Lemon strawberry cake
Lemon Strawberry Cake: Enjoy soft lemon cake layers filled with luscious strawberry filling and topped with strawberry buttercream frosting. A delightful blend of sweetness and tanginess!
You will love this Lemon Strawberry Cake for several reasons
- Perfect Flavor Combination: The combination of soft lemon cake layers with a strawberry filling and strawberry buttercream frosting creates a delicious blend of sweet and tangy flavors.
- Moist and Flavorful Cake: The lemon cake layers are moist, flavorful, and have just the right amount of lemony zest. The recipe has been tested multiple times to ensure the perfect texture and taste.
- Versatile Recipe: Not only is this cake perfect for Mother's Day or other special occasions, but it's also versatile. You can use the lemon cake layers for other desserts or experiment with different fillings and frostings.
- Easy to Make: Despite its impressive appearance, this cake is relatively easy to make at home. The recipe provides clear instructions, making it accessible to both novice and experienced bakers.
- Customizable: You can customize this cake to suit your preferences. Whether you want to adjust the sweetness, try different fruit fillings, or decorate it according to a specific theme, the recipe allows for creativity and personalization.
Lemon Strawberry Cake: Enjoy soft lemon cake layers filled with luscious strawberry filling and topped with strawberry buttercream frosting. A delightful blend of sweetness and tanginess!
- 0.5 cups unsalted butter (softened)
- 2.25 cups all purpose flour
- 2 tablespoons cornstarch
- 0.5 teaspoons salt
- 0.5 teaspoons baking soda
- 1.5 teaspoon baking powder
- 1.5 cup Sugar
- 4 large eggs (room temp)
- 0.5 cups vegetable oil
- 0.25 cups fresh lemon juice (from about 1.5 large lemons)
- 1 tablespoon lemon zest (from about 1 large lemon)
- 0.5 cups sour cream
- 16 ounces frozen strawberries (thawed)
- 0.5 cups sugar
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 0.5 cups strawberry puree (made from frozen strawberries used in filling)
- 0.5 cups unsalted butter (softened)
- 0.5 cups vegetable shortening
- 5 cups powdered sugar
- 1 teaspoon vanilla
- pinch salt
- 8 large strawberries (for decorating)
- 1 lemon (for decorating)
Preheat the oven to 325 degrees Fahrenheit. Line three 8-inch round pans with parchment paper, and lightly coat the sides with flour and butter (you can use baking PAM for this).
In a large mixing bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder.
In the base of a stand mixer, combine sugar and lemon zest. Add softened butter and beat on medium-high speed until light and fluffy, approximately 1.5 minutes. Gradually add eggs, one at a time, scraping down the sides of the bowl as needed.
Mix oil and lemon juice in a small bowl. Alternate adding the flour mixture and oil mixture to the stand mixer in approximately 3 additions each. Begin mixing on low speed and gradually increase to medium-high for a few seconds after each addition. Once all flour and oil have been incorporated, beat on medium-high until well combined. Gently fold in sour cream until just combined.
Divide the batter evenly among the three prepared pans and bake for 27-30 minutes, or until the tops are golden and a toothpick inserted into the center of the cake comes out with just a few crumbs. Avoid opening the oven during baking.
Allow the cakes to cool in the pans for at least 10 minutes before removing. Once removed, let them cool completely before frosting.
Place thawed strawberries in a blender and blend until smooth, yielding approximately 1 3/4 cups of strawberry puree. Reserve 3/4 cup of the puree in a small saucepan for the filling, and set aside the remaining puree for the frosting.
In the saucepan with the reserved puree, add sugar, lemon juice, and cornstarch.
Heat the mixture over medium heat, whisking constantly, until the sauce thickens, which typically takes about 10-15 minutes. Remove from heat.
Transfer the thickened mixture to a heat-safe container with a lid, and refrigerate for at least 2 hours to cool and set.
In a large mixing bowl, cream together butter and shortening on medium-high speed until the mixture is light and fluffy, approximately 2 minutes.
Gradually add 1/2 cup of powdered sugar, followed by 1 tablespoon of strawberry puree, and beat until well combined. Then, mix in salt and vanilla.
Continue adding powdered sugar and strawberry puree, 1/2 cup and 1 tablespoon at a time respectively, until reaching the desired consistency and strawberry flavor. Note: You may not need to use all of the powdered sugar or strawberry puree. I typically use about 4 cups of powdered sugar and approximately 1/2 cup of strawberry puree. Take care to avoid adding too much puree, as it can make the frosting too runny to adhere well to the cake. Keep an eye on the consistency as you mix.
Level the cakes and position one layer on a cardboard round.
Utilize a frosting bag fitted with a large, round tip to pipe a border around the outer edge of the cake.
Spread half of the cooled filling mixture onto the inside of the first cake layer.
Place the second cake layer on top and repeat the process. Finally, position the third layer on top.
Apply a thin layer of frosting to the outside of the cake. Chill the cake in the fridge for approximately 15-20 minutes for crumb coating.
Remove the cake from the fridge and complete the frosting. Decorate with strawberries and lemon peel according to your preference.
Servings 1
- Amount Per Serving
- Calories 580kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 16g80%
- Trans Fat 1g
- Cholesterol 115mg39%
- Sodium 220mg10%
- Total Carbohydrate 67g23%
- Dietary Fiber 1g4%
- Sugars 49g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Expert tips and notes
- Correct Ingredient Measurements: Ensure you use the correct measurements for ingredients, especially for butter, as it has been clarified to be 1/2 cup, not 1 cup as mentioned in some comments.
- Temperature Control: Keep an eye on the temperature while baking. For 8" round pans, the recommended temperature is 325 degrees Fahrenheit. Avoid opening the oven door during baking to prevent the cakes from collapsing.
- Ingredient Substitutions: You can experiment with different fruit fillings and frostings. For example, some have tried raspberry instead of strawberry, and it's turned out well. If you want to try a different flavor like orange instead of lemon, you might need to adjust other ingredients accordingly.
- Frosting Consistency: When making the frosting, be cautious with the amount of puree added. Gradually incorporate it to achieve the desired consistency without making the frosting too runny.
- Cake Freezing: If you need to make the cake in advance, you can freeze the cake layers once they've cooled completely. Wrap them tightly in plastic wrap to maintain freshness.
- Cake Size and Serving: For larger gatherings, consider making multiple cakes or increasing the size of the cake. A single 8" cake yields around 16 servings when cut into small pieces. If making a larger cake, adjust the recipe accordingly.
- Personalization: Feel free to customize the recipes to suit your taste preferences. Whether it's adjusting sugar levels, doubling flavors, or adding decorative touches like food coloring, make the recipes your own.
Remember to enjoy the process of baking and experimenting with flavors!