Instructions
1. Prepare the Lemon Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or line with parchment paper for easy release).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Make the Strawberry Filling:
In a medium saucepan over medium heat, combine the diced strawberries, sugar, cornstarch, and lemon juice.
Stir constantly until the mixture thickens and the strawberries break down (about 5–7 minutes).
Remove from heat and let the filling cool completely before assembling the cake.
3. Prepare the Lemon Cream Frosting:
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the lemon juice, lemon zest, and vanilla extract. Beat until smooth and fluffy.
4. Assemble the Cake:
Place one cooled cake layer on a serving plate or cake stand. Spread a thin layer of frosting, then add half of the strawberry filling.
Top with the second cake layer, spread with frosting, and add the remaining strawberry filling.
Place the third cake layer on top and frost the entire cake with the lemon cream frosting. Smooth the top and sides with a spatula.