Description
A bright and refreshing layered cake made with fresh strawberries, lemon zest, and lemon juice, finished with a tangy lemon glaze and fluffy strawberry frosting. Perfect for spring and summer gatherings.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, finely chopped
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup strawberry puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Alternate adding the dry ingredients and buttermilk, mixing gently until just combined.
- Fold in the finely chopped strawberries.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before glazing and frosting.
- For the lemon glaze, whisk together the powdered sugar and fresh lemon juice until smooth, then drizzle over the cooled cake layers.
- For the strawberry frosting, beat the butter until creamy. Gradually add the powdered sugar, then mix in the strawberry puree and vanilla extract until smooth and fluffy.
- Assemble the cake by spreading frosting between the layers and over the top and sides of the cake.
Notes
- Use fresh lemon juice for the brightest flavor.
- Do not overmix the batter to keep the cake soft and tender.
- Frozen strawberries can be used if well drained.
- For extra lemon flavor, add more lemon zest.
- The cake layers can be made a day ahead and wrapped before frosting.
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- Let the cake sit at room temperature for 20 minutes before serving for the best texture.
- Unfrosted cake layers can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 46g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg