Strawberry Lemon Cake
Submitted by bunnyluv
A three-layer lemon buttermilk cake filled with homemade cooked strawberry spread and frosted in tangy lemon cream cheese frosting. Bright, bold, and built to be the centerpiece of any celebration.
YIELD
1 cakePREP
20 minCOOK
30 minREADY
1 hrsLemon and strawberry together is one of those combinations that just makes sense. Bright citrus lifts the sweet berries, and the berries ground the citrus with fruity depth.
This three-layer cake builds on that pairing from every angle. The cake itself is a tender lemon buttermilk number, loaded with fresh lemon juice and zest. Between the layers, a cooked strawberry filling gets reduced to a thick, jammy spread that won’t slide or ooze.
The whole thing gets wrapped in a lemon cream cheese frosting made with frozen lemon concentrate for an extra citrus punch that balances the sweetness.
Chef Tips
- Reduce the strawberry filling until thick and spreadable (about ¾ cup); too thin and it will squeeze out the sides
- Keep the filling half an inch from the cake edges so it doesn’t push through the frosting
- Alternate adding the flour mixture and buttermilk to the batter, starting and ending with flour, for the most tender crumb
- Cool the strawberry filling completely before spreading; warm filling will melt the frosting
Ingredients
Directions
Beat ¾ cup butter at medium speed with an electric mixer until creamy; gradually add 1 ¾ cups granulated sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add lemon juice and lemon rind, beating well.
Combine flour, baking soda, and salt; add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture.
Mix at low speed just until blended after each addition.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350℉ (180℃). for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
Bring strawberries and remaining ½ cup granulated sugar to a boil in a medium saucepan, stirring and mashing strawberries with a potato masher.
Boil about 4 minutes, or until mixture is reduced to ¾ cup, stirring frequently.
Cool to room temperature.
Beat cream cheese and remaining ½ cup butter at medium speed with an electric mixer until fluffy.
Gradually add confectioners sugar, beating until smooth.
Add lemon juice concentrate, beating well.
Spread strawberry mixture between layers to within ½ inch of edge.
Spread cream cheese frosting between layers over strawberry mixture and on top and sides of cake.
Garnish, if desired.
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