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Fluffy Strawberry Lemon Layer Cake

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A light and airy strawberry lemon layer cake with fresh buttercream, perfect for summer parties. This cake combines fluffy layers, juicy strawberry filling, and zesty lemon buttercream for a refreshing and crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, warmed slightly
  • 2 teaspoons (10 ml) pure vanilla extract
  • Zest of 2 lemons
  • 2 cups (300 g) fresh strawberries, hulled and sliced
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 teaspoon (3 g) cornstarch (optional)
  • 1 cup (227 g) unsalted butter, softened (for buttercream)
  • 4 cups (480 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) fresh lemon juice (for buttercream)
  • 1 teaspoon lemon zest (for buttercream)
  • 2 tablespoons (30 ml) heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed.
  5. Mix in vanilla extract and lemon zest.
  6. Reduce mixer speed to low. Add flour mixture in three parts, alternating with warm milk, beginning and ending with flour. Mix just until combined.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. Prepare strawberry filling by combining sliced strawberries, sugar, lemon juice, and optional cornstarch. Let sit while cakes cool.
  11. Make lemon buttercream by beating butter until creamy. Gradually add powdered sugar, alternating with lemon juice and heavy cream. Add lemon zest and salt. Beat on high for 3 minutes until light and fluffy. Adjust consistency with more cream if needed.
  12. Level cake tops if domed. Place one layer on a plate, spread strawberry filling, then a thick layer of lemon buttercream.
  13. Top with second cake layer and frost entire cake with remaining buttercream.
  14. Refrigerate for at least 30 minutes before slicing to set the buttercream.

Notes

Do not rush creaming butter and sugar to ensure fluffiness. Fold flour gently to keep batter airy. Zest lemons before juicing to avoid bitterness. Chill cake after assembly to set buttercream and prevent smearing. Frozen strawberries can be used if thawed and drained well.

Nutrition

Keywords: strawberry cake, lemon cake, layer cake, summer dessert, buttercream frosting, fresh strawberries, lemon zest, party cake

Find it online: https://emmastirs.com/fluffy-strawberry-lemon-layer-cake-recipe-perfect-for-summer-parties/