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
Scale
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.
