Ingredients
Method
- Preheat oven to 350 degrees F and grease two 8 inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Combine strawberry puree with milk.
- Add dry ingredients alternately with the milk mixture and mix gently.
- Divide batter into pans and bake for 25 to 30 minutes.
- Cool completely before frosting.
- Beat butter for frosting, add powdered sugar, lemon juice, zest, and cream until smooth.
- Layer and frost the cake evenly.
- Mix powdered sugar and lemon juice to create drip and spoon around edges.
- Decorate with fresh strawberries and lemon slices before serving.
Nutrition
Notes
Ingredient Swap: I always use frozen strawberries for the puree when fresh ones aren't perfect, just thaw and blend them, and the flavor is just as bright.
Storage Tip: This cake keeps beautifully in the fridge for up to three days in a covered container, but I let it sit at room temperature for about 20 minutes before serving to soften the frosting.
Make-
Ahead Secret: You can bake the cake layers up to two days in advance, wrap them tightly in plastic, and freeze them.
Thawing them on the counter before frosting is a huge time-saver.
Common Mistake: Overmixing the batter after adding the dry ingredients is the main culprit for a dense cake.
I stop the mixer as soon as the last streaks of flour disappear.
Serving Suggestion: For a lovely presentation, I like to slice the fresh strawberries and fan them out on top, alternating with thin lemon slices for a pop of color.
Equipment Note: If you don't have a stand mixer, a good hand mixer works perfectly fine for creaming the butter and sugar, just be patient until it's truly light and fluffy.
Frosting Consistency: The drip is all about the right thickness.
I add the lemon juice one tablespoon at a time until it drips slowly off my spoon.
If it's too thin, just whisk in a bit more powdered sugar.