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Strawberry Lemon Cake with Berry-Infused Buttercream Recipe

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★★★★★

4.8 from 59 reviews

This luscious Strawberry Lemon Cake features moist lemon-flavored layers baked to light perfection and enveloped in a creamy, vibrant strawberry buttercream. Enhanced by fresh strawberries and lemon slices, it’s a beautiful, refreshing dessert perfect for celebrations or a delightful indulgence.

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 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

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). Line three 20 cm (8-inch) round baking pans with parchment paper for easy cake removal.
  2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside.
  3. Mix Sugar and Lemon Zest: In a large mixing bowl, combine granulated sugar and lemon zest. Rub them together thoroughly until the mixture resembles wet sand, releasing the lemon’s fragrant oils.
  4. Incorporate Butter: Add the softened butter to the sugar and zest mixture. Using a high-speed mixer, beat for 3 minutes until creamy and well combined.
  5. Add Eggs: Add eggs two at a time to the bowl, mixing on low speed until each addition is fully incorporated before adding the next.
  6. Mix in Dry Ingredients (First Half): Add half of the sifted dry ingredients to the batter. Mix on low speed just until combined to avoid overmixing.
  7. Add Wet Ingredients: Pour in sour cream, vegetable oil, lemon juice, and vanilla extract. Mix gently on low speed until blended.
  8. Add Dry Ingredients (Second Half) and Fold: Add the remaining dry ingredients and mix until combined. Use a rubber spatula to gently fold the batter ensuring all ingredients are well combined without overworking.
  9. Distribute Batter and Bake: Evenly divide the batter into the prepared pans. Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. Expect the cakes to remain light in color without browning significantly.
  10. Cool the Cake Layers: Remove cakes from oven and place them on cooling racks. After 10 minutes, remove cakes from pans gently and allow to cool completely.
  11. Prepare Strawberry Buttercream – Sift Sugar and Strawberry Powder: Sift powdered sugar and freeze-dried strawberry powder together to avoid lumps. Set aside.
  12. Cream the Butter: Using a stand or hand mixer with paddle attachment, beat the softened butter on medium-high speed for 4 minutes until creamy. Scrape bowl sides and mix for an additional 2 minutes.
  13. Add Sugar Mixture and Flavorings: Gradually add the sifted powdered sugar and strawberry powder in two additions, alternating with vanilla extract and whole milk. Whip thoroughly after each addition. Optionally, add a tiny bit of red food coloring for more vibrant pink color.
  14. Final Buttercream Mix: Scrape down the bowl, then mix the buttercream at low speed for 2 more minutes until smooth and fluffy.
  15. Assemble the Cake: Place the first cooled cake layer on a serving plate or turntable. Spread about 2 large scoops of buttercream evenly over the top with an offset spatula.
  16. Stack Layers: Add the second cake layer and repeat spreading buttercream. Place the final layer on top and cover the entire cake with a thin crumb coat of buttercream.
  17. Chill Cake: Refrigerate the crumb-coated cake for 20 minutes to allow the buttercream to set.
  18. Finish Frosting: Apply the remaining buttercream evenly over the chilled cake. For decoration, optionally create a wavy design using an offset spatula.
  19. Decorate: Garnish the cake with fresh strawberries and lemon slices for a beautiful presentation.

Notes

  • Use room temperature ingredients to ensure proper mixing and a tender crumb.
  • Do not overmix the batter once dry ingredients are added to prevent a dense cake.
  • The cake layers will be light in color and not heavily browned; this is expected.
  • Freeze-dried strawberry powder can be found in specialty baking stores or online.
  • If desired, freeze leftover cake layers or buttercream for future use.
  • Allow the cake to come to room temperature before serving for best flavor and texture.

Keywords: Strawberry lemon cake, lemon cake recipe, strawberry buttercream, lemon cake layers, fresh strawberry cake, lemon zest cake

Find it online: https://recipeswithria.com/strawberry-lemon-cake-with-berry-infused-buttercream-recipe/