Description
This Strawberry Lemonade Cake Layers recipe features moist, flavorful cake layers infused with strawberry puree and strawberry extract, baked to perfection and paired with a tangy lemon frosting. The cake is enhanced with layers of fresh strawberries and finished with lemon syrup and a decorative garnish of lemon wedges and strawberries, perfect for a refreshing and vibrant dessert.
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
- ⅓ cup water
- Juice of 1 lemon (3 tablespoons) and zest of 1 lemon
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
- Prepare Pans: Preheat your oven to 325°F (165°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper to ensure easy removal of the cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for about 30 seconds. Set this dry mixture aside.
- Combine Strawberry Ingredients: In another bowl, mix the vegetable oil, strawberry puree, and strawberry extract until well combined. Set aside.
- Cream Butter and Cream Cheese: In a stand mixer bowl, combine softened butter and cream cheese. Beat at medium speed until smooth and creamy, about 2-3 minutes.
- Add Sugar and Eggs: Gradually add sugar to the butter and cream cheese mixture and beat for another 2-3 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition until yolks are fully incorporated. If desired, add a small amount of pink coloring gel to enhance the color.
- Combine Batter: With the mixer on low speed, alternately add the flour mixture and the strawberry mixture to the wet ingredients, starting and ending with the flour mixture. This means adding in three parts dry and two parts wet. Mix just until combined and smooth without overmixing.
- Bake Cakes: Divide the batter evenly among the prepared pans. Bake at 325°F (165°C) for 28-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely.
- Make Lemon Syrup: In a saucepan over medium heat, bring water and sugar to a boil. Reduce heat and stir until sugar dissolves completely. Remove from heat and add lemon juice and zest. Allow the syrup to cool before use.
- Prepare Lemon Frosting: In a mixer bowl, beat the softened butter until smooth. Gradually add cream cheese and sifted confectioners’ sugar, mixing until fluffy. Incorporate lemon juice, lemon extract, and zest. If the frosting becomes too soft, refrigerate briefly to firm up.
- Assemble Layers: Place the first cake layer on a serving plate. Optionally brush the layer with lemon syrup to add moisture and flavor. Spread a layer of lemon frosting over the cake and top with thinly sliced strawberries. Repeat with the second and final layers.
- Apply Crumb Coat: Coat the entire assembled cake with a thin layer of frosting to seal in crumbs. Chill the cake in the refrigerator for 10-15 minutes to set the crumb coat.
- Final Frosting and Decoration: Finish frosting the cake smoothly using a cake comb or piping tips as desired. Decorate with fresh strawberries and lemon wedges for a vibrant, eye-catching presentation. Refrigerate the cake and bring it to room temperature before serving for best flavor.
Notes
- Ensure all ingredients are at room temperature to help create a smooth batter and frosting.
- Do not overmix the batter once the flour is added, to keep the cake tender and light.
- Brushing each cake layer with lemon syrup adds moisture and a refreshing citrus flavor, but this step is optional.
- If frosting softens too much during preparation, chilling it briefly helps maintain the right consistency.
- The cake should be refrigerated after assembling but allowed to come to room temperature before serving for optimal texture and taste.
- Using fresh lemon zest and juice in both syrup and frosting ensures bright, fresh lemon flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
