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Strawberry Cake with Lemon Butter Cream Icing

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  • 2 sticks unsalted butter, room temperature
  • 4 eggs, room temperature
  • 1 1/2 c. sugar
  • 3/4 tsp. salt
  • 1 tbsp. baking powder
  • 3 c. flour
  • 1 c. milk
  • 1 c. diced strawberries
  • 1 tsp. vanilla extract
  • 1 1/4 tsp. strawberry extract
  • 1/2 c. sour cream
  • 4 1/2 c. powdered sugar
  • 2 tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • pinch of salt
  • 2 sticks unsalted butter, room temperature
  • 3 tbsp. milk (plus more as needed)
  • 2 tsp. vanilla extract


  1. Preheat oven to 350 Degrees and grease 3 9 inch round pans and line the bottom with parchment paper.
  2. In a large bowl cream the butter until creamy and add the sugar and blend until fluffy. Add the eggs, one at a time to make sure they are well incorporated. Scrap the sides of the bowl after each addition of egg. Add the sour cream and blend. The batter will be light and airy.
  3. Now add the flour slowly and interchangeably add the milk as well. Now add the baking powder, salt, strawberry extract, and vanilla extract. Fold in the diced strawberries. Pour the batter evenly into each round pan (I measured it out to be about 2 1/4 cup of batter for each pan). Bake for 15 minutes and allow to completely cool before the frosting process by turning to cooling racks.
  4. For Icing:
  5. Beat the butter until creamy and slowly add the powdered sugar until well blended. Add the lemon juice, zest, pinch of salt, vanilla extract, and milk. If the frosting it too thin for you add more powdered sugar and another pinch of salt to even out the flavor (This recipe was enough for me. I think I added one more cup of powdered sugar for my personal taste.
  6. Layering:
  7. Remove the parchment paper from the bottom of the cakes. Place a dab of frosting on the bottom of the cake tray so the cake doesn’t move much while you are frosting the cake. Place one of the layered cakes in your serving tray and begin to ice the top of the layer. Place another layer, cake side down (if uneven, take a serrated knife and cut evenly) and begin to layer the top of that layer.
  8. Take the last layer and place bottom side up (so the top of the cake will be even) and frost the top of the cake. Take the rest of the frosting and frost the outside of the cake until completely covered. I recommend placing in the refrigerator for 15 minutes to let the frosting set a little and then serve.