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Strawberry Lemonade Cake
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.
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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
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.