There’s something magical about the combination of strawberries and lemonade. The sweetness of the berries and the tartness of lemon come together in perfect harmony, creating a refreshing, vibrant flavor that is perfect for any occasion.
If you love both of these flavors, you’re going to adore this Strawberry Lemonade Cake recipe. It’s a delicious, moist cake with a delightful twist of tanginess from the lemon and a burst of fresh, juicy strawberry goodness.
I’ve always been a fan of fruity desserts, and this Strawberry Lemonade Cake recipe definitely stands out.
Whether you’re planning a summer BBQ, a birthday celebration, or just craving something sweet to brighten up your day, this cake is the perfect choice.
It’s a dessert that not only tastes incredible but also looks stunning with its vibrant colours. So, let’s get into the details of how to make this incredibly moist and flavorful Strawberry Lemonade Cake Recipe.
How To Prepare Strawberry Lemonade Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Calories Per Serving: 450
Yield: 12 servings
Equipment Needed
- Mixing bowls (for cake batter, filling, and frosting)
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 2 9-inch round cake pans
- Parchment paper (optional, for easy cake release)
- Knife and chopping board (for strawberries)
- Whisk
- Cooling rack
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature
- Zest of 2 lemons
- ½ cup fresh lemon juice
For the Strawberry Filling
- 1 ½ cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
For the Lemon Buttercream Frosting
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp heavy cream
- ½ tsp vanilla extract
How To Make Strawberry Lemonade Cake Recipe?
1. Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and granulated sugar together using an electric mixer until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until smooth.
- Divide the batter evenly between the prepared pans and smooth the tops.
2. Bake the Cake
- Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
3. Make the Strawberry Filling
- While the cakes cool, prepare the strawberry filling. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for about 5–7 minutes, until the strawberries have softened and released their juice.
- Use a spoon to mash the strawberries gently, leaving some small chunks for texture. Let the mixture cool completely.
3. Prepare the Lemon Buttercream Frosting
- In a large bowl, beat the softened butter using an electric mixer until smooth.
- Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
- Add the lemon juice, lemon zest, vanilla extract, and heavy cream. Continue beating until the frosting is light and fluffy, about 3–4 minutes.
4. Assemble the Cake
- Once the cakes have cooled, place one cake layer on a serving platter. Spread a layer of the strawberry filling evenly on top of the cake.
- Top with the second layer of cake, pressing gently to secure.
- Frost the top and sides of the cake with the lemon buttercream frosting. Decorate with fresh strawberries, if desired.
Special Note
This Strawberry Lemonade Cake Recipe is best enjoyed the day it is made but can be stored in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavour and texture.
Healthy Information
Strawberries are packed with vitamins, fiber, and particularly high levels of antioxidants known as Polyphemus.
They are a sodium-free, fat-free, cholesterol-free, low-calorie food. Lemons are a great source of vitamin C, which is essential for immune system function and skin health.
Variations For Strawberry Lemonade Cake Recipe
1. Strawberry Lemonade Cupcakes: Divide the batter into cupcake liners and bake for 18-20 minutes. Fill each cupcake with strawberry filling and top with frosting.
2. Lemon-Blueberry Variation: Substitute blueberries for strawberries in the filling and puree. This creates a delicious lemon-blueberry cake.
3. Vegan Option: Replace the butter with vegan butter, eggs with flax eggs (1 tablespoon ground flax seed + 3 tablespoons water per egg), and buttermilk with almond milk mixed with 1 tablespoon of lemon juice.
Tips For Success
1. Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter and better rise.
2. Fresh Lemon Juice: Use freshly squeezed lemon juice for the best flavour. Bottled lemon juice can be too acidic and alter the taste.
3. Strawberry Puree: For the frosting, you can use fresh or frozen strawberries. If using frozen, thaw and drain excess liquid before pureeing.
4. Cooling Time: Allow the cakes and the strawberry filling to cool completely before assembling to prevent the frosting from melting.
5. Decorating: For a professional look, use a piping bag to decorate the cake with rosettes or other designs. You can also add edible flowers or other decorative elements to enhance the presentation.
Conclusion
Baking the ultimate Strawberry Lemonade Cake Recipe is a delightful journey that brings together vibrant flavors and beautiful aesthetics.
The tangy lemons and sweet strawberries create a harmonious balance that is both refreshing and satisfying.
This Strawberry Lemonade Cake Recipe is not just a treat for the taste buds but also a feast for the eyes, making it perfect for any special occasion.
Baking is an art and a science, but it’s also a form of love that you share with those around you. So, gather your ingredients, preheat your oven, and get ready to bake the ultimate strawberry lemonade cake.
Your friends and family will thank you, and you’ll have a new favourite recipe to add to your repertoire. Happy baking!
Strawberry Lemonade Cake Recipe
Equipment
- Mixing bowls (for cake batter, filling, and frosting)
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 2 (9-inch) round cake pans
- Rubber spatula
- Parchment paper (optional, for easy cake release)
- Knife and chopping board (for strawberries)
- Whisk
- Cooling rack
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened to room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk room temperature
- Zest of 2 lemons
- ½ cup fresh lemon juice
For the Strawberry Filling
- 1 ½ cups fresh strawberries hulled and chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
For the Lemon Buttercream Frosting
- 1 cup unsalted butter softened to room temperature
- 4 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp heavy cream
- ½ tsp vanilla extract
Instructions
Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and granulated sugar together using an electric mixer until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until smooth.
- Divide the batter evenly between the prepared pans and smooth the tops.
Bake the Cake
- Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
Make the Strawberry Filling
- While the cakes cool, prepare the strawberry filling. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for about 5–7 minutes, until the strawberries have softened and released their juice.
- Use a spoon to mash the strawberries gently, leaving some small chunks for texture. Let the mixture cool completely.
Prepare the Lemon Buttercream Frosting
- In a large bowl, beat the softened butter using an electric mixer until smooth.
- Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
- Add the lemon juice, lemon zest, vanilla extract, and heavy cream. Continue beating until the frosting is light and fluffy, about 3–4 minutes.
Assemble the Cake
- Once the cakes have cooled, place one cake layer on a serving platter. Spread a layer of the strawberry filling evenly on top of the cake.
- Top with the second layer of cake, pressing gently to secure.
- Frost the top and sides of the cake with the lemon buttercream frosting. Decorate with fresh strawberries, if desired.