Bright, refreshing, and bursting with sweet strawberry and tangy lemon flavors, this Strawberry Lemonade Cake is the perfect dessert for spring and summer gatherings. Moist lemon cake layers are paired with luscious strawberry frosting, creating a beautiful treat that tastes just like a glass of fresh strawberry lemonade.
Preparation Time
- Prep Time: 30 minutes
- Bake Time: 30–35 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Strawberry Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup strawberry puree (reduced and cooled)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For Garnish
- Fresh strawberries, sliced
- Lemon slices or twists
- Extra lemon zest
Instructions
Step 1: Prepare the Cake Pans
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract.
Step 4: Combine the Batter
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
Mix until just combined. Do not overmix.
Step 5: Bake
Divide the batter evenly between the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 6: Make the Strawberry Frosting
If using fresh strawberries, puree them and simmer over low heat until reduced to about ½ cup. Allow to cool completely.
Beat the butter until creamy.
Gradually add the powdered sugar, mixing well after each addition.
Add the cooled strawberry puree, lemon juice, and vanilla extract. Beat until smooth and fluffy.
Step 7: Assemble the Cake
Place one cake layer on a serving plate.
Spread a generous layer of strawberry frosting over the top.
Add the second cake layer and frost the top and sides of the cake.
Step 8: Decorate
Garnish with fresh strawberry slices, lemon twists, and a sprinkle of lemon zest for a beautiful presentation.
Tips for Success
- Use fresh lemon juice for the brightest flavor.
- Reduce the strawberry puree before adding it to the frosting to prevent it from becoming too thin.
- Chill the cake for 20 minutes before slicing for cleaner cuts.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter
