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Strawberry Lemonade Layer Cake Recipe

Yields12 Servings

Cream Cake

 3 cups self-rising flour
 ½ tsp salt
 1 cup unsalted butter (room temp)
 2 cups white sugar
 4 eggs (room temp)
 1 tsp vanilla extract
 2 tbsp lemon zest
 1 cup milk
 10 ½ tbsp lemon juice
 2 cups heavy cream chilled
 ¾ cup confectioners' sugar
 5 ½ tbsp lemon juice

Preheat oven to 375 degrees F


Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy.


Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.


Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.


Bake about 17 minutes. Let the cake cool in the pan for about 10 minutes before removing to finish cooling on a rack.


To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes.


Spread on the cooled cake. Refrigerate leftovers.


Add some Fresh Strawberries or Strawberry pie filling to the top

Suggested Handi-Foil Products:
Cook and Carry Cake Pans

Nutrition Facts

Servings 12