Strawberry Lemon Cake

This strawberry lemon cake is a light and fluffy lemonade flavored cake topped with strawberry jam and homemade strawberry buttercream. An easy and delicious dessert that's perfect for a crowd!

Course Dessert

Cuisine American

Prep Time 50

Cook Time 40

Total Time 1 30

Servings

Calories 472kcal

Author Sara Welch

Ingredients

For the cake

1 cup unsalted butter softened
2 cups granulated sugar
4 large eggs
⅓ cup grated lemon zest
3 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup lemon juice
¾ cup buttermilk
1½ teaspoons vanilla extract
cooking spray

For the toppings

1 cup freeze dried strawberries
1 cup unsalted butter softened
1½ teaspoon vanilla extract
3½ cups powdered sugar
2 tablespoons milk
¾ cup strawberry jam
fresh strawberries and lemon slices for garnish

Instructions

For the cake

Preheat the oven to 350F. Coat a 9x13” cake pan with cooking spray then line it with parchment paper.
Add the butter and granulated sugar to the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed for a 3-4 minutes or until smooth and creamy.
Add the eggs one by one, beating to combine after each addition. Add the lemon zest and beat until combined.
Sift the flour, baking powder, baking soda and salt together in a separate bowl.
Add the lemon juice, buttermilk and vanilla to another bowl, and stir to combine.
Add 1/3 of the dry ingredients to the butter and sugar mixture in the mixer. Mix until just combined, then add 1/2 of the wet ingredients. Mix again, and repeat the process with 1/3 of the dry ingredients, and the other 1/2 of the wet ingredients. Add the final 1/3 of the dry ingredients, and mix just until you have a smooth batter.
Transfer the batter to your prepared cake pan and bake for 30-35 minutes, or until a skewer poked into the center of the cake comes out clean.
Leave the cake in the pan for about 15 minutes before releasing the cake from the pan onto a wire rack to cool completely.

For the toppings

Add the freeze dried strawberries to the bowl of a small food processor or spice blender and blend into a powder.
Add the butter to the bowl of your stand mixer. Beat on medium speed with the paddle attachment fitted until smooth and creamy.
Sift in the powdered sugar, then add the vanilla extract and milk. Beat until combined.
Sift in the strawberry powder and mix on a medium speed for another 5 minutes until super fluffy. The consistency of the frosting should be thick enough to hold its shape, but smooth enough to spread easily. If it’s too thick, add a little more milk. If it’s too runny, add some more powdered sugar.
Spread the strawberry jam all over the top of the cake.
Dollop the frosting on top and spread out into a smooth, even layer with an offset spatula.
Slice into 15 squares. Top with some extra sliced strawberry and lemon if desired, then serve.

Notes

This cake should be stored in the fridge in an airtight container and is best enjoyed within 4 days. Individual slices can be taken out of the fridge and left to come to room temp for 30 minutes or so before eating if preferred.
Freeze dried strawberries are available in most grocery stores near the dried fruit. They add a ton of flavor and color to the frosting.
Feel free to add a few drops of yellow food coloring to the cake batter for extra color.

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