As I sifted the flour and zest into the mixing bowl, a playful aroma of fresh lemons danced around my kitchen, transporting me to sunny spring afternoons. This Elegant 3-Layer Strawberry Lemon Cake is an absolute showstopper for any gathering, combining three moist lemony layers with luscious strawberry buttercream. Not only does it captivate the eye, but this cake is also surprisingly easy to prepare, making it the perfect choice for both seasoned bakers and enthusiastic novices alike. Plus, it’s a delightful way to celebrate the vibrant flavors of spring and summer, ensuring a sweet ending to any meal. Are you ready to indulge in a slice? Let’s whip up some magic!
Why is this cake a must-try?
Decadent Layers: This Elegant 3-Layer Strawberry Lemon Cake features lush, soft layers that combine tangy lemon with sweet strawberries, creating a harmonious flavor explosion.
Effortlessly Impressive: Despite its stunning appearance, this cake is simple to assemble, making it an excellent choice for both skilled bakers and those just starting out.
Perfect for Any Occasion: From garden parties to birthdays, this cake is a crowd-pleaser that embodies the spirit of spring and summer, sure to impress your guests.
Flavor Versatility: Feel free to experiment with the buttercream by adding different fruit powders for a unique twist, just as you can with my Peach Cake with Brown Sugar Frosting or Cinnamon Swirl Bundt Cake.
Make-Ahead Friendly: Bake the layers the day before and freeze for a stress-free assembly, leaving you more time to enjoy the occasion.
Strawberry Lemon Cake Ingredients
For the Cake Layers
- All-Purpose Flour – Provides structure to the cake; no direct substitutions unless gluten-free flour is preferred.
- Cornstarch – Lightens the texture of the cake; substitute with additional flour if unavailable.
- Baking Powder & Baking Soda – Leavening agents for cake rise; ensure freshness for optimal results.
- Salt – Enhances flavor; no substitutions necessary.
- Granulated Sugar – Sweetness and moisture; can substitute with coconut sugar for a less refined alternative.
- Lemon Zest – Adds fresh citrus flavor; preferably use organic lemons for best taste.
- Butter – Creates richness and moisture; may replace with vegetable oil for a dairy-free version.
- Eggs – Provides structure and stability; aquafaba can be used as a vegan alternative.
- Sour Cream – Adds moisture and tanginess; plain Greek yogurt can be used as a substitute.
- Vegetable Oil – Contributes moisture and softness; can use melted coconut oil if desired.
- Lemon Juice – Enhances lemon flavor; freshly squeezed is best; bottled can be used in a pinch.
- Vanilla Extract – Adds depth of flavor; can substitute with almond extract for a different taste profile.
For the Strawberry Buttercream
- Powdered Sugar – Essential for buttercream sweetness; make sure to sift for a smooth frosting.
- Freeze-Dried Strawberry Powder – Intense strawberry flavor for frosting; use fresh strawberries for a unique twist, but increase sugar and reduce liquid accordingly.
- Whole Milk – Adjusts the consistency of the buttercream; non-dairy milk can be substituted.
For Decoration
- Fresh Strawberries & Lemon Slices – For decoration and added freshness; use seasonal fruits for extra flavor.
This Strawberry Lemon Cake is not only a feast for the eyes but also a delight for the palate, ensuring that each layer is a burst of fresh flavors perfect for your next gathering!
Step‑by‑Step Instructions for Elegant 3-Layer Strawberry Lemon Cake
Step 1: Preheat and Prepare Pans
Preheat your oven to 170ºC (340ºF). While the oven heats up, line three 20 cm (8-inch) round baking pans with parchment paper, ensuring the bottom is covered. This step is crucial for easy cake removal. Grease the sides lightly to aid in lifting the layers out once baked.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together 3 cups of all-purpose flour, 1 cup of cornstarch, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt. This mixture will create a light and airy texture in your Elegant 3-Layer Strawberry Lemon Cake. Set aside your dry ingredients to focus on the wet mixture next.
Step 3: Mix Wet Ingredients
In a separate bowl, combine 1 ½ cups of granulated sugar with the zest of 2 lemons. Use your fingers to rub this mixture together until it’s fragrant. Add 1 cup of softened butter and beat with an electric mixer on medium speed until the mixture is light and creamy, around 3 minutes.
Step 4: Incorporate Eggs
Crack 4 eggs into the creamy butter mixture, adding them two at a time. Mix on medium speed until incorporated, scraping down the sides of the bowl as needed. Gradually mix in half of your dry mixture, ensuring everything blends smoothly for the perfect cake structure.
Step 5: Add Remaining Ingredients
Pour in 1 cup of sour cream, ½ cup of vegetable oil, the juice of 2 lemons, and 2 teaspoons of vanilla extract. Mix well until fully integrated. Finally, add the remaining dry ingredients, mixing just until combined. Your batter should be thick, glossy, and bursting with fresh flavors.
Step 6: Bake Cake Layers
Divide the batter evenly among the three prepared pans. Place them in the preheated oven and bake for 20-23 minutes. Keep an eye on them; they’re done when a toothpick inserted into the center comes out clean. The cakes should have a light golden hue.
Step 7: Cool the Layers
Once baked, remove the pans from the oven and allow them to cool in the pans for about 10 minutes. After this, carefully transfer the layers to a wire rack to cool completely. This step prevents sogginess and ensures your Elegant 3-Layer Strawberry Lemon Cake has a perfect crumb.
Step 8: Make Strawberry Buttercream
In a mixing bowl, beat 1 cup of softened butter until fluffy. Gradually add 4 cups of sifted powdered sugar and 1/2 cup of freeze-dried strawberry powder, alternating with 1/4 cup of whole milk. Beat until smooth and creamy. The buttercream should be light in texture and beautifully pink.
Step 9: Assemble the Cake
Place the first layer of the cooled cake on a serving plate. Spread a generous layer of strawberry buttercream on top before adding the second cake layer. Repeat this process for the second and third layers. Finish with a crumb coat, then chill the cake for about 30 minutes.
Step 10: Frost the Cake
After chilling, generously frost the entire cake with the remaining strawberry buttercream using a spatula for a smooth finish. Optionally, decorate the cake with fresh strawberries and lemon slices on top for a burst of color and freshness.
Step 11: Serve and Enjoy
Slice your stunning Elegant 3-Layer Strawberry Lemon Cake and serve chilled. For the best taste experience, allow each slice to sit at room temperature for 10-15 minutes before serving, inviting everyone to savor the delightful combination of flavors.
Make Ahead Options
These Elegant 3-Layer Strawberry Lemon Cake layers are perfect for meal prep and can be made a day in advance for a smoother assembly process. You can bake the cake layers up to 24 hours ahead of time; simply allow them to cool completely, then wrap each layer in plastic wrap to retain moisture and prevent drying out. The strawberry buttercream can also be prepared up to 3 days in advance; store it in an airtight container in the fridge. When you’re ready to assemble, take the layers out, frost with the buttercream, and enjoy the same delicious freshness as if it were baked that day!
Strawberry Lemon Cake Variations
Expand your horizons with delightful variations to personalize your Strawberry Lemon Cake and make it truly your own!
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Fruit Powder: Substitute different fruit powders like raspberry or blueberry in the buttercream for a vibrant twist. Each flavor will transport you to a new berry paradise!
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Vegan Delight: For a vegan version, swap eggs with flax eggs and use dairy-free butter and plant-based milk. You won’t miss the traditional ingredients, as this twist brings its own charm!
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Lemon Curd Filling: Enhance the lemon flavor by incorporating a layer of zesty lemon curd between cake layers. This adds a luscious tartness that elevates every slice beyond delicious!
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Sour Cream Swap: Replace sour cream with plain Greek yogurt for a healthier option without compromising on moisture. You’re keeping it light while still satisfying your sweet tooth.
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Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this delightful cake accessible to everyone. It’s wonderful how effortlessly you can cater to different diets!
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Decorative Toppings: Add a sprinkling of edible flowers or a dusting of coconut flakes for a visually stunning finish. Elevating the cake’s aesthetic can be as joyful as tasting it!
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Spice it Up: Mix in a teaspoon of cinnamon or cardamom into the cake batter for a warm, cozy flavor experience. It’s like an unexpected hug on a plate!
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Layered Fruit: Fold in some finely chopped strawberries or other fruits into the cake batter for added bursts of flavor and texture. It’s an invitation to summer with every bite!
With so many variations, your Elegant 3-Layer Strawberry Lemon Cake can be forever inspired by your kitchen adventures. If you love tweaks and twists on traditional recipes, consider trying out my Gingerbread Pudding Cake next!
How to Store and Freeze Strawberry Lemon Cake
Fridge: Store your Strawberry Lemon Cake in an airtight container for up to 5 days, allowing it to stay fresh and moist while chilling in the refrigerator.
Freezer: For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months; just thaw in the fridge overnight before serving.
Reheating: To enjoy the cake at its best, allow it to come to room temperature after thawing or warm a slice in the microwave for about 10-15 seconds.
Serving: For the best taste, serve the Strawberry Lemon Cake at room temperature, highlighting its delightful combination of flavors and textures.
What to Serve with Elegant 3-Layer Strawberry Lemon Cake
Delight your guests with this refreshing cake, complemented perfectly by a variety of delicious sides!
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Whipped Cream: The light and airy texture of whipped cream balances the cake’s sweetness, adding a delightful creaminess that enhances each bite.
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Fresh Fruit Salad: A colorful mix of berries and citrus fruits brings a burst of freshness, complementing the cake’s spring flavors beautifully.
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Mint Infused Iced Tea: The cool, refreshing notes of mint in your iced tea will offer a pleasant contrast to the vibrant lemon and strawberry flavors of the cake.
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Vanilla Ice Cream: A scoop of vanilla ice cream melts beautifully over the warm cake slice, creating a luscious combination of creamy and fruity flavors that’s simply irresistible.
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Pistachio Shortbread Cookies: These crunchy, nutty cookies add a delightful texture and subtle flavor that harmonizes with the cake’s soft layers.
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Lemon Sorbet: Bright and zesty, lemon sorbet provides a refreshing palate cleanser between bites of the rich cake, keeping the flavors vibrant and dynamic.
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Rosé Wine: A chilled glass of rosé offers a fruity note that pairs delightfully with the cake’s flavors, making it a lovely addition to a festive gathering.
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Chocolate Ganache: For those who crave a rich element, a drizzle of chocolate ganache adds a decadent touch, enhancing the overall dessert experience.
Expert Tips for Strawberry Lemon Cake
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Room Temperature Ingredients: Ensure all ingredients are at room temperature for optimal mixing and a light, fluffy texture in your Strawberry Lemon Cake.
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Proper Baking Pans: Use three equal-sized pans to ensure even baking; if you only have two, bake in batches to avoid uneven layers.
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Testing Doneness: Check for doneness by inserting a toothpick into the center of the cake; it should come out clean to avoid overbaking.
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Flavor Boost: For a more intense lemon flavor, feel free to add extra lemon zest or juice into the batter.
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Chill Before Frosting: Make sure to chill your cake layers before frosting; this helps the buttercream set better and makes assembly easier.
Strawberry Lemon Cake Recipe FAQs
How do I select ripe strawberries for my cake?
Absolutely! When choosing strawberries, look for vibrant red color without any dark spots or signs of mold. The berries should be firm to the touch and have a sweet aroma. If possible, opt for organic strawberries, as they tend to have better flavor and are free from pesticides.
What’s the best way to store the Strawberry Lemon Cake?
To maintain freshness, store your Strawberry Lemon Cake in an airtight container in the refrigerator for up to 5 days. This keeps the cake moist and flavorful while preventing any odors from affecting it. For the best taste experience, allow the cake to come to room temperature before serving.
Can I freeze the Strawberry Lemon Cake?
Certainly! To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. The cake can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight. For a quick fix, you can warm a slice in the microwave for about 10-15 seconds!
Why did my cake not rise as expected?
Very! Several factors can affect cake rise. First, ensure your baking powder and baking soda are fresh; they lose potency over time. Additionally, be cautious not to overmix once the dry ingredients are added, as this can create a denser texture. Finally, always use room temperature ingredients for the best results.
Is this Strawberry Lemon Cake safe for my pets?
While the cake contains ingredients like butter and eggs, keep in mind that it’s best to save it for human consumption. Certain ingredients such as chocolate or artificial sweeteners are toxic to pets, but this cake does not contain those. Always consult with your vet for specific dietary concerns regarding your furry friends!
Delicious Strawberry Lemon Cake to Brighten Your Day
Ingredients
Equipment
Method
- Preheat your oven to 170ºC (340ºF). Line three 20 cm (8-inch) round baking pans with parchment paper and grease the sides lightly.
- In a large mixing bowl, sift together the dry ingredients: flour, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, combine the granulated sugar with the lemon zest. Rub together until fragrant, then add softened butter and mix until light and creamy.
- Incorporate the eggs into the butter mixture and blend well, then gradually mix in half of the dry mixture.
- Add sour cream, vegetable oil, lemon juice, and vanilla extract. Mix until fully integrated, then add the remaining dry ingredients.
- Divide the batter among the prepared pans and bake for 20-23 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the buttercream, beat softened butter until fluffy, then gradually add powdered sugar and strawberry powder, alternating with milk.
- Assemble the cake by layering the cake layers with strawberry buttercream, chilling for 30 minutes after applying a crumb coat.
- After chilling, frost the entire cake with remaining buttercream and decorate with fresh strawberries and lemon slices.
- Slice and serve chilled, allowing each slice to come to room temperature for best flavor.
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