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Delicious Strawberry Lemonade Layer Cake with Fresh Berry Filling

strawberry lemonade layer cake - featured image
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A light and tangy lemon layer cake with fresh strawberry and blueberry filling, topped with lemon buttercream frosting. Perfect for any occasion with a fresh, summery flavor.

Ingredients

Scale
  • 2 ½ cups (300 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 large lemons
  • ½ cup (120 ml) fresh lemon juice
  • ¾ cup (180 ml) whole milk, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups (300 grams) strawberries, hulled and sliced
  • 1 cup (150 grams) fresh blueberries
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 cup (226 grams) unsalted butter, softened (for frosting)
  • 4 cups (480 grams) powdered sugar, sifted
  • 3 tablespoons fresh lemon juice (for frosting)
  • 1 teaspoon lemon zest (for frosting)
  • 2–3 tablespoons heavy cream or whole milk (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with a mixer until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in lemon zest and vanilla extract.
  5. With mixer on low, add dry ingredients in three parts, alternating with milk and lemon juice, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Rotate pans halfway through baking.
  7. Cool cakes in pans for 15 minutes, then invert onto wire racks to cool completely.
  8. For the berry filling, combine strawberries, blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes. Remove from heat and cool completely.
  9. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, alternating with lemon juice, lemon zest, and heavy cream or milk until smooth and fluffy. Adjust consistency as needed.
  10. To assemble, place one cake layer on a serving plate. Spread a generous layer of cooled berry filling over it, then a layer of lemon buttercream. Top with second cake layer and frost entire cake with remaining buttercream. Garnish with fresh berries if desired.

Notes

Use room temperature ingredients for best results. Avoid overmixing batter to keep cake tender. If berry filling is too runny, add extra cornstarch and simmer briefly. Chill frosting if too soft or add cream if too stiff. Slice domed cake tops for flat layers before assembling. Frozen berries can be used if thawed and drained well.

Nutrition

Keywords: strawberry cake, lemon cake, layer cake, fresh berry filling, lemon buttercream, summer dessert, easy cake recipe

Find it online: https://emmayum.com/delicious-strawberry-lemonade-layer-cake-recipe-with-fresh-berry-filling-easy-step-by-step-guide/