Name: Strawberry Lemonade Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 ¾ cups sugar; 4 large eggs; 1 teaspoon vanilla extract; ¾ cup milk; ¼ cup freshly squeezed lemon juice; 1 tablespoon lemon zest; 1 cup strawberries, diced; 1 cup strawberry jam; 2 cups lemon buttercream frosting; Fresh strawberries; Lemon slices

Brighten up any occasion with this irresistible Strawberry Lemonade Cake! Featuring soft, moist layers infused with zesty lemon and sweet strawberries, this cake is the perfect balance of tangy and sweet. The creamy lemon buttercream frosting and strawberry jam add vibrant flavors and eye-catching layers, while fresh fruit garnishes provide a show-stopping finish.

Ingredients:

Cake Base:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups sugar
4 large eggs
1 teaspoon vanilla extract
¾ cup milk
¼ cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 cup strawberries, diced

Filling & Frosting:

1 cup strawberry jam
2 cups lemon buttercream frosting

Garnish:

Fresh strawberries
Lemon slices

Preparation:

Step 1: Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure easy release.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step takes about 2-3 minutes and helps create a tender cake texture.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Incorporate Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, alternating with the milk and freshly squeezed lemon juice. Begin and end with the dry mixture for the smoothest batter. Gently fold in the lemon zest and diced strawberries to distribute evenly.

Step 6: Bake the Cake Layers

Divide the batter equally among the prepared pans. Smooth the tops with a spatula and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 7: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of strawberry jam over the top. Repeat with the second layer, then top with the final cake layer.

Step 8: Frost the Cake

Using a spatula, spread the lemon buttercream frosting over the top and sides of the cake, smoothing it out for an even finish.

Step 9: Add Garnishes

Decorate the top of the cake with fresh strawberries and lemon slices for a colorful and refreshing presentation.

Cooking Notes:

For enhanced lemon flavor, consider adding a drop of lemon extract to the batter.
To achieve cleaner, neater slices, chill the cake in the refrigerator for 30 minutes before serving.

Serving Suggestions:

Serve this vibrant cake as a centerpiece dessert at brunch, summer parties, or any celebratory gathering. Pair with a chilled glass of lemonade or a fruity tea to complement the flavors.

Tips:

Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing.
Toss diced strawberries in a little flour before adding to the batter to prevent them from sinking.
If you prefer a smoother filling, blend the strawberry jam before spreading.

Prep Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Nutritional Information (Per Serving):

Calories: 480 kcal
Protein: 6g
Sodium: 220mg

FAQs:

1. Can I use frozen strawberries instead of fresh ones?

Yes, frozen strawberries work well. Thaw them completely, pat dry, and dice before folding into the batter.

2. Can I make this cake ahead of time?

Absolutely! Bake the cake layers up to two days in advance and store them in an airtight container. Assemble and frost the cake on the day of serving.

3. Can I use a different frosting?

While lemon buttercream complements the flavors perfectly, cream cheese frosting or whipped cream are excellent alternatives.

4. How do I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor.

Conclusion:

Strawberry Lemonade Cake is a deliciously refreshing dessert that’s perfect for any celebration or casual get-together. Its vibrant layers and tangy-sweet flavors make it a hit with family and friends. Garnished with fresh strawberries and lemon slices, this cake not only tastes amazing but also looks stunning on any dessert table. Try this recipe for a crowd-pleasing treat that’s as delightful to eat as it is to make!

Strawberry Lemonade Cake Recipe

Author: Imili Johnson
Total Time: 55 minutes

Print Recipe

Ingredients

Scale