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Strawberry Lemonade Cake Layers Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Lemonade Cake Layers recipe combines the fresh, fruity flavors of strawberries and lemon in moist cake layers with a creamy lemon frosting. The layers are infused with strawberry puree and strawberry extract, balanced by a tangy lemon syrup and frosting, then decorated with fresh strawberries and lemon wedges. Perfect for spring and summer celebrations, this layered cake is both visually stunning and deliciously refreshing.

Ingredients

Scale

Cake Layers

  • 8 oz (226g) cream cheese, softened
  • 1 ½ sticks (168g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 4 large eggs, room temperature
  • 3 cups (342g) cake flour
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (3g) salt
  • 1 cup (243g) strawberry puree
  • 2 teaspoons (8g) strawberry extract
  • ¼ cup (54g) vegetable oil
  • A touch of pink coloring gel (optional)

Lemon Syrup

  • ½ cup sugar
  • â…“ cup water
  • Juice (3 tablespoons) and zest of 1 lemon

Frosting

  • 3 sticks (339g) unsalted butter, softened
  • 8 oz (226g) cream cheese, softened
  • 7 ½ cups (863g) confectioners’ sugar, sifted
  • ¼ cup (57g) lemon juice
  • 1 ½ teaspoons (6g) lemon extract
  • Zest of 1 lemon

Decoration

  • Approximately 10 fresh strawberries
  • Thinly sliced wedges of lemon

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 325°F (165°C). Grease and flour three 8-inch cake pans, then line the bottoms with parchment paper to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. Set this mixture aside while you prepare the wet ingredients.
  3. Combine Strawberry Ingredients: In another bowl, blend the vegetable oil, strawberry puree, and strawberry extract. Set this strawberry mixture aside as well.
  4. Cream Butter and Cream Cheese: In a mixer bowl, combine the softened butter and cream cheese. Beat at medium speed until the mixture is smooth and creamy.
  5. Add Sugar and Eggs: Gradually add the sugar into the creamed mixture and beat for 2-3 minutes until fluffy. Then, add eggs one at a time, mixing well after each addition until the egg yolks disappear completely. If desired, add a touch of pink coloring gel to enhance the cake’s color.
  6. Add Dry and Wet Ingredients Alternately: Set your mixer to low speed. Alternately add the flour mixture and the strawberry mixture in five parts, beginning and ending with the flour mixture (3 dry additions and 2 wet). Mix just until combined to keep the batter smooth.
  7. Divide Batter and Bake: Evenly divide the batter among the prepared pans. Bake at 325°F (165°C) for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 5-10 minutes before transferring them to wire racks to cool completely.
  8. Make Lemon Syrup: In a saucepan over medium heat, combine water and sugar and bring to a boil. Reduce the heat and stir until the sugar dissolves completely. Remove from heat and stir in the lemon juice and zest. Allow the syrup to cool before use.
  9. Prepare Lemon Frosting: In a mixer, beat the butter until smooth. Gradually add the softened cream cheese and confectioners’ sugar, mixing well between additions. Then, mix in the lemon juice, lemon extract, and lemon zest until the frosting is creamy and smooth. Refrigerate if the frosting becomes too soft.
  10. Assemble Cake Layers: Place the first cake layer on a cake plate. Optionally, brush it lightly with the cooled lemon syrup for added moisture and flavor. Spread a generous layer of lemon frosting on top and layer with thinly sliced strawberries. Repeat this process with the second layer and then the final third layer.
  11. Apply Crumb Coat: Frost the entire assembled cake with a thin crumb coat of lemon frosting. Chill the cake in the refrigerator for 10-15 minutes to set this layer before applying the final frosting layer.
  12. Decorate and Serve: Use a cake comb or piping tips to decorate the cake with the remaining frosting. Garnish with fresh strawberries and thin lemon wedges for an elegant and fresh presentation. Refrigerate the finished cake until ready to serve, and bring it to room temperature before cutting for the best flavor and texture.

Notes

  • If you prefer, substitute vegetable oil with a light olive or canola oil for a different flavor profile.
  • Allow eggs to come to room temperature before mixing to improve cake texture and rise.
  • Use fresh lemon zest for the best citrus flavor; avoid pre-grated or dried zest.
  • When brushing the lemon syrup, use a pastry brush and apply sparingly to avoid soggy cake layers.
  • Optionally, decorate the cake with edible flowers alongside strawberries and lemons for a stunning look.
  • Store the cake refrigerated, and bring it to room temperature about 30 minutes before serving to enhance flavors.

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