Strawberry Lemon Surprise Cake
Creating a cake with a surprise on the inside is a fun way to delight your family!The technique is easy to do and when paired with delicious summer flavors like strawberry and lemon, this is sure to be your new favorite cake!
Servings: 8 servings
Ingredients
Cake:
- 5 cups sifted cake flour
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks or 226g) butter, room temperature
- 2 tablespoons lemon zest
- 3 ½ cups granulated sugar
- 6 eggs, room temperature
- 2 ¼ cups whole milk, room temperature
- 1 teaspoon lemon extract
- 2 cups chopped strawberries, plus more strawberries for garnish
Strawberry Buttercream:
- ½ cup (1 stick or 113g) butter, room temperature
- 1 teaspoon vanilla
- 1/3 cup strawberry jam or preserves
- 4-5 cups confectioners sugar
- 1 tablespoon whole milk
Instructions
Cake:
- Line four 9-inch round pans with parchment paper. Preheat oven to 350°F (175 degrees C).
- Measure sifted flour, baking powder, and salt: sift together.
- Cream butter and lemon zest together in the bowl of a stand mixer or hand-held mixer for about 3 minutes.
- Gradually add sugar, creaming until light and fluffy.
- Add eggs one at a time, beating thoroughly after each addition.
- Add lemon extract to the milk and stir.
- Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; gently mix after each addition until smooth.
- Bake for 25 to 30 minutes or until an inserted toothpick is removed clean.
- Cool on wire racks.
Strawberry Buttercream:
- Place butter, vanilla and jam in a stand mixer with the whisk attachment. Whisk on medium-high for 1-2 minutes, or until fully incorporated.
- With the mixer on low, add in sugar, one cup at a time. When mixer starts to struggle, drizzle in milk one tablespoon at a time.
- After all the milk has been added whisk buttercream on high for 1-2 minutes.