Strawberry Lemonade Layer Cake
Recipe for Strawberry Lemonade Layer Cake, a fresh tasting brightly colored spring dessert. Zesty lemon cake with layers of strawberry buttercream frosting.
Servings 12 slices
Calories 338kcal
Ingredients
Cake Batter:
- 1 ¾ Cups (219 g) All Purpose Flour
- 1 Cup (125 g) Cake Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
- 8 Tbsp Unsalted Butter softened, at room temperature
- 1 ½ cups (300 g) Granulated Sugar
- 1 tsp Vanilla Extract
- 2 Tbsp Fresh Lemon Zest
- 4 Large Eggs room temperature
- ⅓ Cup Fresh Squeezed Lemon Juice
- 1 Cup (250 ml) Whole Milk
Buttercream Frosting:
- 8 Tbsp Unsalted Butter softened at room temperature
- 5-6 Cups Powdered Sugar more as needed
- ⅔ Cups Pureed Fresh Strawberries 4-5 fresh strawberries pureed into a liquid
Toppings:
- Sliced Fresh Strawberries topped and sliced
Instructions
Cake Batter
- Preheat Oven to 350 F (176 C) and prepare two 8-inch round baking pans with non-stick baking spray and line the bottom with parchment paper.
- In a medium bowl, hand whisk together sifted flours, salt, and baking agents. Set aside.
- Place butter and sugar in the bowl of a stand mixer. Beat on medium with paddle attachment until fluffy. Scrape around the edges and across the bottom once or twice to make sure everything is incorporated.
- Add lemon zest and eggs one at a time while continuing to mix on medium low speed.
- Slowly spoon half the flour into mixture at low speed. Scrape the sides and bottom of the bowl with a rubber spatula.
- Continue on medium speed alternating between spooning in flour and pouring in almond milk and lemon juice. Mix until a smooth cake batter is formed.
- Divide the batter between the three pans. ( or two if using 8 inch pans.)
- Bake for 25-30 minutes or until toothpick comes out clean after being inserted down the center.
- Let each cake completely cool on rack. Then invert and remove layers from pans. Set on rack to cool longer. *see post for more tips!!
- Now make your frosting!
Frosting
- Clean and dry your stand mixer bowl and whisk attachment.
- Place room temperature butter in bowl and whisk until fluffy.
- Add strawberry puree (strawberries blended into a liquid) and 2 cups powdered sugar. Mix on medium speed. Scrape sides and bottom of bowl as needed while making frosting.
- Continue to add remaining 2 cups of powdered sugar slowly until frosting is thick but still spreadable. If you want a stiffer frosting add more powdered sugar, a cup at a time. To thin the frosting add a tablespoon of whole milk.
- Place one cake layer onto cake stand.
- Using an offset spatula cover with frosting. Layer with sliced strawberries. Repeat with second layer.
- Add top and cover with frosting. Then layer with more sliced strawberries.
- Slice and serve!
Notes
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.
Nutrition
Calories: 338kcal