Layers of moist lemon cake with pink strawberry buttercream frosting, topped with sliced strawberries makes the perfect Strawberry Lemonade Cake. Real strawberry puree in the frosting and freshly squeezed lemon juice in the cake layers. This is the perfect spring cake to showcase fresh fruit or to enjoy on a hot summer day along with a glass of lemonade.
ingredients you need & why
- All Purpose Flour
- Creates a soft cake crumb and works best for this layer cake.
- Unsalted Butter
- Butter instead of oil is used in this cake to enhance the lemon flavor.
- Make the cake batter with rich European style butter with 82% butterfat for the best flavor. Try brands like President, Plugra, Kerry Gold, or Vermont Creamery if you're in the States.
- Granulated Sugar
- To add sweetness and structure to the cake crumb while enhancing the oils from the fresh lemon zest.
- Large Eggs
- For structure and moisture.
- Whole Milk
- To create a tender crumb for the lemonade cake.
- Fresh Lemons
- Extra lemon flavor is added to the cake with fresh lemon juice and lemon zest.
- Fresh Ripe Strawberries
- For a fabulous strawberry flavor and pink color in the strawberry buttercream frosting.
- Sliced strawberries are added between the cake layers and on top.
- **No need for freeze-dried strawberry powder.
- Pure Vanilla Extract or Vanilla Bean Paste
- Vanilla enhances the lemon flavor in the cake and the strawberry flavor in the frosting.
- Powdered Sugar
- To sweeten and thicken the raspberry buttercream frosting.
**No artificial coloring or lemon extract is needed for this beautiful cake. But, if you prefer a little extra lemon kick start with just a ½ teaspoon and see if you like the results.
fresh strawberry buttercream frosting
Fresh fruit puree is used in the frosting to make a colorful strawberry flavored pink buttercream. The balance of soft flavors, ripe sweet strawberries, and confectioners' sugar makes the frosting taste just like a strawberry milkshake.
The trick to using fresh strawberries in place of freeze-dried strawberries in a buttercream recipe is to blend them into a liquid consistency first. Add the fruit puree to the beaten softened butter followed slowly by mixing in the powdered sugar until you reach the desired consistency.
This recipe makes enough strawberry frosting for the entire cake to cover the top and sides of the cake. I like to see the sliced strawberries in between the cake layers, therefore I chose to only frost the top of each layer.
step by step:
To assemble a layer cake, first make sure your cake layers are cold. I like to wrap my cooled layers in plastic wrap and set them in freezer for about 30 minutes. This really helps when I go to spread the frosting and prevents tearing the outer crumb layer of the cake.
Once cake layers are ready, add a small dollup of frosting onto the cake stand to help secure the first layer. Next, place the bottom layer on the cake stand and cover it with a generous layer of strawberry buttercream. Smooth the buttercream with an offset spatula and cover with sliced strawberries.
Next, gently place the top cake layer onto the first, repeating with the frosting and strawberry slices. Feel free to cover the sides of your strawberry cake layers with buttercream if you like. I just feel like the naked layers give a lovely appearance and is a nice ratio for this sweet dessert.
Finally, top the frosted cake with edible spring flowers for a little more decoration.
helpful tips
Weigh Your Ingredients:
My recipes are all tested by weighing ingredient in grams to be the most accurate. By using a kitchen scale, your recipe will turn out as close to the written recipe as possible. This is the kitchen scale I use everyday.
Weigh Cake Batter for Even Cake Layers:
To bake even layers, I always weigh the batter filled cake pans, using my kitchen scale. Tap the pans on the counter to release any extra air bubbles from the batter. Use baking strips like these, which I wrap around my cake pans for even heat distribution.
DO NOT OVER BAKE the Cake Layers:
Avoid overbaking the cake layers to keep them from becoming dry and crumbly! The cakes are done when the center sets and the edges start turning golden brown. Lightly press your finger on the center of the cake to test—if it feels slightly firm or offers a bit of resistance, it's ready.
Keep an Eye on the Oven:
Ovens heat differently, causing slight variations in baking times. For best results, watch your cakes closely and adjust as needed.
Frost Cold Cake Layers:
Let cake layers cool in pan on rack before flipping out. Then, carefully invert the pans onto wire 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 and prevent crumbs in your frosting.
Optional Cake Topping
Use Strawberry Jam or Lemon Curd
Replace the sliced strawberries between the two layers of cake with chunky strawberry jam, fruit preserves, or lemon curd. Spread buttercream frosting onto the bottom cake layer. Followed by a layer of strawberry jam or curd just in the center of the frosting. Place the second cake layer and repeat. Finish with sliced strawberries for decoration.
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Strawberry Lemonade Cake
Ingredients
Method
- Preheat Oven to 350℉ / 180℃ / 160℃ Fan (convection). Prepare two 8-inch round baking pans with non-stick baking spray and line the bottom with parchment paper.
- In a medium bowl, hand whisk together flour, baking powder, baking soda, and salt. Set aside.344 grams (2 ¾ cups) all purpose flour1 teaspoon baking powder1 teaspoon baking soda½ teaspoon kosher salt
- 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.113 grams (½ cup) unsalted butter300 grams (1 ½ cups) granulated sugar
- Add lemon zest and vanilla, followed by the eggs one at a time while continuing to mix on medium low speed.2 tablespoons lemon zest4 large eggs1 teaspoon pure vanilla extract
- 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 milk and lemon juice. Mix until a smooth cake batter is formed.80 grams (⅓ cup) fresh lemon juice240 grams (1 cup) whole milk
- Divide the batter between the three pans. ( or two if using 8 inch pans.)
- Bake 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. Remove parchment paper and place cakes directly onto the wire rack to cool completely.
- Now make your frosting!
- Clean and dry your stand mixer bowl and fit with the paddle attachment.
- Place the room temperature butter in the bowl and beat until fluffy.113 grams (½ cup) unsalted butter
- Add strawberry puree (strawberries blended into a liquid), vanilla, and 2 cups of the powdered sugar. Mix on medium speed. Scrape the sides and bottom of bowl as needed while making frosting.550 grams (5 cups) powdered sugar167 grams (1 cup) fresh strawberry puree1 teaspoon pure vanilla extract or vanilla bean paste
- 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 ¼ cup at a time. To thin the frosting add a tablespoon of whole milk.550 grams (5 cups) powdered sugar
- Taste the frosting and mix in a pinch of salt if it tastes too sweet.kosher salt
- Place one cake layer onto the cake stand.
- Using an offset spatula cover with frosting. Layer with sliced strawberries. Repeat with second layer.fresh strawberries
- Add top and cover with frosting. Then layer with more sliced strawberries.
- Slice and serve!
Jenn
thanks Ashley! Baking the cakes on same rack is key. Depending on your oven, may need a bit longer, try the toothpick test and if it comes out gooey give them a couple more minutes. Oh yes, I have had buttercream break before, best to let your butter sit out for 3 hrs prior to making, so that its room temp. So glad it tasted yummy!!
Karen
I saw this cake on Instagram and decided to give it a go for my sister's birthday. Turned out great and we are still eating on it.
Jenn
Yay! So glad you are loving it! I froze several pieces for later:)
Amy
Baked this cake a few weeks ago - the cake was beautiful and so delicious- the texture and flavor were amazing!
Jenn
That's wonderful Amy! I'm so glad you enjoyed it!! Thank you for sharing:)
Jan
This cake is both beautiful and delicious! The lemon flavor of the cake compliments the wonderful strawberry buttercream, which I think tastes just like strawberry ice cream. I could eat it with a spoon!! This cake is a winner!!
Bernice
Does this recipe work well as cupcakes. If so, are there any changes needed for success?
Jenn
Hi Bernice! yes it does! I am working on a blog post for this. Fill cupcake cups to the top and lower temp to 325F.
Arpita Mishra
hi! how is cake flour different from APF?
Jenn
The cake flour adds a lighter texture to the crumb. But if you would rather use just All Purpose Flour thats ok too.
Mary Condon
Just made this cake! yes I am sitting here typing this as i am eat my slice! it is so amazing! lite and so yummy! it didnt come out as pretty as yours but so yummy and i made it for my husband and he loved it!
Thank you!
Mara
Would this work for two 9 inch pans? I love all your recipes 🙂
Ronak Mehta
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
Lili Alvarez
I love this recipe!, I made it sugar free and change a little bit the frosting for one with less calories...and it turns delicious!!
Chloe
Do you have any recommendations for an egg substitute?