Strawberry Lemonade Cake

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
4. Alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix until just combined, then stir in the lemon juice and food coloring (if using).
5. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before assembling.

2. Make the Strawberry Filling:

1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices (about 5 minutes).
2. Stir in the cornstarch slurry and cook for an additional 2–3 minutes until thickened. Remove from heat and let cool completely.

3. Prepare the Lemonade Buttercream:

1. Beat the butter in a large bowl until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated.
2. Add the lemon juice, lemon zest, and a drop of pink food coloring (if desired). Beat on medium-high speed until light and fluffy. Adjust the consistency with heavy cream if needed.

4. Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread a thin layer of buttercream over the top, followed by a generous layer of the cooled strawberry filling.
2. Repeat with the second cake layer. Top with the third layer and frost the entire cake with the lemonade buttercream. Smooth the sides and top.

5. Decorate:

1. Garnish with fresh strawberries, lemon slices, or sprinkles for a pop of color.
2. Add edible flowers or a light dusting of powdered sugar for an extra touch of summer magic.

Serving:

Chill the cake for 30 minutes before slicing to ensure clean cuts. Serve cold or at room temperature with a glass of iced lemonade for the ultimate summer pairing!

Tips for Success:

• Make Ahead: Bake the cake layers and prepare the filling a day ahead. Assemble and frost on the day of serving for maximum freshness.
• Balance Flavors: Adjust the lemon juice and zest to your taste for just the right balance of tangy and sweet.
• Layer Stability: Pipe a border of buttercream around the edges of each layer before adding the strawberry filling to prevent it from oozing out.

This Strawberry Lemonade Cake is a slice of sunshine on a plate—zesty, sweet, and perfect for any occasion. Who’s ready to dig in? 🍓🍋✨