Strawberry Lemon Cake

4.53 from 63 votes

We love the combination of Strawberry and Lemon in this moist and delicious layer cake!

Prep Time20

Cook Time30

Course: Dessert

Cuisine: American

Servings:

1 ½ sticks (170g) unsalted butter, softened
1 ½ cups (300g) sugar
4 large eggs room temperature (if cold, place in a bowl of warm water for 5 min.)
3 cups (342g) cake flour *if you do not have cake flour, see note below
½ teaspoon (3g) salt
1 ½ teaspoons (7g) baking powder
½ teaspoon (3g) baking soda
1 cup (242 g) milk
¼ cup (57g) lemon juice
¼ cup (53g) vegetable oil
zest of 2 lemons
1 Tablespoon (10g) lemon extract
*** ** If you don't have cake flour for each cup of all purpose flour (or plain flour in the UK) remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 3 cups all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch. Whisk to blend.

2 sticks (226g) unsalted butter, softened
6 cups (690g) powdered sugar
½ teaspoon 3g salt
¼ cup plus 1 Tablespoon pureed strawberries add more to reach your desired spreading consistency (This is approximately 3-5 strawberries as the sizes vary)
1 teaspoon 4g strawberry extract (optional) use if the buttercream needs more strawberry flavor

Additional sliced strawberries to place in the filling optional but it adds great flavor & whole strawberry/strawberries for decoration on top.

Preheat the oven to 350 degrees
Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
In the bowl of your mixer, mix the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
Add the eggs one at a time, mixing after each addition until the yellow of the yolk has blended in.
With the mixer on low speed, add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix just until combined and smooth.
Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.

Cream the softened butter until smooth.
Gradually add the powdered sugar and pureed strawberries beating at medium speed until blended.
Continue mixing on medium speed another 3 to 4 minutes, scraping the sides of the bowl occasionally
Slow down the mixer to very slow (#2 on a KitchenAid) and mixing another 1 to 2 minutes. This will eliminate air pockets. The buttercream will become very smooth.
If the buttercream is too thin add more powdered sugar, if too thick add more puree or a bit of milk.
Any extra strawberry puree can be spread between the cake layers
Makes 4 to 4 ½ cups

Place the first cake layer on your cake board/pedestal
Spread with Strawberry buttercream, followed by strawberry slices. (Don't allow the strawberries too close the the edge, or pipe a dam of buttercream to keep the juices from escaping.
Top with the next cake layer and repeat. Frost the cake with strawberry buttercream.

Freezing: Layers can be baked in advance, wrapped individually with plastic wrap and foil, and frozen for up to three months!

To thaw, move to the kitchen counter, still wrapped.

Allow to sit for 30-45 minutes before unwrapping and thawing to desired amount for assembly.