Strawberry Lemonade Cake is a whimsical treat that perfectly balances sweet and tart flavors, creating an explosion of summer on your taste buds. Imagine a sunny picnic where each bite transports you to a blissful day, with fluffy cake layers infused with zesty lemon and juicy strawberries.
This delightful dessert is not just about flavor; it evokes memories of laughter-filled gatherings and warm sunshine. Picture friends gathered around, eagerly waiting for a slice as the aroma wafts through the air, promising an unforgettable experience. It’s the kind of cake that makes you want to shout, “Life is sweet!” while giving everyone a generous helping.
Why You'll Love This Recipe
- This Strawberry Lemonade Cake is incredibly easy to prepare, making it perfect for bakers of all skill levels
- Its vibrant colors and flavors create an eye-catching centerpiece for any occasion
- The cake’s refreshing taste pairs well with various toppings or ice cream for added indulgence
- Ideal for summer barbecues, picnics, or birthday parties, this cake brings joy to every celebration
I remember the first time I made this Strawberry Lemonade Cake for a family gathering; the smiles on everyone’s faces were priceless.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cake Flour: Use cake flour for a light and tender crumb that melts in your mouth.
- Sugar: Granulated sugar adds sweetness and helps with browning during baking.
- Baking Powder: Fresh baking powder ensures your cake rises beautifully.
- Salt: A pinch enhances the flavors of the other ingredients.
- Unsalted Butter: Room temperature butter creates a rich flavor and fluffy texture when creamed.
- Eggs: Use large eggs; they provide moisture and structure to the cake.
- Fresh Lemons: Zest and juice from lemons give a bright, tangy flavor that’s irresistible.
- Fresh Strawberries: Chopped strawberries add bursts of flavor and moisture in every bite.
- Milk: Whole milk contributes richness and helps create a smooth batter.
- Powdered Sugar: Essential for making the creamy frosting that tops this delightful cake.
- Heavy Cream: Whipping cream adds decadence to your frosting for an airy finish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly as soon as it’s ready.
Prepare Your Pans: Grease two round 9-inch cake pans with butter or cooking spray. Dust them lightly with flour to prevent sticking later.
Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, and salt until well combined. This step helps distribute ingredients evenly throughout your batter.
Cream Butter and Sugar: In another bowl, beat room temperature butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes—trust me; it’s worth it!
Add Eggs and Flavorings: Beat in the eggs one at a time, then add lemon zest and lemon juice. This mixture should smell amazing—like sunshine in a bowl!
Combine Wet and Dry Mixes: Gradually add the dry ingredient mixture to the wet ingredients while alternating with milk. Mix until just combined; avoid overmixing unless you enjoy dense cakes!
Add Strawberries: Gently fold in the chopped strawberries using a spatula until they are evenly distributed throughout the batter.
Bake Your Cake: Divide the batter between prepared pans and bake for 25-30 minutes or until golden brown. A toothpick inserted into the center should come out clean—smell that heavenly aroma?
Cool Layers: Once baked, let your cakes cool in their pans for about 10 minutes before transferring them onto wire racks to cool completely.
Make Frosting: While cooling, whip together heavy cream and powdered sugar until soft peaks form. You want it fluffy but not too stiff—think cloud-like consistency!
Assemble Your Cake: Place one layer on your serving plate. Spread frosting over it generously before adding the second layer on top. Finish by frosting the top and sides of the entire cake.
The anticipation will have everyone’s mouth watering as you serve up slices of this Strawberry Lemonade Cake! Whether it’s at summer barbecues or cozy family dinners, each piece promises joy wrapped in sweet nostalgia. Enjoy!
You Must Know
- This delightful Strawberry Lemonade Cake is a refreshing twist on the classic dessert
- The balance of sweet strawberries and zesty lemon makes it perfect for summer gatherings
- Plus, it’s an easy recipe that impresses guests and brightens up any occasion
Perfecting the Cooking Process
To achieve optimal results, bake the cake layers first, then prepare the frosting while they cool. This sequence saves time and ensures your cake is moist and delicious.
Add Your Touch
Consider swapping fresh strawberries for blueberries or raspberries to change flavors. You can also add a hint of vanilla extract to enhance the sweetness.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze, then let thaw before serving.
Chef's Helpful Tips
- For the best flavor, use ripe strawberries; they’ll enhance both sweetness and color
- Always let your cake layers cool completely before frosting; this prevents melting
- A splash of lemon juice in the frosting adds a tangy kick that balances sweetness beautifully
Sharing this Strawberry Lemonade Cake with friends at my last barbecue brought smiles all around, especially when someone declared it their new favorite dessert.
FAQ
Can I use frozen strawberries for this cake?
Absolutely! Just make sure to thaw and drain them well before using.
How do I prevent my cake from sinking?
Avoid overmixing your batter; gentle folding keeps air bubbles intact for a fluffy rise.
What’s the best way to frost my cake?
Use a spatula to spread frosting evenly; chill it briefly if it becomes too soft during application.
Strawberry Lemonade Cake
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
Description
This Strawberry Lemonade Cake is a vibrant summer dessert that marries the sweetness of ripe strawberries with the zing of fresh lemons. Each slice offers a delightful balance of flavors, making it an irresistible centerpiece for picnics and celebrations. With its fluffy layers and creamy frosting, this cake promises to evoke joyful memories and smiles from every bite.
Ingredients
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- Zest and juice of 2 fresh lemons
- 1 cup chopped fresh strawberries
- 1 cup whole milk
- 1 cup powdered sugar (for frosting)
- 1 cup heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest and juice.
- Gradually add dry ingredients to the wet mixture, alternating with milk until just combined. Fold in chopped strawberries.
- Divide batter between pans and bake for 25-30 minutes until golden brown. Cool in pans for 10 minutes before transferring to wire racks.
- For the frosting, whip heavy cream with powdered sugar until soft peaks form. Frost cooled cake layers as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 370
- Sugar: 27g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
