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See 5 recipes Download free cookbookStrawberry Lemon Friendship Cake
Strawberry Lemon Cake
Tender lemon cake layered with a thick fresh strawberry filling, coated in bright lemon buttercream, and finished with colorful linked-loop piping.
Prep Time:165 minCook Time:30 minTotal Time:195 minServings:12Difficulty:Hard
This celebration cake pairs a fine, tender lemon crumb with a concentrated strawberry filling that tastes fresh rather than jammy. Reducing the berries before the cake is assembled keeps the fruit flavor vivid and prevents the layers from sliding.
Room-temperature ingredients and a brief alternating mix produce an even crumb. The cakes are ready when their centers spring back and a tester shows only a few moist crumbs; cooling them fully is essential before any filling or frosting is added.
Lemon zest and juice sharpen an American-style buttercream without making it loose. A thin crumb coat traps stray crumbs, while a short chill creates a firm surface for the smooth final coat and colorful piping.
The linked loops around the top edge suggest handmade friendship bracelets without requiring specialty cutters or written decoration. Tint small portions of buttercream in bright colors, then pipe overlapping rings for a playful finish suited to friends, sisters, and chosen family.
Nutrition (per serving)
Calories:690 kcal
Protein:6 g
Carbs:92 g
Fat:35 g
Directions
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1
Heat the oven to 350°F. Butter two 8-inch round cake pans, line the bottoms with parchment, then butter and flour the parchment and sides.
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2
Whisk the flour, baking powder, and 3/4 teaspoon salt in a medium bowl. In a measuring cup, stir together the milk and 1/4 cup lemon juice; let it stand for 5 minutes.
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3
Beat 3/4 cup softened butter, 1 1/2 cups sugar, and 2 tablespoons lemon zest on medium-high speed until very pale and fluffy, about 4 minutes. Beat in the eggs one at a time, then beat in the vanilla.
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4
On low speed, add the flour mixture in three additions, alternating with the milk mixture in two additions. Mix only until the last flour streaks disappear. Divide evenly between the pans and smooth the tops.
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5
Bake for 27 to 30 minutes, rotating the pans once, until the centers spring back lightly and a tester comes out with a few moist crumbs. Cool in the pans for 15 minutes, turn onto racks, remove the parchment, and cool completely.
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6
Combine the strawberries, 1/3 cup sugar, cornstarch, and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat, stirring and lightly crushing the fruit, until glossy and thick enough to hold a trail from the spoon, 7 to 9 minutes. Transfer to a shallow bowl and chill until cold.
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7
Beat 1 1/2 cups softened butter and 1 tablespoon lemon zest until creamy. Add the confectioners' sugar in four additions on low speed. Beat in 3 tablespoons lemon juice, the cream, and 1/4 teaspoon salt, then beat on medium-high until fluffy, about 3 minutes.
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8
Level the cakes if needed. Place one layer on a serving plate, spread a 1/2-inch ring of buttercream around the edge, and spoon the cold strawberry filling inside the ring. Top with the second layer, spread a thin crumb coat over the cake, and chill for 20 minutes.
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9
Reserve 1 1/2 cups buttercream and smooth the remainder over the chilled cake. Divide the reserved buttercream among three bowls and tint pink, yellow, and blue. Fit three piping bags with small round tips, pipe 1-inch loops around the top edge, and overlap each new loop with the previous one to resemble linked bracelets. Chill 20 minutes for clean slices, then let stand 20 minutes before serving.
Ingredients
- All-Purpose Flour:2 1/2 cups
- Baking Powder:2 1/2 teaspoons
- Fine Salt:3/4 teaspoon
- Unsalted Butter, Softened:3/4 cup
- Granulated Sugar:1 1/2 cups
- Large Eggs, Room Temperature:4
- Finely Grated Lemon Zest:2 tablespoons
- Vanilla Extract:2 teaspoons
- Whole Milk, Room Temperature:3/4 cup
- Fresh Lemon Juice:1/4 cup
- Fresh Strawberries, Hulled and Finely Chopped:12 ounces
- Granulated Sugar:1/3 cup
- Cornstarch:1 1/2 tablespoons
- Fresh Lemon Juice:1 tablespoon
- Unsalted Butter, Softened:1 1/2 cups
- Confectioners' Sugar, Sifted:6 cups
- Finely Grated Lemon Zest:1 tablespoon
- Fresh Lemon Juice:3 tablespoons
- Heavy Cream:3 tablespoons
- Fine Salt:1/4 teaspoon
- Pink, Yellow, and Blue Gel Food Coloring:3 grams
Tips & Notes
- The strawberry filling can be refrigerated in an airtight container for up to 3 days.
- If the buttercream feels soft, chill it for 10 minutes; if it feels stiff, beat in cream 1 teaspoon at a time.
- Assemble the cake up to 1 day ahead, refrigerate it covered, and bring it toward cool room temperature before serving.
- Store leftover cake covered in the refrigerator for up to 4 days.
