Strawberries and lemons are a perfect pairing for a sweet summer dessert. This cake has three layers of lemon cake filled with a strawberry Swiss meringue buttercream and garnished with candied lemon peels and whole strawberries.
Candied lemons are easy to make; just be sure to slice the lemons very thinly and remove any seeds. The leftover syrup can be used to sweeten a pitcher of fresh lemonade!
Swiss Meringue Buttercream is a light and airy frosting that is not too sweet. The addition of strawberry puree makes it extra delicious!