The Strawberry Lemonade Layer Cake is a delightful fusion of sweet and tangy flavors, perfect for spring and summer gatherings. This vibrant dessert features moist lemon cake layers infused with homemade strawberry-lemonade jam, creating a refreshing and fruity experience. Topped with a luscious strawberry frosting, this cake is both visually stunning and irresistibly delicious. Whether you're celebrating a special occasion or simply indulging in a seasonal treat, this cake is sure to impress with its burst of flavors and eye-catching presentation.

Ingredients:

For the Lemon Cake:

• 2 ½ cups (300g) all-purpose flour
  
  

• 2 ½ tsp baking powder
  
  

• ½ tsp baking soda
  
  

• ½ tsp salt
  
  

• 1 cup (226g) unsalted butter, softened
  
  

• 2 cups (400g) granulated sugar
  
  

• 4 large eggs, room temperature
  
  

• 1 cup (240ml) whole milk
  
  

• ½ cup (120ml) lemon juice (freshly squeezed)
  
  

• Zest of 2 lemons
  
  

• 1 tsp vanilla extract
  
  

For the Strawberry-Lemonade Jam:

• 1 ½ cups (225g) fresh strawberries, hulled and chopped
  
  

• ¾ cup (150g) granulated sugar
  
  

• ¼ cup (60ml) lemon juice (freshly squeezed)
  
  

• 1 tbsp lemon zest
  
  

• 1 tbsp cornstarch
  
  

• 1 tbsp water
  
  

For the Strawberry Frosting:

• 1 cup (226g) unsalted butter, softened
  
  

• 4 cups (480g) powdered sugar
  
  

• 1 tsp vanilla extract
  
  

• 2 tbsp lemon juice (freshly squeezed)
  
  

• 2 tbsp strawberry puree (from the jam)
  
  

• Pinch of salt
  
  

Directions:

1. Prepare the Lemon Cake:
   
   

   • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
     
     

   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
     
     

   • In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
     
     

   • Add the eggs one at a time, beating well after each addition.
     
     

   • Mix in the lemon juice, lemon zest, and vanilla extract.
     
     

   • Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
     
     

   • Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
     
     

   • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
     
     

2. Make the Strawberry-Lemonade Jam:
   
   

   • In a saucepan, combine the chopped strawberries, granulated sugar, lemon juice, and lemon zest.
     
     

   • Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer.
     
     

   • In a small bowl, mix the cornstarch with water to create a slurry.
     
     

   • Add the cornstarch mixture to the simmering strawberry mixture and continue to cook, stirring constantly, until the jam thickens.
     
     

   • Remove from heat and let it cool to room temperature.
     
     

3. Prepare the Strawberry Frosting:
   
   

   • In a large bowl, beat the softened butter until smooth and creamy.
     
     

   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
     
     

   • Mix in the vanilla extract, lemon juice, strawberry puree, and a pinch of salt.
     
     

   • Continue to beat until the frosting is light and fluffy.
     
     

4. Assemble the Cake:
   
   

   • Once the cakes have cooled, place one layer on a serving plate.
     
     

   • Spread a generous layer of the strawberry-lemonade jam over the top of the cake layer.
     
     

   • Place the second cake layer on top and press down gently.
     
     

   • Apply a crumb coat of the strawberry frosting over the entire cake and refrigerate for 15-20 minutes to set.
     
     

   • After the crumb coat has set, apply a final layer of frosting, smoothing it evenly over the cake.
     
     

   • Decorate the top with fresh strawberries, lemon slices, or additional strawberry-lemonade jam if desired.
     
     

Nutritional Information (per serving):

• Calories: Approximately 400 kcal
  
  

• Total Fat: 20g
  
  

• Saturated Fat: 10g
  
  

• Cholesterol: 55mg
  
  

• Sodium: 200mg
  
  

• Total Carbohydrates: 55g
  
  

• Dietary Fiber: 1g
  
  

• Sugars: 45g
  
  

• Protein: 2g