Strawberry Lemonade With Lemon Buttercream (Printable)
Fluffy strawberry-lemon layers with tangy luscious buttercream frosting
# What You'll Need:
→ Strawberry Lemon Cake
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→ Creamy Lemon Buttercream
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→ Decoration
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# How to Make It:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Line bottoms with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.
04 - Add eggs one at a time, beating well after each. Mix in lemon zest and vanilla extract.
05 - Combine lemon juice, milk, and sour cream in a separate bowl.
06 - Alternately add flour mixture and lemon-milk mixture to butter mixture on low speed, beginning and ending with flour. Mix until just combined.
07 - Gently fold in chopped strawberries. Add food coloring if desired for pink hue.
08 - Divide batter evenly between prepared pans and smooth tops. Bake for 28-32 minutes until a toothpick inserted into center comes out clean.
09 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
10 - Beat butter until creamy. Add powdered sugar, lemon zest, lemon juice, salt, and 2 tbsp cream. Beat until fluffy, 3-5 minutes, adding more cream if needed for desired consistency.
11 - Level cake tops if needed. Spread buttercream layer between cakes, then frost top and sides.
12 - Arrange fresh strawberries and lemon slices or zest curls on top and sides of frosted cake.
# Expert Suggestions:
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- The fresh strawberries keep every bite incredibly moist, unlike typical cake layers that can dry out after a day
- That buttercream is tangy enough to cut through the sweetness but rich enough to feel indulgent
- It looks impressive on a cake stand but comes together faster than you'd expect
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- Room temperature ingredients will make or break this recipe. Cold butter creates a lumpy batter that won't rise properly.
- Chop those strawberries into small pieces so they distribute evenly throughout the cake instead of sinking to the bottom.
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- Spread a thin layer of strawberry jam between the cake layers for an explosion of berry flavor
- Freeze leftover cake slices wrapped tightly in plastic for up to a month