Lemon Strawberry Cake. Soft, lemon cake layers with a strawberry filling and strawberry buttercream frosting. Delicious combination of sweet and tang!
Last week my parents came to visit and my mom brought me a delicious strawberry cake with strawberry frosting. Since then, I’ve been thinking a lot about strawberries. I’ve also been thinking about how well strawberries and lemons go together, and how great they are together in cakes.
Since I like cake, and since I’m currently making a point of posting recipes to the internet, it only made sense for me to make a cake for Mother’s Day. My sister-in-law is a mother, and deserves a great cake for being a great mother. So, I asked her what types of cakes she generally likes. She said something about strawberries and I knew what had to be done …. THIS.
I made lemon cake layers multiple times to get the right combination of moist, lemon, and rise. This recipe I’m sharing with you is THE one. I have tested it over and over to ensure it works, and because I can’t stop keep eating it.
This cake is just real good. I’m already thinking about other ways to use this lemon cake recipe. So stay tuned … I have a feeling this is just one of many ways it will be used!
9/7/19 Update: At one point in time I made a typo with the amounts of butter and oil. Please use the recipe below when making this cake. If you followed a link from another site, the ingredient amounts on that site may be incorrect. The recipe card below is what you need!
If you liked this cake, I use the same lemon cake layers for my Lemon Cake with Lemon Oreo Filling!
Lemon Strawberry Cake
- 1/2 cup unsalted butter softened
- 2 1/4 cups all purpose flour
- 2 tbsp cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 cups sugar
- 4 large eggs room temp
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice from about 1.5 large lemons
- 1 tablespoon lemon zest from about 1 large lemon
- 2/3 cup sour cream
- 16 ounce bag frozen strawberries thawed
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 2 tbsp cornstarch
- 1/3-2/3 cup of strawberry puree made from frozen strawberries used in filling
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable shortening
- 4-5 cups powdered sugar
- 1 teaspoon vanilla
- pinch salt
- 6-8 large strawberries for decorating
- 1 lemon for decorating
- Preheat oven to 325 degrees. Line three, 8″ round pans with parchment paper. Flour and butter sides of pan (I use baking PAM to do this).
- In large mixing bowl, whisk together flour, cornstarch, salt, baking soda and baking powder.
- In base of a stand mixer, whisk together sugar and lemon zest. Add softened butter and beat on medium-high speed until lightened and fluffy, about 1.5 minutes. Then, beat in eggs, one at a time, scraping down sides as needed.
- Stir together oil and lemon juice in a small bowl. Then, alternate mixing in flour mixture and oil mixture in about 3 additions each. After each addition, start on low speed and gradually increase to medium-high for a few seconds. Once all flour and oil has been added, beat on medium-high until well combined. Finally, stir in sour cream until just combined.
- Divide batter among the three prepared pans and bake for 27-30 minutes, or until tops are golden and toothpick in center of cake comes out with just a few crumbs. Do not open oven during baking time.
- Let cakes cool in pans for at least 10 minutes before removing. Cool completely before frosting.
- Put thawed strawberries in blender and puree until smooth. This will make about 1 3/4 cups of strawberry puree. Place 3/4 cup of the puree in a small sauce pan to use for filling. Set remaining puree aside until preparing frosting.
- Add sugar, lemon juice and cornstarch to puree in sauce pan.
- Heat over medium heat, whisking constantly, until sauce thickens, about 10-15 minutes. Remove from heat.
- Transfer mixture to a heat safe container with lid, and place in fridge for at least 2 hours.
- In large mixing bowl, beat together butter and shortening on medium-high until light and fluffy, about 2 minutes.
- Beat in 1/2 cup powdered sugar, followed by 1 tablespoon cooled strawberry puree. Then beat in salt and vanilla. After this, add 1/2 powdered sugar and 1 tbsp strawberry puree at a time until desired consistency and strawberry taste is reached. NOTE: You will likely not use all of the powdered sugar or all of the puree (I use about 4 cups powdered sugar and about 1/2 cup of strawberry puree). Be careful when watching the consistency, if you put in too much of the puree, your frosting will become too liquid to stick well on the cake.
- Level cakes and place one layer on a cardboard round.
- Use frosting bag with large, round opening to pipe border around outside of cake. For this I use a #12 Wilton tip.
- Fill inside of layer with half of cooled filling mixture.
- Layer on second cake round and repeat. Place third layer on top.
- Coat outside of cake with thin layer of frosting. Place cake in fridge for about 15-20 minutes.
- Remove cake and finish frosting. I used the #12 tip to pipe the bottom of the cake and the frosting decor on top. Decorate with strawberries and lemon peel as desired.
If you enjoyed this Lemon Strawberry Cake, you should check out these other SugarSpicesLife recipes:
Links to Amazon items used to make this cake:
Baking and Preparing:
- Kitchen Aid Mixer This is the most used small appliance in my kitchen, well besides the microwave, and I love it
- Ninja Kitchen System I adore this thing. It’s a blender and food processor. I used the blender for the strawberries in this recipe.
- Chicago Metallic Professional Non-Stick Round Cake Pan, 8-inch I use these for all my 8″ cakes as I believe they bake well
- Parchment Paper Liners for Round Cake Pans 8-inch These cut out a lot of time in my cake making process
Assembly and Decor:
- Wilton Cake Leveler See about me to understand why I love this thing
- Wilton 10-Inch Carboard Cake Circle This is perfect for transporting cakes
- Wilton Buttercream Tip Set These make buttercream frosting look beautiful. For this cake I used the #12.
- Wilton Pastry Bags I use the 12″ bags for almost all frosting … I use them so much that I buy them in bulk
- Wilton Cake Turntable Great for frosting and decorating cakes