If you are looking for a show-stopping dessert that perfectly captures the bright, fresh flavors of summer, this Strawberry Lemonade Cake Recipe is it. Imagine layers of moist, lemon-scented cake filled with luscious strawberry reduction and topped with a tangy, creamy buttercream that dances on your tongue. It’s the kind of cake that brings smiles to the table and instantly feels like a celebration, whether you’re enjoying it with close friends or treating yourself to a slice of sunshine on a quiet afternoon. Trust me, once you try this Strawberry Lemonade Cake Recipe, it will quickly become a beloved favorite in your baking repertoire!
Ingredients You’ll Need
This Strawberry Lemonade Cake Recipe uses simple, everyday ingredients, but each one plays a crucial role in creating that perfect balance of sweet strawberry and zesty lemon flavor. Fresh strawberries bring natural sweetness and vibrant color, while lemon juice and zest add a bright citrus zing that lifts the whole cake.
- Fresh strawberries (3 cups chopped): The star fruit that gives the cake its classic strawberry flavor and beautiful pink swirl in the frosting.
- Granulated sugar (½ cup and 2 cups): Sweetens both the cake and the strawberry reduction, ensuring a perfect balance without overpowering the fruit’s natural taste.
- Lemon juice (¼ cup plus ¼ cup for frosting): Provides that essential tangy brightness to both the cake batter and the frosting.
- All-purpose flour (3 cups): The base for the cake, giving it structure and a tender crumb.
- Baking powder (2 teaspoons): Helps the cake rise well, creating a light and fluffy texture.
- Baking soda (½ teaspoon): Boosts the rise and interacts with the acidity from the lemon juice for softness.
- Salt (½ teaspoon): Enhances all the flavors, keeping the sweetness from becoming flat.
- Unsalted butter (1 cup + 2 cups for frosting): Adds rich creaminess and depth of flavor throughout the cake and frosting.
- Lemon zest (2 tablespoons): Gives an intense lemon aroma that makes every bite fresh and lively.
- Vanilla extract (2 teaspoons): Rounds out the flavors and adds a hint of warmth.
- Large eggs (4): Bind everything together while adding richness.
- Whole milk (1 cup): Moistens the cake for a supple texture.
- Powdered sugar (8 cups): Sweetens and thickens the frosting into a fluffy finish.
- Heavy cream (2 to 3 tablespoons): Lightens the frosting’s texture, making it silky smooth.
How to Make Strawberry Lemonade Cake Recipe
Step 1: Prepare the Strawberry Reduction
Begin by combining your fresh strawberries, granulated sugar, and lemon juice in a small saucepan over medium-high heat. Simmer this mixture until it thickens into a luscious, jammy consistency. This strawberry reduction is the heart of the cake’s flavor, bursting with sweet-tart notes that will swirl delightfully into your frosting. For a smoother finish, blend or strain the reduction before chilling it for at least two hours.
Step 2: Mix the Dry Ingredients
While the strawberry reduction cools, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This step ensures your leavening agents are evenly distributed so your cake layers will rise evenly and have a perfect crumb.
Step 3: Cream the Butter and Sugar
Using a stand mixer or hand mixer, beat the unsalted butter until creamy and smooth. Add the granulated sugar, lemon zest, and vanilla extract. Beat for around five minutes until light and fluffy — this aeration is what makes the cake nice and tender.
Step 4: Incorporate the Eggs
Add eggs one by one, thoroughly mixing after each addition. Don’t forget to scrape the sides of the bowl now and then to keep everything well combined and avoid any lumps.
Step 5: Alternate Adding Dry Ingredients and Milk
On low speed, start adding the flour mixture in thirds, alternating with half the milk between additions. The key is gentle mixing to keep the batter light while fully incorporating all ingredients.
Step 6: Stir in Lemon Juice and Bake
Once all the dry ingredients and milk are added, mix in the lemon juice just until combined. Divide the batter evenly between your prepared cake pans and bake at 350°F for about 30 to 35 minutes. You’ll know the cakes are ready when they spring back gently to the touch and start to pull away from the pan edges.
Step 7: Make the Strawberry Lemon Buttercream
Beat the butter on medium-high speed until pale and fluffy. Gradually add powdered sugar, folding in the chilled strawberry reduction partway through. Add the remaining powdered sugar, lemon juice, and heavy cream, then beat until the frosting is fluffy and spreadable, with the perfect balance of sweet and citrus tang.
Step 8: Assemble and Decorate
Pipe a ring of frosting on each cake layer to hold the strawberry reduction in place, then spread frosting and spoon strawberry reduction inside the borders. Stack your layers, finish by frosting the sides and top, and add any decorative piping or fresh strawberries and lemon zest for a picture-perfect finish. Chill the cake for at least two hours before slicing to allow the flavors to meld beautifully.
How to Serve Strawberry Lemonade Cake Recipe
Garnishes
To celebrate the summery feel of this cake, garnish with fresh whole strawberries and extra lemon zest. These bright pops of color and flavor make each slice as pretty as it is delicious, enhancing its natural strawberry lemonade charm.
Side Dishes
Serve this cake alongside a light salad with citrus vinaigrette or a refreshing scoop of lemon sorbet. These sides complement the cake’s tartness without competing for attention, making your dessert experience light yet indulgent.
Creative Ways to Present
For a fun twist, try layering smaller versions of this cake in individual jars or mini bundt pans for personal servings. Alternatively, create a cake trifle by cubing the cake and layering it with whipped cream and fresh berries for a stunning and easy-to-eat presentation.
Make Ahead and Storage
Storing Leftovers
Once assembled, the cake can be stored at room temperature for up to 4 days if ungarnished. For longer freshness, store it in the refrigerator for up to a week, tightly covered to keep moisture and flavors locked in.
Freezing
You can freeze the cake layers before frosting to make the baking process easier. Wrap the cooled layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw layers overnight in the fridge before assembling and frosting. The frosted cake can also be frozen, but allow it to thaw fully in the refrigerator before serving.
Reheating
Though this cake is best served chilled or at room temperature, if you prefer a warmer slice, allow the cake to come to room temperature from the fridge first. Avoid microwaving as it can melt the frosting and change the texture.
FAQs
Can I use frozen strawberries for the strawberry reduction?
While fresh strawberries are ideal for the bright, fresh flavor and color in this Strawberry Lemonade Cake Recipe, you can use thawed frozen strawberries in a pinch. Just be sure to drain any excess liquid before cooking down the reduction to avoid a watery texture.
Is there a substitute for lemon juice in this recipe?
For the best classic taste, fresh lemon juice is recommended as it provides natural acidity and brightness. However, bottled lemon juice can be used if fresh is unavailable, or even a splash of lime juice for a slightly different citrus note.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure it contains xanthan gum or add some yourself to help maintain the cake’s texture and structure.
How long does the strawberry reduction keep?
The strawberry reduction can be stored in an airtight container in the refrigerator for up to a week. Its thick, jam-like consistency makes it perfect to prepare ahead and ready when you want to assemble the cake.
Can I skip the heavy cream in the frosting?
The heavy cream helps achieve a light and silky texture in the buttercream, but you can replace it with milk or a little lemon juice if needed. The frosting may be slightly less fluffy but will still taste amazing and help elevate the cake’s fresh citrus flavor.
Final Thoughts
Making this Strawberry Lemonade Cake Recipe is truly a joyful experience that rewards you with a stunning dessert packed with fresh fruit and zesty brightness. It’s a perfect way to celebrate any occasion or simply sweeten your day with something homemade and heartfelt. I can’t wait for you to try it and share this delicious slice of summer with your loved ones!
Print
Strawberry Lemonade Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Strawberry Lemonade Cake features layers of tender lemon-infused cake complemented by a luscious strawberry reduction and creamy lemon buttercream frosting. The cake balances bright citrus flavors with fresh strawberries, perfect for a refreshing dessert on warm days or special occasions.
Ingredients
Strawberry Reduction
- 3 cups chopped fresh strawberries (500g)
- ½ cup granulated sugar (100g)
- ¼ cup lemon juice (about 2 lemons)
Cake
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature (227g)
- 2 cups granulated sugar (400g)
- 2 tablespoons lemon zest (about 2 lemons)
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup whole milk, room temperature (240ml)
- ¼ cup lemon juice (about 2 lemons)
Buttercream Frosting
- 2 cups unsalted butter, room temperature (454g)
- 8 cups powdered sugar (about 2 pounds / 900g)
- 6 tablespoons strawberry reduction (80ml)
- 2 tablespoons lemon juice
- 2 to 3 tablespoons heavy cream
Instructions
- Make the Strawberry Reduction: In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Bring the mixture to a gentle simmer over medium-high heat, stirring frequently. Cook for 20 to 30 minutes until the mixture thickens and becomes jammy. For a smoother texture, blend or strain through a sieve. Transfer to a bowl, loosely cover, and refrigerate until chilled for about 2 hours.
- Prepare the Cake Pans and Oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium speed until creamy. Add the granulated sugar, lemon zest, and vanilla extract, then continue beating until the mixture is light and fluffy, about 5 minutes.
- Add Eggs and Alternate Dry and Wet Ingredients: Add eggs one at a time, beating well after each to incorporate fully. Scrape down the bowl as needed. On low speed, gradually add one-third of the flour mixture followed by half of the milk. Repeat by alternating the remaining flour and milk. Scrape down the sides of the bowl. Finally, add the lemon juice and mix just until combined.
- Divide Batter and Bake: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed. Allow cakes to cool in pans for 20 minutes before transferring to wire racks to cool completely.
- Prepare the Buttercream Frosting: In a large bowl or stand mixer with a whisk attachment, beat the butter on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to low and gradually add half of the powdered sugar. Mix in the chilled strawberry reduction. Add the remaining powdered sugar and continue beating. Scrape down the bowl occasionally. Add lemon juice and heavy cream, then beat on medium-low speed until fluffy and smooth, about 1 minute.
- Assemble the Cake: Fit a piping bag with a decorative tip and fill it with 2 cups of frosting. Place one cake layer on a serving plate or cake stand. Spread ½ cup frosting evenly over the top and pipe a decorative border around the edge. Spoon 3 tablespoons of strawberry reduction inside the border. Repeat the layering and filling process with the next cake layer. Place the final cake layer on top and spread the remaining frosting over the cake’s top and sides. Pipe additional decorations as desired. Garnish with fresh strawberries and lemon zest, if desired.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours to set. The cake can be stored at room temperature, uncovered, for up to 4 days or refrigerated, covered, for up to a week.
Notes
- For a smoother strawberry reduction, blending or straining is recommended after cooking.
- Use room temperature ingredients for best batter consistency and rise.
- Ensure cakes are fully cooled before frosting to prevent melting.
- Fresh strawberries and lemon zest make ideal garnishes for an enhanced presentation.
- The cake layers can be made a day ahead and wrapped tightly for freshness.
- Adjust heavy cream quantity in frosting to achieve desired consistency.
- Store leftovers chilled or at room temperature depending on serving timeline.
