Description
A delightful dessert that combines the refreshing flavors of summer with layers of moist cake infused with lemon and strawberries, perfect for any celebration.
Ingredients
Scale
- 3 cups chopped fresh strawberries (500g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup lemon juice (about 2 lemons)
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature (227g)
- 2 cups granulated sugar (400g)
- 2 tablespoons lemon zest (about 2 lemons)
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup whole milk, room temperature (240ml)
- 1/4 cup lemon juice (about 2 lemons)
- 2 cups unsalted butter, room temperature (454g)
- 8 cups powdered sugar (about 2 pounds/900g)
- 6 tablespoons strawberry reduction (80ml)
- 2 tablespoons lemon juice
- 2 to 3 tablespoons heavy cream
Instructions
- Make the Strawberry Reduction: In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Bring to a simmer over medium-high heat, stirring frequently. Cook until it thickens, about 20-30 minutes. Blend for a smoother consistency, then refrigerate until chilled (about 2 hours).
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line them with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter until creamy, then add sugar, lemon zest, and vanilla. Beat until fluffy. Add the eggs one at a time. Gradually add the flour mixture and milk, alternating them. Finally, mix in the lemon juice. Divide the batter into the pans and bake for 30-35 minutes until a toothpick comes out clean. Cool in the pans for 20 minutes, then transfer to wire racks.
- Prepare Buttercream: Beat the butter until pale and fluffy. Gradually add half of the powdered sugar, then mix in the strawberry reduction. Add the remaining powdered sugar and beat until well combined. Mix in the lemon juice and heavy cream; beat until fluffy.
- Assemble the Cake: Place 2 cups of frosting in a piping bag. Place the first layer of cake on a serving plate and frost with 1/2 cup of frosting and 3 tablespoons of strawberry reduction. Add the second layer of the cake and repeat the frosting process. Place the final layer on top, frost the sides and top of the cake, and decorate as desired.
- Chill and Serve: Chill the cake for at least 2 hours before serving. You can store it at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Notes
Use fresh strawberries for the best taste and ensure all ingredients are at room temperature before mixing for better results.
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cake, strawberry, lemonade, dessert, summer treat