Description
A delightful dessert that combines sweet strawberries with refreshing tart lemons, perfect for warm weather gatherings.
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 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 strawberries, sugar, and lemon juice. Simmer over medium-high heat, stirring frequently until it thickens (20-30 minutes). Blend for a smoother texture and refrigerate until chilled for about 2 hours.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the butter, then add sugar, lemon zest, and vanilla. Beat until fluffy, then add eggs one at a time. Gradually mix in the flour and milk, alternating, then add lemon juice. Divide the batter among the pans and bake for 30-35 minutes. Cool for 20 minutes in the pans, then move to wire racks.
- Prepare the Buttercream: Beat the butter until pale and fluffy. Gradually add powdered sugar and strawberry reduction. Mix in lemon juice and heavy cream until fluffy.
- Assemble the Cake: Use a piping bag to frost the cake. Layer the first cake, frost with 1/2 cup frosting, and add 3 tablespoons of strawberry reduction. Repeat with the second layer. Place the final layer on top and frost the top and sides.
- Chill and Serve: Chill the cake for at least 2 hours before slicing. You can store it at room temperature for up to 4 days or in the fridge for a week.
Notes
Use fresh strawberries for the best flavor. Make the strawberry reduction a day ahead to save time.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 50g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cake, dessert, strawberry, lemon, summer, refreshing