Strawberry Lemonade Cake Recipe
Strawberry Lemonade Cake Recipe is a sweet, fruity dessert made with soft lemon cake layers, homemade strawberry-lemonade jam, and creamy strawberry buttercream. Fresh strawberries and lemon add natural flavor and brightness. This easy recipe is perfect for warm seasons and special occasions. With a few simple steps, you can enjoy a refreshing, homemade cake full of flavor.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Saucepan
- Whisk
- Spatula
- 3 8-inch round cake pans
- Parchment paper
- Wire cooling racks
- Blender or food processor (for strawberry puree)
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
Step 1: Preheat and Prepare Pans
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
Step 2: Make the Cake Batter
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes. Add the egg yolks one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
Step 4: Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Step 5: Whip Egg Whites and Fold In
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter with a spatula, being careful not to deflate the mixture.
Step 6: Bake the Cakes
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 7: Make the Strawberry-Lemonade Jam
- In a saucepan over medium heat, combine chopped strawberries, lemon juice, sugar, and cornstarch. Stir constantly until the mixture thickens and starts to bubble, about 8–10 minutes. Let cool completely before using.
Step 8: Prepare the Strawberry Buttercream
- In a large bowl, beat the butter until smooth and creamy. Add the strawberry purée and mix until combined. Gradually beat in the powdered sugar until the frosting is light and fluffy. If the consistency is too thick, add milk one tablespoon at a time until desired texture is reached.
Step 9: Assemble the Cake
- Place one cake layer on a serving plate. Spread a thin layer of strawberry-lemonade jam, then a layer of buttercream on top. Repeat with the second layer. Top with the final cake layer and frost the entire cake with the remaining buttercream. Garnish with fresh strawberry slices if desired.
Notes
Be sure to let the cake cool completely before frosting or filling to prevent melting. The jam and frosting can be made a day in advance and stored in the fridge. Bring to room temperature before using.
For extra lemon flavor, add a bit of lemon extract to the cake batter or buttercream. You can substitute frozen strawberries if fresh aren’t in season just thaw and drain them well before use.