Strawberry Cake with Lemon Buttercream Frosting

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This strawberry cake with lemon buttercream frosting was absolutely delicious. It was also very fun to decorate! I used fresh strawberries on the top as well as strawberry sugar shavings.


For the Cake Batter

  • 2 sticks unsalted butter, room temperature
  • 4 eggs, room temperature
  • 1 1/2 cup sugar
  • 3/4 tsp salt
  • 1 T baking powder
  • 3 cups flour
  • 1 cup milk
  • 1 cup diced strawberries
  • 1 tsp vanilla extract
  • 1 1/4 tsp strawberry extract
  • 1/2 cup sour cream

For the Icing

  • 4 1/2 cup powdered sugar
  • 2 T fresh lemon juice
  • 1 tsp lemon zest
  • Pinch of salt
  • 2 sticks unsalted butter, room temperature
  • 3 T milk (more as needed)
  • 2 tsp vanilla extract



Preheat oven to 350F (176C).  Grease bottom of round pans and line with parchment paper.

In large bowl cream butter and sugar until fluffy. Add eggs one at a time. Add sour cream and blend until batter is light and airy.

Slowly add flour and milk, alternating between the two. Add baking powder, salt, strawberry and vanilla extracts. Fold in diced strawberries.  Don’t over mix.

Pour batter into the round pan, about 2 1/4 cup batter in each pan. Bake 15 minutes or until toothpick into center comes out clean.

Allow to fully cool before layering and frosting process.

**Tip – place a dab of frosting on the bottom of the cake tray before the icing process begins so the cake doesn’t move around. Put in refrigerator for 15 minutes after icing the layer cake to let set. 


Beat butter until creamy. Slowly add powdered sugar until well blended. Add other ingredients. Add more powdered sugar or milk if too thin or thick.











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