Ingredients
Scale
- 2 1/2 cups (320 g) all-purpose flour 🌾
- 1 1/2 cups (300 g) granulated sugar 🍚
- 1 tbsp baking powder 🧂
- 1/2 tsp salt 🧂
- 1 cup (227 g) unsalted butter, softened 🧈
- 4 large eggs 🥚
- 1 cup (240 ml) milk 🥛
- 2 tbsp lemon zest + 3 tbsp fresh lemon juice 🍋
- 1 tsp vanilla extract 🍯
- For the lemon curd: 4 large egg yolks 🥚
- For the lemon curd: 1/2 cup (100 g) granulated sugar 🍚
- For the lemon curd: 1/2 cup (120 ml) fresh lemon juice 🍋
- For the lemon curd: 2 tbsp lemon zest 🍋
- For the lemon curd: 6 tbsp (85 g) unsalted butter, cubed 🧈
- For the strawberry buttercream: 1 cup (225 g) unsalted butter, softened 🧈
- For the strawberry buttercream: 4 cups (480 g) powdered sugar, sifted 🍚
- For the strawberry buttercream: 1/2 cup (120 g) strawberry purée (fresh or thawed) 🍓
- For the strawberry buttercream: 1–2 tbsp heavy cream or milk 🥛
- For the strawberry buttercream: pinch of salt 🧂
- Fresh strawberries for garnish, about 12–16 🍓
- Optional: 2 tbsp simple syrup for brushing layers 🍯
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans. 🧁
- Make the cake batter: In a bowl, whisk together the flour, baking powder and salt. 🌾
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3–4 minutes). 🧈🍚
- Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest and lemon juice. 🍋🍯
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. 🥛
- Divide batter evenly between prepared pans and smooth the tops. Bake for 22–28 minutes, or until a toothpick comes out clean. Let cool in pans 10 minutes, then turn out to cool completely. 🔥
- While cakes cool, make the lemon curd: Whisk egg yolks, granulated sugar, lemon juice and zest in a heatproof bowl. 🍋🥚
- Cook the mixture over a pot of simmering water (double boiler), stirring constantly until thickened (about 8–10 minutes). Remove from heat and whisk in butter until smooth. Chill the curd in the fridge until set. 🧈❄️
- Make the strawberry purée: Blend about 1 cup fresh strawberries until smooth; strain if desired for a finer texture. 🍓
- Make the buttercream: Beat the softened butter until creamy. Gradually add sifted powdered sugar, then add strawberry purée a little at a time until you reach a spreadable consistency. Add heavy cream as needed and a pinch of salt to balance sweetness. Chill briefly if the buttercream becomes too soft. 🧈🍓
- If using, brush each cake layer lightly with simple syrup to keep them moist. 🍯
- Assembly: Slice each cake layer horizontally if you want more layers (to make 3–4 thin layers), or use as two layers. Place the first layer on a cake board, spread a generous layer of lemon curd, then a thin layer of strawberry buttercream. Repeat for middle layers. 🍋🍓
- Crumb coat the cake with a thin layer of buttercream and chill 15 minutes. Finish with a final smooth layer of strawberry buttercream. Use remaining curd to ripple on top or between layers if desired. 🎂
- Decorate with sliced fresh strawberries and a light dusting of powdered sugar if you like. Chill briefly to set, then serve at room temperature. 🍓❄️
- Store leftovers covered in the fridge for up to 3 days. Let cake come to room temperature before serving for best texture. 🧊➡️🌡️