Description
Strawberry Lemon Sunshine Cake is a light, citrusy layer cake with vibrant lemon sponge, juicy strawberries, and fluffy strawberry-lemon buttercream. It’s the perfect sunny dessert for spring picnics, birthdays, and celebrations with a cheerful, fruity flair.
Ingredients
Units
Scale
- Lemon Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- Strawberry Filling
- 1 1/2 cups chopped fresh strawberries
- 1 tbsp lemon juice
- 2 tbsp sugar
- 1 tsp cornstarch (optional, to thicken)
- Strawberry Lemon Buttercream
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 3 tbsp freeze-dried strawberry powder (or strawberry puree)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (as needed for consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add lemon zest, juice, and vanilla.
- Alternate adding flour mixture and buttermilk to wet ingredients. Mix until smooth.
- Divide batter between pans. Bake for 25–30 minutes. Cool completely.
- Strawberry Filling
- Cook strawberries, sugar, and lemon juice over medium heat until soft. Optional: Stir in cornstarch for a thicker filling. Cool completely.
- Buttercream
- Beat butter until smooth. Add powdered sugar gradually. Mix in strawberry powder, lemon juice, vanilla, and cream until fluffy.
- Assemble: Place one cake layer on a plate. Spread a layer of strawberry filling, then buttercream. Top with second cake layer. Frost with remaining buttercream.
Notes
- For extra strawberry punch, use a thin layer of jam under the frosting.
- Freeze-dried strawberries add concentrated flavor and vibrant color without extra moisture.
- Can be made a day ahead and refrigerated—bring to room temp before serving.
Nutrition
- Calories: 450
- Sugar: 39g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
