This Strawberry Lemonade Cake is the perfect summer treat, bursting with the vibrant flavors of fresh strawberries and a zesty lemon kick.
It’s light, refreshing, and oh-so-delicious. The soft, fluffy layers of cake paired with the sweet-tart lemon glaze make every bite feel like a little piece of sunshine.
Whether you’re hosting a backyard BBQ or just want to indulge in a sweet, citrusy dessert, this cake is the answer.
Pair it with a chilled glass of Iced Tea or a scoop of Lemon Sorbet for an extra layer of cool, refreshing flavor.
I first made this cake for a family picnic, and it quickly became a crowd favorite.
The combination of strawberries and lemon is always a hit, but when it’s in cake form, it takes things to the next level.
The vibrant color and tangy-sweet flavor feel like the essence of summer in every bite. It’s the kind of cake that makes you smile with each forkful.
Why This Is My Go-To Recipe?
- Refreshing summer treat: The blend of strawberry and lemon makes this cake perfect for warm-weather celebrations.
- Light and fluffy: The cake itself is wonderfully airy, making it light enough to enjoy on a hot day.
- Simple but stunning: The flavors and colors are so bright, you’ll impress your guests without a ton of effort.
- Versatile: Perfect for a summer BBQ, picnic, or just a treat to enjoy with family.
Strawberry Lemonade Cake Recipe
This stunning strawberry-lemon cake is a perfect combination of fresh strawberry reduction and zesty lemon flavors. Layered with fluffy buttercream, it’s an elegant and refreshing dessert for any special occasion!
Equipment
- Saucepan
- 3 8-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Piping bag with decorative tip
- Cooling rack
Ingredients
For the Strawberry Reduction:
- 3 cups chopped fresh strawberries 500g
- ½ cup granulated sugar 100g
- ¼ cup lemon juice about 2 lemons
For the Cake:
- 3 cups all-purpose flour 360g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature 227g
- 2 cups granulated sugar 400g
- 2 tablespoons lemon zest about 2 lemons
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup whole milk room temperature 240ml
- ¼ cup lemon juice about 2 lemons
For the Buttercream:
- 2 cups unsalted butter room temperature 454g
- 8 cups powdered sugar about 2 pounds/ 900g
- 6 tablespoons strawberry reduction 80ml
- 2 tablespoons lemon juice
- 2 to 3 tablespoons heavy cream
Instructions
For the Strawberry Reduction:
- In a saucepan, simmer chopped strawberries, sugar, and lemon juice for 20-30 minutes until thickened. Blend or strain for smoothness. Cool and refrigerate.
For the Cake:
- Preheat oven to 350°F. Grease and line three 8-inch cake pans.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat butter, sugar, lemon zest, and vanilla until fluffy. Add eggs, one at a time, then alternate adding flour and milk. Stir in lemon juice.
- Divide batter between pans and bake for 30-35 minutes. Cool in pans for 20 minutes, then transfer to wire racks.
For the Buttercream:
- Beat butter until creamy. Gradually add powdered sugar, strawberry reduction, lemon juice, and heavy cream, beating until fluffy.
Assembly:
- Layer cakes with frosting and strawberry reduction, repeating until all layers are stacked. Frost the top and sides, decorate, and chill for 2 hours before serving.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 1051kcal |
| Carbohydrates | 150g |
| Fibre | 2g |
| Fat | 50g |
| Protein | 7g |
| Cholesterol | 182mg |
Tips that Will Ease Your Job Out!
This cake combines the sweetness of fresh strawberries with a zesty lemon twist for a delightful treat. Here’s how to make it come together with perfect layers and a tangy, creamy buttercream!
1. Strawberry Reduction Tips:
- Slow Simmer: To get the most flavor from your strawberries, let them simmer slowly to reduce the liquid and concentrate the flavor.
- Blending or Straining: Blend or strain the reduction for a smooth texture to mix easily into the buttercream. The reduction can also be used as a drizzle for the cake.
- Make Ahead: You can prepare the strawberry reduction ahead of time and refrigerate it to save time on the day of assembly.
2. Cake Tips:
- Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature to avoid lumps and ensure smooth batter.
- Mixing: When alternating dry and wet ingredients, start and end with the dry ingredients. This helps prevent overmixing and ensures a tender crumb.
- Baking: Divide the batter evenly between pans to ensure even baking. Check for doneness by inserting a toothpick into the center—if it comes out clean, the cakes are ready.
3. Buttercream Tips:
- Cream the Butter Well: Beat the butter until it’s light and fluffy before adding powdered sugar. This creates a smooth and airy frosting.
- Consistency: Adjust the consistency by adding heavy cream if the buttercream is too thick, or extra powdered sugar if it’s too runny.
- Flavor Balance: Add the strawberry reduction in stages and taste as you go to get the right balance of sweetness and tartness.
4. Assembly Tips:
- Level the Cake Layers: If your cake layers have domed tops, use a serrated knife to level them for a more professional look.
- Frosting the Cake: Spread a thin layer of frosting between each layer before adding more buttercream. This helps keep the layers from slipping.
- Chill for Clean Slices: Chill the assembled cake for at least 2 hours before serving. This will help the buttercream set and make for cleaner slices when cutting.
5. Decoration Ideas:
- Garnish with fresh strawberries, lemon zest, or even a few sprigs of mint for a fresh, elegant touch.
- For extra flair, drizzle some of the strawberry reduction on top or around the base of the cake.
Try more of our recipes:
Upside-Down Decadence: The Flan Cake That’s Flipping Dessert Lovers’ Worlds
Southern Seduction: The Nutty Affair That’ll Make Your Taste Buds Two-Step!
‘Fall So Hard You’ll Forget Pumpkin Exists’ Apple Fritters That Are Rewriting Autumn’s Rules
Fall Flavor Fiesta: The Pear-Cranberry Crumble That’ll Make Your Scarecrow Jealous!
