Strawberry Lemonade Cake

Strawberry Lemonade Cake: A Fresh and Tangy Delight

When I first baked this Strawberry Lemonade Cake, I felt like I brought summer right into my kitchen. The citrusy lemon mixed with the sweetness of strawberries created a flavor that was simply unforgettable.

The soft layers, creamy frosting, and fresh fruit toppings made it look like something straight out of a bakery.

Honestly, it was easier than I thought and much more fun to make. And just like my favorite Jello Cookies Recipe, this cake quickly became a go-to when I wanted to impress family and friends.

Additional Tips for Making This Recipe Better

Little tweaks can make this cake even more delicious. From my own experience in the kitchen, here are some tips that worked wonders:

• Always zest your lemons before juicing. It’s easier, and you’ll get the most flavor out of them.
• Use room-temperature butter and eggs. This makes the batter creamier and helps the cake rise evenly.
• Toss the strawberries in a little flour before folding them into the batter. This keeps them from sinking to the bottom.
• Chill the cake layers before frosting. It prevents crumbs from mixing into the frosting and makes decorating smoother.
• Don’t skip the cooling time. Letting the cake rest properly keeps the frosting from melting.

Creative Variations to Try

This Strawberry Lemonade Cake is flexible, and you can easily adapt it to your preferences. Here are some variations you might love:

• Dairy-Free: Swap the butter for vegan butter and use almond milk instead of regular milk.
• Sugar-Free: Replace sugar with a natural sweetener like monk fruit or erythritol.
• Extra Fruity: Add blueberries or raspberries to the batter for a mixed berry twist.
• Creamy Touch: Fold in a layer of whipped cream between cake layers along with the frosting.
• Glaze Finish: Drizzle a simple lemon glaze on top before serving for extra shine and tang.

If you love experimenting with dinner recipes, this cake can also inspire you to try more fruity desserts for a refreshing end to your meals.

Equipment You Need

To make this cake, you’ll need a few basic kitchen tools. Each one plays a role in making the process smooth:

• Mixing bowls – for combining dry and wet ingredients.
• Electric mixer – to beat butter and sugar until light and fluffy.
• Measuring cups and spoons – to keep your ingredient amounts accurate.
• Rubber spatula – helps fold strawberries gently into the batter.
• Two 9-inch round cake pans – to bake even cake layers.
• Parchment paper – prevents sticking at the bottom of pans.
• Wire racks – to cool cakes without trapping moisture.

How to Serve Strawberry Lemonade Cake?

Serving this cake can be just as fun as baking it. Here are some ideas for a beautiful presentation:

• Top each slice with fresh strawberry halves and a twist of lemon peel.
• Add a few mint leaves for a fresh pop of color.
• Sprinkle powdered sugar lightly before serving for a bakery-style look.
• Pair it with iced tea or lemonade for a refreshing summer vibe.
• For parties, serve alongside mini desserts like Key Lime Pie Lush Recipe to balance fruity and chocolaty flavors.

Calories Count

Here’s the nutritional breakdown per slice (based on 12 servings):

• Calories: 425
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 285mg
• Total Carbohydrates: 68g
• Dietary Fiber: 2g
• Sugars: 55g
• Protein: 6g
• Vitamin C: 25mg

How to Store Strawberry Lemonade Cake

Storing at Room Temperature

Keep the cake in an airtight container at room temperature for up to 2 days. Make sure it’s in a cool spot away from direct sunlight.

Refrigerating

Store leftover cake in the refrigerator for 4–5 days. Cover it well to keep the frosting from drying out. Bring it to room temperature before serving for the best flavor.

Freezing

You can freeze unfrosted cake layers for up to 2 months. Wrap each layer tightly in plastic wrap and place in a freezer bag. Thaw in the fridge overnight before frosting.

Why You’ll Love This Recipe?

Here’s why this cake will win your heart (and your taste buds):

• Easy to Make – Simple steps and basic ingredients make this a stress-free baking project.
• Beautiful Presentation – The strawberries and lemons create a dessert that looks stunning without much effort.
• Flavorful and Fresh – The balance of sweet strawberries and tangy lemon keeps every bite exciting.
• Customizable – With dairy-free and sugar-free options, it can fit different dietary needs.
• Perfect for Any Occasion – From birthdays to casual tea time, this cake always feels special.

This Strawberry Lemonade Cake is not just another dessert—it’s a treat that combines flavor, beauty, and ease in one.

Ben Carraoli

Strawberry Lemonade Cake

Nothing says summer better than a slice of Strawberry Lemonade Cake. It’s light, fruity, and full of refreshing citrus flavor with bursts of juicy strawberries. The tangy lemon pairs beautifully with the sweetness of strawberries, creating a cake that feels bright and cheerful. This recipe is simple to follow, yet it gives you a bakery-style finish at home.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 12

Course: Dessert

Calories: 425

Ingredients Method

Ingredients

  

• For the Cake
• 2½ cups all-purpose flour – gives structure; cake flour works for extra softness.
• 2½ teaspoons baking powder – ensures the cake rises evenly.
• ½ teaspoon salt – balances sweetness.
• ¾ cup unsalted butter room temperature – adds richness and keeps texture moist.
• 1¾ cups granulated sugar – sweetens and helps with browning.
• 4 large eggs – provide structure; use flax eggs for a vegan option.
• 2 teaspoons vanilla extract – adds warm flavor.
• 1 cup whole milk – creates moisture; buttermilk adds a tangy kick.
• ⅓ cup fresh lemon juice – bright citrus flavor from about 2 lemons.
• 2 tablespoons lemon zest – intensifies the lemony taste.
• 1½ cups fresh strawberries diced and tossed with 2 tablespoons flour – prevents berries from sinking.
• For the Frosting
• 1 cup unsalted butter softened – creamy base.
• 4 cups powdered sugar – for sweetness and structure.
• ¼ cup strawberry puree – fresh berry flavor and natural color.
• 3 tablespoons lemon juice – keeps frosting tangy and refreshing.
• 1 tablespoon lemon zest – enhances citrus punch.
• Pink food coloring optional – for a pretty finish.
• ½ teaspoon vanilla extract – balances flavors.
• Garnish
• Fresh strawberry slices – for decoration.
• Lemon wheels – add a citrusy look.
• Mint leaves – bring color contrast.

Method

 

1. Preheat the oven to 350°F (175°C). Grease two 9-inch pans with butter, dust with flour, and line the bottoms with parchment paper. This ensures the cakes release smoothly after baking. Double-coating pans like this prevents breakage and gives you neat edges.
2. Cream the butter and sugar in a large mixing bowl for about 4–5 minutes until pale and fluffy. This step builds air into the mixture, giving the cake its light texture. Add eggs one by one, mixing well after each, followed by vanilla extract. This prevents curdling and ensures everything blends evenly.
3. In a separate bowl, whisk flour, baking powder, and salt. In another cup, combine milk, lemon juice, and zest. Add the flour mixture and milk mixture alternately into the butter mixture, starting and ending with flour. Mix gently and only until combined, as overmixing makes the cake dense.
4. Take the diced strawberries that were coated with flour and gently fold them into the batter using a spatula. The flour coating helps them stay evenly spread without sinking to the bottom. Be careful not to crush the berries, as this will release excess juice.
5. Divide the batter evenly into the prepared pans. Bake for 30–35 minutes until a toothpick inserted in the center comes out with only a few crumbs. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Cooling prevents the frosting from melting later.
6. Beat softened butter until creamy, then gradually add powdered sugar. Mix in strawberry puree, lemon juice, zest, and vanilla extract until smooth. Add food coloring if desired. Spread frosting between cake layers, over the top, and around the sides. Decorate with strawberries, lemon slices, and mint.