Recipe for Strawberry Lemonade Layer Cake, a fresh tasting brightly colored spring dessert. Zesty lemon cake with layers of strawberry buttercream frosting. Store in fridge for 2 weeks or cut slices, wrap in plastic wrap and freeze for up to 6 months.
Place butter, sugar, and lemon zest in bowl of stand mixer. With whisk attachment, whip until light and well mixed. Start on a low speed and then move to medium. You may need to stop a few times and with a soft spatula push butter chunks off the whisk and back into bowl. Also scrape around the edges and across the bottom once or twice to make sure everything is incorporated.
Tips: Set refrigerated butter on counter for 3hrs to reach room temp. Place cake rounds after cooling into freezer for 45 minutes, this makes applying frosting much easier.