Strawberry Lemonade Cake (Print Version)
A moist, tangy cake bursting with fresh strawberry and zesty lemon flavors, topped with creamy frosting.
# What You'll Need:
→ Cake Batter
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 3/4 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 1/4 cup fresh lemon juice (about 2 lemons)
08 - 2 tbsp finely grated lemon zest
09 - 3 large eggs, room temperature
10 - 1 tsp vanilla extract
11 - 1/2 cup buttermilk, room temperature
12 - 1/2 cup mashed fresh strawberries (about 1 cup whole), well-drained
→ Strawberry Lemonade Frosting
13 - 8 oz cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 1/3 cup fresh strawberry puree, strained to remove seeds
16 - 2 tbsp fresh lemon juice
17 - 2 tsp lemon zest
18 - 4 cups powdered sugar, sifted
19 - Pinch of salt
→ Garnish
20 - Sliced fresh strawberries
21 - Thinly sliced lemon wheels
22 - Edible flowers
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest until well combined.
05 - Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix until just combined to avoid developing excess gluten.
06 - Gently fold the mashed, well-drained strawberries into the batter using a spatula. Be careful not to overmix, which can toughen the crumb.
07 - Divide the batter evenly between the two prepared cake pans. Smooth the tops and tap the pans gently on the counter to release any trapped air bubbles. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let the cakes cool in their pans for 10 minutes, then invert onto wire cooling racks to cool completely before frosting.
09 - Beat the softened cream cheese and butter together until creamy and smooth. Add the strained strawberry puree, lemon juice, and lemon zest. Gradually beat in the sifted powdered sugar and a pinch of salt until the frosting is light, smooth, and fluffy.
10 - Once the cake layers are completely cool, spread an even layer of frosting between the two layers, then cover the top and sides of the cake with the remaining frosting. Garnish with sliced strawberries, lemon wheels, and edible flowers as desired.
# Expert Advice:
01 -
- The strawberry lemon frosting alone is worth making this cake, and people will genuinely ask you what bakery it came from.
- It tastes like a glass of cold strawberry lemonade but in cake form, which somehow feels even more luxurious.
02 -
- Pat those mashed strawberries as dry as you can with paper towels before folding them in, because excess moisture will turn your cake dense and soggy in the center.
- Cooling the cake layers completely before frosting is non-negotiable, unless you enjoy watching your beautiful frosting melt into a warm, slippery mess.
03 -
- Room temperature ingredients blend more evenly and produce a lighter crumb, so set out your eggs, buttermilk, and butter at least an hour before you start.
- Straining the seeds out of your strawberry puree for the frosting is the tiny step that takes it from homemade to bakery-quality in seconds.