Ingredients
Scale
2 ½ cups All-purpose flour
1 ¾ cups Granulated sugar
2 teaspoons Baking powder
½ teaspoon Salt
¾ cup Unsalted butter, softened
3 Large eggs, room temperature
1 cup Whole milk, room temperature
2 tablespoons Fresh lemon zest
¼ cup Fresh lemon juice
1 teaspoon Vanilla extract
2 cups Fresh strawberries, hulled and diced
¼ cup Granulated sugar (or to taste)
1 tablespoon Fresh lemon juice
8 ounces Cream cheese, softened
½ cup Unsalted butter, softened
3–4 cups Powdered sugar (confectioners’ sugar)
2 tablespoons Fresh lemon juice
1 teaspoon Fresh lemon zest
1 teaspoon Vanilla extract
¼ teaspoon Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and prepare two 8-inch round cake pans
- In a bowl, whisk together flour, sugar, baking powder, and salt
- Cream butter and sugar until light and fluffy
- Add eggs one at a time, then lemon zest, lemon juice, and vanilla
- Alternately add dry ingredients and milk, mixing until just combined
- Divide batter into prepared pans and bake for 28-32 minutes
- Cool cakes in pans for 10-15 minutes, then on wire racks
- Cook strawberries, sugar, and lemon juice in a saucepan until soft
- Beat cream cheese and butter until creamy, then add powdered sugar and remaining ingredients to make frosting
- Assemble the cake with layers of strawberry filling and frosting between cake layers and on top
- Chill before serving
Notes
Use room temperature ingredients for best results.
Do not overmix the batter to avoid a dense cake.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 241 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 54 mg