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Strawberry Lemon Cake

Strawberry Lemon Cake

The combination of strawberries and lemons gives this cake a special color and loads of flavor. It’s a bit of an elaborate recipe to craft, but the results are worth it – four layers of lemon and strawberry goodness, from cake to filling to frosting.
Course Dessert
Cuisine American

Ingredients
  

Strawberry Lemon Filling

  • 2 1/2 cups strawberries chopped
  • 1/2 cup sugar
  • 1 lemon zest & juice
  • 3 tablespoons cornstarch

Strawberry Lemon Cake

  • 1 cup butter softened
  • 1 1/2 cups sugar
  • 4 large eggs separated
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon table salt
  • 1/2 cup milk
  • 1/2 cup plain yogurt
  • 1 lemon zest & juice

Strawberry Lemon Frosting

  • 8 ounces cream cheese softened
  • 2/3 cup sugar divided
  • 2/3 cup fresh strawberries chopped
  • 1 1/2 cups heavy cream
  • 1 lemon zest & juice

Instructions
 

Strawberry Lemon Filling

  • Pulse the berries in a blender or food processor until smooth.
  • Pour into a small saucepan.
  • Add the sugar, lemon juice and zest, and cornstarch and stir to combine.
  • Heat over a medium setting for about 10 to 15 minutes as you stir constantly, and the filling thickens. Remove from the heat and allow to cool in the fridge for about 2 hours.

Strawberry Lemon Cake

  • Preheat oven to 350°, and lightly grease four 9-inch round cake pans.
  • Beat the butter with a whisk or electric mixer until its creamy and lemony in color.
  • Add the sugar gradually, beating until the mixture is light and fluffy.
  • Add the egg yolks one at a time as you beat continuously.
  • Measure the flour, baking powder and salt in a separate bowl, and stir to blend.
  • Add about a third of the flour mixture to the butter/egg yolk mixture, beating well.
  • Beat the yogurt and milk together, then add about a third of the mixture to the butter mixture, continuing to stir.
  • Repeat until all the milk/yogurt and flour mixture have been incorporated into the batter.
  • In a separate bowl, beat the egg whites until stiff peaks form.
  • Stir about a third of the egg whites into the batter.
  • Add the remaining egg whites, folding them gently into the batter.
  • Transfer the batter to the cake pans, and bake for 16 to 20 minutes. A clean knife inserted into the center of the cake should come out clean.
  • Allow the cake to cool for about 10 minutes before transferring to a wire rack to cool completely.

Strawberry Lemon Frosting

  • Add the cream cheese and 1/3 cup sugar into a bowl, and beat together until smoother.
  • Beat in the strawberries until well blended.
  • In a separate bowl, beat the cream and lemon juice together until foamy.
  • Add the remaining 1/3 cup of sugar, and continue to beat until stiff peaks form in the cream mixture.
  • Fold about half the cream mixture into the cream cheese mixture.
  • Repeat until the mixture is just blended.
  • Assemble the cake by dividing the strawberry lemon filling between the first three layers.
  • Add the top layer, and frost.
Keyword Lemons, strawberries
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