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

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

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