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Strawberry Lemon Layer Cake

A delightful treat that combines the light tartness of lemon with the sweet flavor of strawberries, perfect for any special occasion or summer gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Make sure it's at room temperature for easier mixing.
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 1 cup fresh strawberries, pureed Use fresh strawberries for the best flavor.
For the Buttercream
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice
For Garnish
  • Fresh strawberries Fresh strawberries for garnish Add extra for a lovely presentation.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla, baking powder, and salt.
  4. Gradually add flour and milk to the mixture, alternating between them until well combined.
  5. Divide batter into three bowls. Add pureed strawberries to one bowl and mix until fully incorporated. Leave the other two bowls as lemon cake batter.
  6. Pour the strawberry batter into one pan and divide the lemon batter evenly between the other two pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely.
Frosting
  1. For the strawberry buttercream, beat butter until creamy, then gradually add powdered sugar and lemon juice until desired consistency is reached.
  2. Once cakes are cool, frost the top of one lemon layer with buttercream, then add the strawberry layer, followed by more frosting, and finally top with the second lemon layer.
  3. Frost the top and sides of the cake with remaining buttercream. Garnish with fresh strawberries before serving.

Notes

Store leftover cake in an airtight container in the refrigerator for 3-4 days. To keep longer, freeze individual slices wrapped tightly. Frozen slices are best consumed within 2-3 months.