Strawberry Lemon Layer Cake

Strawberry Lemon Layer Cake!
It’s springtime, you guys! I am so excited and, like most people, was so extremely tired of the cold and snow. Not that we get much snow in Alabama, but we had way more snow days this year than usual.

Last year I made a strawberry lemon cake for my family’s Easter lunch. These flavors are probably the first that come to mind when I think of spring, so I decided to celebrate the warmer weather with a tiered cake! I’ve never made a tiered cake before, mostly just because I’ve never wanted to fool with adding supports and all that, but I didn’t do any of that with this cake. Just stacked ’em all up and slathered some frosting on there.

On Saturday, my friends Meredith and Rachel came over and we had a photo shoot in my living room all afternoon. I honestly wish I could do that every single day! So we played with props and fabric and cooked bacon and played with edible flowers. Pretty good Saturday if you ask me!

Strawberry Lemon Layer Cake!

  • For the bottom tier of cake, I used 8 inch cake pans, and 6 inch pans for the top tier.
  • Bake the cakes for 18-20 minutes. My 6 inch layers were a little thicker than the bigger ones, so they still baked in about the same time.



Leave a Comment

Your email address will not be published. Required fields are marked *