Strawberry Lemonade Cake
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.
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
For the 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
Instructions
- 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.
Notes
- 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 Lemonade Cake 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.