Strawberry Lemonade Layer Cake

Follow our step-by-step guide on how to make Strawberry Lemonade Layer Cake.

1. Step 1

   Begin by blending sliced strawberries, white sugar, and lemon juice until you achieve a smooth consistency.

2. Step 2

   Pour this vibrant strawberry mixture into a large saucepan and simmer over medium heat, stirring frequently.

3. Step 3

   Allow it to reduce by half, which should take about 20 to 25 minutes.

4. Step 4

   Once reduced, remove from heat and let it cool for 10 to 15 minutes.

5. Step 5

   Set aside 1/2 cup plus 5 tablespoons of this luscious reduction for the cake and frosting, reserving the remainder for the filling.

6. Step 6

   Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.

7. Step 7

   In a medium bowl, whisk together flour, baking soda, baking powder, and salt, then set this mixture aside.

8. Step 8

   In a large bowl, cream softened butter and granulated sugar using an electric mixer until light and fluffy.

9. Step 9

   Incorporate the eggs one at a time, ensuring each is well mixed before adding the next.

10. Step 10

    Stir in lemon zest and vanilla extract for a burst of flavor.

11. Step 11

    Gradually mix in one-third of the flour mixture, followed by half of the sour cream and half of the lemon juice.

12. Step 12

    Continue alternating between the flour mixture and the sour cream plus lemon juice until just combined, taking care not to overmix.

13. Step 13

    In a separate bowl, fold 1/2 cup of the strawberry reduction into half of the batter.

14. Step 14

    In the prepared cake pans, alternate dollops of the lemon batter and the strawberry-lemon batter, gently swirling them together with a butter knife for a marbled effect.

15. Step 15

    Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

16. Step 16

    Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, which should take about 15 to 30 minutes.

17. Step 17

    While the cakes cool, whip up the frosting by beating softened butter in a mixing bowl until it’s light and fluffy.

18. Step 18

    Gradually add powdered sugar, one cup at a time, until fully incorporated.

19. Step 19

    Mix in the reserved 5 tablespoons of strawberry reduction, lemon juice, vanilla extract, lemon zest, and a pinch of salt until well blended.

20. Step 20

    Finally, add heavy cream and beat until the frosting is smooth and fluffy, about 2 to 3 minutes.

21. Step 21

    Adjust the consistency with more powdered sugar or heavy cream as needed.

22. Step 22

    Once the cakes are completely cool, place one layer on a serving platter.

23. Step 23

    Spread a thin layer of frosting on top and pipe a decorative border around the edge using a piping bag.

24. Step 24

    Pour the remaining strawberry reduction into the center of the border for a delightful surprise.

25. Step 25

    Top with the second cake layer and frost the top and sides to your liking.

26. Step 26

    Refrigerate until you’re ready to serve this stunning strawberry-lemon creation, perfect for any celebration.

27. Step 27

    Enjoy the delightful blend of flavors and the joy it brings to your table!.