Strawberry Lemonade Layer Cake Rich and Flavorful Treat

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- 2 ½ cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened - 1 cup buttermilk, at room temperature - 3 large eggs, at room temperature - 1 tablespoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - Zest of 1 lemon - ½ cup fresh lemon juice - 2 cups fresh strawberries, hulled and diced - ½ cup granulated sugar - 1 tablespoon lemon juice - 2 tablespoons cornstarch - 2 tablespoons water - 1 cup unsalted butter, softened - 4 cups powdered sugar, sifted - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - Pinch of salt The ingredients for this Strawberry Lemonade Layer Cake are simple yet essential for a vibrant flavor. The cake itself will be soft and airy, thanks to the buttermilk and whipped butter. The fresh lemon juice and zest bring a zesty brightness. The strawberry filling adds a sweet, fruity layer that pairs perfectly with the lemon frosting. When choosing your strawberries, look for ripe, juicy ones. They should smell sweet and feel firm. This ensures a bright flavor and nice texture in your filling. For the cake, using room-temperature eggs and buttermilk helps create an even batter. The lemon frosting is the crown jewel of this cake. The unsalted butter, paired with powdered sugar, makes it creamy and sweet. The zest and juice add a fresh kick, balancing the sweetness. When you combine all these ingredients, you create a cake that is rich and flavorful, perfect for any gathering. For the complete guide to making this delightful cake, refer to the Full Recipe. - Preheat your oven to 350°F (175°C). - Prepare three 8-inch round cake pans by greasing them with butter and dusting them with flour. This step helps the cakes come out easily after baking. - In a large bowl, cream together ½ cup of softened butter and 1 ½ cups of granulated sugar until the mix is light and fluffy. - Add 3 large eggs one at a time, mixing well after each. Next, mix in 1 tablespoon of lemon zest and ½ cup of fresh lemon juice. Keep blending until everything is smooth. - In another bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. This helps to mix the leavening agents evenly. - Slowly add the dry mixture to the wet mix, alternating with 1 cup of buttermilk. Start and finish with the dry ingredients. Mix only until just combined to avoid making the cake dense. - Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes. A toothpick inserted in the center should come out clean when the cakes are done. - Let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely. This step is important for the best texture. For the complete process, check the Full Recipe of Strawberry Lemonade Layer Cake. To make a light and fluffy cake, avoid overmixing the batter. Mix just until the dry and wet ingredients combine. Overmixing can make the cake tough. Always use room-temperature ingredients. This helps the batter mix evenly and rise well. Use ripe strawberries for the best flavor in your filling. Fresh, sweet berries make a big difference. After cooking the filling, let it cool completely. This step is key for a firm filling that won’t ooze out when you slice the cake. Adjust the sugar in your frosting to get the thickness you want. If the frosting feels too soft, chill it briefly. This will help it set up better for easy spreading. A good frosting should hold its shape on the cake. For the Full Recipe and more detailed steps, check out the rest of this article. {{image_4}} You can switch up the filling for this cake. Raspberries or blueberries work great in place of strawberries. These fruits add their own unique flavors. You can also create a mixed berry filling. This will give you a burst of various tastes in each bite. Just mash the berries with some sugar, and you are set. If you want a twist, try cream cheese frosting. It adds a tangy flavor that pairs well with the cake. You can also use whipped cream for a lighter touch. This will give your cake a fluffy and airy feel. Each option can change the cake's taste and make it special. For those needing gluten-free options, there's an easy fix. You can substitute all-purpose flour with a gluten-free blend. Make sure to choose a blend that works well for baking. This way, everyone can enjoy a slice of your tasty cake. Enjoying dessert should always be an option for everyone! To keep your cake fresh, cover it at room temperature. It will stay good for up to three days. If you want it to last longer, refrigerate it. This helps maintain its rich flavor and moist texture. If you want to store the cake for a while, you can freeze the layers. Wrap each layer tightly in plastic wrap and then in foil. This helps prevent freezer burn. You can freeze unassembled layers for up to three months. When you're ready to enjoy it, just thaw the layers. To serve the cake, thaw it overnight in the fridge. This way, it will warm up slowly and keep its taste. You can serve it chilled or at room temperature, depending on your preference. Enjoy the rich and flavorful treat! You can make the cake less sweet by reducing the sugar in the cake batter or frosting. Start with a quarter cup less sugar. Taste the batter as you go. This way, you can find the right level of sweetness for your liking. Yes, you can bake the cake in advance. Once cooled, wrap each layer in plastic wrap. Store them in the freezer for up to a month. This saves time for special occasions. If you don’t have buttermilk, you can use regular milk. Just add a splash of vinegar or lemon juice. Let it sit for about five minutes. This will mimic the acidity of buttermilk. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. Keep an eye on the baking time to avoid overcooking. Absolutely! Using store-bought strawberry filling can save you time. Just layer it between the cake bits as you would with homemade filling. This makes the process quicker and easier. To layer the cake best, ensure each layer is level. Use a serrated knife to trim them if needed. This helps the layers stack nicely and prevents sliding. For detailed instructions on making this delightful cake, refer to the Full Recipe. In this post, we explored how to create a delicious Strawberry Lemonade Layer Cake. We covered essential ingredients, detailed steps for baking, and offered tips for success. Whether you choose fresh strawberries or opt for a gluten-free version, this cake suits any occasion. Remember to store it well for lasting freshness. Enjoy making this tasty treat and share it with friends and family. Happy baking!

WANT TO SAVE THIS RECIPE?

If you love vibrant flavors and sweet treats, you’re in for a treat! This Strawberry Lemonade Layer Cake combines juicy strawberries and zesty lemons to create a cake that’s bursting with flavor. Perfect for sunny days or celebrations, this cake is a crowd-pleaser. In this post, I’ll guide you through the ingredients, steps, and tips to make this rich and flavorful delight. Get ready to bake something amazing!

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Ingredients

Cake Ingredients

– 2 ½ cups all-purpose flour

– 1 ½ cups granulated sugar

– ½ cup unsalted butter, softened

– 1 cup buttermilk, at room temperature

– 3 large eggs, at room temperature

– 1 tablespoon baking powder

– 1 teaspoon baking soda

– ½ teaspoon salt

– Zest of 1 lemon

– ½ cup fresh lemon juice

Strawberry Filling Ingredients

– 2 cups fresh strawberries, hulled and diced

– ½ cup granulated sugar

– 1 tablespoon lemon juice

– 2 tablespoons cornstarch

– 2 tablespoons water

Lemon Frosting Ingredients

– 1 cup unsalted butter, softened

– 4 cups powdered sugar, sifted

– 2 tablespoons fresh lemon juice

– 1 teaspoon lemon zest

– Pinch of salt

The ingredients for this Strawberry Lemonade Layer Cake are simple yet essential for a vibrant flavor. The cake itself will be soft and airy, thanks to the buttermilk and whipped butter. The fresh lemon juice and zest bring a zesty brightness. The strawberry filling adds a sweet, fruity layer that pairs perfectly with the lemon frosting.

When choosing your strawberries, look for ripe, juicy ones. They should smell sweet and feel firm. This ensures a bright flavor and nice texture in your filling. For the cake, using room-temperature eggs and buttermilk helps create an even batter.

The lemon frosting is the crown jewel of this cake. The unsalted butter, paired with powdered sugar, makes it creamy and sweet. The zest and juice add a fresh kick, balancing the sweetness. When you combine all these ingredients, you create a cake that is rich and flavorful, perfect for any gathering.

For the complete guide to making this delightful cake, refer to the Full Recipe.

Step-by-Step Instructions

Prepping the Oven

– Preheat your oven to 350°F (175°C).

– Prepare three 8-inch round cake pans by greasing them with butter and dusting them with flour. This step helps the cakes come out easily after baking.

Making the Cake Batter

– In a large bowl, cream together ½ cup of softened butter and 1 ½ cups of granulated sugar until the mix is light and fluffy.

– Add 3 large eggs one at a time, mixing well after each. Next, mix in 1 tablespoon of lemon zest and ½ cup of fresh lemon juice. Keep blending until everything is smooth.

Combining Dry Ingredients

– In another bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. This helps to mix the leavening agents evenly.

Mixing Ingredients for Cake

– Slowly add the dry mixture to the wet mix, alternating with 1 cup of buttermilk. Start and finish with the dry ingredients. Mix only until just combined to avoid making the cake dense.

Baking the Cakes

– Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes. A toothpick inserted in the center should come out clean when the cakes are done.

Cooling the Cakes

– Let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely. This step is important for the best texture.

For the complete process, check the Full Recipe of Strawberry Lemonade Layer Cake.

Tips & Tricks

Achieving the Perfect Cake Texture

To make a light and fluffy cake, avoid overmixing the batter. Mix just until the dry and wet ingredients combine. Overmixing can make the cake tough. Always use room-temperature ingredients. This helps the batter mix evenly and rise well.

Tips for Strawberry Filling

Use ripe strawberries for the best flavor in your filling. Fresh, sweet berries make a big difference. After cooking the filling, let it cool completely. This step is key for a firm filling that won’t ooze out when you slice the cake.

Frosting Consistency

Adjust the sugar in your frosting to get the thickness you want. If the frosting feels too soft, chill it briefly. This will help it set up better for easy spreading. A good frosting should hold its shape on the cake.

For the Full Recipe and more detailed steps, check out the rest of this article.

Variations

Alternative Fruit Fillings

You can switch up the filling for this cake. Raspberries or blueberries work great in place of strawberries. These fruits add their own unique flavors. You can also create a mixed berry filling. This will give you a burst of various tastes in each bite. Just mash the berries with some sugar, and you are set.

Different Frosting Options

If you want a twist, try cream cheese frosting. It adds a tangy flavor that pairs well with the cake. You can also use whipped cream for a lighter touch. This will give your cake a fluffy and airy feel. Each option can change the cake’s taste and make it special.

Gluten-Free Option

For those needing gluten-free options, there’s an easy fix. You can substitute all-purpose flour with a gluten-free blend. Make sure to choose a blend that works well for baking. This way, everyone can enjoy a slice of your tasty cake. Enjoying dessert should always be an option for everyone!

Storage Info

Storing the Cake

To keep your cake fresh, cover it at room temperature. It will stay good for up to three days. If you want it to last longer, refrigerate it. This helps maintain its rich flavor and moist texture.

Freezing Instructions

If you want to store the cake for a while, you can freeze the layers. Wrap each layer tightly in plastic wrap and then in foil. This helps prevent freezer burn. You can freeze unassembled layers for up to three months. When you’re ready to enjoy it, just thaw the layers.

Reheating Tips

To serve the cake, thaw it overnight in the fridge. This way, it will warm up slowly and keep its taste. You can serve it chilled or at room temperature, depending on your preference. Enjoy the rich and flavorful treat!

FAQs

How do I make the cake less sweet?

You can make the cake less sweet by reducing the sugar in the cake batter or frosting. Start with a quarter cup less sugar. Taste the batter as you go. This way, you can find the right level of sweetness for your liking.

Can I make the cake in advance?

Yes, you can bake the cake in advance. Once cooled, wrap each layer in plastic wrap. Store them in the freezer for up to a month. This saves time for special occasions.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can use regular milk. Just add a splash of vinegar or lemon juice. Let it sit for about five minutes. This will mimic the acidity of buttermilk.

How do I know when the cake is done?

To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. Keep an eye on the baking time to avoid overcooking.

Can I use store-bought strawberry filling?

Absolutely! Using store-bought strawberry filling can save you time. Just layer it between the cake bits as you would with homemade filling. This makes the process quicker and easier.

What is the best way to layer the cake?

To layer the cake best, ensure each layer is level. Use a serrated knife to trim them if needed. This helps the layers stack nicely and prevents sliding.

Full Recipe of Strawberry Lemonade Layer Cake?

For detailed instructions on making this delightful cake, refer to the Full Recipe.

In this post, we explored how to create a delicious Strawberry Lemonade Layer Cake. We covered essential ingredients, detailed steps for baking, and offered tips for success. Whether you choose fresh strawberries or opt for a gluten-free version, this cake suits any occasion. Remember to store it well for lasting freshness. Enjoy making this tasty treat and share it with friends and family. Happy baking!

- 2 ½ cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened - 1 cup buttermilk, at room temperature - 3 large eggs, at room temperature - 1 tablespoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - Zest of 1 lemon - ½ cup fresh lemon juice - 2 cups fresh strawberries, hulled and diced - ½ cup granulated sugar - 1 tablespoon lemon juice - 2 tablespoons cornstarch - 2 tablespoons water - 1 cup unsalted butter, softened - 4 cups powdered sugar, sifted - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - Pinch of salt The ingredients for this Strawberry Lemonade Layer Cake are simple yet essential for a vibrant flavor. The cake itself will be soft and airy, thanks to the buttermilk and whipped butter. The fresh lemon juice and zest bring a zesty brightness. The strawberry filling adds a sweet, fruity layer that pairs perfectly with the lemon frosting. When choosing your strawberries, look for ripe, juicy ones. They should smell sweet and feel firm. This ensures a bright flavor and nice texture in your filling. For the cake, using room-temperature eggs and buttermilk helps create an even batter. The lemon frosting is the crown jewel of this cake. The unsalted butter, paired with powdered sugar, makes it creamy and sweet. The zest and juice add a fresh kick, balancing the sweetness. When you combine all these ingredients, you create a cake that is rich and flavorful, perfect for any gathering. For the complete guide to making this delightful cake, refer to the Full Recipe. - Preheat your oven to 350°F (175°C). - Prepare three 8-inch round cake pans by greasing them with butter and dusting them with flour. This step helps the cakes come out easily after baking. - In a large bowl, cream together ½ cup of softened butter and 1 ½ cups of granulated sugar until the mix is light and fluffy. - Add 3 large eggs one at a time, mixing well after each. Next, mix in 1 tablespoon of lemon zest and ½ cup of fresh lemon juice. Keep blending until everything is smooth. - In another bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. This helps to mix the leavening agents evenly. - Slowly add the dry mixture to the wet mix, alternating with 1 cup of buttermilk. Start and finish with the dry ingredients. Mix only until just combined to avoid making the cake dense. - Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes. A toothpick inserted in the center should come out clean when the cakes are done. - Let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely. This step is important for the best texture. For the complete process, check the Full Recipe of Strawberry Lemonade Layer Cake. To make a light and fluffy cake, avoid overmixing the batter. Mix just until the dry and wet ingredients combine. Overmixing can make the cake tough. Always use room-temperature ingredients. This helps the batter mix evenly and rise well. Use ripe strawberries for the best flavor in your filling. Fresh, sweet berries make a big difference. After cooking the filling, let it cool completely. This step is key for a firm filling that won’t ooze out when you slice the cake. Adjust the sugar in your frosting to get the thickness you want. If the frosting feels too soft, chill it briefly. This will help it set up better for easy spreading. A good frosting should hold its shape on the cake. For the Full Recipe and more detailed steps, check out the rest of this article. {{image_4}} You can switch up the filling for this cake. Raspberries or blueberries work great in place of strawberries. These fruits add their own unique flavors. You can also create a mixed berry filling. This will give you a burst of various tastes in each bite. Just mash the berries with some sugar, and you are set. If you want a twist, try cream cheese frosting. It adds a tangy flavor that pairs well with the cake. You can also use whipped cream for a lighter touch. This will give your cake a fluffy and airy feel. Each option can change the cake's taste and make it special. For those needing gluten-free options, there's an easy fix. You can substitute all-purpose flour with a gluten-free blend. Make sure to choose a blend that works well for baking. This way, everyone can enjoy a slice of your tasty cake. Enjoying dessert should always be an option for everyone! To keep your cake fresh, cover it at room temperature. It will stay good for up to three days. If you want it to last longer, refrigerate it. This helps maintain its rich flavor and moist texture. If you want to store the cake for a while, you can freeze the layers. Wrap each layer tightly in plastic wrap and then in foil. This helps prevent freezer burn. You can freeze unassembled layers for up to three months. When you're ready to enjoy it, just thaw the layers. To serve the cake, thaw it overnight in the fridge. This way, it will warm up slowly and keep its taste. You can serve it chilled or at room temperature, depending on your preference. Enjoy the rich and flavorful treat! You can make the cake less sweet by reducing the sugar in the cake batter or frosting. Start with a quarter cup less sugar. Taste the batter as you go. This way, you can find the right level of sweetness for your liking. Yes, you can bake the cake in advance. Once cooled, wrap each layer in plastic wrap. Store them in the freezer for up to a month. This saves time for special occasions. If you don’t have buttermilk, you can use regular milk. Just add a splash of vinegar or lemon juice. Let it sit for about five minutes. This will mimic the acidity of buttermilk. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. Keep an eye on the baking time to avoid overcooking. Absolutely! Using store-bought strawberry filling can save you time. Just layer it between the cake bits as you would with homemade filling. This makes the process quicker and easier. To layer the cake best, ensure each layer is level. Use a serrated knife to trim them if needed. This helps the layers stack nicely and prevents sliding. For detailed instructions on making this delightful cake, refer to the Full Recipe. In this post, we explored how to create a delicious Strawberry Lemonade Layer Cake. We covered essential ingredients, detailed steps for baking, and offered tips for success. Whether you choose fresh strawberries or opt for a gluten-free version, this cake suits any occasion. Remember to store it well for lasting freshness. Enjoy making this tasty treat and share it with friends and family. Happy baking!

Strawberry Lemonade Layer Cake

Indulge in the refreshing flavors of summer with this Strawberry Lemonade Layer Cake! This delectable dessert features moist layers of lemon cake filled with sweet strawberry filling and topped with creamy lemon frosting. Perfect for any celebration or just a sweet treat at home, this recipe is easy to follow and promises to impress. Click through to discover how to create this show-stopping cake that will delight your family and friends!
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Ingredients
  

For the Cake:

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened to room temperature

1 cup buttermilk, at room temperature

3 large eggs, at room temperature

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Zest of 1 lemon (about 1 tablespoon)

½ cup fresh lemon juice

For the Strawberry Filling:

2 cups fresh strawberries, hulled and diced

½ cup granulated sugar

1 tablespoon lemon juice

2 tablespoons cornstarch

2 tablespoons water

For the Lemon Frosting:

1 cup unsalted butter, softened to room temperature

4 cups powdered sugar, sifted

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Pinch of salt

For Garnish:

Fresh strawberries for decoration

Lemon slices (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them with butter and lightly dusting with flour. This will help the cakes release easily after baking.

    Make the Cake Batter: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy (about 3-4 minutes). Add the eggs one at a time, mixing well after each addition. Incorporate the lemon zest and fresh lemon juice, blending until smooth.

      Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This helps to ensure even distribution of the leavening agents.

        Mix Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.

          Bake the Cakes: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

            Prepare the Strawberry Filling: In a medium saucepan over medium heat, combine the diced strawberries, granulated sugar, lemon juice, cornstarch, and water. Stir constantly and cook until the mixture begins to bubble and thicken (about 5-7 minutes). Remove from heat and let cool to room temperature.

              Make the Lemon Frosting: In a mixing bowl, beat the softened butter on medium speed until creamy. Gradually add the sifted powdered sugar, mixing until well incorporated. Add the fresh lemon juice, lemon zest, and a pinch of salt, beating until the frosting is smooth and fluffy.

                Assemble the Cake: Start by placing one cake layer on a serving plate. Evenly spread a generous layer of strawberry filling over the top. Carefully place the second layer on top and repeat with another layer of strawberry filling. Finish by placing the final cake layer on top.

                  Frost and Decorate: Using a spatula or a knife, spread the lemon frosting evenly over the top and sides of the cake. For an attractive finish, smooth out the frosting and create decorative swirls if desired. Garnish the top with fresh strawberries and, if you like, citrusy lemon slices.

                    Chill and Serve: Chill the completed cake in the refrigerator for about 30 minutes before slicing to allow the frosting to set properly. Serve slices to your eager guests and revel in the delightful combination of flavors!

                      Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12

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