Print

Perfect Strawberry Lemon Layer Cake with Swiss Meringue Buttercream

perfect strawberry lemon layer cake - featured image
Print Recipe

A bright, fresh, and slightly fancy layered cake featuring juicy strawberries, zesty lemon, and silky Swiss meringue buttercream. Perfect for celebrations or any day that needs a sweet treat.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for strawberry filling)
  • 1 teaspoon fresh lemon juice (for strawberry filling)
  • 5 large egg whites, room temperature
  • 1 cup (200g) granulated sugar (for buttercream)
  • 1 ½ cups (340g) unsalted butter, softened and cut into cubes
  • 1 teaspoon pure vanilla extract (for buttercream)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. Sift together flour, baking powder, and sea salt in a medium bowl; set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
  7. Cool layers in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  8. Mix sliced strawberries with sugar and lemon juice; let macerate for 15-20 minutes.
  9. For Swiss meringue buttercream: Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (70°C).
  10. Transfer mixture to mixer and beat on high until stiff, glossy peaks form and bowl feels cool, about 10 minutes.
  11. With mixer on medium, gradually add softened butter cubes, beating well after each addition until smooth and fluffy. Stir in vanilla extract and salt.
  12. Assemble cake by placing one layer on serving plate. Spread a generous layer of buttercream, then spoon over some strawberry filling.
  13. Top with second cake layer and cover entire cake with remaining buttercream. Use offset spatula to smooth or create textured designs.
  14. Chill cake for 30 minutes before slicing for clean cuts and flavor melding.

Notes

Use room temperature egg whites for stable meringue. Keep whisking over simmering water to dissolve sugar fully. Add butter gradually to avoid curdling. Chill cake before slicing for best results. Sifting dry ingredients prevents lumps. Can substitute ingredients for dairy-free, gluten-free, or vegan versions.

Nutrition

Keywords: strawberry cake, lemon cake, layer cake, Swiss meringue buttercream, homemade cake, fresh strawberries, lemon zest, celebration cake

Find it online: https://yumbelle.com/perfect-strawberry-lemon-layer-cake-easy-homemade-swiss-meringue-buttercream-recipe/