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Strawberry Lemonade Cake Layers

Irresistibly Sweet Strawberry Lemonade Cake Layers Delight

This Strawberry Lemonade Cake Layers recipe blends sweet strawberries with a zesty lemon twist for a stunning and joyful dessert.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Drinks
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • Oven
  • mixing bowls
  • whisk
  • spatula
  • cake pans
  • Measuring cups
  • Measuring spoons

Ingredients
  

For the Cake

  • 3 cups cake flour vital for that fluffy texture
  • 2 teaspoons baking powder ensures the cake rises beautifully
  • ½ teaspoon baking soda balances the acidity from the strawberries
  • ½ teaspoon salt enhances the flavors and balances sweetness
  • 1 cup vegetable oil keeps the cake moist and tender
  • 1 cup strawberry puree imparts sweet strawberry flavor
  • 1 teaspoon strawberry extract boosts the strawberry essence
  • 1 cup unsalted butter, softened adds richness and creamy texture
  • 8 oz cream cheese, softened contributes to the luscious frosting
  • 1 ½ cups sugar sweetens the cake to perfection
  • 4 large eggs binds the ingredients together
  • pink coloring gel optional for a fun pop of color

For the Lemon Syrup

  • 1 cup water the base for creating lemon syrup
  • ½ cup sugar sweetens the lemon syrup
  • ½ cup lemon juice provides a tart kick
  • 1 tablespoon lemon zest adds aromatic essence to the syrup

For the Frosting

  • 2 cups confectioners’ sugar gives the frosting a smooth texture
  • additional fresh strawberries for decoration
  • lemon wedges adds a zesty touch

Instructions
 

Cake Preparation

  • Preheat your oven to 325°F (165°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
  • In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for 30 seconds.
  • In another bowl, mix vegetable oil, strawberry puree, and strawberry extract until combined.
  • Beat softened unsalted butter and cream cheese until smooth. Gradually add sugar and beat until light and fluffy.
  • Incorporate eggs one at a time, mixing well after each addition. Stir in pink coloring gel if desired.
  • Gradually add the dry mixture and strawberry mixture to the creamed batter, alternating between them.
  • Divide the batter evenly among the three pans and bake for 28-30 minutes. Cool in pans for 5-10 minutes before transferring to a wire rack.

Lemon Syrup and Frosting

  • In a saucepan, combine water and sugar over medium heat. Bring to a boil, stirring until sugar dissolves. Mix in lemon juice and zest and let cool.
  • In a clean bowl, beat softened unsalted butter until smooth. Gradually add confectioners’ sugar and mix until well combined. Stir in a splash of lemon juice and zest.

Assembly

  • Layer the cake by placing one layer on a serving plate, brushing with lemon syrup, spreading frosting, and adding sliced strawberries. Repeat with remaining layers.
  • Use any leftover frosting for a light crumb coat over the entire cake and chill for 10-15 minutes.
  • After chilling, frost the entire cake smoothly and decorate with fresh strawberries and lemon wedges.

Notes

Timing is key; ensure layers cool completely before frosting. Adjust for smooth frosting by chilling it slightly.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 8gCholesterol: 60mgSodium: 230mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 30mgCalcium: 2mgIron: 6mg
Keyword baking, cake, dessert, Party Cake, Strawberry Lemonade Cake Layers, summer treat
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