This Lemon + Strawberry Layer Spring Cake is dense, moist, and fluffy. It’s also well balanced between tart and sweet flavors as zesty lemon is paired with sweet strawberry buttercream frosting. A definite crowd-pleasing treat for the Easter season or any special occasion. Not only is it a show-stopper on the table, but it's also a delight for the taste buds. So why not whip up a batch of this Lemon Strawberry Layer Cake and make the most of the beautiful spring season? Vegan + Gluten-Free options.
If you've ever been intimidated to frost and decorate a homemade cake before, join the club. I had to teach myself the ways of cake decorating, and though it's definitely fun and tasty, it's also challenging! This is one of the first cakes I challenged myself to decorate from scratch for an Easter party, and I learned so much. It's a great cake to start with if you're hoping to learn the art of cake decorating.
This One-Bowl Lemon Birthday Sheet Cake is by far one of my favorite close variations to this lemon strawberry cake. So good! If you're in the baking mood below are some of my other favorite fool-proof and DELICIOUS (and kid-friendly) cake recipes!
The Best Vegan Chocolate Cake - You can never go wrong with a chocolate cake. Full of rich chocolatey goodness. It's dense, super fudgy, and completely dairy-free and egg-free; no one would even guess it's completely plant-based! The perfect treat for any celebration and Kid-approved + adult-approved!
Honey Lavender Sheet Cake - This beautiful sheet cake is made with fresh lavender, chamomile tea, and sweet honey for a delicious spring treat for celebrations or picnics. Vegan and Gluten-Free options.
Lemon Blueberry Olive Oil Cake - This Cake is dense, moist, and fluffy. It’s also well balanced between tart and sweet flavors as zesty lemon and olive oil is paired with sweet hints of blueberries. A definite crowd-pleasing treat for the entire family on any occasion. Vegan option available.
This is a classic sheet cake. Here are the ingredients you need:
One of the best things about this cake is its versatility. It's perfect for any spring occasion, from a backyard barbecue to a fancy dinner party. Plus, it's so easy to make! Even if you're not an experienced baker, you can still create a beautiful and delicious cake that will wow your guests. So why not embrace the spring season with a delicious Lemon Strawberry Layer Cake? Whether you're a seasoned baker or a beginner, this cake is sure to impress and bring some sweetness to your day.
What's my secret to keep this lemon strawberry cake light, fluffy and airy?
Well, there are a few-
By following these tips, you can create a fluffy and delicious cake that will have everyone asking for seconds!
For the pink buttercream frosting, I recommend starting with Homemade Strawberry Compote. This way, your buttercream cake frosting gets a pretty pastel pink tone without adding food colors. Plus, it has real fresh strawberry flavor!
In a pinch, you can use store-bought strawberry preserves. I recommend jam over jelly for a more fluid texture.
When it comes to the main ingredient of this entire recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
My favorite way to decorate a cake for Spring is with fresh flowers. For my celebration, I picked up Violet Roses, Hydrangeas, and Lilies to make my vision come together.
As a bonus when you let nature be your decorating, perfecting the cake couldn't be easier. Simply cut the stems very short and stick them in place. Voila! You're practically a professional.
Absolutely! To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Also, feel free to use coconut oil as a substitute for vegetable oil, if desired. Ensure that all ingredients are vegan-friendly, including strawberry preserves/jam.
When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even.
Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
Absolutely! You can always bake this cake the night or the day before and let it cool, tightly wrap, and refrigerate until ready to use. The frosting/buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let the cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
Before you frost your cake, you'll need to trim it. Use a long serrated knife (or cake slicer) to slice the thin crust layer off the top of each cake to make a flat surface.
Next, place the first cake layer on a cake stand and evenly cover the top with buttercream. Now, place the with the second layer on top and evenly cover the top with buttercream. You can add more layers if you like too!
Sure! To turn this cake recipe into individual cupcakes, simply divide the batter between about 30 cupcake wells. Bake for 18 to 20 minutes, until the centers are set.
Once your cake is fully stacked, spread the remaining strawberry buttercream over the cake and down the sides.
Tip: Make things a bit easier by spreading a very thin layer of buttercream over the cake and chilling it for 30 minutes before adding the remaining buttercream.
Once fully frosted, garnish your masterpiece with bits of cake crumble from any discarded cake, flowers, nuts, etc. as desired. Slice and enjoy!
Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
Spring = peak strawberry season = maximum deliciousness!
Spring has officially sprung, and one of my favorite parts is the fresh berries! But there is nothing worse than getting home and realizing you have accidentally brought squishy moldy strawberries! Here are a few tips for finding and buying the most delicious strawberries!
Choose strawberries that are bright red in color and avoid any that are pale, pinkish, or have white or green areas.
Look for berries with fresh, green leaves, and avoid any with brown, wilted, or moldy stems.
Smell the strawberries to ensure they have a sweet, fresh aroma.
Gently press the berries to check for firmness. They should be firm but not too hard or mushy.
Inspect the container for any signs of moisture or mold.
Strawberries are not only yummy but they're also packed with healthy nutrients that can keep you feeling great. So having a fridge full of fresh strawberries is the perfect excuse to get creative in the kitchen and whip up some delicious desserts like this Baked Strawberry Croissant French Toast or my personal favorite is a fresh fruit drink, like this Strawberry Basil Pineapple Mocktail
So go ahead and treat yourself to some fresh, juicy strawberries this spring – your taste buds will thank you!
You might think you know everything about strawberries, especially if you've been munching on them since before you could walk. But hold on to your hats, folks, because I've got some juicy info to share with you! I spill the tea on all things Strawberry Season – from the tastiest varieties to the incredible health benefits that'll have you feeling like a superhero.
So if you're ready to add a little sweetness to your life, head on over to my blog post Strawberry Season. Your taste buds (and your body) will thank you
If you choose to make this Lemon + Strawberry Layer Spring Cake recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Lemon + Strawberry Layer Spring Cake.
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So glad I found this on Foodgawker. This cake looks and sounds incredible, I'm a huge fan of anything with lemon, especially strawberry! Adding this one to my must-bake list 🙂
Hi Quin! How awesome! Be sure to let me know how you like it! I love the combo also! ?
So glad you decided to give it a try! It looks so moist and delicious! Such a great flavor combination.
It really is a great combo! I'm so happy that I did!
That is such a deliciously moist cake! I love the flavor of the lemon! It is so good in both sweet and savory dishes! Paired with the sweet strawberry buttercream sounds perfect!
The combo is really delicious! My two faves!
My kids loved it! So gorgeous and delish!
Thanks so much, Toni! I'm so happy to hear that!
Beautiful - I love the lemon and strawberry flavor combo!
Thanks so much, Tawnie!
Amazing combination, superb flavors and awesome look to this delicious cake. I need to surely make one this Easter.
Thanks so much, Veena! I do hope that you get to try it!
Such a lovely cake for Mother's Day. I can't wait to make it. Some of our favorite flavors.
It really is perfect for Mother's Day! I do hope that you enjoy it!
I love how moist and fluffy this strawberry layer spring cake is! I bet it tastes unbelievably well! Definitely something I could make for when our friends come over.
Thanks so much, Elaine! It really is delicious! I'm sure it'll be a crowd-pleaser for your guests!
What a beautiful cake! Love the colors and flavors!
Thanks so much, Deanne!
Such a beautiful cake for spring! That texture looks fantastic and I love how you decorated the top.
Thanks so much, Tara! Yes, it's so fluffy!