Lemon Strawberry Layer Cake
A cake full of freshness, balancing the sweetness of the buttercream with the acidity from lemon!
Buttercream
The cake is moist and soft! Smooth vanilla buttercream is the perfect finishing touch, it literally tastes like spreadable strawberry tart. The vanilla buttercream goes onto the cake so easily, so as you can see it’s a really simple cake to decorate.
Decorate with fresh strawberries, edible flowers , lemon slices , whatever you like!
Strawberry sauce
Lot of people buy strawberry sauce from the supermarket. Maybe they don’t know how easy it is to make it from scratch. All you need are fresh or frozen strawberries, lemon juice, sugar, water and corn starch!
Sweet lemon layer cake topped with sweet vanilla buttercream and fresh strawberries.
- 230 g salted butter
- 245 g granulated sugar
- 100 g light brown sugar
- 4 eggs
- 1 tbsp vanilla extract
- 355 g flour
- 1 tbsp baking powder
- 245 mg buttermilk (All you need to is whole milk and juice of one lemon)
- 115 mg lemon juice
- 2 1/2 tbsp lemon zest
- 450 g fresh strawberries
- 230 g unsalted butter
- 480 g confectioners sugar
- 60 mg fresh cream
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 450 g frozen strawberries
- 30 g granulated sugar
- 2 tbsp corn starch
- 1 1/2 tbsp lemon juice
- 1/2 cup water
- 1 tsp salt
Preheat the oven to 180°C. Grace three 20 or 21 centimetres round cake pans, line with parchment paper round, then grease the parchment paper.
For the cake: With a stand or handheld mixer, beat the butter for about 1 minute or until creamy. Add brown and granulated sugars and beat until creamed. Add vanilla and eggs, beat until everything combined.
In a bowl, put together the flour and baking powder. Slowly add the dry ingredients to the wet ingredients. Beat on low speed and then add in the buttermilk, lemon juice and lemon zest and mix just until combined(don't over mix).
Spoon batter (about one and a half cups) evenly into prepared cake pans. Bake about 20-24 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool completely cool.
For the buttercream: With a stand or handheld mixer beat the butter until creamy. Add the confectionary sugar, the heavy cream and vanilla extract. Beat on medium speed until combined. Then add a pinch o salt and mix again for 5 seconds.
For the strawberry sauce: In a small sauce pan place the strawberries with water, lemon juice, sugar and salt. Place on a medium heat until the sugar melts. Then smash the strawberries and add in the corn starch ( 2tbsp corn starch and 2tbsp water). Continue to cook until thickness. Turn off the heat and set aside.
Decorate the cake: Place 1 layer on your cake stand. Evenly cover the top with vanilla buttercream and the fresh strawberries. Top with 2nd layer, more buttercream and strawberries, then the 3rd layer. Top with more buttercream. Top with more fresh strawberries and lemon slices or edible flowers if desired. When you cut the cake pour the strawberry sauce onto the slices.