Irresistible Strawberry Lemonade Cake Recipe for Summer Fun

Strawberry Lemonade Cake is a delightful dessert that combines the sweetness of strawberries with the refreshing tang of lemonade. Picture a moist, fluffy cake bursting with vibrant flavors and topped with creamy frosting that makes your taste buds dance.

This cake is perfect for summer picnics, birthday parties, or simply when you’re craving something sweet and refreshing. Trust me; this Strawberry Lemonade Cake will become your new go-to dessert for any occasion!

Baking this Strawberry Lemonade Cake brings back memories of my childhood summers spent in my grandmother’s garden. She would whip up delicious treats while we picked strawberries together, filling our baskets and hearts with pure joy.

Essential Ingredients

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

• All-Purpose Flour: Use high-quality flour for the best texture; sift it for lighter cakes.

• Granulated Sugar: Sweetness is key here; adjust if you prefer a less sweet cake.

• Baking Powder: Ensure it’s fresh to give your cake that lovely rise.

• Salt: Just a pinch enhances all the flavors beautifully.

• Unsalted Butter: Softened butter creates a rich flavor; opt for high-fat content for moisture.

• Eggs: Large eggs are best; they add structure and richness to your cake.

• Lemon Juice and Zest: Freshly squeezed juice and zest deliver an unbeatable citrus punch.

• Fresh Strawberries: Use ripe, juicy berries for maximum flavor impact in both the cake and frosting.

• Heavy Cream: Whipped cream adds a light, airy texture to the frosting; use cold cream for better results.

• Powdered Sugar: This gives the frosting its sweet flavor while keeping it smooth and creamy.

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). Grease two 9-inch round cake pans with cooking spray or butter to prevent sticking.

Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt until evenly blended. This step ensures even rising throughout your cake.

Cream Butter and Sugar: In another bowl, cream softened butter with granulated sugar until light and fluffy. You should notice a pale color change in about 3-5 minutes.

Add Eggs and Flavorings: Beat in eggs one at a time, followed by lemon juice and zest. The mixture should be smooth with a delightful citrus aroma wafting through your kitchen.

Add Dry Ingredients Gradually: Slowly incorporate dry ingredients into the wet mixture, alternating with milk until just combined. Be careful not to overmix; we want that airy texture!

Fold in Strawberries: Gently fold in chopped fresh strawberries; this adds bursts of fruity goodness throughout your cake.

Bake It Up!: Pour batter evenly into prepared pans and bake for about 25-30 minutes or until a toothpick inserted comes out clean. The smell will be heavenly as it bakes!

Once cooled completely on wire racks, it’s time to frost!

Perfecting the Cooking Process

Start by creaming the butter and sugar thoroughly to achieve a light, fluffy texture. Then, mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. This sequence guarantees a moist cake that rises beautifully.

Add Your Touch

Feel free to swap strawberries for other berries like raspberries or blueberries for a unique twist. You can also add lemon zest to the frosting for an extra zing or drizzle with a strawberry sauce for added flair.

Storing & Reheating

Store the Strawberry Lemonade Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week and simply bring it back to room temperature before serving.

Baking this Strawberry Lemonade Cake was a delightful experience that reminded me of summer barbecues with friends, where laughter and sweet treats filled the air.

FAQ

Can I use frozen strawberries in this recipe?

While fresh strawberries are recommended, thawed frozen strawberries can work in a pinch.

How do I prevent my cake from sticking to the pan?

Greasing and flouring your cake pan properly will help ensure smooth release after baking.

Can I make this cake gluten-free?

Absolutely! Use a gluten-free flour blend as a substitute for all-purpose flour in the recipe.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Strawberry Lemonade Cake

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Makes approximately 12 servings 1x

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Description

Savor the taste of summer with this Strawberry Lemonade Cake, a delightful blend of sweet strawberries and zesty lemon that creates a refreshing dessert experience. This light and fluffy cake is perfect for any occasion, from picnics to birthday parties. Topped with creamy frosting and bursting with vibrant flavors, it’s sure to become your new favorite treat.

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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)
• 4 large eggs
• ½ cup milk
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• 1 ½ cups fresh strawberries (chopped)
• 1 cup heavy cream
• 2 cups powdered sugar

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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, cream together softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then add lemon juice and zest.
5. Gradually mix in dry ingredients alternating with milk until just combined.
6. Gently fold in chopped strawberries.
7. Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
8. Allow cakes to cool completely before frosting with whipped heavy cream mixed with powdered sugar.

• 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: 210mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg