Sweet, Zesty Summer Showstopper 🍓🍋
This Strawberry Lemonade Cake is the ultimate summer dessert bursting with bright citrus flavor and sweet strawberry goodness. Inspired by classic strawberry lemonade, this cake is soft, moist, and layered with a luscious strawberry-lemon frosting that tastes like sunshine in every bite. Perfect for birthdays, baby showers, BBQs, or weekend baking, it delivers bakery-style results without complicated steps. If you love fruity desserts or easy spring cake recipes, this one’s a must-save. The fresh lemon zest and strawberry puree create a vibrant, refreshing flavor that feels light yet indulgent — and it comes together with simple pantry staples!
⏱️ Time Breakdown
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Cooling & Frosting: 45 minutes
- Total Time: 1 hour 40 minutes
- Servings: 12 slices
📝 Ingredients List
For the 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, room temperature
- 1 tbsp fresh lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup strawberry puree (fresh or blended strawberries)
For the Strawberry Lemon Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ¼ cup strawberry puree (reduced slightly for thickness)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Pinch of salt
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Two 8-inch round cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Microplane or zester
- Cooling rack
- Offset spatula (for frosting)
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Pans
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2️⃣ Mix Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3️⃣ Cream Butter & Sugar
In a large bowl, beat butter and sugar for 3–4 minutes until light and fluffy. The mixture should look pale and airy.
4️⃣ Add Eggs & Flavor
Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
5️⃣ Combine Wet & Dry
Add dry ingredients in three additions, alternating with buttermilk. Begin and end with flour. Mix until just combined — don’t overmix 😊
6️⃣ Fold in Strawberry
Gently fold in strawberry puree until evenly distributed. Batter should look slightly pink and smooth.
7️⃣ Bake
Divide batter evenly between pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a rack to cool completely.
8️⃣ Make the Frosting
Beat butter until creamy. Gradually add powdered sugar. Mix in strawberry puree, lemon juice, zest, and salt. Beat until fluffy and slightly glossy.
9️⃣ Assemble the Cake
Place one cake layer on a plate. Spread frosting evenly. Add second layer and frost top and sides. Decorate with fresh strawberries or lemon slices if desired 🍓✨
💡 Pro Tips
- For stronger strawberry flavor: Reduce the strawberry puree on the stovetop for 5–7 minutes to concentrate flavor.
- Storage: Store covered in the refrigerator for up to 4 days. Let sit at room temperature 20 minutes before serving.
- Make ahead: Bake layers a day in advance and wrap tightly in plastic wrap.
- Smooth frosting trick: Chill cake for 20 minutes after a thin crumb coat before final frosting.
🌸 Variations
- Strawberry Lemonade Cupcakes: Bake in lined muffin tins for 18–20 minutes.
- Lemon Lovers Version: Add 1 tsp lemon extract for extra zing.
- Cream Cheese Frosting Swap: Replace half the butter with softened cream cheese for tangy richness.
- Sheet Cake Option: Bake in a 9×13-inch pan for 35–40 minutes.
❓ FAQ
Can I use frozen strawberries?
Yes! Thaw and drain excess liquid before blending.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch.
Why did my cake sink?
Overmixing or underbaking can cause sinking. Make sure oven is fully preheated.
Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free baking flour blend.