Strawberry Lemonade Cake (Print Version)
A moist, zesty cake blending fresh strawberries and tangy lemonade for a refreshing summer dessert.
# What You Need:
→ Cake Batter
01 - 2½ cups all-purpose flour (315 g)
02 - 2 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 - 3 large eggs
08 - 1 tbsp lemon zest (from about 2 lemons)
09 - ⅓ cup freshly squeezed lemon juice (80 ml)
10 - 1 tsp vanilla extract
11 - 1 cup buttermilk (240 ml)
12 - 1 cup fresh strawberries, diced (170 g)
→ Strawberry Lemonade Frosting
13 - ½ cup unsalted butter, softened (115 g)
14 - 3 cups powdered sugar, sifted (360 g)
15 - ¼ cup lemon juice (60 ml)
16 - 2 tbsp strawberry purée (blend fresh strawberries)
17 - Pinch of salt
18 - Lemon zest and sliced strawberries for garnish (optional)
# How to Prepare:
01 - Preheat oven to 350°F. 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. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
04 - Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Stir gently until just combined, being careful not to overmix.
05 - Gently fold the diced strawberries into the batter using a spatula, distributing them evenly throughout.
06 - Divide the batter evenly between the two prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center of each layer comes out clean.
07 - Allow the cakes to cool in their pans for 10 minutes, then invert onto wire racks and let cool completely before frosting.
08 - Beat the softened butter until creamy using an electric mixer. Gradually add the sifted powdered sugar, then blend in the lemon juice and strawberry purée. Continue beating until the frosting is smooth and fluffy. Add a pinch of salt to taste.
09 - Place one cake layer on a serving plate and spread roughly one-third of the frosting evenly across the top. Position the second layer on top and frost the sides and top of the cake with the remaining frosting. Garnish with lemon zest and fresh sliced strawberries if desired.
# Expert Advice:
01 -
- The tang from fresh lemon juice and the sweetness of ripe strawberries balance each other perfectly without either one taking over.
- It looks impressive enough for a birthday but comes together with basic pantry staples and zero fancy techniques.
- The frosting tastes like strawberry lemonade in spreadable form and people will genuinely ask what bakery you bought it from.
02 -
- If you frost the cake while the layers are even slightly warm the frosting will melt and slide right off, so patience here is everything.
- Tossing the diced strawberries in a spoonful of flour before folding them in keeps them suspended through the batter instead of sinking into a soggy layer at the bottom.
03 -
- Strain the strawberry puree through a fine mesh sieve before adding it to the frosting to avoid seeds catching in every bite and breaking the silky texture.
- A drop or two of natural pink food coloring in the frosting gives it a gorgeous blush tone that makes the cake look as bright as it tastes.