Print

Luscious Strawberry Lemonade Layer Cake

strawberry lemonade layer cake - featured image
Print Recipe

A bright and fresh strawberry lemonade layer cake with moist buttermilk cake layers and silky, lightly sweetened fresh buttercream. Perfect for summer gatherings and easy enough for home bakers.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • ¼ cup (60 ml) fresh lemon juice, strained
  • 1 tablespoon grated lemon zest
  • 1 teaspoon pure vanilla extract
  • ¾ cup (180 ml) strawberry puree (made from fresh ripe strawberries)
  • For the Strawberry Puree:
  • 1 cup (150 grams) fresh strawberries, hulled and chopped
  • 2 tablespoons sugar (optional)
  • 1 teaspoon fresh lemon juice
  • For the Fresh Buttercream:
  • 1 cup (227 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) heavy cream (or dairy-free cream for vegan option)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh strawberry puree (optional)
  • 1 teaspoon fresh lemon zest

Instructions

  1. Prepare the strawberry puree: Blend hulled and chopped strawberries with sugar and lemon juice until smooth. Strain through a fine mesh sieve to remove seeds. Set aside ¾ cup for cake layers and 2 tablespoons for buttercream.
  2. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  3. In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. In a small bowl, whisk together buttermilk, lemon juice, lemon zest, vanilla extract, and prepared strawberry puree.
  7. With mixer on low, alternate adding dry ingredients in three additions and wet ingredients in two additions, beginning and ending with dry. Mix until just combined; do not overmix.
  8. Divide batter evenly between prepared pans and smooth tops. Bake 28-32 minutes or until toothpick inserted in center comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. Make the fresh buttercream: Beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar and beat on low to combine. Add heavy cream, vanilla extract, lemon zest, and strawberry puree if using. Increase speed to medium-high and whip until light and fluffy, about 3-4 minutes. Adjust consistency with more cream or powdered sugar if needed.
  11. Level cooled cake layers if needed. Place one layer on serving plate and spread about ¾ cup buttercream evenly on top. Add second layer and frost top and sides with remaining buttercream. Smooth edges with offset spatula.
  12. Refrigerate cake for at least 30 minutes to set buttercream. Bring to room temperature before slicing for best flavor and texture.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cake. Strain strawberry puree to remove seeds for smooth texture. Chill cake before frosting to prevent melting. If buttercream is too soft, refrigerate briefly and rewhip. Sifting powdered sugar improves frosting smoothness.

Nutrition

Keywords: strawberry cake, lemonade cake, layer cake, buttercream frosting, summer dessert, easy cake recipe, homemade cake

Find it online: https://eliplate.com/luscious-strawberry-lemonade-layer-cake-recipe-easy-homemade-buttercream-tutorial/