Strawberry Lemonade Cake

Soft tender and fluffy this Strawberry Lemonade Cake recipe is bursting with bright flavors from the lemon juice lemon zest and fresh strawberries. A delicious strawberry buttercream with hints of lemon frosted between each layer of cake paired with a strawberry reduction you wont be able to get enough of it after your first bite! Beautiful and refreshing it makes for the perfect spring or summer cake.
Ingredients
For the Strawberry Reduction
3 cups chopped fresh strawberries 500g
½ cup granulated sugar 100g

¼ cup lemon juice about 2 lemons
For the Cake
3 cups allpurpose flour 360g
2 teaspoons baking powder
½ teaspoon baking soda
½ 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
¼ cup lemon juice about 2 lemons
For the Buttercream
2 cups unsalted butter room temperature 454g
8 cups powdered sugar about 2 pounds 900g
6 tablespoons strawberry reduction 80ml
2 tablespoons lemon juice
2 to 3 tablespoons heavy cream
Instructions
For the Strawberry Reduction
In a small saucepan combine the strawberries sugar and lemon juice. Bring to a simmer over mediumhigh heat. Cook stirring frequently until the mixture is thickened and jammy 20 to 30 minutes. For a smoother reduction blend the mixture or press it through a sieve. Transfer to a bowl loosely cover and refrigerate until chilled about 2 hours.
For the Cake
Preheat the oven to 350F. Grease three 8inch round cake pans and line the bottoms with parchment paper.
In a medium mixing bowl whisk together the flour baking powder baking soda and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium speed until creamy. Add the sugar lemon zest and vanilla and beat until light and fluffy about 5 minutes.
Add in the eggs one at a time beating