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A cake stand on the white marble cooktop holds layers of golden cake being stacked. Each layer is topped with a smooth spread of buttercream frosting and a drizzle of strawberry reduction. An offset spatula smooths the sides of the cake for a perfect finish.

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
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours 5 minutes
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.
    A shiny stainless steel saucepan sits on a white marble cooktop, simmering chopped fresh strawberries, granulated sugar, and lemon juice. The mixture bubbles and thickens, releasing vibrant steam, while a wooden spoon rests on the side, ready to stir.

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.
    A stand mixer with a stainless steel bowl is on the white marble cooktop, creaming butter, sugar, and lemon zest together. Nearby, a glass bowl containing whisked dry ingredients and a cup of whole milk is ready to be incorporated into the mixture.
  • 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.
    A stand mixer on the white marble cooktop is beating butter to a creamy consistency. Nearby, bowls of powdered sugar, a glass measuring cup filled with strawberry reduction, and a small container of lemon juice are ready for addition.

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.
    A cake stand on the white marble cooktop holds layers of golden cake being stacked. Each layer is topped with a smooth spread of buttercream frosting and a drizzle of strawberry reduction. An offset spatula smooths the sides of the cake for a perfect finish.