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Strawberry Lemon Layer Cake

Moist lemon layer cake with strawberry filling and cream cheese frosting
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This vibrant layer cake features tender lemon cake layers, a fresh strawberry filling, and creamy cream cheese frosting. It’s a celebration-worthy dessert that balances bright, zesty flavors with sweet, juicy berries for a truly special homemade treat.

Ingredients

Scale
  • For the Lemon Cake Layers:
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 cup buttermilk, room temperature
  • For the Strawberry Filling:
  • 1 1/2 cups fresh strawberries, hulled and diced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • For the Cream Cheese Frosting:
  • 1 cup unsalted butter, room temperature
  • 8 ounces full-fat cream cheese, room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
  2. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat room-temperature butter and sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each. Scrape down the bowl.
  5. Mix in oil, vanilla, lemon zest, and lemon juice. Batter may look curdled; this is normal.
  6. With mixer on low, add dry ingredients in three parts, alternating with buttermilk in two parts, beginning and ending with dry ingredients. Mix just until combined.
  7. Divide batter evenly among prepared pans. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. For the filling: Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook 5-7 minutes until berries break down.
  10. Stir in cornstarch slurry and cook 1-2 more minutes until thickened. Remove from heat, transfer to a bowl, and chill completely.
  11. For the frosting: Beat room-temperature butter and cream cheese until smooth and creamy.
  12. Gradually add sifted powdered sugar on low speed, then beat on high for 2-3 minutes until light and fluffy. Beat in vanilla and salt.
  13. To assemble: Place one cooled cake layer on a serving plate. Spread a thin layer of frosting over it.
  14. Pipe a thick frosting border around the edge to create a dam. Spoon half the cooled strawberry filling inside the border.
  15. Repeat with the second layer. Top with the final cake layer.
  16. Apply a thin crumb coat of frosting over the entire cake. Chill for 20 minutes.
  17. Frost the cake with the remaining frosting. Decorate with fresh strawberries and lemon slices.

Notes

Ensure all dairy ingredients are at room temperature for proper emulsification. Do not frost warm cake layers. The frosting dam is crucial to contain the filling. For make-ahead, bake layers and make filling up to 2 days in advance.

Nutrition

Find it online: https://www.homestyletable.com/strawberry-lemon-layer-cake/