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
Scale
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.
