This Strawberry Lemonade Cake Is Tangy, Sweet, and Totally Refreshing!

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!

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Chill Time 4 hours hrs

Total Time 5 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 1051 kcal

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:

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.

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