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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.
Key Ingredients & Test Notes
- All Purpose Flour: Creates a soft cake crumb and works best for this layer cake.
- Unsalted Butter: Butter is used as the main fat instead of oil to enhance the lemon flavor.
- Test Note: 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: Make sure eggs are room temperature.
- 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.
- Test Note: **No need for freeze-dried strawberry powder.
- 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 1/2 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.
Hot to Assemble a Layer Cake
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.
- Cover the top of the first layer generously with strawberry buttercream.
- Smooth the buttercream with an offset spatula and cover with an even layer of sliced strawberries.
- Place the top cake layer onto the strawberries.
- Cover the top with another generous layer of strawberry buttercream.
- Either leave the sides of the cake unfrosted or cover with remaining frosting. Top the cake with additional slices strawberries.
Helpful Tips
- 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. A toothpick inserted into the center should come out clean or just with a few moist crumbs.
- 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.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Strawberry Lemonade Cake
Ingredients
Lemonade Cake Batter
- 344 grams (2 ¾ cups) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 113 grams (½ cup) unsalted butter, softened
- 300 grams (1 ½ cups) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon zest
- 4 large eggs, room temperature
- 80 grams (⅓ cup) fresh lemon juice
- 240 grams (1 cup) whole milk, room temperature
Strawberry Buttercream Frosting
- 113 grams (½ cup) unsalted butter, softened
- 550 grams (5 cups) powdered sugar, divided
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 167 grams (1 cup) fresh strawberry puree, *4-5 fresh strawberries pureed into liquid
- kosher salt, as needed to taste
Cake Toppings
- fresh strawberries, tops removed and sliced
Instructions
Cake Batter
- 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 all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 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 unsalted butter, 300 grams 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 zest, 4 large eggs, 1 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 fresh lemon juice, 240 grams 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!
Strawberry Buttercream 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 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 powdered sugar, 167 grams fresh strawberry puree, 1 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 1/4 cup at a time. To thin the frosting add a tablespoon of whole milk.550 grams 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your directions worked perfectly to make the strawberry purée. This was the first time I have baked something and used a scale for the measurements. It was great. I will definitely do that again. I did need to add a little more powdered sugar to thicken up the frosting. Now all that remains is to serve it for the birthday celebration tonight!
Yay! So glad it worked out:) Have a wonderful celebration!
I was wondering if you could give a little more explanation of how you make the strawberry puree for the frosting. I want to make this cake this weekend.
Hi Kit, Of course! All you need to do is remove the green tops, slice in half and toss them in a blender or food processor to blend into a liquid consistency. Hope you enjoy the cake 🙂
Made this cake for my mom’s birthday last weekend and it was a hit! Everyone raved about it. Such a perfect cake for summer.
Hi Claire! So glad you enjoyed it! Hope your Mom had a lovely birthday!
Do you have any recommendations for an egg substitute?
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!!
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
Would this work for two 9 inch pans? I love all your recipes 🙂
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!
hi! how is cake flour different from APF?
The cake flour adds a lighter texture to the crumb. But if you would rather use just All Purpose Flour thats ok too.
Does this recipe work well as cupcakes. If so, are there any changes needed for success?
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.
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!!
Baked this cake a few weeks ago – the cake was beautiful and so delicious- the texture and flavor were amazing!
That’s wonderful Amy! I’m so glad you enjoyed it!! Thank you for sharing:)
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.
Yay! So glad you are loving it! I froze several pieces for later:)
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!!