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Perfect Strawberry Lemon Curd Layer Cake

strawberry lemon curd layer cake - featured image

A fresh and bright layered cake featuring homemade lemon curd, fresh strawberries, and silky Swiss meringue buttercream. Perfect for celebrations or casual get-togethers.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) fresh lemon juice (about 34 lemons)
  • Zest from 2 lemons
  • 1 cup (200g) granulated sugar (for lemon curd)
  • 3 large eggs (for lemon curd)
  • 6 tablespoons (85g) unsalted butter, cut into cubes (for lemon curd)
  • 4 large egg whites, room temperature (for buttercream)
  • 1 cup (200g) granulated sugar (for buttercream)
  • 1 ½ cups (340g) unsalted butter, softened (for buttercream)
  • 1 teaspoon pure vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • 2 cups (about 300g) fresh strawberries, hulled and sliced
  • Optional: 1 tablespoon sugar to macerate strawberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium-high speed until fluffy and pale, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour, mixing on low speed just until combined. Stir in vanilla extract gently.
  6. Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool layers in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. Prepare lemon curd: whisk lemon juice, lemon zest, sugar, and eggs in a heatproof bowl. Place over simmering water and stir constantly until thickened, about 10-12 minutes.
  9. Remove from heat and whisk in butter until smooth. Strain through a fine sieve and cool to room temperature.
  10. Make Swiss meringue buttercream: combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until warm to the touch (about 160°F/71°C).
  11. Transfer to mixer and whip on high until stiff, glossy peaks form and bowl is cool, about 10 minutes.
  12. With mixer on low, add softened butter a tablespoon at a time until fully incorporated. Beat in vanilla extract and salt. Continue beating if curdled until smooth.
  13. Macerate strawberries by tossing with sugar (optional) and letting sit for 10 minutes.
  14. Assemble cake: place one cake layer on serving plate. Spread thick layer of lemon curd, then layer macerated strawberries, followed by Swiss meringue buttercream.
  15. Repeat with second cake layer. Use remaining buttercream to frost top and sides smoothly.
  16. Garnish with extra strawberries and lemon zest if desired.
  17. Refrigerate assembled cake for at least one hour before serving to let flavors meld.

Notes

Keep buttercream at room temperature before frosting to avoid lumps. Refrigerate assembled cake for at least an hour before serving. Use fresh lemons for best flavor. If cake layers dome, level with serrated knife for stability. Swiss meringue buttercream is lighter but less stable in warm weather; keep refrigerated until serving.

Nutrition

Keywords: strawberry cake, lemon curd, layer cake, Swiss meringue buttercream, homemade dessert, easy cake recipe, fresh strawberries, lemon dessert