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This Strawberry Lemonade Cake captures the essence of a cool Strawberry Lemonade in dessert form. Its fluffy layers are infused with fresh strawberry puree and zesty lemon juice, creating a light, tangy cake that’s perfect for warm days. The creamy frosting, bursting with strawberry and lemon flavors, adds richness, while fresh fruit garnishes bring vibrant color and freshness. Whether served at a barbecue or a birthday party, this Lemonade Cake is a refreshing, crowd-pleasing Summer Dessert that’s both indulgent and uplifting.

Why You’ll Love This Strawberry Lemonade Cake Recipe

This Strawberry Lemonade Cake shines among Lemonade Cake Recipes for its refreshing flavor and stunning presentation. Here’s why it’s a summer must-have:

Bright and Refreshing: Combines strawberry sweetness and lemon zest for a perfect Summer Dessert.
Easy to Make: Simple steps yield a professional-looking Strawberry Lemonade Cake.
Versatile: Ideal for casual gatherings or elegant parties as a Lemonade Cake centerpiece.
Make-Ahead: Bake in advance for stress-free entertaining with this Strawberry Lemonade treat.
Visually Stunning: Vibrant fruit garnishes make it a showstopper for any occasion.

Ingredients for Strawberry Lemonade Cake

To make this Strawberry Lemonade Cake (serves 12), gather these ingredients:

For the Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
1 cup fresh strawberries, pureed
1/4 cup fresh lemon juice
Zest of 1 lemon

Strawberry Lemonade Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream (add more if needed)
1/4 cup fresh strawberry puree
2 tbsp fresh lemon juice
1 tsp vanilla extract
Pink food coloring (optional)

For Garnish:

Fresh strawberries, halved
Lemon slices

Ingredient Tips:

Strawberries: Fresh strawberries provide the best flavor; thaw and drain frozen strawberries if using for this Strawberry Lemonade Cake.
Lemon Juice: Freshly squeezed lemon juice and zest enhance the tangy Lemonade Cake profile.
Butter: Use room-temperature, unsalted butter for a rich, controlled flavor.
Powdered Sugar: Blend granulated sugar if you’re out of powdered for a fresh Summer Dessert frosting.

How to Make Strawberry Lemonade Cake

Follow these steps to create a delightful Strawberry Lemonade Cake:

Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk 2 1/2 cups flour, 2 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream 3/4 cup softened butter and 2 cups sugar on medium speed for 3-5 minutes until light and fluffy, scraping the bowl as needed.
Add Eggs and Vanilla: Add 4 eggs one at a time, beating well after each. Mix in 1 tsp vanilla extract.
Combine Wet and Dry: Gradually add the flour mixture to the butter mixture, alternating with 1 cup milk (start and end with flour). Mix until just combined to avoid overmixing
Add Fruit Flavors: Gently fold in 1 cup strawberry puree, 1/4 cup lemon juice, and zest of 1 lemon until evenly mixed.
Bake the Cakes: Divide batter evenly among the three pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting: Beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar, mixing until smooth. Add 1/4 cup heavy cream, 1/4 cup strawberry puree, 2 tbsp lemon juice, and 1 tsp vanilla extract. Beat until fluffy, adding more cream if needed. Optionally, add a drop of pink food coloring for a vibrant Strawberry Lemonade hue.
Assemble the Cake: Place one cake layer on a serving platter and spread with frosting. Add the second layer, frost, and top with the third layer. Frost the top and sides, smoothing with a spatula for a polished Lemonade Cake look.
Garnish and Serve: Decorate with halved strawberries and lemon slices for a fresh, summery vibe. Slice and serve, enjoying the bright Strawberry Lemonade Cake flavors.

Tips for Perfect Strawberry Lemonade Cake

Room-Temperature Butter: Soft but not melted butter ensures a fluffy Strawberry Lemonade Cake texture.
Cream Thoroughly: Beat butter and sugar for 3-5 minutes to incorporate air for a light Lemonade Cake.
Avoid Overmixing: Mix batter just until combined to keep it tender in this Recipe.
Smooth Frosting: Add cream gradually and beat well for a creamy, spreadable Summer Dessert frosting.
Fresh Garnishes: Add strawberries and lemon slices just before serving for maximum vibrancy.

Creative Variations for Strawberry Lemonade Cake

Customize this Strawberry Lemonade Cake with these ideas:

Mixed Berry: Add blueberries or raspberries to the batter or topping for a berry-packed Strawberry Lemonade twist.
Cupcakes: Bake batter in cupcake liners for portable Lemonade Cake treats (bake 18-22 minutes).
Gluten-Free: Use a 1:1 gluten-free flour blend or almond-coconut flour mix for a gluten-free Summer Dessert.
Lemon Curd Layer: Spread lemon curd between layers for extra tang in this Cake.
No-Bake: Use a no-bake cheesecake base for a quicker, chilled Lemonade Cake Recipe.

Serving and Presentation Ideas

This Strawberry Lemonade Cake is a dazzling Summer Dessert that elevates any event. Try these serving suggestions:

Display on a cake stand with strawberries and lemon slices arranged in a spiral for a vibrant Strawberry Lemonade Cake.
Serve with whipped cream or a scoop of lemon sorbet for a refreshing twist.
Pair with iced Strawberry Lemonade or sparkling water for a summery vibe.
Present slices on decorative plates with a dusting of powdered sugar for elegance.
Garnish with edible flowers or mint sprigs for a festive Lemonade Cake touch.

Storage Tips

Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerate: Keep in the fridge for up to 1 week; let sit at room temperature for 30 minutes before serving to soften frosting.
Freeze: Freeze un-frosted cakes, wrapped in plastic wrap and foil, for up to 3 months; thaw in the fridge before frosting.
Prep Ahead: Bake cakes up to 2 days in advance or freeze for easy Strawberry Lemonade Cake prep.
Fresh Toppings: Add fruit garnishes just before serving to maintain vibrancy.

FAQs About Strawberry Lemonade Cake

Can I use frozen strawberries for Strawberry Lemonade Cake?
Yes, thaw and drain frozen strawberries, patting dry before pureeing for this Cake Recipe.

How do I store leftover Lemonade Cake?
Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week for this Summer Dessert.

Can I make Strawberry Lemonade Cake ahead?
Yes, bake cakes up to 2 days ahead or freeze un-frosted for 3 months; frost before serving for fresh Strawberry Lemonade.

What if my frosting is too thick?
Add heavy cream, 1 tbsp at a time, mixing well until spreadable for a perfect Cake frosting.

Can I make this Lemonade Cake Recipe gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend for a delicious gluten-free Summer Dessert.

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Conclusion

This Strawberry Lemonade Cake is a refreshing, flavorful Summer Dessert that brings the joy of Strawberry Lemonade to every slice. Perfect for any occasion, from casual picnics to elegant celebrations, this Lemonade Cake Recipe is sure to delight. Bake it today and savor the bright, zesty goodness of this Strawberry Lemonade Cake masterpiece!