Just Let Us Eat Our Cakes

Recipe: Strawberry-Lemonade Layer Cake

This cake looks almost too pretty to eat – but don't let that stop you from taking a large forkful. When it comes to spring parties and ladies luncheons, we often think of bright bouquets of flowers as the centerpiece. We'd like to challenge that idea with this stunning layer cake recipe. With its gorgeous pink color, fresh strawberry garnish, and stately appearance, Strawberry-Lemonade Layer Cake will make a lasting impression as the centerpiece of your table (or, of your dessert table!). This ever-popular recipe hits all of the best parts of a layer cake – soft, lemon-infused cake layers, a sweet and tangy Strawberry-Lemonade Jam filling, and a rich and creamy Strawberry Frosting that melts in your mouth. Plus, it's incredibly seasonal. Using fresh strawberries from your local farmers' market gives both the jam and the frosting a naturally sweeter taste. Guests will be thrilled with a slice of this Southern dessert, and they'll never be able to tell that it only took you 45 minutes of hands-on time to pull together.

You can actually assemble this cake up to two days in advance, which makes it much easier to pull together when you're ready to serve. If you want to make ahead, just be sure to store the layers at room temperature so that they don't dry out. You can also freeze cooled cake layers up to a month in advance if you cover them in plastic wrap and foil. You can assemble this glorious cake up to two days ahead. If you do, just store it at room temperature. Also, you can freeze cooled layers up to a month in plastic wrap and aluminum foil. On the day of your event, simply pipe the filling between the thawed layers and spread a thick layer of frosting onto the cake.