For the Tender Lemon Cake:

• 3 cups cake flour, sifted
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon organic lemon zest, finely grated
• 8 ounces (2 sticks) unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon lemon extract (for intensified flavor)
• ¾ cup whole milk, at room temperature
• ¼ cup fresh lemon juice

For the Concentrated Strawberry Reduction:

• 32 ounces (about 6 cups) fresh strawberries, hulled and quartered
• 3 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice

For the Luscious Strawberry Buttercream:

• 16 ounces (4 sticks) unsalted butter, softened to room temperature
• 4 cups confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• ¼ cup prepared strawberry reduction, thoroughly cooled

For the Elegant Assembly and Decoration:

• 8 ounces fresh strawberries, thinly sliced and dried between paper towels overnight (essential step!)
• 6 small, whole fresh strawberries, for garnish
• 6 thin slices of fresh lemon, for garnish
• 6 decorative paper straws, trimmed to 3″ long, for support and decoration

Detailed Instructions for Baking Your Strawberry Lemonade Cake

Prepare the Tender Lemon Cake:

1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by generously buttering them, then lightly flouring them. Tap out any excess flour. Line the bottoms of the pans with parchment paper circles to ensure easy release.
2. In a medium bowl, sift together the 3 cups of cake flour, baking powder, salt, and finely grated lemon zest. Sifting ensures an even distribution of ingredients and a lighter cake crumb. Set this dry mixture aside.
3. In a separate small bowl, combine the whole milk and fresh lemon juice. Stir gently to combine. Allow the mixture to sit for about 5-10 minutes until it visibly curdles. This process is similar to making homemade buttermilk and will add tenderness and a slight tang to your cake.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium-high speed. Beat for approximately 4 minutes, or until the mixture becomes notably pale, light, and fluffy. Proper creaming incorporates air, which is crucial for a tender cake.
5. Reduce the mixer speed to low. Add the eggs one at a time, ensuring each egg is fully incorporated into the butter mixture before adding the next. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
6. Stir in the vanilla extract and lemon extract. Mix until just combined.
7. Add the dry flour mixture (from step 2) to the wet ingredients in three alternating batches with the milk mixture (from step 3). Begin and end with the flour mixture. Mix on low speed only until just combined. Be careful not to overmix, as this can develop the gluten too much, resulting in a tough cake. Stop the mixer and scrape down the bowl and paddle attachment thoroughly.
8. Divide the cake batter evenly among the three prepared 8-inch round pans. You can use a kitchen scale for precision if desired.
9. Bake for 28-30 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out clean, with no wet batter clinging to it.
10. Allow the cake layers to cool in their pans on a wire rack for 10 to 15 minutes. This allows them to firm up slightly before you attempt to remove them. After 15 minutes, invert the cakes onto the wire rack to finish cooling completely before frosting. Completely cooled cakes are essential for proper frosting adhesion.

Craft the Intense Strawberry Reduction:

1. In a medium sauté pan, combine the hulled and quartered fresh strawberries, granulated sugar, and fresh lemon juice. Place the pan over medium heat.
2. Cook the mixture for approximately 25 minutes, stirring occasionally, until the juices become bubbly and syrupy, and the berries are very soft. You should be able to easily mash them with the back of a spoon.
3. Carefully press the cooked strawberry mixture through a fine-mesh strainer into a clean bowl. Use the back of your wooden spoon or a rubber spatula to press firmly against the solids, extracting as much concentrated strawberry pulp and juice as possible. Scrape the underside of the strainer to collect all the accumulated delicious pulp. Discard the seeds and any remaining fibrous solids. Return the strained, smooth purée back to the sauté pan.
4. Continue to cook the purée on medium-low heat, stirring frequently with a wooden spoon, until the mixture reduces significantly to only about ¼ cup. This usually takes an additional 5 to 10 minutes. The reduction should be thick and intensely flavored.
5. Pour the concentrated strawberry reduction into a small, clean bowl. Cover the surface directly with plastic wrap, pushing the plastic down so it touches the reduction. This prevents a “skin” from forming as it cools. Allow it to cool completely to room temperature before incorporating it into the buttercream. This step is crucial for the buttercream’s stability.

Whip Up the Creamy Strawberry Buttercream:

1. In the clean bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and salt on medium speed until the butter is light, creamy, and smooth, about 2-3 minutes.
2. Add the pure vanilla extract and the completely cooled strawberry reduction. Mix on low speed until well combined.
3. Gradually add the sifted confectioners’ sugar, one cup at a time, with the mixer on low speed. Mix thoroughly after each addition, stopping to scrape down the sides of the bowl as necessary, ensuring no lumps remain.
4. Once all the sugar is incorporated, increase the mixer speed to medium-high and whip the buttercream for several minutes (3-5 minutes). This process incorporates air, making the frosting wonderfully smooth, light, and fluffy.
5. Remove approximately ½ cup of the finished strawberry frosting from the mixing bowl and set it aside in a separate small bowl. This reserved frosting will be used for piping decorative swirls on top of the cake.

Assemble Your Stunning Strawberry Lemonade Cake:

1. Place one cooled cake layer onto your chosen serving plate or cake stand. Spread about ½ cup of the strawberry frosting evenly over the top of this layer. Now, carefully arrange a single layer of your pre-dried strawberry slices on top of the frosting. Remember to leave a small space between each slice and avoid placing them too close to the edges. Next, gently spread another ½ cup of strawberry frosting on top of the sliced strawberries, using your spatula to carefully push the frosting down around the strawberry slices. Ensure that the strawberries are completely enclosed within the frosting layers, protecting them from the cake itself.
2. Repeat the process with the second cake layer: place it on top, add another ½ cup of strawberry frosting, arrange the remaining dried strawberry slices, and cover with another ½ cup of frosting. Finally, top the cake with the last cake layer. Proceed to crumb coat your cake with a thin layer of the remaining frosting. Once the crumb coat is applied, chill the cake for 15-20 minutes to set the crumbs, then apply the final, smooth layer of frosting over the entire cake.
3. Using the reserved ½ cup of frosting and a French star pastry tip (or a piping tip of your choice), pipe 6 beautiful swirls of frosting onto the top of the cake. For best results, refrigerate the decorated cake for about 5 minutes to allow the piped swirls to set firmly. Once set, you can artfully decorate the top of the cake with fresh lemon slices, whole strawberries, and the trimmed paper straws, if desired, for an extra touch of charm and support.
4. Store your finished Strawberry Lemonade Cake in the refrigerator to maintain freshness and stability. For the best flavor and texture, allow the cake to come to room temperature for about 30-60 minutes before serving. Enjoy every delightful slice of this homemade masterpiece!

• Cake Layer Options: This recipe is designed for three intentionally shorter 8-inch round cake layers. This specific height helps save time and effort during assembly, as these layers typically do not require torting (slicing horizontally) to achieve an even stack. Alternatively, you may bake this recipe as two full-sized, taller 8-inch round cake layers, but be aware you may need to increase the baking time slightly and then torte them for a more traditional layer cake look.
• Buttercream Consistency: If, at any point during the cake assembly, your frosting appears to lose its airiness, becomes too thin, or seems sparse, don’t worry! Simply return it to your stand mixer and whip it on medium-high speed for a few minutes. This will reincorporate air, increase its volume, and restore its smooth, fluffy texture, making it much easier to work with.
• The Essential Strawberry Drying Step: It is absolutely crucial to remove as much excess liquid as possible from the fresh strawberry slices intended for between the cake layers. To do this effectively, thinly slice your strawberries and arrange them in a single layer on a baking sheet lined with at least two layers of paper towels. Cover them with another two layers of paper towels and refrigerate overnight. This simple step prevents the natural juices from making your cake layers soggy or causing the frosting to break down. Carefully remove the dried strawberry slices from the paper towels just before you are ready to assemble your cake.
• Adjusting Frosting Sweetness/Thickness: The provided recipe for strawberry buttercream results in a perfectly balanced sweetness. However, if you prefer a sweeter frosting or a thicker consistency, you can gradually add additional sifted confectioners’ sugar, a tablespoon at a time, mixing well after each addition until you reach your desired taste and texture.