Print

Perfect Strawberry Lemonade Layer Cake Recipe with Fresh Cream Filling

strawberry lemonade layer cake - featured image
Print Recipe

A bright and fluffy strawberry lemonade layer cake with fresh cream filling, bursting with juicy strawberries and zesty lemon notes. Perfect for celebrations or a refreshing summer treat.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 1 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tsp pure vanilla extract
  • 2 cups (480 ml) heavy whipping cream, cold
  • ⅓ cup (40 g) powdered sugar
  • 1 tsp vanilla extract
  • 1 ½ cups (225 g) fresh strawberries, chopped
  • ¼ cup (60 ml) fresh lemon juice
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (60 ml) water

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and dust with flour or line with parchment paper. (5 minutes)
  2. Sift together flour, baking powder, and salt in a medium bowl. Set aside. (5 minutes)
  3. Using a mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. (4 minutes)
  4. Add eggs one at a time, beating well after each addition until smooth. (2-3 minutes)
  5. Mix in lemon zest, lemon juice, and vanilla extract. (1 minute)
  6. Reduce mixer speed to low. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Mix just until combined. (3-4 minutes)
  7. Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted comes out clean. (30-35 minutes)
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely. (at least 1 hour)
  9. Make lemon syrup: In a small saucepan, combine lemon juice, sugar, and water. Heat gently, stirring until sugar dissolves. Let cool. Brush syrup over cooled cake layers. (10 minutes)
  10. Prepare fresh cream filling: In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in chopped strawberries. (7-10 minutes)
  11. Assemble cake: Place one cake layer on serving plate, brush with lemon syrup, spread half the cream filling evenly. Add second layer, repeat syrup and cream. Optionally pipe or spread extra cream on top. Chill at least 30 minutes before serving. (15 minutes + chilling)

Notes

Use room temperature eggs and milk for better batter consistency. Chill bowl and beaters when whipping cream to achieve soft peaks. Brush lemon syrup on cake layers to keep moist and add flavor. Let cake layers cool completely before assembling to prevent cream melting. For dairy-free, substitute heavy cream with coconut cream and milk with almond or oat milk. For gluten-free, use a 1-to-1 gluten-free baking flour blend.

Nutrition

Keywords: strawberry lemonade cake, fresh cream filling, summer cake, layer cake, lemon syrup, easy cake recipe, birthday cake, potluck dessert

Find it online: https://cheerycrisp.com/perfect-strawberry-lemonade-layer-cake-recipe-with-fresh-cream-filling-easy-and-delicious/