Description
A stunning layer cake featuring moist lemon-infused layers paired with fresh strawberry cream cheese frosting. Perfect for spring celebrations and summer gatherings.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries, sliced
- 16 oz cream cheese, softened
- 4 cups powdered sugar
- 1/2 cup heavy whipping cream
- 1/2 cup strawberry puree
Instructions
- 1. Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
- 2. Cream softened butter and granulated sugar together on medium-high speed for 5 minutes until light and fluffy.
- 3. Add eggs one at a time, beating well after each addition.
- 4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- 5. Combine milk, lemon juice, vanilla extract, and lemon zest in another container.
- 6. Alternate adding dry ingredients and wet ingredients to butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- 7. Divide batter evenly among prepared pans and bake for 25-30 minutes until a toothpick inserted in center comes out clean.
- 8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- 9. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then heavy cream.
- 10. Fold in cooled strawberry puree until well combined.
- 11. Level cake layers if needed. Place first layer on serving plate, spread with frosting, and add strawberry slices if desired.
- 12. Repeat with remaining layers. Apply crumb coat and refrigerate for 30 minutes.
- 13. Apply final layer of frosting and decorate as desired with fresh strawberries and lemon zest.
- 14. Refrigerate for at least 1 hour before serving.
Notes
Store covered in refrigerator for up to 4 days. Let sit at room temperature for 30 minutes before serving. Unfrosted cake layers can be frozen for up to 3 months. Fully frosted cake freezes well for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 52g
- Sodium: 285mg
- Fat: 22g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 6g
Keywords: strawberry lemon cake, layer cake, cream cheese frosting, spring dessert, lemon cake with strawberries