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Strawberry Lemon Cake Recipe

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★★★★★

4.4 from 146 reviews

This Strawberry Lemon Cake is a delightful, moist layered cake featuring a tender lemon-flavored crumb paired with a vibrant strawberry buttercream. The cake layers are infused with fresh lemon zest and juice for a bright citrus note, while the strawberry buttercream combines freeze-dried strawberry powder to add natural fruity sweetness and beautiful color. Finished with fresh strawberries and lemon slices, this cake is perfect for celebrations or any occasion that calls for a fresh and flavorful dessert.

Ingredients

Scale

For the Lemon 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

For the 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)

For Decoration

  • Fresh strawberries
  • Lemon slices

Instructions

  1. Preheat and Prepare Pans: Preheat your conventional oven to 170ºC (340ºF). Prepare three 20 cm (8-inch) baking pans by lining them 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 this mixture aside.
  3. Flavor Sugar and Cream Butter: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the mixture resembles wet sand and the lemon aroma is released. Add the room-temperature butter and beat on high speed for 3 minutes until light and creamy.
  4. Add Eggs: Add the eggs two at a time to the butter mixture, mixing on low speed until fully incorporated after each addition.
  5. Incorporate Dry Ingredients Part 1: Add half of the sifted dry ingredients to the wet mixture and mix on low speed until just combined.
  6. Add Wet Ingredients: Add the sour cream, vegetable oil, lemon juice, and vanilla extract. Mix gently on low speed until the mixture blends.
  7. Incorporate Dry Ingredients Part 2 and Fold: Add the remaining dry ingredients and continue mixing until combined. Using a rubber spatula, fold the batter gently to ensure all ingredients are evenly incorporated without overmixing.
  8. Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 20-23 minutes or until a cake tester inserted in the center comes out clean. The cakes will remain light in color and will not brown significantly.
  9. Cool the Cake Layers: Remove cakes from the oven and let them sit on a cooling rack for 10 minutes. Then, gently remove them from the pans and allow them to cool completely on the rack.
  10. Prepare Strawberry Buttercream – Sift Ingredients: Sift together the powdered sugar and freeze-dried strawberry powder. Set aside.
  11. Cream Butter: Using a stand mixer with a paddle attachment or a hand mixer, beat the butter on medium-high speed for 4 minutes until fluffy. Scrape down the bowl sides and beat for an additional 2 minutes for a smooth texture.
  12. Add Powdered Sugar Mixture and Liquids: Add the sifted powdered sugar and strawberry powder mixture in two parts, along with the vanilla extract and milk. Beat after each addition until fully incorporated. Optionally, add a small amount of red food coloring to enhance the buttercream color.
  13. Final Beat: Scrape down the bowl sides once more and mix the buttercream for 2 minutes on low speed for a smooth, even texture.
  14. Assemble the Cake – Layering: Place one cooled cake layer on a serving plate or turntable. Spread two large scoops of buttercream evenly over the top with an offset spatula.
  15. Add Remaining Layers: Place the second cake layer on top and repeat the buttercream spreading. Add the third layer and cover the entire cake with a thin crumb coat of buttercream to seal in crumbs.
  16. Chill: Refrigerate the crumb-coated cake for 20 minutes to allow the buttercream to set.
  17. Final Frosting: Once chilled, spread the remaining buttercream over the cake evenly. Optionally, create a wavy pattern with an offset spatula for decoration.
  18. Decorate: Garnish the cake with fresh strawberries and lemon slices to enhance the flavor and presentation.

Notes

  • Ensure all room temperature ingredients (butter, eggs, sour cream, milk) are properly softened for optimal mixing and texture.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.
  • Using freeze-dried strawberry powder in the buttercream adds natural flavor and color without watering down the frosting.
  • Adding lemon zest to the sugar before creaming enhances the lemon flavor throughout the cake.
  • The cake layers will appear pale and do not brown deeply, which is normal for this recipe.
  • Chilling the crumb coat layer is key to a clean final frosting application.
  • Optional: For a brighter pink frosting, add a drop or two of red food coloring to the buttercream.
  • You can substitute whole milk with a dairy alternative for a slight variation, but it may alter texture slightly.

Keywords: strawberry lemon cake, lemon cake, strawberry buttercream, layered cake, fresh strawberries, citrus cake, dessert recipe

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