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Strawberry Lemon Cake Recipe

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★★★★★

4.9 from 114 reviews

This Strawberry Lemon Cake combines refreshing citrus flavors with the sweetness of strawberries in a moist, tender layered cake. The cake layers are made with lemon zest and juice for a bright aroma and taste, paired beautifully with a silky strawberry-flavored buttercream frosting. Fresh strawberries and lemon slices adorn the cake for a stunning and delicious finish, making it perfect for spring and summer celebrations or any time you crave a fruity, elegant dessert.

Ingredients

Scale

Cake Layers

  • 340 g all-purpose flour
  • 2 tbsp cornstarch
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 300 g granulated sugar
  • Zest of one large organic lemon or two small
  • 180 g butter (room temperature)
  • 4 large eggs (room temperature)
  • 240 g sour cream (room temperature)
  • 60 g vegetable oil (e.g. canola oil)
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract

Strawberry Buttercream

  • 400 g butter (room temperature)
  • 660 g powdered sugar
  • 2 tbsp freeze dried strawberry powder
  • 2 tsp vanilla extract
  • 2–3 tbsp whole milk (room temperature)

Decoration

  • Fresh strawberries
  • Lemon slices

Instructions

  1. Preheat and Prepare Pans: Preheat your conventional oven to 170ºC (340ºF). Line three 20 cm (8-inch) round cake pans with parchment paper to prevent sticking.
  2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside for later use.
  3. Mix Sugar and Lemon Zest: In a large mixing bowl, combine granulated sugar and lemon zest. Rub them together thoroughly until the mixture resembles wet sand, releasing all the lemon aroma and flavor.
  4. Cream Butter and Sugar Mixture: Add room temperature butter to the sugar and lemon zest mixture. Beat on high speed for 3 minutes until light and fluffy.
  5. Add Eggs: Incorporate the eggs two at a time into the butter mixture, mixing on low speed until fully combined after each addition.
  6. Add Half Dry Ingredients: Add half of the sifted dry ingredients to the wet mixture. Mix on low speed until just combined without overmixing.
  7. Add Sour Cream, Oil, Lemon Juice, and Vanilla: Pour in sour cream, vegetable oil, lemon juice, and vanilla extract. Mix on low speed until just blended.
  8. Add Remaining Dry Ingredients: Add the remaining dry ingredients and mix again until just combined. Use a rubber spatula to gently fold the batter, ensuring all ingredients are integrated evenly.
  9. Divide and Bake: Divide the batter evenly into the prepared pans. Bake in the preheated oven for 20-23 minutes, or until a cake tester inserted into the center comes out clean. The cakes will remain light in color and not brown significantly.
  10. Cool Cakes: Remove cakes from oven and cool on wire racks. After 10 minutes, carefully remove the cakes from their pans and allow to cool completely before frosting.
  11. Prepare Strawberry Buttercream: Sift powdered sugar and freeze-dried strawberry powder together. Set aside.
  12. Cream Butter: Beat room temperature butter in a stand mixer with the paddle attachment or using a hand mixer on medium-high speed for 4 minutes until creamy and light. Scrape down the bowl sides and continue mixing for an additional 2 minutes.
  13. Add Powdered Sugar Mixture and Flavorings: Add the powdered sugar and strawberry powder mixture in two parts, mixing well after each addition. Add vanilla extract and milk gradually while whipping, incorporating fully each time. Optionally, add a tiny amount of red food coloring to intensify the pink color.
  14. Final Mix: Scrape the bowl sides again and mix the buttercream on low speed for 2 minutes to achieve a smooth consistency.
  15. Assemble Cake Layers: Place the first cooled cake layer on your serving platter or cake turntable. Spread two generous scoops of strawberry buttercream evenly over the top with an offset spatula.
  16. Add Second and Third Layers: Place the second cake layer on top of the first and repeat the spreading of buttercream. Add the final cake layer and apply a thin crumb coat of buttercream around the entire cake.
  17. Chill Crumb Coat: Refrigerate the cake for 20 minutes to let the crumb coat firm up.
  18. Final Frosting Layer: Remove the cake from the fridge and cover it completely with the remaining buttercream. Smooth the surface evenly or create a decorative wavy pattern with an offset spatula, if desired.
  19. Decorate: Garnish the top of the cake with fresh strawberries and lemon slices to complement the cake’s flavors visually and enhance freshness.

Notes

  • Room temperature ingredients ensure better mixing and more tender cake texture.
  • Do not overmix the batter once the dry ingredients are added to keep the cake light and fluffy.
  • The cake layers are intentionally baked without much browning for a tender crumb and moist interior.
  • Freeze dried strawberry powder adds natural fruit flavor and color to the buttercream; fresh strawberry puree can be used but may affect texture.
  • Chilling the crumb coat helps achieve a neat finish when applying the final frosting layer.
  • Use fresh organic lemons if possible for the best zest and juice flavor.
  • The cake can be stored in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.

Keywords: Strawberry lemon cake, lemon cake, strawberry buttercream, layered cake, citrus cake, strawberry frosting, summer cake, lemon dessert

Find it online: https://ricoloranz.com/strawberry-lemon-cake-recipe/