Strawberry Lemonade Cake

Strawberry Lemonade Cake is a delightful dessert that perfectly combines the sweetness of strawberries with the refreshing tartness of lemons. This cake is bright, fluffy, and bursting with flavor, making it an ideal treat for warm weather gatherings, picnics, or any celebration. Whether it’s a birthday, a barbecue, or simply a Sunday brunch, this cake is sure to impress!

Why Make This Recipe

Making Strawberry Lemonade Cake is easier than you might think. It brings together fresh ingredients and simple steps to create a show-stopping dessert. This cake is also versatile; you can enjoy it as is or dress it up for special occasions. Plus, the combination of strawberries and lemons makes it a light and refreshing choice. Your friends and family will love it, and you’ll enjoy the pride of making such a stunning cake from scratch.

How to Make Strawberry Lemonade Cake

Ingredients:

3 cups chopped fresh strawberries (500g)
1/2 cup granulated sugar (100g)
1/4 cup lemon juice (about 2 lemons)
3 cups all-purpose flour (360g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature (227g)
2 cups granulated sugar (400g)
2 tablespoons lemon zest (about 2 lemons)
2 teaspoons vanilla extract
4 large eggs
1 cup whole milk, room temperature (240ml)
1/4 cup lemon juice (about 2 lemons)
2 cups unsalted butter, room temperature (454g)
8 cups powdered sugar (about 2 pounds/900g)
6 tablespoons strawberry reduction (80ml)
2 tablespoons lemon juice
2 to 3 tablespoons heavy cream

Directions:

Make the Strawberry Reduction: In a small saucepan, combine strawberries, sugar, and lemon juice. Simmer over medium-high heat, stirring frequently until it thickens (20-30 minutes). Blend for a smoother texture and refrigerate until chilled for about 2 hours.
Bake the Cake: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the butter, then add sugar, lemon zest, and vanilla. Beat until fluffy, then add eggs one at a time. Gradually mix in the flour and milk, alternating, then add lemon juice. Divide the batter among the pans and bake for 30-35 minutes. Cool for 20 minutes in the pans, then move to wire racks.
Prepare the Buttercream: Beat the butter until pale and fluffy. Gradually add powdered sugar and strawberry reduction. Mix in lemon juice and heavy cream until fluffy.
Assemble the Cake: Use a piping bag to frost the cake. Layer the first cake, frost with 1/2 cup frosting, and add 3 tablespoons of strawberry reduction. Repeat with the second layer. Place the final layer on top and frost the top and sides.
Chill and Serve: Chill the cake for at least 2 hours before slicing. You can store it at room temperature for up to 4 days or in the fridge for a week.

How to Serve Strawberry Lemonade Cake

Slice the cake into generous pieces and serve it chilled. The bright colors and creamy frosting will make it a beautiful centerpiece on any table. Pair it with a cup of tea or a glass of lemonade for an extra special treat.

How to Store Strawberry Lemonade Cake

To store your Strawberry Lemonade Cake, keep it covered at room temperature for up to 4 days. If you want it to last longer, place it in the refrigerator, where it can stay fresh for about a week. Make sure to keep it in an airtight container to prevent it from drying out.

Tips to Make Strawberry Lemonade Cake

Use fresh strawberries for the best flavor and texture.
Make the strawberry reduction a day ahead to save time.
Ensure your butter and eggs are at room temperature for a fluffier cake.
Feel free to customize the frosting with more lemon zest for added zestiness.

Variation

You can make a gluten-free version of this cake by using a gluten-free flour blend. Also, try adding a layer of lemon curd between the cake layers for an extra tart twist!

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to avoid excess liquid in the cake.

2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers in advance and store them in the fridge for up to 3 days before assembling.

3. What if I don’t have cake pans?
You can use a 9×13-inch baking dish instead. Just increase the baking time and check for doneness with a toothpick.