A Summery Strawberry Lemonade Cake is a delightful, vibrant dessert that combines the tartness of lemons with the sweetness of strawberries, making it perfect for warm-weather gatherings. This refreshing cake bursts with fresh flavors and features a zesty strawberry lemonade frosting.
Summery Strawberry Lemonade Cake Recipe
Ingredients:
For the Strawberry Lemonade Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Zest of 2 lemons
- ¼ cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, diced (tossed with 1 tbsp flour)
For the Strawberry Lemonade Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup strawberry puree (from fresh or frozen strawberries)
- Zest of 1 lemon
- 3 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (to adjust consistency)
For Garnish:
- Fresh strawberries
- Lemon slices or zest
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch or 9-inch round cake pans with parchment paper.
- Make the Strawberry Lemonade Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced strawberries that have been tossed with flour to prevent them from sinking during baking.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- 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 to a wire rack to cool completely.
- Prepare the Strawberry Puree for Frosting:
- If using fresh strawberries, blend about ½ cup of strawberries in a blender or food processor to make a smooth puree. You can also use thawed frozen strawberries. Set aside.
- Make the Strawberry Lemonade Frosting:
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well between each addition.
- Stir in the strawberry puree, lemon zest, lemon juice, and vanilla extract.
- Adjust the consistency by adding heavy cream, one tablespoon at a time, until the frosting is light, fluffy, and spreadable.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of strawberry lemonade frosting on top.
- Add the second cake layer, followed by more frosting.
- Place the final cake layer on top and frost the entire cake with the remaining frosting, smoothing the top and sides.
- Decorate and Serve:
- Garnish the cake with fresh strawberries, lemon slices, or extra lemon zest for a summery presentation.
- Chill the cake for 30 minutes to allow the frosting to set before serving.
This Summery Strawberry Lemonade Cake is a refreshing and flavorful dessert, perfect for outdoor picnics, barbecues, or any summer celebration!