Strawberry Lemonade Cake

5 from 20 votes

Strawberry Lemonade Cake, is a moist two layer lemon cake made with fresh strawberry buttercream frosting and sliced strawberries.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Servings: slices

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!

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!

Cake Pans:

This recipe will make a three layer 6-inch cake or a two layer 8-inch cake.

Calories: 338kcal