Strawberry Lemon Layer Cake

This Strawberry Lemon Cake is a burst of sunny flavors with tender layers of lemon cake and ribbons of smooth strawberry buttercream. When spring finally rolls around or the first local strawberries hit the market, this is my go-to showstopper for birthdays and backyard celebrations. The tang of lemon and sweet strawberries makes every bite bright and fresh.

Every time I make this cake, people always ask for seconds. The strawberry buttercream is so good I have caught my kids swiping extra with a spoon before the cake is even finished.

Ingredients

• All-purpose flour: gives the cake structure and softness Choose a fresh bag for the best rise
• Cornstarch: adds extra tenderness Check for a fine silky texture
• Baking powder and baking soda: help the cake layers stay fluffy and light Look for brands with active fizz
• Salt: balances the sweetness Use a fine sea salt for even flavor
• Granulated sugar: sweetness and proper crumb Use pure cane sugar whenever possible
• Fresh lemon zest: brings bright flavor Choose unwaxed organic lemons for the most fragrant zest
• Butter: creates richness and moisture Make sure it is at room temperature for easy mixing
• Large eggs: help the cake bind and rise Always use fresh and room temperature eggs for fluffier texture
• Sour cream: for moistness and a slight tang Full fat always works best here
• Vegetable oil: adds lightness and keeps cake soft Opt for a neutral oil like canola
• Lemon juice: deepens the lemon taste Freshly squeezed brightens the cake
• Vanilla extract: rounds out all the flavors Go for real vanilla for best aroma
• Powdered sugar: gives buttercream its smoothness Sift for lump free results
• Freeze dried strawberry powder: brings big berry taste to the frosting Seek out brightly colored powder for full berry flavor
• Milk: helps the buttercream whip up light and spreadable Use whole milk for richness
• Fresh strawberries and lemon slices: make the cake a stunner Pick ripe juicy fruit for garnish

Step-by-Step Instructions

Prepare the Pans and Oven:

Preheat to 170C or 340F Conventionally line three 20 cm or 8 inch baking pans with parchment This step prevents sticking and makes sure your cake releases perfectly

Mix the Dry Ingredients:

Sift flour cornstarch baking powder baking soda and salt into a bowl Sifting gives a finer crumb and prevents pocketing of leaveners

Make the Lemon Sugar Mixture:

Rub granulated sugar and lemon zest with fingers until the mixture looks like damp sand This helps release all natural oils from the zest for more lemon punch

Cream Butter and Sugar:

Add butter to the lemon sugar and beat on high for three minutes until pale and fluffy This pockets in tiny air bubbles for lighter layers

Add Eggs:

Add eggs two at a time mixing slowly until fully blended Room temperature eggs will keep the batter smooth

Combine Ingredients:

Add half the dry mixture and mix just until it is mostly incorporated Pour in sour cream oil lemon juice vanilla then gently mix again Add the rest of dry ingredients and fold with a spatula to finish

Bake:

Divide batter equally between pans Bake for twenty to twenty three minutes They will stay pale Do not overbake or they dry out

Cool the Cakes:

Let cakes cool on a wire rack After ten minutes gently loosen them from their pans and cool completely before frosting

Make the Strawberry Buttercream:

Sift powdered sugar and strawberry powder together In a mixer whip butter for about four minutes then add sugar strawberry powder vanilla and milk in stages Whip until creamy and light Finish with an extra two minutes at low speed for utter silkiness

Assemble and Decorate:

Place the first cake layer on a serving dish Scoop on strawberry buttercream and gently smooth to the edge Repeat for each layer then coat the assembled cake in a thin crumb layer Chill twenty minutes Finish with a thicker layer of frosting and decorate with fresh strawberries and lemon slices

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My favorite part is the first fresh lemon I zest It fills the kitchen with sunshine and always reminds me of baking with my grandmother who believed every cake needed citrus Somewhere in the process my kids sneak tastes of the frosting just like I did as a child

Storage Tips

Store leftover cake covered in the fridge for up to four days It actually tastes even better on day two as the lemon and strawberry flavors mingle For longer storage wrap slices individually in cling film and freeze for up to one month Let them thaw overnight in the refrigerator before serving

Ingredient Substitutions

If you cannot find freeze dried strawberry powder try finely grinding freeze dried strawberries yourself in a food processor Sour cream works best for tenderness but plain full fat yogurt is a good substitute in a pinch For a dairy free version use a plant based butter and sour cream alternative

Serving Suggestions

Serve generous slices with extra fresh strawberries or a dollop of whipped cream For spring brunches this cake pairs beautifully with iced tea and a salad of seasonal fruit I love to slice it thick for birthday parties and set little bowls of berries and extra lemon slices nearby

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Cultural and Historical Context

Strawberry lemon cake draws on the long American tradition of layered cakes for celebrations Adding fruit to cakes was once a sign of luxury With the rise of home refrigeration and better markets in the twentieth century fresh berry cakes became a springtime staple in many homes Today these flavors are as much about nostalgia as fresh taste

Recipe FAQs

→ How do I keep the cake layers moist?

Ensure all dairy ingredients are at room temperature before mixing. Sour cream and vegetable oil in the batter help make the crumb tender and retain moisture.

→ Can I use fresh strawberries instead of freeze-dried in the buttercream?

Freeze-dried strawberry powder gives strong flavor and color without excess moisture. Pureed fresh berries can make the frosting too loose, so stick to freeze-dried for best results.

→ What kind of pan should I use?

Three 20 cm (8-inch) round pans are ideal for creating even layers. Line them with parchment for easy release.

→ How do I achieve a smooth buttercream finish?

Whip the butter until pale and fluffy, and gradually add powdered sugar. Use a spatula or cake scraper to smooth frosting between and over layers.

→ Can the cake be made ahead?

Yes, bake layers and prepare buttercream a day ahead. Store cake layers tightly wrapped and frost just before serving for freshest taste.