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Strawberry & lemon layer cake

Jun 26th 2023 · kitchenaid

Strawberry & lemon layer cake

This strawberry and lemon layer cake is a delightful dessert created using the bowl lift stand mixer. It combines two delicious flavours in a single cake, three layers of fluffy lemon cake are filled with a delicious strawberry butter cream.
  • Prep / cook time

    50 minutes


  • 350g butter, at room temperature
  • 400g caster sugar
  • 3 tsp vanilla extract
  • 1 tbsp lemon zest
  • 3 large eggs
  • 2 extra egg whites
  • 430g plain all purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • Juice of 1/2 lemon
  • 1 1/2 cup full cream milk

Strawberry butter cream

  • 120g butter, room temperature
  • 250g cream cheese, room temperature
  • 1 tsp vanilla essence
  • 3 1/2 cups icing pure, sifted
  • 4-5 tbsp strawberry jam


  • Fresh strawberries, halved


  1. Pre heat the oven to 180C. Line the base and sides of x3 23cm wide cake tins.
  2. Add the lemon juice to the milk and set aside.
  3. Attach the beater attachment to your KitchenAid stand mixer, beat the butter, caster sugar and vanilla extract until light and fluffy.
  4. Add one egg at a time while beating in between until well combined. Follow by adding the remaining egg whites and lemon zest.
  5. Gradually add in the plain flour, baking powder and baking soda while the stand mixer is on a low speed. Mix until it has just come together so its not over mixed.
  6. Pour the milk in gradually while the stand mixer is on a low speed again until just mixed.
  7. Divide the batter between the 3 cake tins and bake in the oven for 22-25 minutes or until a skewer comes out clean when tested.
  8. Place the cakes on a cooling rack to cool down. After 20-30 minutes gently turn the cakes out to completely cool on the rack.
  9. The top of the cakes can be trimmed using a bread knife to level it.

To make the cream cheese butter cream

  1. Combine the butter at room temperature with the cream cheese and the vanilla essence in the stand mixer bowl. Mix well on a high speed until it is a smooth consistency.
  2. Add the icing sugar half a cup at a time until well mixed and there is no lumps. Turn the stand mixer off and stir through using a spoon the strawberry jam leaving it not perfectly mixed in.
  3. Place one cake on a serving plate or cake stand. Using a spatular spread out a third of the cream cheese butter cream over the top. Repeat the process until all 3 cakes are stacked up. Spread out the remaining cream over the top.
  4. Serve with fresh halved strawberries over the top.


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