Strawberry Lemonade Cake (Printable Version)
Moist tangy cake bursting with fresh strawberries and zesty lemon, topped with cream cheese frosting.
# What You Need:
→ Cake
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 3/4 cup (170 g) unsalted butter, softened
06 - 1 1/2 cups (300 g) granulated sugar
07 - 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
08 - 2 tbsp finely grated lemon zest
09 - 3 large eggs, room temperature
10 - 1 tsp vanilla extract
11 - 1/2 cup (120 ml) buttermilk, room temperature
12 - 1/2 cup (120 ml) mashed fresh strawberries (about 1 cup whole), well-drained
→ Strawberry Lemonade Frosting
13 - 8 oz (225 g) cream cheese, softened
14 - 1/2 cup (115 g) unsalted butter, softened
15 - 1/3 cup (80 ml) fresh strawberry puree, strained to remove seeds
16 - 2 tbsp fresh lemon juice
17 - 2 tsp lemon zest
18 - 4 cups (480 g) powdered sugar, sifted
19 - Pinch of salt
→ Garnish
20 - Sliced fresh strawberries
21 - Thinly sliced lemon wheels
22 - Edible flowers
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixer bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest until fully combined.
05 - Add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Mix until just combined to avoid overworking the batter.
06 - Gently fold the well-drained mashed strawberries into the batter using a spatula. Be careful not to overmix, which can toughen the crumb.
07 - Divide the batter evenly between the two prepared cake pans, smoothing the tops. Tap the pans gently on the counter to release any trapped air bubbles. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let the cakes cool in the pans for 10 minutes, then carefully transfer them to wire cooling racks to cool completely before frosting.
09 - Beat the softened cream cheese and butter together until creamy and smooth. Add the strained strawberry puree, lemon juice, and lemon zest. Gradually beat in the sifted powdered sugar and pinch of salt until the frosting is light, smooth, and fluffy.
10 - Once the cake layers are completely cool, spread frosting evenly between the layers and over the top and sides. Garnish with sliced fresh strawberries, lemon wheels, and edible flowers as desired.
# Expert Tips:
01 -
- The tang from fresh lemon juice and the sweetness of real strawberries balance each other perfectly, so the cake never feels too heavy or too sweet.
- Cream cheese frosting infused with strawberry puree is something your guests will genuinely ask about by name.
02 -
- Underbaked layers will collapse under the weight of the frosting, so test with a toothpick in the very center and give it an extra minute if any wet crumbs cling.
- Mashing and draining the strawberries the night before gives you better control over how much liquid ends up in the batter.
03 -
- A few drops of natural strawberry extract in the batter deepens the berry flavor without adding extra moisture that could sink the crumb.
- Dip your spatula in hot water and wipe it dry between strokes for the smoothest frosting finish you have ever achieved.