Lemon Strawberry Layer Cake – this rustic looking cake is very easy to make and absolutely delicious! You will love the lemon and strawberry combo!
I am about to tell you that making a layer cake is ridiculously easy. Not only you cannot mess it up but you also don’t need any skills or experience in decorating cakes.
Rustic cakes are the new thing! They are impressive to serve for a dinner party or any celebration. And we all know that summer is full of celebrations. Any reason is good for a party during summer. The sunshine, the warm breeze, the chirping birds – it all makes you want to throw a party!
Summer is also all about fruit. The best way to eat it? Fresh of course! When there is a fruit juice dripping down your hands – you know you are enjoying the fruit in the best way possible.
As soon as strawberries show up in farmers market and stores – you know the summer is just around the corner! And if you ask me – I think kids love strawberries way more than any candy. At least mine do! I cannot tell you how many times I caught my kiddos sneaking a few from the container or a bowl. This is a proof:
Our oldest daughter absolutely adores strawberries and I think this cake is also her favorite cake to date! She helped me place the strawberry slices on the whipped cream. I think it’s safe to say, she was really happy about this project. 🙂
There is one thing about having 8 pounds of strawberries on hand. You have to figure out how you are going to use them all up. Which also means that you need to hull them all. Thankfully, OXO comes to the rescue with their newest kitchen tool – the Incredible Hull! The newest strawberry huller is designed to get the green part of a strawberry out quickly and without the mess.
For the lemon zest, I used OXO’s zester. It makes the prettiest strips of lemon zest! Perfect for decorating the cake! I used half of them to infuse the sugar for the cake with the lemon flavor (so no lemon extract needed) and half to decorate the cake along with strawberries.
For the cake layers, I used my trusted lemon cake recipe. For days, I couldn’t decide if I wanted the strawberries baked into the cake or use fresh to dress up the cake. I went with the latter because like I said above – these berries are the best fresh!
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- 3 c all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 c granulated sugar
- 12 tbsp unsalted butter softened
- 3 large eggs room temperature
- 1 tsp vanilla extract
- freshly grated zest of a whole lemon about 3 tsp
- 2 tsp lemon juice
- 1 c buttermilk or sour milk see note
- 3 c whipped topping or whipped cream
- 1 lb fresh strawberries washed, hulled and sliced
- Preheat your oven to 350 degrees F.
- If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, salt and the zest). Set aside.
- Generously grease and flour two 9" round cake pans. Set aside.
- Mix half of the lemon zest and lemon juice with sugar in a small mixing bowl. Mix until the sugar turns yellow and is fragrant.
- In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla, lemon extract and beat well again.
- With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
- Pour the batter into prepared pans.
- Bake for 25 to 30 minutes OR until the toothpick inserted in the center comes out clean.
- Let the cake cool completely in pans. Invert onto a cutting board.
- Place one layer of the cake onto your serving platter or a cake stand.
- Place half of the whipped topping over the layer and spread with an offset spatula.
- Decorate with 1/3 of the strawberries.
- Top with the second layer of the cake.
- Decorate with the remaining whipped topping and strawberry slices.
- Sprinkle with the remaining lemon zest.
- Serve immediately.
Refrigerate any leftovers for up to 1 day. If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.