This Strawberry Lemon Layer Cake marries together a lemon cake, Blackberry Jam filling, strawberries buttercream to make one seriously delicious layer cake!
Sweet, tangy and fresh, this cake is summer at its best. The lemon cake is tender with a boost of lemon that’s pronounced but not too sour, with homemade blackberry jam. Then comes the strawberry frosting, the real star of this show. Fresh strawberries are simmered with a splash of lemon juice and some sugar, removing all of the excess liquid and creating the most intense strawberry reduction. When it’s added to our buttercream, the result is all the strawberry flavor you want without all the excess moisture that will ruin a frosting in no time flat. The tartness of the fresh strawberries tones down the sweetness of a classic crusting buttercream, creating the perfect balance that’s neither too sugary nor too sour. Plus, its natural color is pretty easy on the eyes.
I’m all for satisfying bakes that are easy to make, I hope you get to make this cake and enjoy it!
8 ounces unsalted butter, room temperature
2 cups granulated sugar
3 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons vanilla extract
¾ cup whole milk
1 teaspoon lemon extract
1 tablespoon organic lemon zest
¼ cup lemon juice
14 cup sugar 50g
3-4 tbsp water
14 oz blackberries 400g, frozen or fresh
1 tbsp cornstarch
4 cups confectioners’ sugar
16 ounces unsalted butter, room temperature
¼ teaspoon salt
2 teaspoons vanilla extract
¼ cup strawberry reduction, cooled
Make the Lemon Cake
Preheat the oven to 350F. Grease and line three 8″ round pans with parchment paper circles.
In a large bowl, whisk together 3 cups cake flour, baking powder, salt and lemon zest. Set aside.
In a small bowl, combine milk and lemon juice. Stir to combine and set aside for milk to curdle.
Place the butter and sugar into a large bowl, or the bowl of your stand mixer. Mix on medium-high speed for about 4 minutes, until light and fluffy. Add eggs one at a time, mix well on low after each egg. Mix in vanilla extract and lemon extract to combine.
Alternately add flour mixture with the milk, beginning and ending with the flour mixture and mix on medium for 30 seconds to make sure everything is well mixed.
Divide the cake batter between your prepared cake pans.
Bake for 28-30 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
Let cool in pans for 10 to 15 minutes, then remove to a wire rack to finish cooling.
Make the Blackberry Jam
In a saucepan, combine all ingredients and bring to a boil. Cook, stirring constantly until the blackberries are soft and the mixture has thickened, about 5 minutes.
Let cool to room temperature.
Make the strawberry reduction
Combine strawberries, sugar and lemon juice in a sauté pan over medium heat. Cook for 25 minutes until the berries are soft.
Press the mixture through a fine mesh strainer into a clean bowl to remove the seeds.
Discard seeds and return strained puree back to the pan.
Cook about 5 to 10 minutes on medium-low, stirring constantly until reduced to only ¼ cup.
Pour into a small bowl and cover with plastic wrap. Allow to cool.
Make Strawberry Buttercream
In a bowl of stand mixer fitted with the paddle attachment, beat together butter and salt until creamy.
Mix in vanilla extract and cooled strawberry reduction.
Gradually add confectioner’s sugar 1 cup at a time, whisk on medium-high for several minutes until smooth and fluffy.
Assemble the Cake
Place one layer of cake onto a serving plate or cake stand and top with ⅓ cup of blackberry jam. Then spread ¼ of the strawberry buttercream over.
Repeat with remaining cake layers. Crumb coat and frost cake with remaining frosting.
Chill 3-4 hours in the fridge before decorating and serving.