Fresh Strawberry Cake with Lemon Swiss Meringue Buttercream

This fresh homemade Strawberry Cake is covered with a lemon Swiss Meringue Buttercream. The cake is incredibly moist and bursting with fresh strawberry flavor.

INGREDIENTS
For the cake:

• 4 ¾ cups (807.5g) fresh strawberries, sliced
• 2 ¼ cups (450g) plus 3 tablespoons (36g) granulated sugar, divided
• 3 ½ tablespoons (52.5g) fresh lemon juice, divided
• ¾ cup unsalted butter, at room temperature
• 6 large eggs whites (180g) at room temperature
• 1 ½ teaspoons (6g) vanilla extract
• 1 ½ cups (28g) freeze-dried strawberries
• 3 cups (375g) all-purpose flour
• 1 cup (100g) cake flour
• 1 tablespoon (15g) baking powder
• 1 ½ teaspoon (4.5g) salt
• 1 ½ cups (360g) whole milk, at room temperature

For the frosting:

• 5 large egg whites
• 1 cup plus 2 tablespoons granulated sugar
• 1 lb (4 sticks) unsalted butter at room temperature
• 1 large lemon, zested

To see directions and complete recipes visit Fresh Strawberry Cake with Lemon Swiss Meringue Buttercream @ beyondfrosting.com

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