Strawberry Lemon Layer Cake
A sophisticated 3-layer masterpiece featuring ultra-moist lemon sponge and a naturally pink, intense strawberry buttercream made with freeze-dried berries.
Equipment
- Three 8-inch Cake Pans
- Stand Mixer or Hand Mixer
- Offset spatula
- Fine-mesh sieve
Ingredients
- 340 g all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 300 g granulated sugar
- 1 zest of 1 large organic lemon
- 180 g unsalted butter, room temperature
- 4 large eggs, room temperature
- 240 g full-fat sour cream
- 60 g vegetable oil
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 400 g unsalted butter, softened
- 660 g powdered sugar, sifted
- 3 tbsp freeze-dried strawberry powder, sifted
- 2 tsp vanilla extract
- 3 tbsp whole milk
- 1 cup fresh strawberries, thinly sliced
- whole berries, lemon slices, and edible flowers for topping
Instructions
- Preheat oven to 170°C (340°F). Grease and line three 8-inch cake pans with parchment paper.
- Rub lemon zest into the sugar, then beat with butter for 3–5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in sour cream, oil, lemon juice, and vanilla until smooth.
- Sift flour, cornstarch, baking powder, baking soda, and salt. Fold dry ingredients into the batter until just combined.
- Divide batter evenly between pans and bake for 20–23 minutes. Cool in pans 10 minutes, then transfer to a wire rack.
- Whip butter for 5 minutes. Slowly add powdered sugar and strawberry powder, then add milk as needed for a silky buttercream.
- Place one cake layer down. Pipe a frosting border, spread more frosting inside, and top with sliced strawberries. Repeat with the second layer.
- Frost the exterior with a petal swirl design and decorate with fresh berries, lemon slices, and edible flowers.
Notes
Freeze-Dried Powder: If using whole freeze-dried strawberries, pulse in a blender and sift before adding. Sour Cream: Use full-fat for the best crumb; Greek yogurt works as a 1:1 substitute. For clean layers, chill the cake 20–30 minutes between frosting steps.