Strawberry Lemonade Layer Cake
A refreshing and delicious cake that combines the sweet and tangy flavors of strawberries and lemon, perfect for summer picnics, birthday parties, or a delightful treat at home.
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!
Notes
It's best enjoyed chilled or at room temperature. Pair it with a nice cup of tea or lemonade for a refreshing treat. Store the cake in an airtight container in the refrigerator for up to five days.