Strawberry Lemonade Cake Recipe

If you’re searching for a showstopping dessert that tastes every bit as wonderful as it looks, you need to try this Strawberry Lemonade Cake Recipe. With tender layers bursting with fresh strawberry flavor, a dreamy duo of strawberry and lemon buttercreams, and a finish that’s as pretty as a summer day, this cake brings sunshine to any gathering. It’s one of those recipes where each bite is a balance of sweet, tart, and downright happiness. Whether for a birthday, a picnic, or just because you love all things strawberry and lemon, this cake will steal the show!

Ingredients You’ll Need

Here’s what goes into the Strawberry Lemonade Cake Recipe. Each ingredient has a purpose—some add bold flavor, some build the cake’s pillowy crumb, others create that luscious, creamy frosting. Gather these up and you’ll have everything you need to bake something unforgettable.

• Fresh Strawberries: The heart of the cake, providing color and juicy strawberry essence once pureed and reduced.
• Whole Milk: Adds richness and moisture to the cake layers, helping the strawberry flavor shine.
• Cake Flour: Makes for a tender, light crumb—don’t substitute if you love bakery-style texture!
• Baking Powder & Baking Soda: Two leaveners for that perfect, gentle lift.
• Kosher Salt: Heightens flavors and balances the sweetness.
• Unsalted Butter: Used in every layer for classic flavor and creamy structure—make sure it’s truly room temp for best results.
• Granulated Sugar: Keeps the crumb soft and sweet, while also lending structure.
• Large Eggs: Essential for structure and that classic cake spring.
• Sour Cream: Sneaks in moisture and a hint of tang—don’t skip this ingredient!
• Vanilla Extract: Rounds out the fruity flavors beautifully.
• Pink Food Coloring (optional): Just a drop or two if you want vibrant, showoff cake layers.
• Freeze Dried Strawberries: The secret to intense strawberry flavor in the buttercream; no sogginess, just pure flavor!
• Powdered Sugar: Creates smooth, sweet frostings—sift it if it’s clumpy.
• Lemons (zested & juiced): Real lemons give both zest and tang to the lemon buttercream—don’t settle for bottled juice!
• Sprinkles (optional): For a fun, decorative finish reminiscent of summer lemonade stands!

How to Make Strawberry Lemonade Cake Recipe

Step 1: Make the Strawberry Purée Reduction

Start by washing and hulling fresh strawberries. Puree them until smooth using a food processor, then pour the mixture into a saucepan. Simmer over medium-low heat for 20-25 minutes, occasionally stirring, until the purée reduces to a deep, fragrant concentrate—about 1/2 cup in total. Chill the purée until it’s completely cooled; this step intensifies the strawberry flavor while preventing soggy cake layers.

Step 2: Prep the Cake Pans and Dry Ingredients

While your strawberry purée is cooling, preheat your oven to 350ºF. Spray your cake pans and line them with parchment or wax paper for easy release. In a separate bowl, whisk together sifted cake flour, baking powder, baking soda, and salt to ensure even flavor and a fluffy, well-risen cake.

Step 3: Cream the Butter and Sugar

In a stand mixer with the paddle attachment, whip room temperature butter until it’s light and creamy, about a minute. Add granulated sugar and beat another two minutes for an irresistibly fluffy base. This is key for that classic cake bakery crumb—don’t rush it!

Step 4: Add Wet Ingredients

Turn your mixer to low speed and add the eggs one at a time, beating until each is just incorporated. Next, mix in the sour cream and vanilla extract until silky. For an extra pop of color, add a drop or two of pink food coloring here—totally optional, but it makes a huge impression.

Step 5: Combine Everything

With the mixer on low, mix in the prepared dry ingredients until just combined (over-mixing can toughen cake!). Now fold together the strawberry-milk mixture with the batter and give it a gentle stir to ensure everything’s perfectly blended. Scrape the batter into your prepared pans, filling each about 2/3 full.

Step 6: Bake and Cool

Bake the cakes for 30-35 minutes, or until a toothpick poked in the center comes out clean (with just a few moist crumbs). Cool in the pans for five minutes before turning the layers out onto a wire rack. Let the cakes cool completely before frosting—otherwise, your buttercream will melt right away!

Step 7: Make the Strawberry Buttercream Filling

Pulse freeze dried strawberries into a fine powder—it creates a punchy, concentrated essence that’s unmatched! Beat butter in your mixer until pale and fluffy, then blend in the strawberry powder, milk, and vanilla. Add the powdered sugar gradually, scraping down as needed, and finish by mixing in salt. Prepare yourself: this stuff is finger-licking good.

Step 8: Make the Lemon Buttercream Frosting

Whip butter until cloud-like, then add the powdered sugar in two additions for a smooth, creamy finish. Zest and juice two bright, fresh lemons straight into the bowl along with milk and salt, and whip until everything’s light, glossy, and impossibly delicious. If you love that lemon zing, taste and adjust as needed!

Step 9: Assemble the Cake

Torte your cooled cake layers if you want perfectly even stacks. Pipe a ring of lemon buttercream around the edges of the first layer, fill the middle with that heavenly strawberry buttercream, and repeat for each layer. Flip the final layer upside down so the bottom becomes the perfectly flat top. Crumb coat with a thin layer of lemon buttercream to lock in crumbs, chill, then frost for the final ombré design. Divide your lemon buttercream and create gorgeous rows of pink, orange, and yellow, smoothing each with a spatula. For a showy finish, pipe swirls around the top and shower with sprinkles—it’s summer happiness on a plate!

How to Serve Strawberry Lemonade Cake Recipe

Garnishes

The finishing touches make this Strawberry Lemonade Cake Recipe absolutely irresistible. Try adding rosettes of colored buttercream using a star-shaped piping tip, then toss on a generous handful of lemony or pink sprinkles. For a fresh twist, add thinly sliced strawberries, lemon zest, or even edible flowers for a burst of color that feels like a garden party.

Side Dishes

Since this cake is the star, serve it with simple sides that complement its brightness. A bowl of fresh strawberries, a pitcher of classic lemonade, or some lemon sorbet will highlight the cake’s flavors without stealing the spotlight. For grown-up gatherings, a crisp, lightly sweet sparkling wine pairs beautifully with every citrusy bite.

Creative Ways to Present

You can get playful when presenting your Strawberry Lemonade Cake Recipe. Make mini cakes or cupcakes using the same recipe for adorable, single-serve treats. Display the finished cake on a vintage cake stand surrounded by lemon slices or strawberry halves. For celebrations, try topping each slice with a dollop of whipped cream or a scoop of homemade ice cream—pure joy!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep them fresh by wrapping slices tightly in plastic wrap or storing them in an airtight container. The cake will stay moist for up to three days at room temperature or up to a week when refrigerated. For best enjoyment, let chilled slices come to room temperature before serving—this makes the buttercream soft and luscious again.

Freezing

The Strawberry Lemonade Cake Recipe freezes well in both whole and sliced form. Wrap unfrosted or frosted cake layers tightly in plastic and then foil to prevent freezer burn. For individual pieces, you can wrap and freeze slices, then thaw for a special treat whenever you crave sunshine in cake form. Freeze for up to two months for optimal flavor and texture.

Reheating

While this cake is best served fresh, you can revive slices straight from the fridge or freezer by letting them sit out until they reach room temperature; there’s no need to microwave, as warming might melt the buttercream. If you want a slightly gooey, just-baked feel, pop a refrigerated slice in the microwave for 5 seconds. Be careful—any longer and the frosting will slide right off!

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Thaw frozen strawberries completely and drain off excess liquid before pureeing and reducing, as you want a concentrated flavor without extra water content.

Can I make this Strawberry Lemonade Cake Recipe gluten free?

You can experiment with a high-quality gluten-free cake flour blend, but results may vary. Be sure to select a blend meant for cakes, not bread, and don’t skip the sifting step for best texture.

How do I prevent my buttercream from becoming too runny?

If your kitchen is warm or your butter is too soft, the buttercream might not hold its shape. Beat in extra powdered sugar, a tablespoon at a time, until the texture is thick but spreadable, and always chill the cake before doing your final frosting coat.

Can the cake layers be made in advance?

Definitely! Bake the cake layers up to two days ahead, wrap tightly in plastic, and store at room temperature or refrigerate. Assemble and frost the day you plan to serve for maximum freshness.

What’s the best way to get the bright ombré effect?

Divide your lemon buttercream among three bowls and tint with food coloring—yellow, pink, and then mix a bit of both for orange. Use an offset spatula to spread each color in a band around the cake, then smooth gently with a bench scraper for a stunning, seamless finish.

Final Thoughts

If you adore the flavors of both strawberry and lemon, this Strawberry Lemonade Cake Recipe is destined to become your new favorite. Every step fills your kitchen with sunshine, and the finished cake looks as joyful as it tastes. Don’t wait for a special occasion—sometimes a beautiful, homemade cake is just what you need to make the day brighter. Give it a try and let every slice remind you of the sweetest parts of summer!

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