
Make the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add lemon zest, juice, and vanilla.
Mix in buttermilk and sour cream. Slowly add dry ingredients and mix until just combined.
Divide batter evenly among pans. Bake for 22–26 minutes. Cool completely.
Make the Strawberry Filling:
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until juicy and slightly thickened, about 6–8 minutes. Add cornstarch slurry if needed. Cool fully.
Make the Lemon Buttercream:
Beat butter until smooth. Gradually mix in powdered sugar, lemon juice, zest, and a pinch of salt. Add cream/milk to reach desired consistency.
Assemble the Cake:
Place one cake layer on a stand. Spread a thin layer of buttercream, then spoon strawberry filling over it (leaving a border).
Repeat layers. Frost the top and sides of the cake with lemon buttercream.
Decorate with fresh strawberries and lemon slices as desired.
Notes
For added flavor, brush cake layers with lemon syrup before assembling.
Use freeze-dried strawberries blended into powder for a pink strawberry twist in the frosting.
Keep cake refrigerated but bring to room temp before serving.
Find it online: https://allrecipesmade.com/strawberry-lemon-cake/
