Description
This Strawberry Lemonade Cake Layers recipe is a delightful treat that is sure to impress with its beautiful presentation and refreshing flavors.
Ingredients
Scale
- 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)
- ½ cup sugar (for lemon syrup)
- ⅓ cup water (for lemon syrup)
- Juice (3 tablespoons) and zest of 1 lemon (for lemon syrup)
- 3 sticks (339g) unsalted butter, softened (for frosting)
- 8 oz (226g) cream cheese, softened (for frosting)
- ¼ cup (57g) lemon juice (for frosting)
- 1 ½ teaspoons (6g) lemon extract (for frosting)
- Zest of 1 lemon (for frosting)
- 7 ½ cups (863g) confectioners’ sugar, sifted (for frosting)
- Approximately 10 fresh strawberries (for decoration)
- Thinly sliced wedges of lemon (for decoration)
Instructions
- Preheat your oven to 325°F (165°C). Ensure that you have thoroughly greased and floured your three 8-inch cake pans. For an added layer of security against sticking, line the bottoms with parchment paper. This preparation sets the stage for the perfect layers.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. This helps to evenly distribute the leavening agents in the flour, ensuring your cake rises properly later on. Set this mixture aside.
- In a separate bowl, mix the vegetable oil, strawberry puree, and strawberry extract until combined. This mixture will add moisture and flavor to your cake batter, giving it that delicious strawberry taste.
- In the bowl of an electric mixer, combine softened butter and cream cheese. Beat on medium speed until the mixture is smooth and well-combined. Gradually add in the sugar and mix it thoroughly for about 2-3 minutes. This creaming process incorporates air into the mixture, leading to a lighter, fluffier cake.
- Now, add the eggs one at a time to the creamed mixture, mixing until each yolk fully disappears before adding the next. If you’d like a more vibrant cake, consider mixing in a bit of pink coloring gel at this point. It’s optional, but it provides a lovely visual appeal.
- With the mixer set to low speed, alternately add the flour mixture and strawberry mixture to the batter. Remember to start and end with the flour. Mix just until everything is combined and smooth, but avoid overmixing, as this can lead to a dense cake.
- Once you have your batter ready, evenly divide it among the prepared cake pans. Bake at 325°F (165°C) for approximately 28-30 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your cakes are ready! Allow them to cool in the pans for 5-10 minutes before transferring to wire racks to cool completely.
- While the cake layers cool, create a lemon syrup to flavor the cake. Combine the water and sugar in a saucepan over medium heat. Bring it to a boil, then reduce the heat, stirring until the sugar dissolves completely. Remove from heat and stir in lemon juice and zest. Let it cool before using.
- In another mixing bowl, blend the softened butter until it becomes smooth. Gradually add the cream cheese and confectioners’ sugar, mixing until fully incorporated. Then mix in the lemon juice, extract, and zest. If your frosting starts to soften too much, place it in the refrigerator for a bit.
- Start the assembly process by placing the first cake layer on your serving plate. Optional: brush lightly with the lemon syrup to enhance flavor and moisture. Spread a generous layer of lemon frosting on top, then layer sliced strawberries. Place the second cake layer on top and repeat the process, followed by the final cake layer.
- Apply a thin crumb coat over the whole cake and chill it in the refrigerator for about 10-15 minutes to set. After the crumb coat firms up, finish frosting the cake with the remaining lemon frosting. Use a cake comb or piping tips for a decorative finish.
- Top the cake with additional fresh strawberries and thinly sliced wedges of lemon for a beautiful presentation. To serve, refrigerate the cake and allow it to come to room temperature before cutting into it.
Notes
Don’t rush the cooling process—allow the cakes to cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 230 mg
- Protein: 5 g