Strawberry Lemon Layer Cake and Bakerita's 100th Post!
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Bakerita · by Rachel Conners

Strawberry Lemon Layer Cake and Bakerita's 100th Post!

NUTRITION · PER SERVING—
CAL 25%·PRO 5%
CARBS 64G53% OF CAL
1G FIBER9G OTHER55G TOTAL SUGAR
FAT 26G47% OF CAL
16G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A layered cake with vanilla sponge, fresh strawberries, and lemon curd. Light and floral with bright fruit flavor.

dessertamericanbaked goodvegetarian
View the full recipe on Bakerita →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

  • 2 1/4 cups cake flour (9 ounces, plus extra for pans)
  • 1 cup whole milk (room temperature)
  • 6 large egg whites (room temperature)
  • 2 teaspoons vanilla extract
  • 1 3/4 cups granulated sugar (12 1/4 ounces)
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter (1 1/2 sticks, cut into 12 pieces, softened but still cool)
  • Zest of 1 lemon
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 lemons (zested and juiced)
  • 1 cup strawberries (frozen or fresh)
  • 1/8-1/4 cup granulated sugar (dependent on how sweet your strawberries are)
  • Zest and juice of 1 lemon
  • 1 teaspoon cornstarch
  • 5 sticks (20 oz/567.5 g unsalted butter, softened and cut into cubes)
  • 6 cups sifted (27 oz/750 g powdered sugar)
  • 1 tablespoon heavy cream
  • 3 teaspoons 15 mL pure vanilla extract
  • Pinch of salt
  • 4 tablespoons 90 mL Strawberry Lemon Quick Jam
  • 5 tablespoons 1.5 oz/20 g freeze dried strawberries (ground into powder *optional)
PREP
—
SODIUM
137MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.