Strawberry Lemonade Cake Recipe
Strawberry lemonade cake combines tangy lemon and sweet strawberries in a moist, flavorful cake. This guide covers selecting ingredients, step-by-step baking instructions, frosting tips, and storage methods to ensure your cake stays fresh and delicious.
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.
Notes
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.