Strawberry Lemonade Cake Layers (Print Version)
Fresh strawberry and lemon layers brightened with cream cheese frosting and juicy berries. Spring and summer favorite.
# Ingredients:
→ Cake
01 -
8 oz (226g) cream cheese, softened
02 -
1 ½ sticks (168g) unsalted butter, softened
03 -
2 cups (400g) sugar
04 -
4 large eggs, room temperature
05 -
3 cups (342g) cake flour
06 -
2 teaspoons (8g) baking powder
07 -
½ teaspoon (3g) baking soda
08 -
½ teaspoon (3g) salt
09 -
1 cup (243g) strawberry puree
10 -
2 teaspoons (8g) strawberry extract
11 -
¼ cup (54g) vegetable oil
12 -
A touch of pink coloring gel (optional)
→ Lemon Simple Syrup (optional)
13 -
½ cup sugar
14 -
⅓ cup water
15 -
Juice (3 tablespoons) and zest of 1 lemon
→ Lemon Cream Cheese Frosting
16 -
3 sticks (339g) unsalted butter, softened
17 -
8 oz (226g) cream cheese, softened
18 -
¼ cup (57g) lemon juice
19 -
1 ½ teaspoons (6g) lemon extract
20 -
Zest of 1 lemon
21 -
7 ½ cups (863g) confectioners' sugar, sifted
→ Additional
22 -
Approximately 10 fresh strawberries
23 -
Thinly sliced wedges of lemon for decoration
# Steps:
01 -
Preheat oven to 325°F (165°C). Grease and flour three 8-inch pans and line with parchment paper. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.
02 -
In another bowl, mix oil, strawberry puree, and strawberry extract. Set aside.
03 -
In a mixer bowl, combine butter and cream cheese. Mix at medium speed until smooth. Gradually add sugar and beat for 2-3 minutes.
04 -
Add eggs one at a time, mixing until yolks disappear. Optionally, mix in pink coloring gel.
05 -
With mixer on low, alternately add flour mixture and strawberry mixture (beginning and ending with flour, in 3 dry and 2 wet additions). Mix until combined and smooth.
06 -
Divide batter among prepared pans. Bake at 325°F (165°C) for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes in pans before transferring to a wire rack.
07 -
In a saucepan over medium heat, bring water and sugar to a boil. Lower heat, stirring until sugar dissolves. Remove from heat, add lemon juice and zest, and let cool.
08 -
In a mixer, blend butter until smooth. Gradually add cream cheese and confectioners' sugar. Mix in lemon juice, extract, and zest. Refrigerate if frosting softens.
09 -
Place the first cake layer on a plate. Optionally brush with lemon syrup. Spread lemon frosting on top and layer with thinly sliced strawberries. Repeat with the second and final layers. Frost the entire cake with a crumb coat and chill for 10-15 minutes before final frosting.
10 -
Decorate cake with frosting using a cake comb or piping tips. Add fresh strawberries and lemon wedges for garnish. Refrigerate and bring to room temperature before serving.