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Fluffy Strawberry Lemonade Layer Cake Recipe with Fresh Berry Filling

strawberry lemonade cake - featured image
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A light and airy strawberry lemonade layer cake with a fresh berry filling and tangy lemon glaze, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons fresh lemon zest
  • ¼ cup (60ml) fresh lemon juice
  • 1 cup (240ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225g) fresh strawberries, chopped
  • 1 cup (125g) fresh raspberries
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 tablespoon fresh lemon juice (for filling)
  • 1 tablespoon cornstarch
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons fresh lemon juice (for glaze)
  • 1 tablespoon milk (optional, for glaze consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20cm) cake pans or line with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in lemon zest and vanilla extract.
  5. Add sifted flour mixture in three parts, alternating with milk and lemon juice, starting and ending with dry ingredients. Mix gently until just combined.
  6. Divide batter evenly between prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  8. For the fresh berry filling: Combine chopped strawberries, raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until berries release juice and mixture thickens, about 5 to 7 minutes. Stir in cornstarch dissolved in water to thicken further. Cool completely.
  9. For the lemon glaze: Whisk powdered sugar and lemon juice together. Add milk if needed for desired consistency.
  10. Assemble the cake by placing one layer on a serving plate, spreading half the berry filling over it. Add the second layer and spread remaining filling. Drizzle lemon glaze over the top, letting it drip down the sides.
  11. Chill assembled cake for about 30 minutes before slicing to help filling set.

Notes

Use room temperature ingredients for best results. Do not overmix batter after adding flour to keep cake light. Chill cake before slicing to prevent filling from oozing. Fresh lemon zest is preferred over extract for brightness. You can substitute milk with almond or oat milk for dairy-free version. For gluten-free, use a cup-for-cup gluten-free baking blend and add an extra egg.

Nutrition

Keywords: strawberry cake, lemonade cake, layer cake, fresh berry filling, lemon glaze, summer dessert, easy cake recipe

Find it online: https://leilameals.com/fluffy-strawberry-lemonade-layer-cake-recipe-with-fresh-berry-filling-easy-and-perfect/