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This Strawberry Lemon Cake brings the bright flavors of fresh lemon and sweet strawberries together in one showstopping dessert. With tender layers of homemade lemon cake and a fluffy strawberry-studded buttercream, it is a cake that fits any spring or summer celebration. Each slice feels like sunshine on a fork.
I first made this cake for my sister’s spring baby shower and everyone asked for the recipe. Now it is my go-to for celebrations whenever strawberries are in season.
Ingredients
- All purpose flour: gives structure and keeps the cake sturdy but not dense. Choose unbleached flour for best results
- Cornstarch: softens the crumb and makes each bite melt in your mouth
- Baking powder and baking soda: lift the cake for fluffiness. Always check they are not expired
- Salt: balances the sweetness and brings out the lemon taste. Use fine sea salt if possible
- Granulated sugar: adds sweetness and helps keep the cake moist
- Fresh lemon zest: provides real lemon flavor. Organic lemons are best since zest is used
- Butter: offers rich flavor and tenderness. Make sure it is fully softened to room temperature
- Large eggs: provide structure and extra richness. Room temperature eggs blend best
- Sour cream: keeps every layer soft and tangy. Use full fat for best texture
- Vegetable oil: ensures extra moisture. Neutral oils like canola or grapeseed work well
- Fresh lemon juice: adds extra brightness and zing
- Vanilla extract: rounds out the flavor for both cake and frosting. Quality pure vanilla makes a difference
- Powdered sugar: sweetens and stabilizes the buttercream. Sift for a silkier texture
- Freeze dried strawberry powder: delivers intense berry flavor without watering down the frosting
- Whole milk: smooths out the buttercream. Room temperature milk blends easier
- Fresh strawberries and lemon slices: give a pretty and fresh decoration at the end. Look for ripe but not mushy fruit
Step-by-Step Instructions
- Prepare the Cake Pans:
- Grease three eight inch pans well and line with parchment paper for easy removal. Preheat your oven to 170 degrees Celsius or 340 degrees Fahrenheit. Proper prep keeps your cakes from sticking and helps them bake evenly
- Sift and Mix the Dry Ingredients:
- In a large bowl sift together your flour cornstarch baking powder baking soda and salt. Sifting aerates the mixture keeping your cake light and helping ingredients distribute evenly
- Infuse Sugar with Lemon:
- Add granulated sugar and fresh lemon zest to a large bowl. Use your fingers to rub them together until the zest releases its oils and the sugar feels like damp sand. This step ensures every bite is packed with bright lemon aroma
- Cream Butter and Sugar Mixture:
- Add the softened butter to the bowl and beat on high for three minutes until pale and fluffy. Proper creaming creates air pockets for a lighter crumb
- Add the Eggs:
- Add eggs two at a time beating on low until fully combined each time. Scrape down the bowl to ensure even mixing and avoid making the batter dense
- Combine Wet and Dry Ingredients:
- Add half the sifted dry ingredients and mix on low just until the mixture comes together. Now add sour cream oil lemon juice and vanilla and stir until blended. Finish by adding the rest of the dry ingredients and mix only until no dry streaks remain
- Final Batter Check:
- Use a rubber spatula to gently fold the batter just to be sure everything is combined with no pockets of flour. Overmixing can make your cake dry
- Bake the Cakes:
- Divide the batter evenly into your three pans. Bake for twenty to twenty three minutes or until a tester comes out clean. Cakes will look pale but should feel springy. Cool on a rack for ten minutes before turning out. Let layers cool completely before filling
- Make the Strawberry Buttercream:
- Sift powdered sugar and freeze dried strawberry powder together to avoid lumps. In a mixer beat butter until very creamy about four minutes. Gradually add powdered mixture milk and vanilla in two parts beating well after each addition. Whip until fluffy and pink
- Buttercream Final Touch:
- Scrape down the bowl and continue mixing at low for two more minutes so texture is super smooth. You can add a hint of red gel color for a brighter look
- Assemble and Decorate:
- Place the first cake layer on your plate or turntable. Spread two generous scoops of strawberry buttercream evenly across the top. Repeat with the second and third layers then cover the cake with a thin crumb coat of frosting. Chill for twenty minutes then cover with the remaining buttercream. Use an offset spatula for swirls if you like. Finish with fresh strawberries and lemon slices for a pretty finish
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The freeze dried strawberries in the buttercream remind me of the first time I tasted this frosting. My niece ran into the kitchen just for a finger swipe before dinner and it is still her favorite part of any cake I bake.
Storage Tips
This cake keeps beautifully covered at room temperature for up to eight hours after assembly. For longer storage keep it wrapped in the refrigerator for up to four days. Bring slices to room temperature for the best flavor and softest texture. The cake layers alone can be baked ahead and frozen if desired just thaw and frost when needed.
Ingredient Substitutions
Greek yogurt can be swapped for sour cream with a similar tender result. Want to make this cake dairy free Use a dairy free margarine in the cake and frosting and a plant based yogurt in place of sour cream. Lemon extract can boost citrus flavor if your lemons are small or under ripe.
Serving Suggestions
This cake is a perfect birthday centerpiece but it also shines at garden parties or picnics. Slice fresh strawberries in half for the prettiest edge garnish. Try serving with a cup of sweet tea or even a glass of prosecco for a festive touch.
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Cultural and Historical Context
Lemon cakes have roots in classic American and European baking with fruit and buttercream decorating techniques growing popular in the last fifty years. Using freeze dried strawberry powder in buttercream is a modern twist because it provides intense fruit flavor without making the frosting watery like fresh berries sometimes do.
Frequently Asked Questions About Recipes
- → How do I achieve a moist lemon cake?
Use room temperature ingredients and incorporate sour cream for extra moisture. Don’t overmix the batter and bake until just set for the best crumb.
- → What makes the strawberry buttercream flavorful?
Adding freeze dried strawberry powder intensifies the berry taste without adding moisture, keeping the frosting creamy and spreadable.
- → Can I bake this as a two-layer cake?
Yes, you can divide the batter into two pans instead of three for thicker layers. Adjust the baking time as needed.
- → Which decorating tips work best for a smooth finish?
Use an offset spatula to evenly spread the buttercream and create a smooth, wavy design. Chill the cake between coats for neater results.
- → How should I store leftovers?
Keep the cake covered in the refrigerator for up to four days. Allow slices to come to room temperature before serving for optimal texture.