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Elevated platter with a Lemon Strawberry Layer Cake that is missing a slice
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5 from 9 votes

Lemon Strawberry Layer Spring Cake

This Strawberry Lemon Layer Cake is dense, moist, and fluffy. It strikes an ideal balance between tart and sweet flavors, as zesty lemon is paired with sweet strawberry buttercream frosting. A definite crowd-pleasing, perfect cake for any special occasion. Not only is it a show-stopper on the table, but it's also a delight for the taste buds. Vegan + Gluten-Free option.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Keyword: cake, dessert, homemade, lemon, spring, strawberry, sweets
Servings: 8 servings
Calories: 1037kcal
Author: Shanika

Ingredients

LEMON CAKE:

  • 2 cups organic all-purpose flour
  • 2 cups organic cake flour
  • 2 ½ tsps baking powder
  • 1 ½ cups organic cane sugar
  • 1 tablespoon lemon zest
  • Pinch of sea salt
  • 1 cup unsalted butter, softened at room temp.
  • 4 large eggs, at room temp.
  • 2 tsps freshly-squeezed lemon juice (You can also use lemon extract, if preferred)
  • cup vegetable oil
  • 1 ½ cups dairy-free "buttermilk: milk + 1 tablespoon lemon juice (You can also use full dairy if desired!)

STRAWBERRY FILLING:

  • 1 cup strawberry preserves or jam
  • 1 ½ Tbsps freshly-squeezed lemon juice

STRAWBERRY BUTTERCREAM FROSTING:

  • 5 cups organic powdered sugar, sifted
  • 1 cup unsalted butter, softened at room temp.
  • 2 Tbsps strawberry preserves or jam
  • 3-4 Tbsps Almond milk  (You can also use full dairy if desired!)

Instructions

MAKE THE CAKE:

  • Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8 or 9-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
  • In a bowl, whisk together the milk and lemon juice and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
  • In a large bowl, whisk together both the flours, baking powder, lemon zest, and salt until combined.
  • In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
  • Add the eggs (one at a time) followed by the freshly-squeezed lemon juice and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the buttermilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
  • Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
  • Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

MAKE THE STRAWBERRY FILLING:

  • In a bowl, add the strawberry preserves/jam and lemon juice, mixing until combined and easily mixable. Set aside.

MAKE THE BUTTERCREAM FROSTING:

  • Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, strawberry preserves/jam, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

  • Place the first cake layer on your cake stand and evenly cover the top with buttercream and a few spoonfuls of strawberry filling. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
  • Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Top with sliced strawberries, if desired. NOTE: For a fancy moment or occasion, add florals atop cake for a Spring vibe!
  • When ready to serve, remove from the refrigerator. Slice and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: 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.
  • FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture. 
  • LEMON CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
  • DAIRY BUTTERMILK: Add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens.
  • VEGAN OPTION: 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.

Nutrition

Calories: 1037kcal | Carbohydrates: 198g | Protein: 12g | Fat: 60g | Saturated Fat: 32g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 220mg | Sodium: 245mg | Potassium: 228mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1629IU | Vitamin C: 7mg | Calcium: 180mg | Iron: 3mg