Strawberry Lemonade Layer Cake with Creamy Buttercream (Print version)

A sunny lemon layer cake filled with fresh strawberry reduction and covered in creamy strawberry buttercream.

# Ingredients:

For the strawberry reduction

01 - 3 cups (450 g) chopped fresh strawberries
02 - 1/2 cup (100 g) granulated sugar
03 - 2 tablespoons fresh lemon juice
04 - Pinch of fine salt

For the lemon cake layers

05 - 3 cups (360 g) all-purpose flour
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon fine salt
09 - 1 cup (227 g) unsalted butter, room temperature
10 - 2 cups (400 g) granulated sugar
11 - 2 tablespoons finely grated lemon zest
12 - 4 large eggs, room temperature
13 - 2 teaspoons vanilla extract
14 - 1 cup (240 ml) buttermilk, room temperature
15 - 1/4 cup (60 ml) fresh lemon juice

For the creamy strawberry buttercream

16 - 2 cups (454 g) unsalted butter, room temperature
17 - 7 cups (840 g) powdered sugar, sifted
18 - 1/3 cup (80 ml) cooled strawberry reduction
19 - 1 tablespoon fresh lemon juice
20 - 2-4 tablespoons heavy cream
21 - 1 teaspoon vanilla extract
22 - 1/4 teaspoon fine salt

For assembly

23 - Remaining cooled strawberry reduction
24 - Fresh strawberries, halved, for garnish
25 - Thin lemon slices or lemon zest curls, for garnish

# Instructions:

01 - Combine strawberries, sugar, lemon juice, and salt in a saucepan over medium heat. Simmer, stirring often, for 15-20 minutes until thick and jammy. Cool completely before using.
02 - Heat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment, and lightly flour the sides.
03 - Whisk flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.
04 - Beat butter, sugar, and lemon zest on medium-high speed for 3-4 minutes until pale and fluffy. Beat in eggs one at a time, then vanilla. On low speed, alternate the dry ingredients with buttermilk and lemon juice, mixing just until combined.
05 - Divide batter evenly among the pans. Bake for 24-28 minutes until the centers spring back and a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto racks and cool completely.
06 - Beat butter until creamy and lighter in color. Add powdered sugar gradually, then beat in 1/3 cup cooled strawberry reduction, lemon juice, cream, vanilla, and salt. Adjust with more cream if needed until spreadable.
07 - Level the cake layers if needed. Place one layer on a cake stand, pipe a buttercream border, and spread a thin layer of strawberry reduction inside. Repeat with the second layer, then top with the third. Cover with a thin crumb coat and chill for 30 minutes.
08 - Spread the remaining buttercream over the chilled cake. Garnish with fresh strawberries and lemon slices or zest. Chill until set, then rest at room temperature for 20-30 minutes before slicing.

# Good to know:

01 - Allow at least 2 hours total cooling and chilling time beyond prep and bake time.
02 - For neat layers, weigh the batter into the pans.
03 - Best served slightly cool, not ice cold.

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