Description
A delightful treat that balances sweet strawberry and tangy lemon flavors, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh strawberries, pureed
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and fresh strawberry puree.
- Whisk together the all-purpose flour, baking powder, and salt in another bowl.
- Gradually add the dry mixture to the butter mixture alternately with the milk, starting and ending with the flour.
- Mix just until combined to avoid overmixing.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes cool, prepare the lemon frosting by beating together the softened butter and powdered sugar until creamy.
- Incorporate the lemon juice and lemon zest until smooth and spreadable.
- Once the cakes have cooled completely, spread a generous layer of lemon frosting between the layers and on the top and sides of the cake.
Notes
Store the cake in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze slices wrapped tightly.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 38g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg