This simple but delicious cake is a great way to make use of those light, bright flavors of Spring. With a moist and tender lemon cake that is filled with sweet strawberries, then covered with a smooth and creamy whipped cream cheese frosting and topped with fresh berries and candied lemon slices.
I don’t know about you but once Spring rolls around I start to crave lighter flavors. With the brightness of the lemon cake combined with the sweetness of the strawberries and the light whipped cream cheese frosting, this cake was spot on.
Why You Will Love This Cake
- Flavor Combination: Between the bright lemon, sweet strawberry and the smooth whipped cream cheese you are sure going to love this cake.
- Texture: The sweet strawberries are cooked down to create a delicious compote that is layered between a moist and tender cake then covered with a silky smooth whipped cream cheese frosting and a ton of berries to add a bit of freshness.
- Presentation: The fresh berries turn this ordinary cake into a real show stopper.
Tips For Making This Cake
- Preparation: I always like to make my cakes a day in advance. Once the cakes are completely cooled, I wrap them in plastic wrap then place them in the refrigerator overnight. This allows the cakes to firm up and makes them easier to handle. You can also prepare the strawberries a day in advance which will allow the strawberries to set up and thicken slightly. Just store in an air tight container in the refrigerator along with the cake. The next day, just remove from the refrigerator and assemble.
- Room Temperature Ingredients: Keeping your ingredients at room temperature will allow them to blend with the other ingredients easily.
- Strawberries: You can use fresh or frozen strawberries for the strawberry filling.
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What You Need To Make This Cake
Equipment:
- Hand Mixer: Having a good hand mixer will make the job of mixing your ingredients much easier.
- 8” Round Baking Pans: I like to use a light weight aluminum baking pan. The cakes will release easily and clean up is a breeze.
- Parchment Rounds: Even though I generously coat my baking trays, I still line the bottom of each one with a round of parchment. This will guarantee that my cakes will release from the baking trays without any problems.
Ingredients:
- Flour: A good All Purpose Flour works great for this cake.
- Cornstarch: Cornstarch is used both in the cake to create a more tender texture and in the strawberries as a thickener.
- Baking Powder & Baking Soda: These are leavening agents. They will give your cakes rise and that soft fluffy texture.
- Salt: For flavor enhancing.
- Butter:: I always use unsalted butter for my baked goods. This will allow me to control the salt in my recipes.
- Eggs: These are the binders in the cake. It is best to bring them to room temperature before adding to your recipe.
- Plain Greek Yogurt: Full fat or low fat works best.
- Avocado Oil: I like to use Avocado Oil for its neutral flavor and health benefits. A vegetable oil will work as well.
- Lemon Juice: You are going to want to use fresh squeezed lemon juice.
- Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Strawberries: You can use either fresh or frozen strawberries for the filling of this cake. Save the fresh fruit for topping.
- Pure Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Strawberries:You can use fresh or frozen strawberries for the filling of this cake.
- Cream Cheese: Full fat or 1/3 less fat works best. Just allow the cream cheese to come to room temperature so that it forms a smooth and silky texture.
- Sugar: This recipe calls for both Powdered Sugar and Granulated Sugar for both added sweetness and texture.
- Heavy Whipping Cream: Added to the cream cheese to create a silky smooth frosting.
Lemon Layer Cake With Strawberry Filling & Whipped Cream Cheese Frosting
Course: DessertCuisine: AmericanDifficulty: EasyA Delicious moist and tender cake with bright lemon flavor that is layered with sweet strawberries then frosted with a smooth and silky whipped cream cheese then topped with fresh fruit.
Ingredients
- For The Strawberry Filling
2 lbs. Fresh or frozen strawberries, cut into small pieces
1/4 Cup Granulated Sugar
2 Teaspoons cornstarch
- For The Lemon Cake
2 1/2 Cups all All Purpose Flour
2 Tablespoons Cornstarch
1 Teaspoon baking powder
3/4 Teaspoon baking soda
1/2 Teaspoon salt
13 Tablespoons unsalted butter
1 1/4 Cups granulated sugar
4 Eggs
1 Cup plain greek yogurt, full fat or low fat
1/4 Cup Avocado Oil
2 Tablespoons fresh squeezed lemon juice
2 Teaspoons Pure Vanilla Extract
- For The Whipped Cream Cheese Frosting
8 oz. Cream cheese, softened
1 Cup Powdered Sugar
1 Teaspoon pure vanilla extract
1 1/2 Cups heavy whipping cream
Fresh berries for decorating
Directions
- Start by placing the chopped strawberries in a large saucepans set over medium heat. Add the sugar and toss to coat. Cook for several minutes or until strawberries start to break down and a liquid starts to form. Place the cornstarch in a small bowl. Remove 2 tablespoons of liquid from the strawberries and whisk it into the cornstarch until a slurry forms. Pour the cornstarch slurry into the pot and stir to combine. Continue cooking until mixture starts to thicken, about 2 to 3 minutes. Remove from heat and pour into a glass container to cool completely. This can be done a day in advance and once cooled, stored in the refrigerator in an airtight container.
- To prepare the cakes, preheat oven to 350º. Line two 8” cake pans with parchment rounds then spray with baking spray to coat. Set to the side.
- To a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt until combined. Set to the side.
- In a separate large mixing bowl cream together the butter and sugar until smooth. Add the eggs and beat until fluffy. Add the yogurt, avocado oil, lemon juice and vanilla and continue to beat until combined. Add in the flour mixture and beat until just combined.
- Divide the batter between the two baking trays and place in the preheated oven to bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- While your cakes are cooling you can prepare your frosting. Place the softened cream cheese and powdered sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on low until incorporated. Add the vanilla extract and continue beating until combined. While the mixer is on, slowly pour in the heavy whipping cream. Raise the speed to medium and beat until smooth and creamy and able to hold its shape, being careful not to over beat, or the frosting will separate.
- Center one of the cooled cake on a serving platter. Pipe a thick ring around the border of the cake. Fill the center of the ring with the cooled strawberries. Place the second layer on top. Cover the outside with frosting and smooth using an offset spatula. Top with fresh berries and some candied lemon slices and serve.
- Enjoy.
- The cake pictured has three layers, so I had to make two batches. The extra cake was cooled then wrapped in plastic wrap and stored in the freezer for a later date.
