Strawberry Lemonade Layer Cake: A Delicious Summer Dessert

Strawberry Lemonade Layer Cake: Just the name alone conjures up images of sunshine, picnics, and pure, unadulterated joy, doesn’t it? Imagine sinking your fork into a slice of this vibrant, multi-layered masterpiece, where the tangy zest of lemon perfectly complements the sweet, juicy burst of fresh strawberries. It’s a flavor explosion that will transport you straight to a summer afternoon, no matter the season!

While the exact origins of layer cakes are debated, they’ve been a staple in American baking for generations, often associated with celebrations and special occasions. This particular twist, the Strawberry Lemonade Layer Cake, elevates the classic to a whole new level. It’s a delightful fusion of two beloved summer beverages, transforming them into a show-stopping dessert that’s as beautiful as it is delicious.

People adore this cake for so many reasons. The bright, refreshing flavors are undeniably appealing, offering a perfect balance of sweet and tart. The moist, tender crumb of the cake, combined with the creamy, luscious frosting, creates a textural symphony that’s simply irresistible. Plus, let’s be honest, the vibrant colors of the strawberries and lemon make it a feast for the eyes, guaranteed to impress your guests and bring a smile to everyone’s face. This isn’t just a cake; it’s an experience!

Ingredients:

• For the Lemon Cake Layers:
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 1/4 cups buttermilk
• 1 teaspoon vanilla extract
• For the Strawberry Filling:
• 2 pounds fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water
• For the Lemon Buttercream Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1/2 teaspoon vanilla extract
• Pinch of salt
• For Decoration (Optional):
• Fresh strawberries
• Lemon slices
• Edible flowers

Preparing the Lemon Cake Layers:

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for easy removal. This step is crucial to prevent sticking!
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This ensures a consistent rise and texture in your cakes.
3. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step; it’s important for incorporating air into the batter.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest and lemon juice. The lemon zest adds a wonderful aroma and flavor!
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. Start with adding about a third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients.
6. Add Vanilla: Stir in the vanilla extract.
7. Divide Batter: Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale to ensure each pan has the same amount of batter for even baking.
8. Bake: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting!

Preparing the Strawberry Filling:

1. Prepare Strawberries: In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
2. Cook Strawberries: Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes.
3. Make Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This will help thicken the filling.
4. Thicken Filling: Pour the cornstarch slurry into the strawberry mixture and cook, stirring constantly, until the filling thickens, about 1-2 minutes.
5. Cool Filling: Remove from heat and let the filling cool completely. You can speed up the cooling process by placing it in the refrigerator.

Preparing the Lemon Buttercream Frosting:

1. Cream Butter: In a large bowl, cream the softened butter until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add Wet Ingredients: Add the heavy cream, lemon juice, lemon zest, vanilla extract, and salt. Beat until smooth and creamy. If the frosting is too thick, add a little more heavy cream. If it’s too thin, add a little more powdered sugar.
4. Adjust Consistency: Adjust the consistency of the frosting to your liking. It should be smooth and spreadable.

Assembling the Cake:

1. Level Cake Layers: If necessary, level the cake layers using a serrated knife to create a flat surface. This will ensure a stable and even cake.
2. Place First Layer: Place one cake layer on a serving plate or cake stand.
3. Add Filling: Spread a generous layer of the strawberry filling over the cake layer, leaving a small border around the edge. This will prevent the filling from oozing out when you add the next layer.
4. Add Second Layer: Carefully place the second cake layer on top of the filling.
5. Add Filling: Spread another layer of strawberry filling over the second cake layer.
6. Place Third Layer: Carefully place the third cake layer on top of the filling.
7. Crumb Coat: Apply a thin layer of lemon buttercream frosting over the entire cake. This is called a crumb coat and it helps to seal in any loose crumbs.
8. Chill: Refrigerate the cake for at least 30 minutes to allow the crumb coat to set. This will make it easier to apply the final layer of frosting.
9. Final Frosting: Apply a final, thicker layer of lemon buttercream frosting over the entire cake. Smooth the frosting with a spatula or cake smoother. You can create a smooth finish or add decorative swirls.
10. Decorate: Decorate the cake with fresh strawberries, lemon slices, and edible flowers, if desired. Get creative and have fun with it!
11. Chill: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set completely. This will also help the flavors meld together.
12. Serve: Slice and serve! Enjoy your delicious Strawberry Lemonade Layer Cake!

Conclusion:

This Strawberry Lemonade Layer Cake isn’t just a dessert; it’s a celebration of flavors, a burst of sunshine on a plate, and a guaranteed crowd-pleaser. From the tangy lemonade-infused cake layers to the sweet and vibrant strawberry buttercream, every bite is an explosion of deliciousness that will leave you wanting more. I truly believe this cake is a must-try for anyone who loves bright, refreshing flavors and enjoys creating something truly special in the kitchen.

Why is it a must-try? Because it’s more than just a cake. It’s an experience. The combination of the tart lemonade and the sweet strawberries creates a symphony of flavors that dance on your tongue. The moist, tender cake layers are perfectly complemented by the creamy, dreamy buttercream. And the best part? It’s surprisingly easy to make! Don’t let the “layer cake” part intimidate you. I’ve broken down each step into manageable chunks, so even beginner bakers can achieve stunning results.

But the fun doesn’t stop there! This recipe is incredibly versatile, offering endless possibilities for customization. Want to amp up the strawberry flavor? Add a layer of fresh strawberry compote between the cake layers. Looking for a more sophisticated twist? Try using a high-quality lemon extract in the cake batter and a splash of limoncello in the buttercream. For a truly decadent treat, drizzle a white chocolate ganache over the finished cake.

Serving suggestions are just as exciting! This cake is perfect for any occasion, from birthday parties and summer barbecues to afternoon tea and casual get-togethers. Serve it chilled with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with fresh strawberries, lemon slices, or a sprinkle of edible glitter for an extra touch of elegance. You could even cut it into individual slices and serve them with a side of strawberry lemonade for the ultimate strawberry lemonade experience.

And if you’re feeling adventurous, why not try some variations? You could swap out the strawberries for raspberries or blueberries for a different berry flavor. Or, for a completely different twist, try using lime instead of lemon for a key lime pie-inspired cake. The possibilities are endless!

I poured my heart and soul into developing this recipe, and I’m so excited for you to try it. I truly believe that this Strawberry Lemonade Layer Cake will become a new favorite in your household. It’s the perfect balance of sweet and tart, light and refreshing, and beautiful and delicious.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake! I promise you won’t regret it. And when you do, please, please, please share your experience with me! I’d love to see your creations and hear about your variations. Tag me in your photos on social media, leave a comment on my blog, or send me an email. I can’t wait to see what you come up with! Happy baking! I am confident that you will find this recipe to be a delightful addition to your baking repertoire.

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