Strawberry Lemonade Cake (Print Version)
Moist tangy cake with fresh strawberries, zesty lemon, and creamy fruit frosting — a summer dessert favorite.
# What You'll Need:
→ Cake Batter
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3/4 cup (170 g) unsalted butter, softened
06 - 1 1/2 cups (300 g) granulated sugar
07 - 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
08 - 2 tablespoons finely grated lemon zest
09 - 3 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - 1/2 cup (120 ml) buttermilk, room temperature
12 - 1/2 cup (120 ml) mashed fresh strawberries (about 1 cup whole), well-drained
→ Strawberry Lemonade Frosting
13 - 8 oz (225 g) cream cheese, softened
14 - 1/2 cup (115 g) unsalted butter, softened
15 - 1/3 cup (80 ml) fresh strawberry puree, strained to remove seeds
16 - 2 tablespoons fresh lemon juice
17 - 2 teaspoons lemon zest
18 - 4 cups (480 g) powdered sugar, sifted
19 - Pinch of salt
→ Garnish
20 - Sliced fresh strawberries
21 - Thinly sliced lemon wheels
22 - Edible flowers
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixer bowl, beat the softened butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest until well combined.
05 - Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix until just combined to avoid overworking the batter.
06 - Gently fold the well-drained mashed strawberries into the batter using a spatula, being careful not to overmix.
07 - Divide the batter evenly between the two prepared cake pans. Smooth the tops and tap the pans gently on the counter to release any trapped air bubbles. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire cooling racks to cool completely.
09 - Beat the softened cream cheese and butter together until creamy and smooth. Add the strained strawberry puree, fresh lemon juice, and lemon zest. Gradually beat in the sifted powdered sugar and pinch of salt until the frosting is smooth and fluffy.
10 - Once the cake layers are completely cool, spread frosting evenly between the layers and over the top and sides of the cake. Garnish with sliced fresh strawberries, lemon wheels, and edible flowers as desired.
# Expert Advice:
01 -
- The tang from fresh lemon and the sweetness of real strawberries balance each other so perfectly that even people who skip dessert will come back for a second slice.
- Cream cheese frosting infused with strawberry puree is the kind of thing that makes guests close their eyes when they take a bite.
02 -
- Wet strawberries will sink and create gummy pockets, so drain the mashed berries on paper towels for at least five minutes before folding them in.
- Frosting a warm cake will melt the cream cheese into a puddle, so patience while the layers cool is the single most important thing you can do.
03 -
- A drop or two of natural strawberry extract in the batter deepens the berry flavor without adding extra liquid that could throw off the texture.
- Baked layers wrapped tightly in plastic freeze beautifully for up to a month, which means you can split the work across two days and frost whenever you are ready.