Strawberry Lemonade Cake Recipe

Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl or the bowl of a stand mixer, beat the butter until creamy.

Add sugar, lemon zest, and vanilla extract, and beat until light and fluffy (about 5 minutes).

Add eggs one at a time, beating well after each addition.

On low speed, gradually add one-third of the flour mixture, followed by half of the milk, alternating with the remaining flour and milk.

Add lemon juice and mix until just combined.

Divide the batter evenly among the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in the pans for 20 minutes, then remove and cool completely on wire racks.

3. Prepare the Buttercream:

In a large mixing bowl, beat the butter on medium-high speed until very pale and fluffy (about 5 minutes).

Gradually add half of the powdered sugar on low speed, followed by the strawberry reduction.

Add the remaining powdered sugar, and beat until fully combined.

Add lemon juice and heavy cream, and beat until the buttercream is fluffy (about 1 minute).

4. Assemble the Cake:

Place 2 cups of frosting into a piping bag fitted with a decorative tip.

Place the first cake layer on a serving plate. Spread ½ cup of frosting on top, and pipe a border around the edge.

Spread 3 tablespoons of strawberry reduction in the middle of the frosting border.

Add the second cake layer and repeat the frosting and reduction process.

Place the final cake layer on top, and frost the sides and top of the cake with the remaining buttercream.

Pipe decorations on the cake and garnish with fresh strawberries and lemon zest, if desired.

5. Chill and Serve:

Chill the cake for at least 2 hours before slicing to set the frosting.

The cake can be stored at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Tips:

Use fresh, ripe strawberries for the best flavor in the reduction.

Ensure that the butter is at room temperature for a smooth buttercream.