Strawberry Lemonade Cake (Printer-Friendly)
Moist, tangy cake bursting with fresh strawberry and zesty lemon flavors, finished with cream cheese frosting.
# What You'll Need:
→ Cake
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 3/4 cup (170 g) unsalted butter, softened
06 - 1 1/2 cups (300 g) granulated sugar
07 - 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
08 - 2 tbsp finely grated lemon zest
09 - 3 large eggs, room temperature
10 - 1 tsp vanilla extract
11 - 1/2 cup (120 ml) buttermilk, room temperature
12 - 1/2 cup (120 ml) mashed fresh strawberries (about 1 cup whole), well-drained
→ Strawberry Lemonade Frosting
13 - 8 oz (225 g) cream cheese, softened
14 - 1/2 cup (115 g) unsalted butter, softened
15 - 1/3 cup (80 ml) fresh strawberry purée, strained to remove seeds
16 - 2 tbsp fresh lemon juice
17 - 2 tsp lemon zest
18 - 4 cups (480 g) powdered sugar, sifted
19 - Pinch of salt
→ Garnish
20 - Sliced fresh strawberries
21 - Thinly sliced lemon wheels
22 - Edible flowers
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest until fully incorporated.
05 - Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix until just combined.
06 - Gently fold the well-drained mashed strawberries into the batter using a spatula. Avoid overmixing to maintain a tender crumb.
07 - Divide the batter evenly between the two prepared cake pans, smoothing the tops. Tap pans gently on the counter to release trapped air bubbles. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cakes to cool in the pans for 10 minutes, then invert onto wire cooling racks to cool completely before frosting.
09 - Beat the softened cream cheese and butter together until creamy and smooth. Add the strained strawberry purée, fresh lemon juice, and lemon zest. Gradually beat in the sifted powdered sugar and pinch of salt until the frosting is light and fluffy.
10 - Once the cake layers are completely cool, spread frosting evenly between the layers and over the top and sides. Garnish with sliced strawberries, lemon wheels, and edible flowers as desired.
# Expert Advice:
01 -
- The tang from fresh lemon juice and the sweetness of real strawberries balance each other so perfectly that even people who skip dessert will come back for a second slice.
- Cream cheese frosting infused with strawberry puree is something most people have never tasted, and it will make you the hero of any gathering.
02 -
- Wet strawberries will sink and create dense pockets at the bottom, so drain the mashed berries on paper towels and press gently before folding them in.
- Frosting a warm cake will cause it to melt and slide right off, so patience while the layers cool is the single most important step in the entire process.
03 -
- Room temperature ingredients emulsify better, so set out your butter, eggs, and buttermilk at least an hour before you start baking.
- Rolling the lemons firmly on the counter before juicing them releases significantly more juice and makes zesting easier.