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- 2 ½ cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened - 1 cup buttermilk - 3 large eggs - 1 tablespoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - Zest of 1 lemon - ½ cup fresh lemon juice - 2 cups fresh strawberries, hulled and diced - ½ cup granulated sugar - 1 tablespoon lemon juice - 2 tablespoons cornstarch - 2 tablespoons water - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - Pinch of salt In this delightful summer treat, each ingredient plays a special role. The cake uses flour for structure and sugar for sweetness. Butter adds richness, while buttermilk keeps it moist. Eggs bind everything and help it rise. The baking powder and soda create a light texture, and the salt enhances flavor. The strawberry filling brings a fruity burst. Fresh strawberries give it a sweet and tangy taste. Lemon juice brightens it, while cornstarch helps it thicken. The water makes it easier to cook. The lemon frosting is creamy and sweet. Butter is key for smoothness. Powdered sugar adds sweetness, while lemon juice and zest give it a zesty kick. A pinch of salt balances the flavors. For the full recipe, check out the detailed steps. Get ready to make a cake that everyone will love! - Preheat oven to 350°F (175°C). - Grease and flour the cake pans. - In a large bowl, cream the butter and sugar. Mix until light and fluffy. - Add the eggs one at a time. Mix well after each egg. - Stir in the lemon zest and lemon juice. - In a separate bowl, whisk the flour, baking powder, baking soda, and salt. - Gradually add the dry mixture to the wet ingredients. Alternate with buttermilk. - Mix until just combined. Don’t overmix! - Divide the batter evenly among the prepared pans. - Bake for 25-30 minutes or until a toothpick comes out clean. - Let the cakes cool in the pans for 10 minutes. After that, transfer them to wire racks. For all the details and measurements, check the Full Recipe. - Avoid overmixing the batter. Mixing too much can make the cake dense. - Use room temperature ingredients. This helps the batter mix evenly and rise well. - Ensure butter is softened for smooth frosting. Cold butter makes it hard to spread. - Chill the cake before serving for the best presentation. A chilled cake holds frosting better and looks lovely. - Ideal for special occasions like birthdays or summer gatherings. This cake makes any event feel festive. - Pair with lemonade or iced tea for a refreshing treat. The flavors complement each other perfectly. For the complete recipe, check the Full Recipe section above. {{image_2}} You can switch up the flavors in your Strawberry Lemonade Layer Cake. Try using different fruit fillings. Raspberries or blueberries add a nice twist. You can also swap lime juice for lemon juice. This gives the cake a zesty kick. If you want a vegan cake, you can make some easy swaps. Use plant-based butter and replace eggs with flaxseeds or applesauce. For a gluten-free option, use gluten-free flour. This way, everyone can enjoy a slice. The frosting can change the whole cake experience too. Use cream cheese frosting for a richer taste. You can also add food coloring to make it bright and fun. This makes your cake even more appealing for a summer gathering. Keep your Strawberry Lemonade Layer Cake covered at room temperature for 2-3 days. This helps maintain its fresh flavor and soft texture. If you notice the cake drying out, simply cover it with plastic wrap or place it in a cake dome. You can refrigerate the cake for up to a week. Just make sure it’s well covered to keep it moist. If you want to store it longer, freeze individual slices for up to 3 months. This is great for when you want a sweet treat later. Use an airtight container to keep your cake fresh. Wrapping the cake in plastic wrap before freezing helps prevent freezer burn. This way, you can enjoy your cake at its best, even after some time. For added flavor, consider making a simple syrup to brush on the cake layers before frosting. This keeps it moist and enhances the taste. Yes, just thaw and drain excess liquid before use. Frozen strawberries work well. They add great flavor and sweetness. Make sure to chop them into small pieces for even distribution. This keeps the filling nice and smooth. Ensure you’re not overbaking and consider adding a simple syrup for extra moisture. To check for doneness, use a toothpick. If it comes out clean, your cake is ready. If you want more moisture, brush a simple syrup on the layers after baking. This adds flavor and keeps your cake soft. It's perfect for summer parties, birthdays, and celebrations! This cake is a crowd-pleaser. Its bright colors and flavors make it festive. Serve it at picnics, family gatherings, or just because! Everyone will love a slice of this delightful treat. Chill the cake before frosting and store in a cool area until ready to serve. Start with a cold cake to help the frosting hold its shape. If it's hot outside, keep the cake in the shade. This helps the frosting stay firm and look great. This blog post shows how to make a delicious Strawberry Lemonade Layer Cake. You learned about fresh ingredients for the cake, filling, and frosting. I shared step-by-step instructions for mixing, baking, and cooling. You now have tips for the perfect texture and presentation. Remember, variations and storage tips help you customize the cake. Enjoy making this treat at home for any occasion. Your friends and family will love it!

Strawberry Lemonade Layer Cake

Indulge in a slice of summer with this delightful Strawberry Lemonade Layer Cake! Featuring fluffy layers of lemon cake, a sweet strawberry filling, and creamy lemon frosting, this dessert is perfect for any occasion. Discover how to create this stunning cake with simple ingredients and easy-to-follow steps that will impress your friends and family. Click through for the full recipe and bring a touch of sunshine to your table!
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Ingredients
  

For the Cake:

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk

3 large eggs

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Zest of 1 lemon

½ cup fresh lemon juice

For the Strawberry Filling:

2 cups fresh strawberries, hulled and diced

½ cup granulated sugar

1 tablespoon lemon juice

2 tablespoons cornstarch

2 tablespoons water

For the Lemon Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Pinch of salt

For Garnish:

Fresh strawberries for decoration

Lemon slices (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

    Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

        Mix Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.

          Bake the Cakes: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

            Prepare the Strawberry Filling: In a small saucepan over medium heat, combine diced strawberries, sugar, lemon juice, cornstarch, and water. Cook until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let it cool.

              Make the Lemon Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add in powdered sugar, mixing until well blended. Then add lemon juice, lemon zest, and a pinch of salt. Mix until smooth and fluffy.

                Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of strawberry filling on top. Place the second layer on top and repeat with the strawberry filling. Add the final cake layer on top.

                  Frost and Decorate: Use the lemon frosting to cover the top and sides of the cake. Decorate with fresh strawberries and lemon slices if desired.

                    Chill and Serve: Chill the cake for about 30 minutes before serving to set the frosting. Slice and enjoy!

                      Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12