Irresistible Strawberry Lemonade Cake Recipe for Summer Fun

The sun is shining, and the air is filled with laughter. Imagine a slice of Strawberry Lemonade Cake, where the sweet strawberries meet a tangy lemon zing, creating a delightful dance on your taste buds. The vibrant pink hue beckons you to take a bite, and as you do, it feels like summer has exploded in your mouth.

this …

Now picture this: you’re at a backyard barbecue, surrounded by friends and family, and the centerpiece is this stunning cake. The aroma wafts through the air, promising a refreshing burst of flavor that brings smiles all around. Just one bite transports you to a sun-drenched picnic with carefree days—a perfect treat for any occasion!

I remember the first time I made this cake; my friends devoured it in minutes and asked for seconds—let’s just say it disappeared faster than my willpower at a donut shop!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; it’s the foundation of your cake.

• Sugar: Granulated sugar adds sweetness; you can use less if you’re feeling adventurous.

• Baking Powder: Essential for that light, fluffy cake; make sure it’s fresh for optimal rise.

• Salt: Just a pinch enhances all flavors—don’t skip it!

• Unsalted Butter: Softened butter creates a rich flavor; room temperature is key for proper creaming.

• Eggs: Use large eggs; they help bind everything together beautifully.

• Fresh Strawberries: Sweet and ripe strawberries add flavor and color; mash them slightly for better incorporation.

• Lemon Zest and Juice: Freshly squeezed lemon juice adds brightness; zest enhances that citrus flavor even more.

• Milk: Whole milk contributes moisture; it’s a must-have for that tender crumb.

• Powdered Sugar: For the frosting; it gives that sweet finish we all love!

• Heavy Cream: Whipped cream adds lightness to your frosting; don’t overbeat or it’ll turn into butter!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together!

Prepare Your Oven and Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with nonstick spray or butter to ensure easy removal later.

Create Your Batter Base

In a large mixing bowl, cream together softened butter and sugar until light and fluffy—this usually takes about 3-5 minutes. You want it airy like your dreams of winning the lottery!

Add Eggs and Flavorings

Beat in eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in lemon zest and juice to infuse that delightful citrus aroma.

Mix Dry Ingredients

In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mix to your batter while alternating with milk until everything is just combined—don’t overmix or you’ll end up with tough cake!

Add Strawberries

Gently fold in mashed strawberries until evenly distributed throughout the batter—this will bring those beautiful pink swirls into play!

Bake to Perfection

Divide the batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean—your kitchen should smell heavenly right about now!

Cool & Frost Your Cakes

Let cakes cool in pans for 10 minutes before transferring them to wire racks. Once completely cool, whip heavy cream with powdered sugar until soft peaks form; spread generously between layers and on top!

And there you have it! A Strawberry Lemonade Cake that’s not only visually stunning but also bursting with delightful flavors! Enjoy every bite while basking in compliments from everyone around you!

Perfecting the Cooking Process

Start by baking the cake layers first, allowing them to cool while you prepare the frosting and toppings. This sequence keeps your kitchen organized and ensures everything comes together seamlessly.

Add Your Touch

Feel free to swap fresh strawberries for frozen ones or add a splash of vanilla extract to enhance the flavor. Personalizing the recipe makes each bite uniquely yours.

Storing & Reheating

Store leftover cake in an airtight container in the fridge for up to five days. For best results, enjoy it cold or let it come to room temperature before serving again.

Sharing this delightful recipe with friends sparked laughter and joy during our last potluck—everyone asked for seconds, and I left with an empty plate and a heart full of happiness.

FAQ

Can I use other fruits in Strawberry Lemonade Cake?

Yes, try blueberries or raspberries for delicious variations in flavor and color.

How do I make the cake gluten-free?

Use a gluten-free flour blend, ensuring all other ingredients are also gluten-free.

What should I do if my cake layers sink?

Check your baking powder’s freshness and avoid opening the oven door too early during baking.

Print

Strawberry Lemonade Cake

---

• Author: Jennifer
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

Print Recipe

Pin Recipe

Description

Indulge in the refreshing taste of Strawberry Lemonade Cake, a delightful dessert that perfectly balances sweet strawberries and tangy lemon. This vibrant, visually stunning cake is an essential centerpiece for any summer gathering or celebration. Bursting with flavor and served with a luscious whipped cream frosting, each bite transports you to sunny picnics filled with laughter and joy. Easy to make yet impressive, this cake will become your go-to recipe for all occasions.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 3 large eggs
• 1 cup mashed fresh strawberries
• Zest and juice of 2 lemons
• 1 cup whole milk
• 1 cup powdered sugar (for frosting)
• 1 cup heavy cream (for frosting)

---

Instructions

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
3. Beat in eggs one at a time, then mix in lemon zest and juice.
4. In another bowl, whisk flour, baking powder, and salt; gradually add to the wet mixture, alternating with milk until just combined.
5. Gently fold in mashed strawberries.
6. Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
7. Cool cakes in pans for 10 minutes before transferring to wire racks.
8. For frosting, whip heavy cream with powdered sugar until soft peaks form; frost cooled cakes generously.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 280
• Sugar: 24g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg

Keywords: For added flavor variation, swap fresh strawberries for blueberries or raspberries. To make gluten-free, use a gluten-free flour blend. Store leftover cake in an airtight container in the fridge for up to five days.