Strawberry Lemonade Layer Cake (Print Version)
# Ingredients:
→ Strawberry Cake Layers
01 -
8 oz cream cheese, softened
02 -
1½ sticks unsalted butter, softened
03 -
2 cups granulated sugar
04 -
4 large eggs, room temperature
05 -
3 cups cake flour
06 -
2 teaspoons baking powder
07 -
½ teaspoon baking soda
08 -
½ teaspoon salt
09 -
1 cup strawberry puree
10 -
2 teaspoons strawberry extract
11 -
¼ cup vegetable oil
12 -
Pink food coloring gel (optional)
→ Lemon Simple Syrup
13 -
½ cup granulated sugar
14 -
⅓ cup water
15 -
3 tablespoons fresh lemon juice
16 -
Zest of 1 lemon
→ Lemon Cream Cheese Frosting
17 -
3 sticks unsalted butter, softened
18 -
8 oz cream cheese, softened
19 -
¼ cup fresh lemon juice
20 -
1½ teaspoons lemon extract
21 -
Zest of 1 lemon
22 -
7½ cups confectioners' sugar, sifted
→ Assembly and Decoration
23 -
10 fresh strawberries, sliced
24 -
Lemon wedges for decoration
# Instructions:
01 -
Preheat oven to 325°F. Grease and flour three 8-inch pans, lining bottoms with parchment paper. Puree strawberries to make 1 cup. Whisk flour, baking powder, baking soda, and salt. Combine oil, strawberry puree, and extract in another bowl. Beat butter and cream cheese until smooth, gradually add sugar and mix 2-3 minutes. Add eggs one at a time. Alternately add dry and wet mixtures, beginning and ending with flour.
02 -
Divide batter among three prepared pans. Bake at 325°F for 28-30 minutes until a toothpick comes out clean. Cool 5-10 minutes in pans before turning out onto wire racks to cool completely.
03 -
Bring water and sugar to a boil in a saucepan. Reduce heat to low and stir until sugar dissolves and mixture is clear. Remove from heat, stir in lemon juice and zest. Let cool completely.
04 -
Beat softened butter until smooth. Add cream cheese pieces and mix until combined. Gradually add powdered sugar, then lemon juice, extract, and zest. Mix just until combined - avoid overmixing or it will become too soft. Chill briefly if needed to firm up.
05 -
Place first layer on serving plate and brush lightly with lemon syrup. Spread with frosting and top with sliced strawberries. Repeat with second layer. Add top layer and brush with syrup. Apply thin crumb coat and chill 10-15 minutes in freezer until firm.
06 -
Apply final coat of frosting. Decorate with piped shells or use a cake comb for texture. Garnish with fresh strawberries and lemon wedges. Refrigerate until ready to serve. Remove a few hours before serving for best texture and flavor.
# Notes:
01 -
Bring eggs to room temperature quickly by placing in warm water for 5 minutes
02 -
Use frozen or fresh strawberries for the puree - both work perfectly
03 -
Don't overmix the frosting or it will become too soft - refrigerate briefly to firm up if needed
04 -
The lemon syrup is optional but adds moisture and extra lemon flavor to the layers