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- 2 ½ cups all-purpose flour - 2 teaspoons baking powder - ½ teaspoon baking soda - 1 teaspoon salt - 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 1 tablespoon fresh lemon zest - 1 cup buttermilk, at room temperature - 1 tablespoon fresh lemon juice - 1 cup fresh strawberries, pureed - 1 teaspoon vanilla extract - 1 cup unsalted butter, softened - 4 cups powdered sugar - 4 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - Fresh strawberries, trimmed and halved You can use yogurt or milk if you don’t have buttermilk. For a dairy-free option, try almond milk mixed with lemon juice as a substitute. If you want a lighter cake, use egg whites instead of whole eggs. {{ingredient_image_2}} First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. Next, take two 9-inch round cake pans. Grease them well with butter or oil, then dust them with flour. This will help your cakes come out easily after baking. In a medium bowl, whisk together the dry ingredients. Combine 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. Make sure it’s well mixed. Set this bowl aside for now. Now, grab a large bowl and an electric mixer. Beat 1 cup of softened unsalted butter with 2 cups of granulated sugar. Mix them on medium-high speed until the mixture is light and fluffy. This should take about 4 to 5 minutes. This step adds air, which helps the cake rise. Next, add 4 large eggs, one at a time, to the butter-sugar mix. Make sure to beat well after each egg. After that, mix in 1 tablespoon of fresh lemon zest and 1 teaspoon of vanilla extract. This adds a bright flavor to your cake. Now it’s time to combine everything. Slowly add the dry mixture to the butter mixture. Alternate this with 1 cup of buttermilk and 1 tablespoon of fresh lemon juice. Start and end with the flour mixture. Mix gently until it’s just combined. This keeps your cake light and fluffy. Pour the batter evenly into the prepared pans. Smooth the tops with a spatula. Bake for 25 to 30 minutes. To test if they’re done, insert a toothpick in the center. If it comes out clean, they’re ready! Allow the cakes to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely. In a mixing bowl, beat 1 cup of softened unsalted butter. Mix on medium speed until creamy. Then, slowly add 4 cups of powdered sugar. Mix on low until it’s all combined. Finally, add 4 tablespoons of fresh lemon juice and 1 teaspoon of vanilla extract. Beat until your frosting is light and fluffy. Once the cakes are fully cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Carefully add the second layer on top. Frost the top and sides evenly. For decoration, use fresh strawberries, trimming and halving them. Place them on top for a bright look. For the best taste, slice and serve your cake chilled. To keep your cake moist, start with room-temperature butter and buttermilk. This helps the batter mix well. Another tip is to avoid overmixing after adding the flour. Mix just until combined; this keeps the cake tender. Adding the strawberry puree also adds moisture and flavor. For a burst of extra flavor, try adding more lemon zest. You can also use lemon extract for a stronger lemon taste. Fresh herbs like mint can add a unique twist. If you like a bit of spice, a dash of cardamom or ginger can brighten the cake. To prevent sticking, grease the pans well with butter or spray. After greasing, dust them lightly with flour. You can also line the bottom with parchment paper for easy removal. Allow the cakes to cool for a few minutes before flipping them out. This way, they won't stick or break. Pro Tips Fresh Strawberries: Use ripe, fresh strawberries for the puree to enhance the flavor of your cake. If strawberries are not in season, frozen strawberries can also work, but ensure they are thawed and drained well before pureeing. Room Temperature Ingredients: Make sure all your ingredients, especially eggs and buttermilk, are at room temperature. This helps create a smoother batter and ensures even baking. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser cake, so be gentle when folding in the strawberry puree as well. Chill Before Serving: For the best flavor and texture, refrigerate the cake for at least 1 hour before slicing. This allows the frosting to set and the flavors to meld beautifully. {{image_4}} You can easily swap strawberries for other fruits. Raspberries and blueberries work well. They add a nice tartness and color. Just replace the strawberry puree with an equal amount of your chosen fruit. If you use raspberries, you may want to strain the puree. This keeps the seeds out and gives a smooth texture. Making this cake gluten-free is simple. Use a gluten-free all-purpose flour blend instead of regular flour. Make sure it contains xanthan gum for structure. This tweak keeps the cake light and fluffy. The taste remains just as good! You can play with the lemonade flavor too. Try adding extra lemon juice for a bolder taste. You can also mix in some grapefruit juice for a unique twist. For a sweeter version, consider lemon-lime soda in the cake mix. Each change brings a new layer of flavor and fun! To store your Strawberry Lemonade Cake, keep it in an airtight container. This helps to trap moisture and flavor. If you do not have a container, wrap the cake in plastic wrap. Store it at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week. For the best taste, eat your cake within the first few days. If you notice it drying out, add a slice of bread to the container. The bread helps keep the cake moist. Just make sure it does not touch the cake. You can also cover the cake with a damp paper towel before sealing it. This simple tip helps retain moisture. Freezing the Strawberry Lemonade Cake is a great option if you want to save some for later. First, let the cake cool completely. Then, wrap each layer tightly in plastic wrap. After that, place them in a freezer-safe bag or container. This way, they can last for up to 3 months. When you are ready to eat, thaw the cake in the fridge overnight. You can frost it once it is fully defrosted. Enjoy the fresh flavor even when frozen! Yes, you can make this cake ahead of time. Bake the cake layers and let them cool completely. Wrap them tightly in plastic wrap. Store them at room temperature for up to two days. If you want to keep it longer, freeze the layers for up to three months. Frost the cake on the day you plan to serve it. This helps keep the frosting fresh. If your cake turns out dry, there are a few tricks you can use. First, brush the layers with simple syrup. This is a mixture of equal parts sugar and water. Heat it until the sugar dissolves, then cool it. You can also add whipped cream or fresh fruit to serve with the cake. This adds moisture and flavor. Yes, you can use frozen strawberries for the puree. Thaw them first, then blend until smooth. This works well when fresh strawberries are not available. Just remember that frozen strawberries may have a slightly different taste than fresh ones. They can still add great flavor to your cake. Strawberry Lemonade Cake pairs well with many treats. You can serve it with whipped cream, fresh strawberries, or even a scoop of vanilla ice cream. A light fruit salad also complements the cake nicely. These options enhance the refreshing flavors of the cake. The cake lasts about five days in the fridge. Store it in an airtight container to keep it fresh. If you have leftover cake, make sure to slice it before storing. This way, you can enjoy a slice whenever you want. This blog post showed you how to make a tasty Strawberry Lemonade Cake. We covered the ingredients, step-by-step instructions, and some helpful tips. You learned how to store your cake and even explored fun variations. In the end, baking can bring joy and delicious treats. With this guide, you can create a cake that everyone will love. Enjoy your baking journey!

Strawberry Lemonade Cake

A refreshing and delightful cake infused with strawberry puree and lemon zest, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon fresh lemon zest
  • 1 cup buttermilk, at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh strawberries, pureed
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened to room temperature (for frosting)
  • 4 cups powdered sugar
  • 4 tablespoons fresh lemon juice (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • to taste fresh strawberries, trimmed and halved for decoration

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans to ensure easy removal after baking.
  • Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
  • Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter with the granulated sugar on medium-high speed until the mixture is light and fluffy, approximately 4-5 minutes in duration.
  • Add Eggs and Flavors: Incorporate the eggs into the butter-sugar mixture one at a time, ensuring to beat well after each addition. Next, mix in the lemon zest and vanilla extract until fully blended.
  • Combine Ingredients: Gradually introduce the flour mixture to the butter mixture, alternating with the buttermilk and lemon juice. Begin and end the process with the flour mixture. Mix gently until just combined to maintain a light texture.
  • Incorporate Strawberry Puree: Carefully fold in the strawberry puree using a spatula, ensuring it is evenly distributed without overmixing the batter.
  • Bake the Cakes: Evenly pour the cake batter into the prepared pans and use a spatula to smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before carefully transferring them to wire racks to cool completely.
  • Prepare the Frosting: In a mixing bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, mixing on low until fully incorporated. Finally, add fresh lemon juice and vanilla extract, beating until the frosting is light and fluffy.
  • Assembly: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting on top before carefully adding the second layer. Frost the top and sides of the cake evenly for a smooth finish.
  • Decorate: Adorn the top of the cake with fresh strawberry halves for a vibrant and appealing presentation. For best flavor, slice and serve chilled.

Notes

For best flavor, slice and serve chilled.
Keyword cake, dessert, lemon, strawberry