Strawberry Lemon Cake

By Kelli with an I

A moist 2 layer cake full of fruity flavor! You'll find no jell-o here! Strawberry cake and lemon cake are coated in a wonderful strawberry buttercream.

Ingredients

• Strawberry Cake -
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 1/4 teaspoons baking powder
• 1 cup granulated sugar
• 1/4 cup + 2 tablespoons vegetable oil
• 3/4 cup pureed strawberries
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon zest OR 1 tablespoon lemon juice
• 2 large eggs, beaten
• Red food coloring, optional but visually appealing
• Lemon Cake -
• 1/2 cup unsalted butter (one stick), room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• Zest and fresh juice of 3 medium lemons
• Strawberry Buttercream Frosting -
• 1 1/4 cups pureed strawberries
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 5 + cups powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Red food coloring, optional

Details

Preparation time 40mins
Cooking time 100mins

Preparation

Step 1

Strawberry Cake -
1. Preheat oven to 325F. Lightly grease 1 – 9” cake pan. Set aside.
2. In a stand mixer or a large bowl with a hand beater, mix together the flour, salt, and baking powder. Add the sugar, vegetable oil, strawberries, vanilla, lemon zest or juice, and eggs. Add a few drops of red food coloring if desired.
3. Pour the batter into the cake pan and bake 26-28 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

Lemon Cake -
1. Preheat oven to 350F. Lightly grease 1 – 9” cake pan. Set aside.
2. In a stand mixer or a large bowl with a hand beater, cream the butter and sugar. Add the eggs and vanilla.
3. In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet. Add the milk, lemon zest, and lemon juice.
3. Pour the batter into the cake pan and bake 26-28 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

Strawberry Buttercream Frosting -
1. Add the strawberry puree to a small saucepan and heat over medium-low heat for approximately 13 minutes, allowing the puree to be reduced to 6 tablespoons. Place in the fridge or freezer until completely chilled. Cream the butter until light and fluffy. Slowly add 2 cups of powdered sugar until mixed in. Add the strawberry puree, vanilla extract, salt, and red food coloring. Add the remaining powdered sugar and continue to whip until light and fluffy.
2. To frost the cakes: Level the tops of the cakes with a large knife. Spread a thin layer of frosting onto the top of a cake, then stack the second cake on top. Frost the layered cakes using a flat decorating spatula. Store the frosted cake at room temperature in an air tight container.