Strawberry and Lemon Layer Cake

Fresh, vibrant, and absolutely stunning, this Strawberry and Lemon Layer Cake brings together the best of spring and summer flavors. Moist lemon sponge layers are infused with zest and juice, while the strawberry buttercream is made with freeze-dried strawberries for an intense berry punch. Topped with fresh strawberries and lemon slices, it’s a beautiful dessert that’s as delicious as it looks. Ideal for birthdays, baby showers, or a sunny weekend treat.

Why You’ll Love Strawberry and Lemon Layer Cake

• Bright & Tangy Flavors: Lemon zest and juice bring lively citrus balance.
• Real Strawberry Buttercream: Made with freeze-dried strawberries for color and flavor—no artificial dyes.
• Soft, Moist Crumb: Thanks to sour cream and oil, the layers stay soft and tender.
• Elegant but Easy: Layered and frosted beautifully without advanced decorating skills.
• Make Ahead Friendly: Prep elements a day in advance and assemble when ready.

Ingredients

LEMON CAKE LAYERS

• 340 g all-purpose flour
• 2 tablespoon cornstarch
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 300 g granulated sugar
• Zest of one large organic lemon or two small
• 180 g butter, room temperature
• 4 large eggs, room temperature
• 240 g sour cream, room temperature
• 60 g vegetable oil (e.g. canola oil)
• 2 tablespoon lemon juice
• 2 teaspoon vanilla extract

STRAWBERRY BUTTERCREAM

• 400 g butter, room temperature
• 660 g powdered sugar
• 2 tablespoon freeze-dried strawberry powder
• 2 teaspoon vanilla extract
• 2–3 tablespoon whole milk, room temperature

DECORATION

• Fresh strawberries
• Lemon slices

Directions

Step 1: Prepare the Cake Layers

1. Preheat the oven to 170°C (340°F). Grease and line three 8-inch (20 cm) cake pans with parchment paper.
2. Sift together the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, rub the sugar and lemon zest together with your fingers until fragrant and it resembles wet sand.
4. Add butter to the bowl and beat with an electric mixer on high speed for 3 minutes until light and fluffy.
5. Add eggs, two at a time, and mix on low speed until fully incorporated.
6. Add half the dry ingredients, mixing on low until just combined.
7. Add sour cream, oil, lemon juice, and vanilla extract. Mix until just combined.
8. Add the remaining dry ingredients and mix until just incorporated.
9. Use a spatula to fold the batter gently, ensuring everything is fully mixed from the bottom.
10. Divide the batter evenly between the prepared pans.
11. Bake for 20–23 minutes, or until a cake tester comes out clean.
12. Let cakes cool in the pan for 10 minutes, then carefully remove and place on a wire rack to cool completely.

Make the Strawberry Buttercream

1. Sift the powdered sugar and freeze-dried strawberry powder together into a bowl.
2. In a stand mixer fitted with the paddle attachment (or use a hand mixer), beat the butter on medium-high speed for 4 minutes until fluffy. Scrape down the sides.
3. Continue mixing for 2 more minutes.
4. Add the powdered sugar mixture in two parts, along with the vanilla extract and milk, beating well after each addition until smooth and fluffy.
5. Scrape down the bowl and beat the buttercream on low speed for 2 minutes to remove air bubbles.
6. (Optional) Add a small amount of red food coloring for a more vivid pink hue.

Assemble the Cake

1. Place one cooled cake layer on a cake board or serving plate.
2. Spread a generous amount of buttercream over the top using an offset spatula.
3. Place the second cake layer on top and repeat with frosting.
4. Add the final cake layer and apply a thin crumb coat over the entire cake. Chill for 20 minutes.
5. Use the remaining buttercream to frost the cake completely.
6. Use an offset spatula to create a wavy design, if desired.
7. Decorate the top of the cake with fresh strawberries and lemon slices.

Pro Tips and Variations

• Use a Kitchen Scale: Grams provide the most accurate measurements for perfect cake layers.
• Don’t Overmix: Stop mixing as soon as everything is incorporated to keep the cake tender.
• Choose Light Pans: Aluminum pans promote even baking without dark crusts.
• Make Ahead: Bake the cake layers a day ahead and store wrapped in the fridge or freezer.
• Add Filling: Try a thin layer of lemon curd or strawberry jam between the layers for extra flavor.

Serving Suggestions

• Serve slices chilled or at room temperature with hot tea or sparkling lemonade.
• Add a scoop of vanilla bean ice cream or a drizzle of lemon glaze for an elegant dessert.
• Perfect centerpiece for birthdays, bridal showers, or garden parties.

Storage/Reheating

• Refrigerate the cake in an airtight container for up to 3–4 days.
• Let come to room temperature before serving for best flavor and texture.
• Freeze unfrosted layers for up to 1 month, wrapped tightly in plastic wrap. Thaw before assembling.

FAQs

Can I make this cake in advance?
Yes! Bake the cake layers a day ahead and store them well-wrapped. Frosting can also be made ahead and kept at room temp.

What if I don’t have freeze-dried strawberries?
Use 2–3 tablespoons of strawberry jam in the buttercream instead, though the color and flavor won’t be as intense.

How do I know when the cake is done?
Insert a cake tester or toothpick in the center—it should come out clean or with a few moist crumbs.

Can I turn this into cupcakes?
Yes! Bake at 170°C for about 18–20 minutes, checking for doneness with a toothpick.

Conclusion

Strawberry and Lemon Layer Cake is the perfect fusion of bright citrus and sweet berry flavors, wrapped in a soft, buttery crumb and creamy frosting. With its stunning appearance and fresh ingredients, it’s a cake that not only impresses visually but delights with every bite. Whether you’re celebrating something special or simply treating yourself, this cake will brighten any day.

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