Description
This Strawberry-Lemonade Layer Cake is a refreshing and vibrant dessert that combines the sweetness of ripe strawberries with a zesty lemonade flavor. With layers of soft, lemon-infused cake, a creamy strawberry frosting, and a burst of fresh strawberries, it’s the perfect treat for summer celebrations or special occasions.
Ingredients
Scale
For the Lemon Cake:
- 250g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 115g unsalted butter, softened
- 200g granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 120ml whole milk
- 120ml fresh lemon juice
For the Strawberry Frosting:
- 250g fresh strawberries, hulled and pureed
- 250g unsalted butter, softened
- 300g powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed for consistency)
For the Lemonade Syrup (Optional but Recommended):
- 100ml fresh lemon juice
- 75g granulated sugar
- 100ml water
For Decoration:
- Fresh strawberries, halved or quartered
- Lemon slices, optional
Instructions
- Prepare the Lemonade Syrup:
- In a small saucepan, combine the lemon juice, sugar, and water. Heat over medium heat, stirring occasionally until the sugar dissolves.
- Bring the mixture to a simmer and cook for about 2 minutes, then remove from heat. Allow it to cool.
- Make the Lemon Cake:
- Preheat the oven to 180ºC/350ºF/gas 4. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice. Start and finish with the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Strawberry Frosting:
- While the cakes are cooling, prepare the strawberry frosting. Puree the fresh strawberries in a blender or food processor until smooth.
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, and beat until fluffy.
- Add the pureed strawberries and vanilla extract. Continue to beat until well combined. If the frosting is too thick, add 1-2 tablespoons of heavy cream to achieve the desired consistency.
- Assemble the Cake:
- Once the cakes have cooled completely, level the tops with a serrated knife if necessary.
- Place the first cake layer on a serving plate or cake stand. Brush the top with some of the lemonade syrup to add moisture and flavor.
- Spread a generous layer of strawberry frosting over the cake, smoothing it out with a spatula.
- Place the second cake layer on top and repeat the process—brush with lemonade syrup, then add frosting.
- Frost the sides and top of the entire cake with the remaining strawberry frosting.
- Decorate the Cake:
- Garnish the cake with fresh strawberry slices and lemon slices for an extra touch of color and flavor.
- Serve:
- Allow the cake to set for 20-30 minutes before slicing. Serve chilled for a refreshing dessert.
Notes
- For a tangier twist, you can replace part of the butter in the frosting with cream cheese.
- You can make this cake ahead of time, and store it in the refrigerator for up to 2 days.
- The lemonade syrup is optional, but it adds moisture and enhances the lemonade flavor in the cake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 40g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg