Strawberry Lemon Layer Cake Recipe – Easy Lemon Buttercream Frosting

Last Updated on 1 month by Neha Deshmukh

Strawberry Lemon Layer Cake Recipe – Easy Lemon Buttercream Frosting

Hey everyone! If you’re anything like me, you believe a beautiful cake can truly make a day. I’m so excited to share this Strawberry Lemon Layer Cake with you – it’s become a real favourite in my kitchen, and I think it’ll be in yours too! It’s bright, zesty, and the perfect balance of sweet and tart. Plus, the lemon buttercream? Oh my goodness. Let’s get baking!

Why You’ll Love This Recipe

This cake is a little slice of sunshine, honestly. It’s not overly complicated, but it looks impressive. The strawberry and lemon flavours are a match made in heaven, and the light, fluffy texture is just divine. It’s perfect for birthdays, celebrations, or just a little self-care treat. You’ll love how the tangy lemon cuts through the sweetness, making each bite incredibly refreshing.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 ¼ cups (280g) cake flour
• 1 teaspoon (5g) baking powder
• 1 teaspoon (5g) baking soda
• ½ teaspoon (2.5g) salt
• 3 large eggs
• 1 ½ cups (300g) sugar
• 1 cup (240ml) strawberry preserves or purée
• 1 ½ cups (360ml) vegetable oil
• 1 teaspoon (5ml) vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this cake extra special:

• Cake Flour: Don’t skip this! Cake flour has a lower protein content than all-purpose flour, which results in a much more tender crumb. It really makes a difference.
• Strawberry Preserves/Purée: I love using a good quality strawberry preserve for a concentrated flavour. If you’re using a purée, make sure it’s thick – you don’t want to add too much extra liquid to the batter.
• Vegetable Oil: Yes, oil! It might sound strange in a cake, but it keeps the cake incredibly moist and tender. Don’t worry, you won’t taste it at all. I usually use sunflower oil, but any neutral-flavoured oil will work.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 350°F (180°C). Grease and line two 6-inch cake pans with parchment paper. This is super important for easy removal!
2. In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Just give it a good mix to make sure everything is evenly distributed.
3. In a separate bowl, whisk the eggs, sugar, strawberry preserves, oil, and vanilla extract until everything is smooth and combined.
4. Now, gently add the wet ingredients to the dry ingredients. Mix until just combined – you don’t want to overmix, or your cake will be tough. A few flour streaks are okay at this stage.
5. Divide the batter evenly between the prepared cake pans. I like to use a kitchen scale to be precise!
6. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
7. Let the cakes cool in the pans for 10-15 minutes before wrapping them in cling wrap and chilling them completely. This makes them easier to handle when frosting.

Now for the Lemon Goodness!

1. Lemon Curd: In a microwave-safe bowl, combine the lemon juice, eggs, sugar, butter, and salt. Microwave in 1-minute intervals, whisking between each interval, until the mixture thickens (about 6-8 minutes total). Stir in the vanilla extract. Let it cool completely.
2. Lemon Buttercream: Beat the butter, cream, salt, and vanilla extract until light and fluffy. Gradually add the powdered sugar, beating until smooth. Then, mix in 1 cup of the cooled lemon curd.

Assembly Time!

1. Assemble the cake by layering the cooled cakes with a simple syrup (optional, but adds extra moisture!), lemon curd filling, and lemon buttercream frosting. Get creative with your decorating!

Expert Tips

• Room Temperature Ingredients: Using room temperature ingredients helps everything blend together smoothly.
• Don’t Overbake: Overbaking will result in a dry cake. Keep a close eye on it!
• Chill the Cakes: Chilling the cakes makes them much easier to frost. Trust me on this one.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend instead of cake flour. It works beautifully! My friend, who is coeliac, loves this version.
• Vegan Adaptation: Replace the eggs with an egg replacer (like flax eggs) and use dairy-free butter and cream for the buttercream.
• Adjusting Sweetness: If you prefer a less sweet cake, reduce the sugar by ¼ cup.
• Festival Adaptations: This cake is perfect for birthdays, anniversaries, or any special occasion! Decorate it with sprinkles, fresh berries, or edible flowers. My family always requests this for Diwali!

Serving Suggestions

This cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of chai or a glass of cold milk complements it perfectly.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

Can this cake be made ahead of time?

Absolutely! You can bake the cakes a day or two in advance and store them in the refrigerator. The lemon curd can also be made ahead of time.

What is the best way to ensure the cakes are level?

Use a cake leveller or a serrated knife to trim off any domes.

Can I use fresh strawberries instead of preserves/purée?

You can, but you’ll need to reduce the amount of liquid in the batter slightly. I recommend using about 1 cup of finely chopped fresh strawberries.

How do I prevent the cake from drying out?

Don’t overbake the cake, and store it in an airtight container. Brushing the layers with simple syrup also helps keep them moist.

What is the shelf life of the lemon curd?

Lemon curd will keep in the refrigerator for up to 1 week.

Enjoy baking (and eating!) this delightful Strawberry Lemon Layer Cake. I can’t wait to hear what you think!