Strawberry Lemonade Cake (Printable Version)
Moist, tangy cake blending fresh strawberries and zesty lemon for a perfect summer treat.
# What You'll Need:
→ Cake Batter
01 - 2½ cups all-purpose flour (315 g)
02 - 2½ tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - ¾ cup unsalted butter, softened (170 g)
06 - 1½ cups granulated sugar (300 g)
07 - ¼ cup fresh lemon juice, about 2 lemons (60 ml)
08 - 2 tbsp finely grated lemon zest
09 - 3 large eggs, room temperature
10 - 1 tsp vanilla extract
11 - ½ cup buttermilk, room temperature (120 ml)
12 - ½ cup mashed fresh strawberries, well-drained (120 ml) — about 1 cup whole berries
→ Strawberry Lemonade Frosting
13 - 8 oz cream cheese, softened (225 g)
14 - ½ cup unsalted butter, softened (115 g)
15 - ⅓ cup fresh strawberry purée, strained to remove seeds (80 ml)
16 - 2 tbsp fresh lemon juice
17 - 2 tsp lemon zest
18 - 4 cups powdered sugar, sifted (480 g)
19 - Pinch of salt
→ Garnish (Optional)
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 mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest until fully incorporated.
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 — do not overmix.
06 - Gently fold the well-drained mashed strawberries into the batter using a spatula, taking care 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 - Let the cakes cool in their pans for 10 minutes, then transfer to wire cooling racks to cool completely before frosting.
09 - Beat the softened cream cheese and butter together until creamy and smooth. Add the strained strawberry purée, lemon juice, and lemon zest. Gradually beat in the sifted powdered sugar and salt until the frosting is light, smooth, and fluffy.
10 - Once the cake layers are completely cool, spread an even layer of frosting between the two layers, then cover the top and sides of the cake with the remaining frosting. Garnish with sliced strawberries, lemon wheels, and edible flowers as desired.
# Expert Insights:
01 -
- The tang from fresh lemon juice cuts right through the sweetness, making it impossible to stop at one slice.
- That strawberry cream cheese frosting is the kind of thing people will beg you to bring to every gathering.
- It looks like it took all day but comes together in just over an hour.
02 -
- Frosting a warm cake is the fastest way to end up with a sliding, melting mess, so patience here saves real heartache.
- Those mashed strawberries hold more water than you expect, so drain them on paper towels for at least ten minutes or the batter goes runny.
- A few drops of natural strawberry extract in the batter deepens the berry flavor without extra moisture.
03 -
- Brush the cooled cake layers with a thin coat of lemon simple syrup before frosting for an extra moist, fragrant bite.
- Chill the frosted cake for twenty minutes before serving so the frosting sets and slices cleanly.