Strawberry Lemon Layer Cake

Properly, I can’t consider a extra becoming cake to have a good time Might & all the gorgeous the flowers in bloom! This cake options layers of lemon cake with a contemporary strawberry filling & strawberry buttercream. Even the buttercream options contemporary strawberries, which give it that stunning pure pink hue!

I embellished the cake with a traditional buttercream swirl & gum paste daisies that I made myself utilizing pastry cutters, however you may merely use store-bought sugar flowers or vibrant contemporary flowers.

A couple of ideas when assembling the cake to attain the perfect outcomes! Freeze the cake layers earlier than assembling so they’re agency when dealing with. I discover it a lot simpler to frost with frozen muffins over delicate freshly baked muffins.

Secondly, use a cake adorning turntable to create a wonderfully swirled buttercream end. A turntable is a recreation changer in terms of adorning muffins!

Lastly, baking the muffins on a decrease warmth (I counsel 325(f) levels within the instructions) ensures the muffins bake extra evenly & flatter. This implies you don’t must trim or degree any muffins earlier than frosting. I hope the following tips provide help to create infinite muffins this season!

Strawberry Lemon Layer Cake

Substances

For the lemon cake:

• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 massive eggs, room temperature
• 3/4 cup vegetable oil
• 3 tablespoons lemon juice, freshly squeezed
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all goal flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon wonderful salt
• 3 teaspoons lemon zest
• 1 cup entire milk

For for the strawberry puree:

• 2 cups contemporary or frozen strawberries, stemmed & hulled
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons + 1/2 cup water
• 2 tablespoons cornstarch

For the strawberry buttercream:

• 1 cup unsalted butter, room temperature
• 3 1/2 cups powdered sugar, or to style
• 1 pinch wonderful salt
• 1 teaspoon vanilla extract
• 3 tablespoons strawberry puree
• 2 tablespoons whipping cream

Instructions

For the lemon cake:

1. Preheat oven to 325(f) levels. Grease, flour & line three 8-inch spherical cake pans.
2. Within the bowl of a stand mixer fitted with the paddle attachment cream collectively the butter & sugar till fluffy. Add the eggs one by one adopted by the oil, vanilla & lemon juice.
3. Sift within the flour, baking powder, salt & lemon zest. Flip the combination onto low velocity & slowly add the milk till the batter comes collectively.
4. Evenly divide amongst the ready cake pans & clean to flatten. Bake till a toothpick inserted within the centre comes out clear, about 25 minutes. Let cool fully earlier than assembling.

For the strawberry filling:

1. In a big skillet over medium warmth add the strawberries, sugar, lemon juice & 2 tablespoons of water. Stir till mixed & proceed cooking till the strawberries start to interrupt down, about 10 minutes.
2. In a separate small mixing bowl whisk collectively the remaining water & cornstarch. Add to pan & carry combination to a boil till it thickens.
3. Take away from warmth & smash with a fork to interrupt up any remaining strawberries. Put aside to chill earlier than assembling.

For the strawberry buttercream:

1. Within the bowl of a stand mixer fitted with the paddle attachment cream collectively the butter & powdered sugar till fluffy, about 10 minutes.
2. Add the salt, vanilla, strawberry filling & whipping cream. Beat till included.

To assemble:

1. Begin with a layer of cake adopted by a skinny layer of butter cream. Use the buttercream to create a raised edge to carry the filling. Add 1/2 the filling & prime with a second layer of cake. Repeat.
2. High with remaining layer of cake & press all the way down to flatten. Frost exterior & use an offset spatula to create the swirl. High with contemporary flowers or gumpaste flowers. Take pleasure in!