Strawberry Lemon Cake
Description
Today is my husband and my 3rd wedding anniversary. Three years of wedded bliss with my love! He has put many hours into creating this website, editing videos, being my sous chef and cleaning up after my many messes. I wouldn’t be where I am without his constant love, support and encouragement. I made this delicious and bright Strawberry Lemon cake as a small token of my appreciation. Love you honey! Enjoy!
- Gluten Free
- Vegetarian
- 35 minutes prep time
- 25 minutes cook time
- 60 minutes total time
Recipe
For the cake:
2 1/2 cups (325g) gluten free flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 1/2 cups (310g) sugar
1/2 tsp vanilla extract
4 large eggs
3/4 cup (180ml) milk of choice
1/2 cup (120ml) fresh lemon juice
2 tbsp fresh lemon zest
For the filling:
2 2/3 cups whole strawberries (fresh or thawed if frozen)
1/4 cup sugar
1 T corn starch
For the frosting:
1 cup softened butter
4 cups powdered sugar
1/4-1/3 cup strawberry purée
For the cake:
1. Preheat oven to 350° F. Line three 6” pans with parchment paper and spray with non-stick cooking spray. Set aside.
2. In medium bowl, combine gluten free flour, baking powder, baking soda and salt. Set aside.
3. Combine lemon juice and milk in separate cup. Set aside.
4. In large mixing bowl or bowl of stand mixer, cream butter. Add oil, sugar and vanilla and beat until light and fluffy (about 2 minutes).
5. Add eggs, one at a time, mixing in-between. Scrape down sides of bowl as needed.
6. While mixing slowly, add half of dry ingredients to butter mixture. Add milk and lemon juice mixture and finish by adding the rest of the dry ingredients. Mix until just incorporated.
7. Fold in lemon zest.
8. Divide batter equally between 3 pans. Bake at 350° for 24-28 minutes or until toothpick comes out clean.
9. Allow cakes to sit in pans for 2-3 minutes, then cool completely on wire rack before assembling.
For the filling:
1. Puree 2 2/3 cups of fresh or thawed frozen strawberries. You should be left with 1 1/3 cup puree. Remove 1/3 cup of puree and save for making the frosting later.
2. Add remaining 1 cup strawberry puree to a medium pot. Stir in sugar and corn starch.
3. Cook over medium heat until thickened, about 10 minutes.
4. Pour into container and allow to fully cool. You can make the filling one day in advance and chill it in the refrigerator overnight.
For the frosting:
1. Cream 1 cup softened butter.
2. Add half of the powdered sugar and mix until incorporated.
3. Add remaining 2 cups of powdered sugar and mix.
4. Mix in the strawberry puree you had set aside until you reach desired thickness. I added between 1/4 and 1/3 cups.
Assembly:
1. Place first cake layer in middle of cake board, securing it with small amount of frosting.
2. Apply frosting dam around edge of cake. Spoon half of strawberry filling in the middle and spread into an even layer. Top with second cake layer.
3. Apply frosting dam around edge of cake. Spoon half of strawberry filling in the middle and spread into an even layer. Top with final cake layer.
4. Apply buttercream in even layer around entire cake and smooth with bench scraper. Decorate as desired! I decorated with a pink, white chocolate drip.
5. Slice and Enjoy! Store extra cake in an airtight container in the refrigerator.
(Makes 3 layer 6” cake)
For the cake:
2 1/2 cups (325g) gluten free flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 1/2 cups (310g) sugar
1/2 tsp vanilla extract
4 large eggs
3/4 cup (180ml) milk of choice
1/2 cup (120ml) fresh lemon juice
2 tbsp fresh lemon zest
For the filling:
2 2/3 cups whole strawberries (fresh or thawed if frozen)
1/4 cup sugar
1 T corn starch
For the frosting:
1 cup softened butter
4 cups powdered sugar
1/4-1/3 cup strawberry purée
For the cake:
1. Preheat oven to 350° F. Line three 6” pans with parchment paper and spray with non-stick cooking spray. Set aside.
2. In medium bowl, combine gluten free flour, baking powder, baking soda and salt. Set aside.
3. Combine lemon juice and milk in separate cup. Set aside.
4. In large mixing bowl or bowl of stand mixer, cream butter. Add oil, sugar and vanilla and beat until light and fluffy (about 2 minutes).
5. Add eggs, one at a time, mixing in-between. Scrape down sides of bowl as needed.
6. While mixing slowly, add half of dry ingredients to butter mixture. Add milk and lemon juice mixture and finish by adding the rest of the dry ingredients. Mix until just incorporated.
7. Fold in lemon zest.
8. Divide batter equally between 3 pans. Bake at 350° for 24-28 minutes or until toothpick comes out clean.
9. Allow cakes to sit in pans for 2-3 minutes, then cool completely on wire rack before assembling.
For the filling:
1. Puree 2 2/3 cups of fresh or thawed frozen strawberries. You should be left with 1 1/3 cup puree. Remove 1/3 cup of puree and save for making the frosting later.
2. Add remaining 1 cup strawberry puree to a medium pot. Stir in sugar and corn starch.
3. Cook over medium heat until thickened, about 10 minutes.
4. Pour into container and allow to fully cool. You can make the filling one day in advance and chill it in the refrigerator overnight.
For the frosting:
1. Cream 1 cup softened butter.
2. Add half of the powdered sugar and mix until incorporated.
3. Add remaining 2 cups of powdered sugar and mix.
4. Mix in the strawberry puree you had set aside until you reach desired thickness. I added between 1/4 and 1/3 cups.
Assembly:
1. Place first cake layer in middle of cake board, securing it with small amount of frosting.
2. Apply frosting dam around edge of cake. Spoon half of strawberry filling in the middle and spread into an even layer. Top with second cake layer.
3. Apply frosting dam around edge of cake. Spoon half of strawberry filling in the middle and spread into an even layer. Top with final cake layer.
4. Apply buttercream in even layer around entire cake and smooth with bench scraper. Decorate as desired! I decorated with a pink, white chocolate drip.
5. Slice and Enjoy! Store extra cake in an airtight container in the refrigerator.