Strawberry Lemonade Layer Delight (Printable)
Moist lemon sponge layered with fresh strawberries and tangy lemon cream cheese frosting.
# What You’ll Need:
→ Lemon Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - Zest of 2 lemons
08 - 4 large eggs, room temperature
09 - 1/2 cup fresh lemon juice
10 - 1 cup buttermilk, room temperature
11 - 1 tsp vanilla extract
→ Strawberry Filling
12 - 2 cups fresh strawberries, hulled and diced
13 - 1/3 cup granulated sugar
14 - 2 tsp fresh lemon juice
15 - 1 tbsp cornstarch
16 - 2 tbsp water
→ Lemon Cream Cheese Frosting
17 - 8 oz cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 4 cups powdered sugar, sifted
20 - 2 tbsp fresh lemon juice
21 - 1 tsp lemon zest
22 - 1/2 tsp vanilla extract
23 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a separate large bowl, beat butter, sugar, and lemon zest until light and fluffy, approximately 3-4 minutes.
04 - Beat in eggs one at a time, fully incorporating each before adding the next. Add lemon juice and vanilla extract.
05 - Alternate adding flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until strawberries release juices, about 5 minutes. Mix cornstarch and water, then stir into strawberries. Cook, stirring constantly, until thickened, 1-2 minutes. Remove from heat and cool completely.
08 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then lemon juice, zest, vanilla, and salt. Beat until fluffy and well combined.
09 - Place one cake layer on a serving plate. Spread half of the strawberry filling over the top, leaving a 1/2-inch border from the edge. Add a thin layer of frosting to create a dam and prevent filling from seeping out. Repeat with the second layer, then top with the final cake layer.
10 - Frost the top and sides with remaining lemon cream cheese frosting, spreading evenly. Chill cake for at least 30 minutes before slicing for neat, clean layers.
# Expert Advice:
01 -
- The bright lemon cake stays impossibly moist for days, which means you can make it ahead for parties without panic
- That strawberry filling creates this incredible jammy layer that cuts through all the richness
02 -
- Room temperature ingredients are non-negotiable for both the cake and frosting, otherwise youll end up with curdled batter or lumpy frosting
- The cake layers must be completely cool before assembly, or the frosting will melt right off and the strawberry filling will make everything soggy
03 -
- If your strawberries arent very sweet, increase the sugar in the filling to 1/2 cup to balance out the tartness
- For extra lemon flavor, brush each cake layer with simple syrup made from equal parts lemon juice and sugar before assembling