Strawberry Lemonade Cake perfectly captures the fresh, tangy sweetness of strawberry lemonade in a deliciously moist and tender cake. Bursting with juicy strawberries and zesty lemon, this cake is ideal for spring and summer occasions — think picnics, birthdays, or a refreshing afternoon treat.

This cake layers fluffy lemon-infused sponge with a luscious strawberry lemonade frosting, delivering a vibrant balance of citrus tartness and fruity sweetness. It’s as pleasing to the eye as it is to the palate with its soft pink hue and bright lemon notes.

Let’s make this summery Strawberry Lemonade Cake together!

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• ¾ cup freshly squeezed lemon juice (about 3 lemons)
• 1 cup buttermilk or plain yogurt
• 1 cup fresh strawberries, finely chopped

For the Strawberry Lemonade Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• ¼ cup fresh lemon juice
• ½ cup pureed fresh strawberries (strained to remove seeds if desired)
• 1 teaspoon vanilla extract
• Pinch of salt

Optional: A few drops of pink or red food coloring for vibrant color

How to Make Strawberry Lemonade Cake

Step 1: Preheat Oven and Prepare Pans

Preheat oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat softened butter and granulated sugar until light and fluffy (3-4 minutes).

Step 4: Add Eggs and Flavorings

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and lemon zest.

Step 5: Combine Wet and Dry Ingredients

Add the dry flour mixture in three parts alternately with lemon juice and buttermilk, starting and ending with the flour mixture.

Mix until just combined — do not overmix.

Step 6: Fold in Strawberries

Gently fold the chopped strawberries into the batter.

Step 7: Bake the Cakes

Divide batter evenly between the prepared pans.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.

Step 8: Make the Frosting

Beat softened butter until creamy.

Gradually add powdered sugar, alternating with lemon juice and strawberry puree.

Add vanilla extract and salt.

Beat until light and fluffy.

Add food coloring if desired and mix until evenly colored.

Step 9: Assemble the Cake

Place one cake layer on a serving plate.

Spread a thick layer of frosting on top.

Add the second cake layer and frost the top and sides evenly.

Garnish with fresh strawberries or lemon zest if desired.

Chef’s Notes

Fresh Strawberries: Use ripe, juicy strawberries for the best flavor and color.

Buttermilk Substitute: If unavailable, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.

Frosting: Adjust lemon juice and strawberry puree quantities for desired sweetness and tanginess.

Storage: Keep refrigerated if frosted, covered with a cake dome or plastic wrap.

Make Ahead: Cake layers can be baked a day ahead and wrapped tightly in plastic wrap.

Nutrition Information (per serving, serves 12)

• Calories: ~370
• Total Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 48g
• Sugars: 35g
• Protein: 4g
• Fiber: 1g
• Sodium: 200mg

Approximate values may vary based on ingredients used.

Frequently Asked Questions (FAQs)

1. Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture, but frozen (thawed and drained) can be used in a pinch.

2. How do I prevent the strawberries from sinking to the bottom?

Lightly toss chopped strawberries with a tablespoon of flour before folding into the batter.

3. Can I make this cake vegan?

To make vegan, substitute eggs with flax eggs, use vegan butter and plant-based yogurt, and ensure powdered sugar is vegan.

4. How should I store the cake?

Keep the frosted cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving.

5. Can I make cupcakes using this recipe?

Yes! Bake in cupcake liners for 18-22 minutes at 350°F. Adjust frosting quantities accordingly.

Enjoy this fresh and delightful Strawberry Lemonade Cake — the perfect blend of citrus and berry for a sunny celebration! Let me know if you want tips for decorations or pairing ideas.

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