Introduction
This Strawberry Lemon Layer Cake combines the bright flavors of fresh strawberries and zesty lemons, wrapped in a tangy lemon cream cheese frosting. It’s a delightful treat for any occasion and sure to impress your guests with its refreshing taste and stunning presentation.
Ingredients
310g all-purpose flour
2 tsp baking powder
1/2 tsp salt
230g unsalted butter, softened
300g granulated sugar
4 large eggs
1 tsp vanilla extract
120g sour cream
120ml fresh lemon juice
Zest of 2 lemons
225g strawberries, chopped
Lemon Cream Cheese Frosting:
225g cream cheese, softened
115g unsalted butter, softened
480g powdered sugar
30ml fresh lemon juice
1 tsp vanilla extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings
Directions
1. Preheat your oven to 350°F (175°C) and grease two 9-inch (23 cm) round cake pans.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Gradually mix in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture.
5. Fold in the fresh lemon juice, lemon zest, and chopped strawberries.
6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
8. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, lemon juice, and vanilla extract, mixing until smooth and creamy.
9. Once the cakes are completely cooled, spread a layer of frosting over the top of one cake. Place the second cake on top and spread frosting over the top and sides of the cake.
10. Decorate with additional chopped strawberries and a sprinkle of lemon zest. Slice and serve.
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Detailed Directions and Instructions
Step 1: Preheat and Prepare Pans
Preheat your oven to 350°F (175°C) and generously grease two 9-inch (23 cm) round cake pans. This ensures that your cakes release effortlessly once baked.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together 310g of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. This mix will create a fluffy texture in the cake.
Step 3: Cream Butter and Sugar
In another bowl, beat together 230g of softened unsalted butter and 300g of granulated sugar until the mixture is light and fluffy. This step is essential for incorporating air into the batter for a delightful rise.
Step 4: Add Eggs and Vanilla
Add 4 large eggs to the butter-sugar mixture one at a time, beating well after each addition. Then stir in 1 teaspoon of vanilla extract, enhancing the flavor profile of the cake.
Step 5: Mix Dry and Wet Ingredients
Gradually mix in the flour mixture alternately with 120g of sour cream, starting and ending with the flour mixture. This method prevents the batter from becoming too tough and ensures a delicate crumb.
Step 6: Add Citrus and Strawberries
Gently fold in 120ml of fresh lemon juice, the zest of 2 lemons, and 225g of chopped strawberries into the batter. The fresh fruits will infuse the cake with vibrant flavors.
Step 7: Bake the Cakes
Divide the batter evenly between the prepared cake pans and bake for about 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Step 8: Cool the Cakes
Once baked, allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks. Let them cool completely to the touch.
Step 9: Prepare the Lemon Cream Cheese Frosting
For the frosting, beat together 225g of softened cream cheese and 115g of softened unsalted butter in a mixing bowl until smooth. Gradually add 480g of powdered sugar, 30ml of fresh lemon juice, and 1 teaspoon of vanilla extract until the mixture is creamy and well-combined.
Step 10: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on the top. Set the second cake layer on top and cover the entire cake with the remaining frosting.
Step 11: Decorate and Serve
For the finishing touch, decorate the cake with additional chopped strawberries and a sprinkle of lemon zest. Slice the cake into pieces and serve, letting the delightful aromas of strawberries and lemons fill the air.
Notes
Storage Note
The cake can be stored in an airtight container in the refrigerator for up to 3 days, ensuring the flavors remain fresh.
Servings Suggestions
Pair this refreshing cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
Flavor Tips
Feel free to adjust the amount of lemon juice according to your taste preference – more lemon juice will enhance the tanginess of the frosting.
Stability Tip
If you need to transport the cake, consider chilling it in the refrigerator for an hour before serving to help the frosting hold its shape better.
Cook techniques
Whisking
Whisking is essential for combining dry ingredients, ensuring an even distribution of baking powder and salt in the flour mixture for your cake.
Creaming
Creaming involves beating butter and sugar together until light and fluffy. This technique incorporates air into the mixture, resulting in a lighter cake texture.
Folding
Folding is a gentle technique used to combine ingredients without deflating the batter. This is particularly important when adding the strawberries and liquid ingredients to maintain the cake’s lightness.
Baking
Baking at the right temperature is crucial. Ensure your oven is preheated to 350°F (175°C) and that cakes are baked until a toothpick comes out clean for the best results.
Cooling
Allowing the cakes to cool in the pans for a short time before transferring them to wire racks prevents them from breaking apart and ensures even cooling.
Frosting
To achieve a smooth and creamy frosting, ensure both the cream cheese and butter are softened. Gradually adding powdered sugar will help prevent lumps and create a delightful topping.
FAQ
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them to avoid excess moisture in the batter.
How can I make the cake more lemony?
To intensify the lemon flavor, you can increase the amount of lemon juice and lemon zest in the batter.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them in the refrigerator. Frost them on the day you plan to serve.
What if my frosting is too runny?
If your frosting is too runny, you can add more powdered sugar gradually until it reaches the desired consistency.
How should I store the leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor.
Conclusion
This Strawberry Lemon Layer Cake beautifully blends the sweetness of strawberries with the tartness of lemons, making it an irresistible dessert for any celebration. Its vibrant flavors and elegant presentation are sure to leave a lasting impression on your guests. Whether served at a summer gathering or a special occasion, this cake is bound to delight.
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Strawberry Lemon Layer Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease two 9-inch (23 cm) round cake pans.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually mix in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture.
- Fold in the fresh lemon juice, lemon zest, and chopped strawberries.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, lemon juice, and vanilla extract, mixing until smooth and creamy.
- Once the cakes are completely cooled, spread a layer of frosting over the top of one cake. Place the second cake on top and spread frosting over the top and sides of the cake.
- Decorate with additional chopped strawberries and a sprinkle of lemon zest. Slice and serve.
