Strawberry Lemonade Cake is the perfect fruity summer dessert that should be at the top of your summer baking list! I made one for a block party last week and it was devoured within 30 minutes. I didn’t even get a piece of my own cake, haha! But, strawberry lemonade is a flavor I plan on enjoying all season long. Especially now that fresh strawberries are available at all the local farmer markets.
Layers of moist lemon cake with pink strawberry buttercream frosting, topped with sliced strawberries should be the centerpiece at every summer gathering. Real strawberry puree in the frosting and freshly squeezed lemon juice in the cake layers. The soft flavors pair so nicely with each other and everyone who has tried it tells me the frosting tastes like a strawberry milkshake. Um, yes please!!
Tips for Strawberry Lemonade Cake
- This recipe will make a three layer 6 inch cake or a two layer 8 inch cake.
- Use room temp, slightly softened butter.
- Fresh strawberries and fresh lemons will give you the best flavor!
- If using a stand mixer, I like to whip my butter and sugar together using the whisk attachment before switching to the paddle attachment when I add the eggs.
- Make sure to add eggs in one at a time, scraping the sides and bottom of bowl as needed.
- Spoon in half your flour while mixing on low speed.
- Then alternate between almond milk, lemon juice, and flour until a smooth cake batter is formed.
- You may still need to scrape the sides and bottom to make sure everything is incorporated.
- For level cake tops, prep you pans with a thin coating of butter, then line the bottom with parchment paper. Next, butter the parchment paper, sprinkle with flour and roll the pan for an even coating. Knock out any excess flour.
- Weigh your pans as you add the batter to make sure all layers are even.
- Bake on the middle rack.
- Check with a toothpick to make sure they are baked.
- Let cake layers cool in pan on rack before flipping out.
- Carefully set layers on rack and allow to completely cool.
- Once cooled, leave parchment paper on bottom, wrap in plastic wrap and place in the freezer for about 25 minutes to slightly firm.
- Cold cake layers make assembly easy. When spreading on the strawberry buttercream the cake won’t break apart.
How to Assemble a Layer Cake
Watch this ‘step by step’ video to see how I put together a layer cake!
Strawberry Lemonade Layer Cake
Recipe for Strawberry Lemonade Layer Cake, a fresh tasting brightly colored spring dessert. Zesty lemon cake with layers of strawberry buttercream frosting. Store in fridge for 2 weeks or cut slices, wrap in plastic wrap and freeze for up to 6 months.
- 1 1/2 Cups (192 g) All Purpose Flour
- 1 Cup (128 g) Cake Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 8 Tbsp Unsalted Butter softened, at room temperature
- 1 1/2 cups (300 g) Granulated Sugar
- 2 Tbsp Fresh Lemon Zest
- 4 Large Eggs room temperature
- 1/3 Cup Fresh Squeezed Lemon Juice
- 1 Cup (250 ml) Unsweetened Almond Milk
- 8 Tbsp Unsalted Butter softened at room temperature
- 4-5 cups Powdered Sugar more as needed
- 3 tsp Unsweetened Vanilla Almond Milk
- 3-4 Large Strawberries finely chopped, tops removed
- 4-5 tsp Pureed Fresh Strawberries
- 1/2-1 tsp Kosher Salt taste before adding, helps counter balance the sweetness of the buttercream
- 6 large strawberries topped and sliced
Prepare three 6-inch round baking pans with butter and flour. Line the bottom with parchment paper.
In a medium bowl, hand whisk together sifted flours, salt, and baking agents. Set aside.
Place butter and sugar in the bowl of a stand mixer. Beat on medium with paddle attachment until fluffy. Scrape around the edges and across the bottom once or twice to make sure everything is incorporated.
Add lemon zest and eggs one at a time while continuing to mix on medium low speed.
Slowly spoon half the flour into mixture at low speed. Scrape the sides and bottom of the bowl with a rubber spatula.
Continue on medium speed alternating between spooning in flour and pouring in almond milk and lemon juice. Mix until a smooth cake batter is formed.
Divide the batter between the three pans. ( or two if using 8 inch pans.)
Bake at 350 F for 25-30 minutes or until toothpick comes out clean after being inserted down the center.
Let each cake completely cool on rack. Then invert and remove layers from pans. Set on rack to cool longer. *see post for more tips!!
Now make your frosting!
Clean and dry your stand mixer bowl and whisk attachment.
Place room temperature butter in bowl and whisk until fluffy.
Add strawberry puree and 2 cups powdered sugar. Mix on medium speed. Scrape sides and bottom of bowl as needed while making frosting.
Add milk and chopped strawberries.
Continue to add remaining 2 cups of powdered sugar slowly until frosting is thick but still spreadable. If you want a stiffer frosting add more powdered sugar, a cup at a time. To thin the frosting add more milk or strawberry puree a teaspoon at a time.
Cover bowl with plastic wrap and set aside.
Place one cake layer onto cake stand.
Using an offset spatula cover with frosting. Repeat with second layer.
Add top and cover with frosting.
Apply and smooth frosting around the sides of cake. Use a bench scraper to smooth frosting along the sides.
Place in fridge to help set frosting for 30 min.
Top with chopped strawberries and serve!!
Tips: Set refrigerated butter on counter for 3hrs to reach room temp. Place cake rounds after cooling into freezer for 45 minutes, this makes applying frosting much easier.