Strawberry Lemonade Cake with Creamy Lemon Buttercream (Printer-friendly)
Vibrant layers of strawberry-lemon cake topped with tangy, creamy lemon buttercream for a refreshing summer dessert.
# What you'll need:
→ For the Strawberry Lemon Cake
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→ For the Creamy Lemon Buttercream
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→ For Decoration
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# Method:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Line bottoms with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, cream butter and sugar together until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
05 - In a separate bowl or measuring cup, combine lemon juice, milk, and sour cream.
06 - With mixer on low, alternately add flour mixture and lemon-milk mixture to butter mixture, beginning and ending with flour. Mix until just combined.
07 - Gently fold in chopped strawberries. Add food coloring for a pink hue if desired.
08 - Divide batter evenly between prepared pans and smooth tops. Bake for 28–32 minutes, or until a toothpick inserted into center comes out clean.
09 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
10 - Beat butter until creamy. Add powdered sugar, lemon zest, lemon juice, salt, and 2 tbsp cream. Beat until fluffy, 3–5 minutes, adding more cream if needed for desired consistency.
11 - Once cakes are completely cool, level tops if needed. Spread a layer of buttercream between cakes, then frost top and sides.
12 - Decorate with fresh strawberries and lemon slices or zest curls.
# Expert Tips:
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- The combination of fresh strawberries and bright lemon creates this incredible balance of sweet and tangy that keeps you coming back for another slice
- Its the kind of cake that makes people pause and say wow between bites, but surprisingly straightforward to put together
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- Room temperature ingredients are not just a suggestion, they're essential for proper emulsification and even baking
- Overmixing once the flour is added will make your cake tough, so stop as soon as everything is just combined
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- For even more strawberry flavor, spread a thin layer of good quality strawberry jam between the cake layers before adding the buttercream
- Chill the frosted cake for 15 to 20 minutes before slicing, you'll get those picture-perfect clean cuts every time