Delightful Strawberry Lemonade Cake Recipe to Savor Summer

There’s something magical about a Strawberry Lemonade Cake. Imagine the brilliant red of fresh strawberries mingling with the sunny yellow of zesty lemons, creating a dessert that practically screams summer. Each slice is a burst of flavor, with that perfect balance of sweet and tart dancing on your taste buds, all while the sun shines down on your backyard barbecue. Just picture it: you take a bite, and suddenly, you’re transported to a sun-soaked picnic where laughter floats through the air and everyone is wearing hats made from watermelon rinds. Yes, please!

This cake isn’t just for those picture-perfect afternoons; it’s also the star of family gatherings and birthday parties. I fondly remember the first time I brought this cake to my cousin’s wedding. People were swooning over it like it was a rock star! With its eye-catching colors and irresistible flavors, this Strawberry Lemonade Cake will undoubtedly steal the show at your next event.

I once made this cake for my friend’s birthday party, and let’s just say the empty plate spoke volumes about its popularity.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is your trusty base for creating that fluffy cake texture; don’t sift it unless specified.

• Granulated Sugar: Use fine sugar for sweetness; it helps create that delightful lightness in the batter.

• Baking Powder: A must-have leavening agent to ensure your cake rises perfectly without sinking into disappointment.

• Salt: Just a pinch enhances all other flavors; don’t skip this vital ingredient!

• Unsalted Butter: Use softened butter for easy mixing; it adds richness and depth to the flavor.

• Eggs: You’ll need large eggs at room temperature to help create an airy batter.

• Fresh Strawberries: Go for bright red berries; they add natural sweetness and a pop of color.

• Lemon Juice: Freshly squeezed juice brings that zingy brightness; bottled juice just won’t cut it!

• Lemon Zest: The zest packs even more citrus flavor; be sure not to skip this step!

• Powdered Sugar: For the frosting, use powdered sugar for silky smooth results that are easy to spread.

• Heavy Cream: Whipping cream adds luxurious texture to your frosting—who doesn’t love creamy goodness?

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

First things first: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or nonstick spray. Trust me, no one wants their masterpiece stuck in a pan.

Create the Batter: In a large bowl, whisk together flour, baking powder, and salt until well combined. This step ensures even distribution of ingredients—no flour clumps allowed!

Cream Your Butter: In another bowl, beat softened butter and granulated sugar together until light and fluffy—about 3-4 minutes should do the trick! Your kitchen should smell like sweet heaven by now.

Add Eggs: One at a time, add your eggs into the butter mixture while beating on low speed until fully incorporated. Don’t rush this part; let those eggs work their magic!

Add Flavor: Stir in fresh lemon juice and zest along with half of your dry mixture until just combined. Then gently fold in diced strawberries—this is when you start dreaming about summer picnics!

Bake It Up: Divide batter evenly between prepared pans and smooth out the tops with a spatula. Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean—don’t open that oven door too soon!

Cool Down Time: Allow cakes to cool in pans for 10 minutes before transferring them onto wire racks to cool completely. Avoid impatience here—it’s worth letting them cool properly!

Now you have layers ready for frosting! Whip up heavy cream with powdered sugar until soft peaks form; then frost generously between layers and on top of your cake. Garnish with fresh strawberries if you’re feeling fancy—because why not?

Whether you’re celebrating summer or simply indulging on a Tuesday afternoon (we’ve all been there), this Strawberry Lemonade Cake will surely bring joy with every bite!

Perfecting the Cooking Process

Start by preparing your ingredients first, then bake the cake layers while making the lemonade icing. This sequence keeps everything fresh and reduces chaos in your kitchen.

Add Your Touch

Feel free to swap strawberries for raspberries or blueberries if you want a berry twist. Adding a splash of vanilla extract enhances the flavor profile beautifully.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. If reheating, pop it in the microwave for 10-15 seconds to maintain moisture.

My first attempt at this cake ended with a frosting explosion! Friends loved it, but I learned to let things cool properly before decorating.

FAQ

Can I use frozen strawberries for Strawberry Lemonade Cake?

Yes, but thaw and drain them well to avoid excess moisture in your cake.

How can I make this cake gluten-free?

Substitute all-purpose flour with gluten-free flour blend; adjust baking time as needed.

Is there a way to reduce sugar in this recipe?

You can use natural sweeteners like honey or maple syrup instead of granulated sugar.

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Strawberry Lemonade Cake

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• Author: Clara Rosewood
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Strawberry Lemonade Cake is the perfect summer dessert that combines the vibrant flavors of fresh strawberries and zesty lemons. Each slice delivers a delightful balance of sweetness and tartness, making it an irresistible treat for picnics, birthday parties, and family gatherings. With its stunning colors and refreshing taste, this cake is sure to impress your guests and transport you to sunny days filled with laughter.

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Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs, room temperature
• ¾ cup fresh strawberries, diced
• ¼ cup freshly squeezed lemon juice
• Zest of 1 lemon
• 2 cups heavy cream (for frosting)
• 2 cups powdered sugar (for frosting)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and granulated sugar until fluffy. Add eggs one at a time.
4. Mix in lemon juice and zest; fold in the dry mixture and strawberries.
5. Divide batter between pans and bake for 25-30 minutes or until golden brown.
6. Cool cakes for 10 minutes before transferring to wire racks.
7. Whip cream with powdered sugar until soft peaks form; frost cooled cakes.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 360
• Sugar: 28g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg