Step 1: Prepare the Lemon Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 2: Prepare the Strawberry Filling
- Cook Strawberries: In a medium saucepan, combine the sliced strawberries, sugar, lemon juice, cornstarch, and water. Bring to a simmer over medium heat, stirring occasionally until the mixture thickens (about 5-7 minutes).
- Cool the Filling: Remove from heat and let cool completely. The filling will thicken as it cools.
Step 3: Make the Lemonade Frosting
- Beat the Butter: In a large mixing bowl, beat the softened butter until creamy.
- Add Powdered Sugar and Flavorings: Gradually add the powdered sugar, mixing until combined. Then add the lemon juice, lemon zest, and vanilla extract. Beat until fluffy. If the frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency.
Step 4: Assemble the Cake
- Layer the Cake: Place one layer of lemon cake on a serving plate. Spread a generous layer of strawberry filling over the top. Place the second cake layer on top and repeat the process. Finally, add the third layer on top.
- Frost the Cake: Apply a thin layer of lemon frosting around the sides and on top of the cake to create a crumb coat. Refrigerate for about 30 minutes to set. Then, apply a final layer of frosting, smoothing it out as desired.
- Garnish: Decorate the top of the cake with halved fresh strawberries, lemon slices, and additional lemon zest.
Step 5: Serve
- Slice the cake and serve it chilled. Enjoy this deliciously refreshing Strawberry Lemonade Cake with family and friends!
Tips for Success
- Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. If strawberries are out of season, you can use frozen strawberries, but be sure to thaw and drain excess moisture.
- Chill the Cake: For easier slicing, refrigerate the cake for at least 1 hour before serving.
- Flavor Variations: For added flavor, consider incorporating a splash of lemonade concentrate into the frosting.
Conclusion
This Strawberry Lemonade Cake is not just a treat for the taste buds; it’s a feast for the eyes as well. The combination of sweet strawberries and zesty lemon creates a cake that’s both light and indulgent. Whether you’re celebrating a special occasion or simply want to brighten up your day, this cake is sure to impress. Enjoy every delightful bite!