Description
Bright, tender, and layered with love, this Strawberry Lemon Shortcake Layer Cake combines soft strawberry cake layers with tangy lemon cream and fresh strawberry slices. Perfect for spring, summer celebrations, or a family treat, it’s light, refreshing, and irresistibly delicious.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup fresh strawberry puree
- 1 cup unsalted butter (for lemon cream)
- 3 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups sliced fresh strawberries
Instructions
- Preheat oven to 180°C (350°F) and grease three 8-inch cake pans. Line with parchment paper.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time and vanilla extract.
- Fold in strawberry puree. Alternate adding dry ingredients and milk, mixing gently.
- Divide batter into pans and bake 25–30 minutes. Cool completely.
- Beat butter for lemon cream until smooth. Gradually add powdered sugar. Mix in lemon juice, zest, vanilla, and salt. Chill 20 minutes.
- Layer cakes with lemon cream and fresh strawberries. Frost and garnish.
- Serve chilled or at room temperature.
Notes
Use fresh strawberries for the best flavor. Chill lemon cream before assembling. Slice cakes for extra layers if desired. Store in airtight container in the fridge up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg