If you’re on the hunt for a bright, cheerful dessert that looks as stunning as it tastes, itle: Strawberry Lemonade Cake absolutely must top your to-bake list. This cake is a pure burst of summer: fluffy lemon cake layers swirled with real strawberry puree, gently tangy and delightfully sweet, then wrapped in a luscious strawberry-lemon buttercream that’s as playful as a picnic day. Whether you need a statement piece for a gathering or a special treat to celebrate the sunshine, this cake brings out the smiles—every single slice.
Ingredients You’ll Need
It may look impressive, but the ingredient list for itle: Strawberry Lemonade Cake couldn’t be more approachable! Each component plays a key role in creating the cake’s pillowy texture, bold citrus kick, and that signature berry-pink frosting. Here’s how each ingredient makes this recipe sing:
- All-purpose flour: Gives the cake its tender structure while keeping it light and fluffy.
- Baking powder: Ensures a beautiful rise and an airy crumb.
- Baking soda: Adds just the right amount of lift and reacts perfectly with the buttermilk and lemon juice.
- Salt: Enhances every other flavor and keeps the sweetness balanced.
- Unsalted butter (for cake and frosting): Delivers lush, buttery flavor and a soft, moist crumb.
- Granulated sugar: Sweetens the cake while helping to create its ideal texture.
- Large eggs: Bind everything together, add moisture, and provide richness.
- Lemon zest: Packs big citrus aroma and fresh flavor into every bite.
- Fresh lemon juice: Gives the cake and frosting bright tartness and a subtle zing.
- Vanilla extract: Infuses warmth and depth, mellowing the sharp citrus notes.
- Buttermilk: Keeps the crumb super soft and tender, guaranteeing melt-in-your-mouth results.
- Strawberry puree (fresh or frozen): Paints the cake and frosting with real berry taste and that rosy color.
- Powdered sugar (for frosting): Creates a silky, smooth buttercream that’s easy to spread and pipe.
- Heavy cream or milk (for frosting): Adjusts the frosting’s consistency to absolute perfection.
- Pinch of salt (for frosting): Rounds out the sweetness and intensifies both fruit flavors.
- Optional garnishes: fresh strawberries, lemon slices, or zest: Perfect finishing touches for a show-stopping presentation.
How to Make itle: Strawberry Lemonade Cake
Step 1: Prep Your Pans and Preheat
Begin by preheating your oven to 350°F. Take three 8-inch round cake pans (or two 9-inch ones) and grease and flour them thoroughly—this ensures every layer of your itle: Strawberry Lemonade Cake releases cleanly and easily, ready for its show-stopping stack.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step feels simple, but evenly blending your dry ingredients sets the foundation for a consistent, fluffy texture in every bite.
Step 3: Cream the Butter and Sugar
Grab a large bowl (a stand mixer works wonders) and beat the softened butter and sugar until they’re light, creamy, and pale. This is where your cake starts to get its signature airy crumb—the mixture should look almost fluffy, not gritty.
Step 4: Add Eggs and Flavors
Add the eggs one at a time, mixing thoroughly after each one. Then stir in that lemon zest, lemon juice, and vanilla extract. Suddenly, your kitchen smells like pure sunshine, and this step guarantees your cake brims with lemon-laced aroma from the inside out.
Step 5: Incorporate Dry Ingredients and Buttermilk
Gradually add the dry mixture to your wet ingredients, alternating with the buttermilk, and mix until just combined. Be careful not to overbeat—this keeps your cake tender, not tough. You’ll see a soft, luscious batter start to form.
Step 6: Fold in Strawberry Puree
Gently fold the strawberry puree into the batter using a spatula, swirling it lightly so your itle: Strawberry Lemonade Cake features both vibrant flavor and pretty, natural pink flecks throughout the layers.
Step 7: Bake the Layers
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25 to 30 minutes, just until a toothpick in the center comes out clean. The scent that fills your kitchen is almost as good as your first taste!
Step 8: Cool the Cakes
Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely. Cool cakes are key to a perfect, smooth frosting finish.
Step 9: Make the Strawberry Lemonade Frosting
Using a mixer, beat the softened butter until creamy. Add the powdered sugar gradually, then pour in lemon juice, strawberry puree, a pinch of salt, and enough cream to reach your ideal consistency. Beat this on high until fluffy—your frosting should be bright, smooth, and ready for swirling.
Step 10: Frost and Stack
Spread a generous layer of frosting between each cooled cake layer, then cover the whole cake with the remainder. Take your time and embrace the process—this is a labor of love that deserves a beautiful finish.
Step 11: Garnish and Serve
Add fresh strawberries, a scattering of lemon slices, or a bit of extra zest over the top. Your itle: Strawberry Lemonade Cake is now ready to dazzle!
How to Serve itle: Strawberry Lemonade Cake
Garnishes
A handful of whole or sliced strawberries and a few delicate lemon wheels instantly take the look of your cake to the next level. For even more zest, sprinkle a little fresh lemon zest or a dusting of powdered sugar just before serving. These finishing touches add brightness, freshness, and a splash of color that pop against the pink frosting for a truly irresistible presentation.
Side Dishes
This cake pairs wonderfully with light accompaniments since it truly is the star. Consider serving it alongside a simple fruit salad, a scoop of vanilla bean ice cream, or even a glass of sparkling lemonade. The vibrant, tangy flavors in itle: Strawberry Lemonade Cake shine brightest next to cool, subtle sides—let the cake be the dazzling centerpiece.
Creative Ways to Present
For parties or showers, try cutting the cake into cubes and arranging them on skewers with extra berries—mini itle: Strawberry Lemonade Cake kebabs are always a hit! Alternatively, bake the layers as cupcakes for easy grab-and-go treats, or stack mini rounds for adorable single-serve options. Your creativity can make this cake the memorable highlight of any event.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover itle: Strawberry Lemonade Cake, keep it fresh by storing it in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight cake keeper; the frosting and cake layers both stay moist and delicious for up to 3 days. Before serving, let slices sit at room temperature for 30 minutes so every flavor shines.
Freezing
To freeze, wrap unfrosted cake layers individually in plastic and then foil, or slide them into zip-top freezer bags. They’ll keep in the freezer for up to 2 months. When you’re ready for a taste of sunshine, just thaw overnight in the fridge and frost as usual. Even frosted cake slices freeze well—just wrap well to avoid freezer burn and enjoy within a month.
Reheating
This cake is best served at room temperature, so there’s no need to actually reheat it! Just let refrigerated slices warm up gently for 30-45 minutes. If you’re enjoying a frozen slice, unwrap and let it sit until soft, ensuring that the frosting is luscious and the crumb is tender.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice will always give the brightest flavor, especially in itle: Strawberry Lemonade Cake, but bottled lemon juice works in a pinch if that’s what you have on hand.
What kind of strawberries are best for the puree?
Either fresh or frozen strawberries are fantastic for this recipe—just make sure to blend and strain them well for a smooth puree. If strawberries are in season, fresh will offer the boldest berry notes.
Can I make the cake layers ahead?
Absolutely! You can bake the cake layers a day in advance, let them cool completely, then wrap them tightly in plastic wrap. They’ll be ready to frost whenever the mood (or party) strikes.
How do I make my frosting extra pink?
If you want an extra pop of color in your frosting without added artificial colors, add an extra spoonful of strawberry puree or a bit of freeze-dried strawberry powder for that perfect blush.
Can I use gluten-free flour for this cake?
A good quality 1:1 gluten-free flour substitute usually works well in this recipe! Just check the blend for xanthan gum, which helps with structure, and anticipate a slightly different—but still delightful—texture.
Final Thoughts
Baking doesn’t get much more joyful than making itle: Strawberry Lemonade Cake! Whether you’re celebrating, treating yourself, or simply hoping to share something special with loved ones, this cake delivers bright flavor and pure fun in every bite. Go ahead—bring this slice of summer into your kitchen and let the happy memories begin.
Print
itle: Strawberry Lemonade Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Strawberry Lemonade Cake. A moist lemon-infused cake with swirls of strawberry puree, topped with a luscious lemon and strawberry frosting. Perfect for any occasion, this cake is a burst of fruity freshness in every bite.
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup strawberry puree (fresh or frozen strawberries blended and strained)
Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons strawberry puree
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Optional Garnish:
- fresh strawberries
- lemon slices
- zest
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F and grease and flour three 8-inch round cake pans or two 9-inch pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Prepare batter: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla. Gradually add dry ingredients and buttermilk, alternating, and fold in strawberry puree.
- Bake: Divide batter among pans, bake for 25-30 minutes, then cool on wire racks.
- Make frosting: Beat butter, add powdered sugar, lemon juice, strawberry puree, and salt. Frost cake layers.
- Garnish: Decorate with fresh strawberries and lemon slices if desired.
Notes
- Enhance strawberry flavor with freeze-dried strawberry powder in frosting.
- Cake layers can be made a day ahead, wrap tightly in plastic.
- Store frosted cake in the refrigerator, bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 46g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
