Name: Strawberry Lemon Cake with Berry-Infused Buttercream Recipe
Prep time: 30 min
Cook time: 23 min
Total time: 1 h 18 min
Cuisine: American
Ingredients: 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 lemons; 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; 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; Fresh strawberries; Lemon slices

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Introduction

This Strawberry Lemon Cake is a delightful combination of zesty lemon cake layers and creamy strawberry buttercream. Light, moist, and bursting with fresh flavors, it’s perfect for celebrations or a special treat. Let’s make a show-stopping cake that tastes as good as it looks!

Strawberry Lemon Cake with Berry-Infused Buttercream Recipe - Recipe Image

Ingredients

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
400 g butter (room temperature, for buttercream)
660 g powdered sugar
2 tbsp freeze dried strawberry powder
2 tsp vanilla extract (for buttercream)
2-3 tbsp whole milk (room temperature)
Fresh strawberries (for decorating)
Lemon slices (for decorating)

Instructions

Step 1: Preheat your oven to 170ºC (340ºF) using a conventional setting. Prepare three 20 cm (8-inch) baking pans by lining them with parchment paper.
Step 2: Sift together the flour, cornstarch, baking powder, baking soda, and salt in a bowl; set aside.
Step 3: In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the mixture looks like wet sand and the lemon aroma intensifies.
Step 4: Add the room temperature butter to the sugar mixture and beat on high speed for about 3 minutes until light and creamy.
Step 5: Add the eggs two at a time, mixing on low speed until just combined after each addition.
Step 6: Add half of the dry ingredients to the batter and mix on low speed until just combined.
Step 7: Add the sour cream, vegetable oil, lemon juice, and vanilla extract. Mix gently until just combined.
Step 8: Add the remaining dry ingredients and mix until just incorporated. Use a rubber spatula to gently fold the batter, ensuring everything is combined without overmixing.
Step 9: Divide the batter evenly into the three prepared pans. Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. The cakes will remain light in color and won’t brown significantly.
Step 10: Let the cakes cool in their pans for 10 minutes, then carefully remove them and transfer to wire racks to cool completely.
Step 11: For the strawberry buttercream, sift together the powdered sugar and freeze-dried strawberry powder and set aside.
Step 12: Beat the butter with a mixer on medium-high speed for 4 minutes until fluffy. Scrape down the bowl and beat for another 2 minutes.
Step 13: Add the powdered sugar mixture, vanilla extract, and milk in two parts, beating until each addition is fully incorporated. For a brighter pink color, optionally add a tiny drop of red food coloring.
Step 14: Scrape the bowl sides again and beat the buttercream on low speed for 2 minutes to achieve a smooth, spreadable texture.
Step 15: To assemble, place one cake layer on a serving plate or turntable. Spread two generous scoops of buttercream evenly over it. Repeat with the second layer.
Step 16: Add the third cake layer on top and cover the entire cake with a thin crumb coat of buttercream. Chill the cake in the refrigerator for 20 minutes to set.
Step 17: After chilling, apply the remaining buttercream evenly around the cake. Optionally, create a wavy design with an offset spatula for a decorative finish.
Step 18: Decorate the cake with fresh strawberries and lemon slices before serving.

Tips & Variations

Use room temperature ingredients to ensure smooth and even mixing for the best cake texture.
Freeze dried strawberry powder adds vibrant flavor and natural color to the buttercream without extra moisture.
Try swapping lemon juice with lime juice for a tangy twist on this cake.
If you don’t have a turntable, use a flat plate and a steady hand to frost the cake evenly.
For extra moist layers, brush the cooled cakes lightly with lemon syrup before frosting.

Storage

Store the assembled cake in an airtight container or cover it well with plastic wrap. Keep it refrigerated for up to 4 days. To serve, let the cake come to room temperature for about 20 minutes to soften the buttercream. You can also freeze the cake (well wrapped) for up to 2 months and thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute butter with a dairy-free margarine and use coconut yogurt or a dairy-free sour cream alternative. Be sure to choose powdered sugar without added dairy.

How do I prevent the cake layers from drying out?

Using sour cream and vegetable oil in the batter helps keep the cake moist. Avoid overbaking and consider brushing the layers with simple lemon syrup before frosting.