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    Strawberry Lemon Layer Cake

    May 16, 2022 by Julie Marie 1 Comment

    This elegant and simple strawberry lemon layer cake is so fresh and delicious! It has fresh and tangy lemon cake layers with a strawberries buttercream. A perfect spring/summer cake.

    strawberry lemon layer cake on a cake stand.

    This strawberry lemon layer cake is full of zesty lemon flavor with moist lemon cake layers. It is paired with a strawberry buttercream to perfectly balance the tangy flavors of the lemon. In the buttercream there is both fresh strawberry purée and freeze dried strawberry!

    This cake tastes absolutely amazing and I hope you’ll love it too!

    For more layer cake recipes, try Strawberry and Blueberry Layer Cake, Ultimate S'mores Layer Cake, and Raspberry Pistachio Layer Cake.

    Jump to:
    • WHY THIS RECIPE WORKS
    • INGREDIENT NOTES
    • STEP BY STEP INSTRUCTIONS - CAKE LAYERS
    • STEP BY STEP INSTRUCTIONS - BUTTERCREAM AND ASSEMBLING
    • EXPERT BAKING TIPS
    • FAQ
    • STORAGE
    • Strawberry Lemon Layer Cake

    WHY THIS RECIPE WORKS

    • Lemon cake layers: These cake layers are so soft and full of zesty lemon flavor
    • Strawberry buttercream: There is both fresh strawberry purée and freeze dried strawberry in this buttercream for maximum strawberry flavor.
    • Fresh flavors: This cake is full of fresh flavors with the zesty lemon and fresh strawberry.
    • Showstopper layer cake: The layer cake is a showstoppers and are perfect for a party or birthday.
    Slice cut of the lemon strawberry layer cake

    INGREDIENT NOTES

    These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

    • Lemon: Freshly squeezed lemon gives a bright and fresh flavor to the cake.
    • Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
    • Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
    • All-purpose flour: I always use an all-purpose flour that has 10-11% protein. The lower the protein in the flour, the less gluten gets produced, which makes for a soft and tender cupcake.
    • Buttermilk: Buttermilk makes for a softer and more tender cupcake. Measure out the buttermilk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
    • Freeze dried strawberry powder: To give max amount of strawberry flavor and give it as natural red color I added freeze dried strawberry powder.
    • Strawberries: The fresh strawberries are both used as decoration and blended to a purée for extra strawberry flavor in the buttercream.

    STEP BY STEP INSTRUCTIONS - CAKE LAYERS

    Here is how make and bake this strawberry lemon layer cake. This recipe needs stand mixer with a paddle attachment, or a hand mixer. You will need 2 x 20 cm baking pan lined with baking paper.

    The full recipe is down below in the recipe card.

    Before starting preheat the oven to 170ºC/ 350ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.

    STEP 1: Sift together the all-purpose flour, baking powder, baking soda and salt, and set it aside. Mix together the buttermilk and vanilla extract and set it aside.

    STEP 2: In a mixing bowl, add the granulated sugar and lemon zest and rub it together to bring out the flavor of the lemon zest. Use the paddle attachment and add the butter and vegetable oil to the sugar and mix it on high speed for 3 min.

    STEP 3: Add the eggs one at a time into the mixture and mix it in until combined. Add the lemon juice and mix it in.

    STEP 4: Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.

    STEP 5: Divide the cake batter into the 2 prepared baking tins and bake them for 35-40 min or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 min, gently remove the cake from the cake tin and let the cakes cool down completely.

    Slice cut of the cake.

    STEP BY STEP INSTRUCTIONS - BUTTERCREAM AND ASSEMBLING

    STEP 1: Blend a handful of strawberries into a purée. Sift the powdered sugar and freeze dried strawberry.

    STEP 2: In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more. Add the strawberry purée and mix until combined.

    STEP 3: On low speed, add the sifted powdered sugar/freeze dried strawberry in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the vanilla extract and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.

    TIP: If you want it to have a stronger pink/red color you can add a tiny bit of food paste color.

    STEP 4: Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

    STEP 5: Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it. 

    STEP 6: Add 3 big scoops of buttercream and with an offset spatula, even it out. Add the other cake layer and cover the cake in a thin crumb coat. Place it in the freezer for 30 min, for the buttercream to set.

    STEP 7: Add the remaining buttercream. Scape down the sides of the cake to get smooth sides on the cake. Cut some fresh strawberries in half and decorate on top of the cake.

    cake on cake stand.

    EXPERT BAKING TIPS

    • Use a kitchen scale: My default setting for my recipes is grams as it is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
    • Don't over mix your batter: I always use a spatula, after everything has mixed together, and give it one final gently fold together, to make sure everything in the bottom of the mixing bowl has been mixed into the batter.
    • Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attracts less heat which means they bake more gently which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.
    Slice of cake on a plate.

    FAQ

    Where do I find freeze dried strawberries?

    You can buy freeze dried strawberries in supermarkets or online.

    Can it be made a day ahead?

    Yes, make each element the day before, so you only need to assemble it the next day. Store the cake layers in the freezer well wrapped in plastic wrap, the next day defrost them 1 hour before assembling the cake. Store the strawberry buttercream at room temperature covered by plastic wrap or in an airtight container.

    When do you know when a cake layer is done?

    I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.

    STORAGE

    Store the strawberry and lemon layer cake in the fridge in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a few days.

    Slice of strawberry lemon layer cake.

    Other Layer Cake Recipes To Try

    • Mini Carrot Cake
    • Chocolate Cake with Cream Cheese Frosting
    • Biscoff Layer Cake
    • Strawberry and Blueberry Layer Cake

    Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

    Strawberry Lemon Layer Cake

    Strawberry lemon layer cake full of zesty lemon flavor with moist lemon cake layers that is paired with a strawberry buttercream!
    5 fra 1 stemme
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 35 mins
    Course Dessert
    Servings 12 people

    Equipment

    • 2x 20 cm baking pan

    Ingredients
     
     

    LEMON CAKE LAYERS

    • 360 g all-purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 240 g buttermilk room temperature
    • 2 teaspoon vanilla extract
    • 330 g granulated sugar
    • Zest of one big organic lemon or two small
    • 180 g butter room temperature
    • 65 g vegetable oil e.g. canola oil
    • 4 eggs room temperature
    • 2 tablespoon lemon juice

    STRAWBERRY BUTTERCREAM

    • 500 g powdered sugar
    • 2 tablespoon freeze dried strawberry powder
    • 200 g butter room temperature
    • 3 tablespoon strawberry purée strawberry blended into a purée
    • 2 tablespoon vanilla extract

    DECORATION

    • A pack of fresh strawberries

    Instructions
     

    LEMON CAKE LAYERS

    • Preheat the oven at 170ºC conventional oven and prepare 2 x 20 cm baking pan with parchment paper.
    • Sift together the all-purpose flour, baking powder, baking soda and salt, and set it aside. Mix together the buttermilk and vanilla extract and set it aside.
      360 g all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 240 g buttermilk, 2 teaspoon vanilla extract
    • In a mixing bowl, add the granulated sugar and lemon zest and rub it together to bring out the flavor of the lemon zest. Use the paddle attachment and add the butter and vegetable oil to the sugar and mix it on high speed for 3 min.
      330 g granulated sugar, Zest of one big organic lemon or two small, 180 g butter, 65 g vegetable oil
    • Add the eggs one at a time into the mixture and mix it in until combined.
      4 eggs
    • Add the lemon juice and mix it in.
      2 tablespoon lemon juice
    • Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
    • Divide the cake batter into the 2 prepared 20 cm baking tins and bake them for 35-40 min or until a cake tester comes out clean.
    • Let the cakes cool on a cooling rack. After 5 min, gently remove the cake from the cake tin and let the cakes cool down completely.

    STRAWBERRY BUTTERCREAM

    • Blend a handfull of strawberries into a purée. Sift the powdered sugar and freeze dried strawberry.
      500 g powdered sugar, 2 tablespoon freeze dried strawberry powder
    • In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more. Add the strawberry purée and mix until combined.
      200 g butter, 3 tablespoon strawberry purée
    • On low speed, add the sifted powdered sugar/freeze dried strawberry in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the vanilla extract and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.
      2 tablespoon vanilla extract
    • Optional: If you want it to have a stronger pink/red color you can add a tiny bit of food paste color.
    • Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

    ASSEMBLING

    • Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
    • Add 3 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and cover the cake in a thin crumb coat. Place it in the freezer for 30 min, for the buttercream to set.
    • Add the remaining buttercream. Scape down the sides of the cake to get smooth sides on the cake.
    • Cut some fresh strawberries in half and decorate on top of the cake.
      A pack of fresh strawberries

    Nutrition

    Carbohydrates: 106gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 58mgSodium: 555mgPotassium: 187mgFiber: 1gSugar: 73gVitamin A: 132IUVitamin C: 33mgCalcium: 101mgIron: 3mg
    Keyword layer cake, lemon, strawberry
    Tried this recipe?Let us know how it was!

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    Filed Under: All Recipes, Fruit Desserts, Layer Cake Recipes, Spring/Summer Tagged With: layer cake, lemon, strawberry

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    1. RAD

      January 30, 2023 at 6:53 am

      5 stars
      Baked this for my grandma's 90th birthday and everyone loved it. I do reduce the sugar in most recipes but that's just a personal preference. You're cakes always turn out moist and so flavorful. Thanks for sharing. ❤️

      Reply

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    Julie Marie Eats

    Hi and welcome to my kitchen!

    My name is Julie Marie and I’m a self-taught home baker, recipe developer and food photographer. I’m passionate about sharing all my recipes that are filled with tips and tricks and are easy to follow so you can enjoy an amazing cakes and treats in your home. Let’s get baking!

    xx Julie Marie

    More about me →

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