Ingredients:

  • 2 ½ cups All-Purpose Flour, sifted
  • 1 ¾ cups Granulated Sugar
  • 1 cup (2 sticks) Unsalted Butter, softened (for cake)
  • 4 large Eggs, room temperature
  • 1 cup Buttermilk, room temperature
  • 2 Tbsp Lemon Zest, tightly packed
  • 1 Tbsp Fresh Lemon Juice (for cake)
  • 2 tsp Baking Powder
  • 1 tsp Fine Sea Salt (for cake)
  • ½ cup Fresh Strawberries, finely diced, tossed lightly in 1 tsp flour
  • 2 cups Fresh Strawberries, hulled (for compote)
  • ¼ cup Granulated Sugar (for compote)
  • 2 tsp Fresh Lemon Juice (for compote)
  • 1 Tbsp Cornstarch mixed with 1 Tbsp cold water (slurry)
  • 1 ½ cups Unsalted Butter, softened (for buttercream)
  • 5 cups Icing Sugar (Powdered Sugar), sifted
  • 1 Tbsp Lemon Zest (for buttercream)
  • 3–4 Tbsp Fresh Lemon Juice (for buttercream)
  • ½ tsp Salt (for buttercream)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake tins and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a stand mixer, beat the softened butter until smooth. Gradually add the granulated sugar and beat on medium-high for 3-5 minutes until pale and fluffy (creaming method).
  4. Add the eggs one at a time, beating well after each addition. Add the lemon zest and mix until fragrant.
  5. Alternately add the dry ingredients and the buttermilk/lemon juice mixture in three stages (starting and ending with dry). Mix only until just combined; do not overmix.
  6. Gently fold in the diced, floured strawberries using a spatula. Divide the batter evenly between the prepared tins.
  7. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tins for 10 minutes, then invert onto a wire rack to cool completely.
  8. Prepare the Compote: Combine the strawberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer, crushing the berries slightly. Cook for 5–7 minutes.
  9. Whisk the cornstarch slurry into the simmering compote. Stir constantly for 1 minute until thickened. Remove from heat, transfer to a bowl, and chill for at least 30 minutes until fully cold.
  10. Prepare the Buttercream: Beat the softened butter on medium speed for 5 minutes until very pale and fluffy. Reduce speed and gradually add the sifted icing sugar, alternating with the fresh lemon juice, until incorporated.
  11. Increase speed to medium-high and whip for another 3-5 minutes. Add the lemon zest and salt. Beat until the frosting holds stiff peaks.
  12. Assembly: Level the cooled cakes. Place the first layer on the serving plate. Pipe a ring of buttercream around the edge to create a dam, then fill the centre with the chilled strawberry compote.
  13. Apply a thin crumb coat of buttercream over the entire cake to trap loose crumbs. Refrigerate for 15-20 minutes until set firm.
  14. Apply the remaining buttercream smoothly over the top and sides. Garnish with fresh strawberry halves and extra lemon zest, if desired, before serving.