If you are looking for a dessert that bursts with fresh, sunny flavors and feels like a slice of summer joy, you must try this Strawberry Lemonade Cake Recipe. Imagine tender lemon cake layers infused with vibrant strawberry puree, all wrapped in a luscious strawberry-lemon frosting that feels light, tangy, and irresistibly creamy. It’s a delightful balance of sweet and tart, colorful and inviting, making it a perfect treat for any occasion where you want to impress and delight your guests (or just indulge yourself!). This cake isn’t just delicious—it’s an experience that captures the essence of warm days and happy smiles.
Ingredients You’ll Need
All the ingredients in this Strawberry Lemonade Cake Recipe are wonderfully straightforward yet essential to achieving the perfect harmony of flavors and textures. Each one plays a special role to create a cake that’s moist, flavorful, and beautifully fresh.
- Lemon cake mix: Provides a reliable, fluffy base with bright citrus notes that form the backbone of the cake.
- Pureed fresh strawberries: Bring natural sweetness, vibrant color, and juicy flavor to the batter.
- Vegetable oil: Keeps the cake moist and tender without altering the flavor.
- Large eggs: Help bind the ingredients together while giving structure and richness.
- Milk: Adds creaminess that contributes to a smooth, soft crumb.
- Lemon zest: Gives an extra burst of fresh lemon aroma concentrated in every bite.
- Lemon juice: Balances the sweetness with a gently tart kick.
- Vanilla extract: Deepens the flavors and rounds out the citrus and strawberry notes.
- Unsalted butter: Forms the creamy, dreamy base of the frosting.
- Powdered sugar: Sweetens and thickens the frosting to the perfect spreading consistency.
- Freeze-dried strawberries (crushed): Infuse the frosting with concentrated strawberry flavor without watering it down.
- Heavy cream (optional): Adjusts frosting texture to make it silky-smooth and easy to pipe or spread.
- Pinch of salt: Enhances the overall taste by balancing sweetness.
How to Make Strawberry Lemonade Cake Recipe
Step 1: Prepare Your Cake Pans and Oven
Begin by preheating your oven to 350°F. Grease and flour two 8-inch round cake pans, then line their bottoms with parchment paper to ensure your cakes come out perfectly smooth and easy to lift without sticking. Taking this simple step sets you up for success with neat layers.
Step 2: Mix the Batter
In a large bowl, combine the lemon cake mix with pureed strawberries, vegetable oil, eggs, milk, fresh lemon zest, lemon juice, and vanilla extract. Use a mixer to beat everything on medium speed for about 2 minutes until the batter is smooth and creamy. This blending fully incorporates the strawberry and lemon flavors right into the cake base, creating a wonderfully fragrant and colorful batter.
Step 3: Bake the Cakes
Divide the batter evenly between the two prepared pans. Pop them into the oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. After baking, let the cakes cool for 10 minutes in the pans and then transfer to wire racks to cool completely. Patience here rewards you with tender, fluffy layers perfect for frosting.
Step 4: Make the Strawberry Lemonade Frosting
Beat the softened butter in a large bowl until creamy and smooth. Gradually add powdered sugar, crushed freeze-dried strawberries, lemon juice, and a pinch of salt. Continue beating until the frosting looks fluffy and luscious. If it seems too thick, add a tablespoon of heavy cream to loosen it up for easier spreading. This frosting is where the magic really shines—the strawberry powder intensifies the berry flavor without watering down the frosting’s richness.
Step 5: Frost and Assemble
Once your cakes are completely cool, spread a generous layer of frosting over the top of one cake layer. Gently place the second layer on top, then use the remaining frosting to cover the top and sides of the entire cake. The result is a stunning, moist cake with that classic pink-tinted frosting ready to wow everyone.
How to Serve Strawberry Lemonade Cake Recipe
Garnishes
Fresh strawberries or thin lemon slices make perfect garnishes for this cake. Their natural beauty enhances the cake’s vibrant colors and adds a fresh, inviting touch that’s both pretty and tasty. A few mint leaves can also add a pop of green and a hint of herbal brightness.
Side Dishes
Pair this cake with lightly sweetened whipped cream or a scoop of vanilla bean ice cream to add creaminess and a cool contrast. You might also serve it alongside a fresh berry salad or a simple lemon sorbet for a refreshing finish to any meal.
Creative Ways to Present
Consider slicing the cake into petite squares for a lovely dessert platter, or stack mini versions for a charming tea party display. You can also pipe decorative swirls of the strawberry lemonade frosting around each slice for an extra-special presentation that will have everyone asking for your secret.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Strawberry Lemonade Cake Recipe leftovers covered tightly in the refrigerator for up to four days. Storing it properly ensures the cake stays moist, and the frosting remains creamy and fresh.
Freezing
You can freeze unfrosted cake layers wrapped well in plastic wrap and then aluminum foil for up to two months. When ready to enjoy, thaw them overnight in the fridge before frosting. Avoid freezing the frosted cake, as the texture of the frosting may change.
Reheating
This cake tastes best chilled or at room temperature, but if you prefer it slightly warm, allow a slice to come to room temperature naturally for about 30 minutes. Avoid microwaving the whole cake, as it can cause uneven heating and compromise texture.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use thawed frozen strawberries pureed for this recipe. Just make sure to drain any excess juice before pureeing to prevent the batter from becoming too runny.
Is it possible to make this cake gluten-free?
Using a gluten-free lemon cake mix will work well, but check that all other ingredients are gluten-free too. The texture should remain moist and delicious with this substitution.
How do freeze-dried strawberries improve the frosting?
Freeze-dried strawberries add an intense, concentrated strawberry flavor without adding extra moisture, helping to keep your frosting thick and perfectly spreadable.
Can I substitute the vegetable oil with butter in the batter?
You could, but vegetable oil contributes to a lighter, moister cake texture. Butter will add richness and flavor but may make the cake crumb denser.
How long does it take to prepare and bake this cake?
The total time is about 50 minutes—20 minutes for prep including mixing and pan prep, and 30 minutes for baking, plus additional cooling before frosting.
Final Thoughts
This Strawberry Lemonade Cake Recipe is truly a joy to bake and to share. The delightful fusion of fresh strawberries and zesty lemon creates an uplifting, delicious cake that’s perfect for celebrations or simply brightening your day. I encourage you to dive into this recipe—it’s one of those special cakes that feels like sunshine on a plate and is absolutely worth every moment spent making it.
Print
Strawberry Lemonade Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and delicious Strawberry Lemonade Cake featuring a moist lemon cake base infused with fresh strawberry puree and zesty lemon flavors, topped with a creamy strawberry lemonade frosting for a perfect summer dessert.
Ingredients
Cake
- 1 box (15.25 oz) lemon cake mix
- 1 cup pureed fresh strawberries (or thawed frozen strawberries)
- ½ cup vegetable oil
- 3 large eggs
- ½ cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Strawberry Lemonade Frosting
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- ¼ cup freeze-dried strawberries, crushed into powder
- 2 tablespoons lemon juice
- 1 tablespoon heavy cream (optional for consistency)
- Pinch of salt
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the lemon cake mix, strawberry puree, vegetable oil, eggs, milk, lemon zest, lemon juice, and vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth and well blended.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Place in the oven and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto wire racks and let cool completely before frosting.
- Make the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, crushed freeze-dried strawberries, lemon juice, and a pinch of salt. Continue beating until the frosting is smooth and fluffy. Add the heavy cream if needed to achieve a spreadable consistency.
- Assemble the Cake: Once the cakes are completely cooled, frost the top of one cake layer evenly. Place the second layer on top, then frost the top and sides of the entire cake.
- Garnish and Serve: Optionally, garnish with fresh strawberries or lemon slices for added decoration and flavor. Slice and serve.
Notes
- Use freshly pureed strawberries for the best flavor and vibrant color.
- Freeze-dried strawberries in the frosting provide bold strawberry flavor without adding moisture that could affect frosting texture.
- Store leftover cake in the refrigerator for up to 4 days to maintain freshness and flavor.
