Strawberry Frosted Lemon Layer Cake Recipe
Light and fluffy lemon cake with a dreamy homemade strawberry buttercream. The perfect spring dessert!
Helllloooooo gang! How is your Monday going? Stellar.
I am currently in the throes of Spring Break… okay, okay, fine. It's like the first day of spring break or something. But it FEELS like I'm in the throes of Spring Break. And the funny thing is that having Emma home all day isn't in itself so terrible. In fact, it's kind of fun having her around.
The REAL problem is her little brother. Even though he's always home with me everyday, he's like a special brand of devious when his Emma is home. It's like he somehow senses that my attention is divided and that he can get away with more than usual. So he just goes for it.
Three words to describe today: Rice. Krispies. EVERYWHERE.
I'll just leave that there and move on. ????
What a beaut today's recipe is!! I mean, just downright gorgeous, isn't she?
I love pirouettes around a cake. It's just such an easy way to class it up (and conveniently cover up any frosting blunders if you're a sloppy froster like me). But the real show stopper of today's recipe is this homemade strawberry buttercream.
I've seen strawberry buttercream recipes like this one floating around on the internet for a while, and I've been dying to try it. Have you ever made frosting using freeze dried fruit??
Yes! FREEZE DRIED! It's brilliant. Because everyone knows that frosting with real fruit in it tastes better than frosting made with extract. But using fruit puree can really mess up the consistency of the frosting. The benefit of using freeze dried fruit is that you can blend it up into a fine powder and simply it add it along with the powdered sugar.
It tastes just like real fruit, because it actually IS real fruit! But without the headache of adding extra liquid.
I baked up a lemon cake from a mix to go with my strawberry frosting, and it was so perfect. Even though I'm normally a chocolate/vanilla sort of cake-eater, this combo completely hit the spot. It was like Spring and summer in one beautiful bite. ????????????
I think this frosting would be so, so good on this Golden Vanilla Pound Cake though. I love that recipe with a good homemade strawberry ice cream, so I can totally taste the flavors in my mind. Ah-mazing, I promise you!
See the flecks of real strawberries in there?? ????
- Lemon cake (from a mix or homemade), baked and cooled 2 - 9-inch rounds
For the Frosting:
- 2 cups freeze dried strawberries
- 1 cup salted butter, softened to room temperature
- 4 cups powdered sugar
- 3-4 tbsp milk
- 1 tsp vanilla extract
- 2 cases of white chocolate-filled pirouettes
- 8 whole strawberries
Make the Frosting:
- Blend the freeze dried strawberries into a fine powder using a blender or food processor. Set aside.
- In a stand mixer bowl, beat the butter until smooth. Add the berry powder, a cup of powdered sugar, and a tablespoon of milk. Beat together until mostly smooth (some lumps may remain).
- Add the remaining powdered sugar a cup at a time with a tablespoon of milk each time, and beat until smooth in between each addition.
- Scrape down the sides of the bowl and mix again until smooth.
Assemble the Cake:
- Spread a layer of frosting over one of the cake rounds. Top it with the second cake. Frost the cake with the remaining frosting. If desired, reserve some frosting to pipe on top as a garnish.
- Cut the pirouette cookies in half and line them up around the cake, gently pressing each one into the frosting.
- Top with whole strawberries.