why make this recipe
Strawberry Lemonade Layer Cake is perfect for any occasion. It combines the sweet and tangy flavors of strawberries and lemon, making it refreshing and delicious. This cake is great for summer picnics, birthday parties, or just a treat at home. Every bite feels like a celebration!
how to make Strawberry Lemonade Layer Cake
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 cups fresh strawberries, diced
- 1/4 cup sugar
- 1 cup buttercream frosting
- 1/2 cup white chocolate, melted
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the eggs, milk, lemon zest, and lemon juice, mixing until combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare the strawberry compote by cooking the diced strawberries with sugar over medium heat until thickened.
- Once the cakes are baked and cooled, layer them with buttercream frosting and strawberry compote in between.
- Frost the top and sides of the cake with remaining buttercream, and drizzle with melted white chocolate.
- Serve and enjoy!
how to serve Strawberry Lemonade Layer Cake
You can serve Strawberry Lemonade Layer Cake on a beautiful cake stand. It’s best enjoyed chilled or at room temperature. Pair it with a nice cup of tea or lemonade for a refreshing treat!
how to store Strawberry Lemonade Layer Cake
To store the cake, keep it in an airtight container. You can keep it in the refrigerator for up to five days. If you have extra strawberry compote, store that in a separate container.
tips to make Strawberry Lemonade Layer Cake
- Make sure the butter is softened for easy mixing.
- Allow the cakes to cool completely before layering to prevent the frosting from melting.
- For extra flavor, add more lemon zest or use fresh strawberries on top of the cake.
variation
You can change the flavor by using different fruits. Try raspberry or blueberry to give a different twist to the cake.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before using.
2. How can I make the cake more lemony?
Add an additional tablespoon of lemon juice or lemon extract to the batter for a stronger lemon flavor.
3. Can I make this cake ahead of time?
Yes, you can bake the cakes a day ahead and store them in the refrigerator. Just frost them when you are ready to serve.
Strawberry Lemonade Layer Cake
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened for easy mixing.
- 1.5 cups powdered sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup milk
- 3 large eggs
- 1 tablespoon lemon zest For extra flavor, add more lemon zest.
- 0.25 cups fresh lemon juice Add more for a stronger lemon flavor if desired.
Strawberry Compote Ingredients
- 2 cups fresh strawberries, diced You can use frozen strawberries as well; thaw and drain them first.
- 0.25 cups sugar
Frosting Ingredients
- 1 cup buttercream frosting
- 0.5 cups white chocolate, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the eggs, milk, lemon zest, and lemon juice, mixing until combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Making Strawberry Compote
- While the cake is baking, prepare the strawberry compote by cooking the diced strawberries with sugar over medium heat until thickened.
Assembly
- Once the cakes are baked and cooled, layer them with buttercream frosting and strawberry compote in between.
- Frost the top and sides of the cake with the remaining buttercream, and drizzle with melted white chocolate.
- Serve and enjoy!
