Ingredients
Method
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Add Eggs and Flavorings: Beat in the eggs one at a time, then mix in the buttermilk, lemon juice, lemon zest, and vanilla extract until combined.
Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Add Strawberry Puree: Gently fold in the strawberry puree until evenly distributed throughout the batter.
Bake: Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare Whipped Cream: In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream on top, followed by a layer of fresh strawberries. Repeat the process with the second layer. Top with the third layer and cover the entire cake with the remaining whipped cream.
Garnish: Decorate with extra strawberries and lemon slices on top for a beautiful finish.
Chill: Place the cake in the refrigerator for at least 30 minutes to set before slicing.
Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 10
- Presentation Tips: Serve the cake on a decorative platter and drizzle some extra strawberry puree around the base for an attractive touch. Display with a few whole strawberries and lemon slices for a fresh look.