Strawberry Lemonade Cake is like a sunbeam on a plate, bursting with zesty flavors and sweet strawberry goodness. Imagine fluffy cake layers kissed by the tang of fresh lemons, harmonizing beautifully with luscious strawberry frosting that practically dances on your taste buds.
This delightful dessert is perfect for summer picnics or any occasion where you want to impress your friends while enjoying a slice of happiness. I still recall the first time I baked this cake; my friends devoured it in minutes, leaving only crumbs and smiles behind.
Why You'll Love This Recipe
- This Strawberry Lemonade Cake is simple to make, ensuring even novice bakers can shine
- Its vibrant colors and flavors make it a stunning centerpiece at any gathering
- The combination of tart lemon and sweet strawberries creates an irresistible flavor profile
- Perfect for birthdays, summer parties, or just because you deserve a treat!
There’s something magical about serving this cake at gatherings; I remember my friend’s eyes lighting up when they took their first bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Cake Flour: Use cake flour for a light texture; it makes all the difference in fluffiness.
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Sugar: Granulated sugar adds sweetness while balancing the tartness of the lemons.
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Baking Powder: Ensure your baking powder is fresh for that perfect rise.
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Salt: Just a pinch to enhance all the flavors; don’t skip it!
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Butter: Unsalted butter gives richness; it should be softened for easy mixing.
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Eggs: Use large eggs; they provide structure and moisture to the cake.
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Lemon Juice and Zest: Freshly squeezed lemon juice brings brightness; zest adds an aromatic punch.
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Fresh Strawberries: Choose ripe strawberries for the sweetest flavor in both frosting and garnish.
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Heavy Cream: For that dreamy whipped frosting; it whips up beautifully.
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Powdered Sugar: Use powdered sugar to achieve a smooth, sweet frosting consistency.
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Vanilla Extract: Pure vanilla extract elevates all flavors; it’s worth using good quality!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray, ensuring they’re ready for magic!
Mix dry ingredients: In a bowl, whisk together cake flour, baking powder, and salt until evenly combined. This simple step ensures you get consistent results every time.
Cream butter and sugar: In another bowl, cream softened butter and granulated sugar together until light and fluffy—about 3-5 minutes of beating will do wonders for texture.
Add eggs and zest: Beat in eggs one at a time, mixing well after each addition. Add lemon zest here to infuse your batter with bright aroma!
Combine wet ingredients: Mix in fresh lemon juice along with vanilla extract until everything is blended smoothly. You’ll smell that citrus goodness—heavenly!
Incorporate dry into wet: Gradually fold your dry mixture into the wet ingredients using a spatula. Be gentle here; we want to keep some air in our batter!
Bake away: Pour the batter evenly into prepared pans. Bake for 25-30 minutes or until golden brown; insert a toothpick to check if it comes out clean.
Cool completely: Allow cakes to cool in pans for about 10 minutes before transferring them onto wire racks. Let them cool completely before frosting—patience pays off!
Make strawberry frosting: While cooling, whip heavy cream with powdered sugar until soft peaks form. Fold in finely chopped strawberries gently for a delightful twist.
Assemble the cake: Place one layer on a serving plate and spread frosting generously atop it. Add the second layer on top and frost the entire cake beautifully.
Decorate: Garnish with fresh strawberry slices on top for that wow factor! Your masterpiece is complete—time to slice into joy!
This Strawberry Lemonade Cake will brighten any day with its delightful combination of flavors and textures. So gather your friends or family (and maybe even some forks), because sharing this treat makes every bite even sweeter!
You Must Know
- Strawberry Lemonade Cake is a refreshing treat that balances tartness and sweetness perfectly
- Use fresh strawberries for the best flavor, and don’t skip the zest; it adds a bright note
- This cake is ideal for summer gatherings or as a delightful surprise on any dessert table
Perfecting the Cooking Process
Start by preheating your oven to 350°F. Mix your wet and dry ingredients separately, then combine them for a smooth batter. This prevents overmixing, which keeps your cake fluffy.
Add Your Touch
Consider swapping lemon juice with lime for a zesty twist. You can also add a splash of vanilla extract to enhance the flavors further, making it uniquely yours.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week, but let it come to room temperature before serving.
Chef's Helpful Tips
- Always sift your flour before measuring for consistent results; this will make your cake lighter
- When mixing, be gentle to preserve the airiness of the batter
- Finally, let your cake cool completely before frosting to avoid melting
Creating the Strawberry Lemonade Cake reminded me of my childhood summers spent at my grandmother’s house, where every day felt like a picnic with desserts that brought everyone together.
FAQ
What can I substitute if I don’t have fresh strawberries?
Frozen strawberries work well; just thaw and drain excess moisture before using.
How do I prevent my cake from sticking to the pan?
Grease and flour your baking pan adequately or use parchment paper for easy removal.
Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour with a gluten-free blend designed for baking cakes.
Strawberry Lemonade Cake
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
Description
Strawberry Lemonade Cake is a refreshing dessert that harmonizes the sweetness of strawberries with the zesty brightness of lemons. This light and fluffy cake, frosted with a luscious strawberry-infused cream, is perfect for summer gatherings or any celebration. With vibrant colors and delicious flavors, it’s sure to impress your guests and bring smiles all around.
Ingredients
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 4 large eggs
- ½ cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh strawberries, chopped
- 1 cup heavy cream
- 2 cups powdered sugar
- 2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- Whisk together cake flour, baking powder, and salt in a bowl.
- In another bowl, cream the butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well. Stir in lemon zest.
- Mix in lemon juice and vanilla until smooth.
- Gradually fold dry ingredients into wet mixture until combined.
- Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with whipped heavy cream mixed with powdered sugar and chopped strawberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 65mg
