Strawberry Lemonade Cake Recipe
If you’re searching for a show-stopping dessert that absolutely screams summer, this Strawberry Lemonade Cake is exactly what you need. With its light, sweet lemon cake layers kissed by the tang of fresh lemon zest and a generous swirl of real strawberry puree, every bite is refreshing and bold. Finished with a lusciously creamy strawberry lemonade frosting that’s both tart and sweet, it’s a cake that delights and surprises in every slice. Whether you’re celebrating a special occasion or just treating yourself to something deliciously different, this cake brings the classic lemonade stand vibes right to your table!
Ingredients You’ll Need
Let’s talk ingredients: nothing complicated here, just a few simple stars that come together to make something magical. Each element in this Strawberry Lemonade Cake plays a role, from juicy strawberries to zingy lemon, making the finished cake brilliantly moist, tangy, and vibrant.
- Lemon Cake Mix: The foundation that gives you moist, tender, and lemony layers without fuss.
- Strawberry Puree: Blended fresh strawberries add jewel-toned color and juicy fruitiness to both the cake and frosting.
- Vegetable Oil: Makes the cake incredibly moist and tender with each bite.
- Large Eggs: Essential for that perfect, fluffy crumb and a bit of richness.
- Lemon Zest: Brings the ultimate lemon fragrance and a natural, tangy punch.
- Lemon Juice: Boosts the tartness and bright flavor, making every forkful refreshing.
- Unsalted Butter (for frosting): Whips up a creamy, dreamy base for your frosting.
- Cream Cheese: Adds smoothness and a subtle tang to the strawberry lemonade frosting.
- Powdered Sugar: Sweetens the frosting while keeping it silky and light.
- Pinch of Salt: Just a dash in the frosting brings out all the flavors and balances sweetness.
How to Make Strawberry Lemonade Cake
Step 1: Prep Your Pans and Preheat
First things first, get your oven roasty and ready by preheating to 350°F (175°C). Grab two 8-inch round cake pans and give them a generous coat of grease, followed by a dusting of flour. This is your insurance policy for flawless cake layers that slip right out of the pans, no sticking or crumbling!
Step 2: Mix Up the Strawberry Lemonade Cake Batter
In a large bowl, combine the lemon cake mix, freshly blended strawberry puree, oil, eggs, lemon zest, and lemon juice. Take a moment to admire the pretty blush-pink batter! Use an electric mixer on medium speed and beat everything together for a solid two minutes—this ensures a smooth, lump-free, delightfully airy mixture. If you want a more vibrant strawberry flavor, you can pre-cook the puree to concentrate the taste before adding.
Step 3: Divide and Bake
Pour the batter evenly into your prepped pans, smoothing the tops with a spatula for even baking. Pop them into the oven and bake for 25 to 28 minutes. You’ll know the cakes are done when a toothpick poked into the center comes out clean. Let the cakes cool in the pans for about 10 minutes to set up before gently flipping them onto wire racks. Patience here pays off!
Step 4: Whip Up the Strawberry Lemonade Frosting
In another bowl, beat together the softened butter and cream cheese until dreamy and smooth. Gradually add the powdered sugar so the frosting stays fluffy. Blend in the extra strawberry puree, lemon juice, and a pinch of salt to wake up all the flavors. Continue to beat until the frosting has reached cloud-like consistency that’s super spreadable and full of sweet-tart zing.
Step 5: Assemble and Chill
Once your cakes are completely cool, spread a thick layer of frosting between them, then smooth more over the top and sides. For those gorgeous, sharp slices, pop the cake in the fridge for at least 30 minutes to let the frosting set. Now all that’s left is to slice, serve, and prepare to impress!
How to Serve Strawberry Lemonade Cake
Garnishes
Nothing finishes a Strawberry Lemonade Cake quite like a flourish of beautiful garnishes. Try fresh strawberry halves, twists of lemon zest, or even a sprinkle of edible flowers. These touches take your cake from homey to celebration-worthy, adding vibrant color and extra bursts of flavor.
Side Dishes
Pairing this cake is as fun as baking it. A scoop of lemon sorbet, a dollop of freshly whipped cream, or a bowl of juicy mixed berries make perfect partners. Light and refreshing sides play off the cake’s citrusy sweetness, making every spoonful a delight.
Creative Ways to Present
You don’t have to stick to the traditional layer cake! Try baking the batter as cupcakes for easy sharing, or use a bundt pan for a dramatic shape. For parties, serve tiny squares on a platter, or stack the layers with extra frosting and berries in between for a rustic naked cake look. No matter how you serve it, Strawberry Lemonade Cake is always eye-catching.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftover Strawberry Lemonade Cake (lucky you!), store it covered in the fridge for up to 4 days. The cream cheese frosting keeps the cake fresh and moist, just be sure to wrap it tightly or use an airtight container to prevent it from drying out or absorbing other fridge flavors.
Freezing
To freeze, wrap individual slices or the entire cake (unfrosted or frosted) in plastic wrap, then in foil for extra protection. Store in the freezer for up to two months. Thaw overnight in the refrigerator before enjoying. The strawberry and lemon flavors hold up beautifully!
Reheating
While cake is best served at room temperature, you can bring chilled slices out 30-60 minutes before serving to let them soften. If you like your cake slightly warm, pop a slice in the microwave for 10-15 seconds to take the chill off, but avoid overheating so the frosting doesn’t melt.
FAQs
Can I use frozen strawberries for the puree?
Absolutely! Thaw frozen strawberries completely, then blend for the puree. If the mixture is watery, simmer it gently on the stovetop for a few minutes to thicken before adding to your Strawberry Lemonade Cake batter or frosting.
What’s the secret to a fluffy cake texture?
The key is beating the batter long enough (about 2 minutes) to ensure everything is well combined, but without overmixing. Using room temperature eggs also helps make your Strawberry Lemonade Cake super light and tender.
Can I make the cake layers or frosting in advance?
Definitely! Bake the cake layers a day ahead and wrap tightly once cooled. You can also prepare the frosting, store it in the fridge, and let it soften a bit before assembling the cake. This flexibility makes party planning a breeze.
How do I get a stronger strawberry flavor?
For a more intense strawberry punch, reduce your puree on the stove to concentrate the flavor, or mix in a bit of freeze-dried strawberry powder. Both methods make your Strawberry Lemonade Cake burst with fruity essence.
Can I substitute lime for the lemon?
Yes, you can swap in lime zest and juice for a fun twist. It’ll turn your Strawberry Lemonade Cake into a strawberry limeade cake—just as irresistible and even a little tropical!
Final Thoughts
Now that you’ve got all the tips and steps under your belt, it’s your turn to bake up a slice of sunshine! This Strawberry Lemonade Cake is too good to keep to yourself, so share it with friends, take it to a picnic, or savor a slice after a long day. However you serve it, you’re in for pure, refreshing joy with every bite.
Print
Strawberry Lemonade Cake Recipe
- Total Time: 1 hour (includes cooling and assembly)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the refreshing and delightful combination of flavors with this Strawberry Lemonade Cake. A moist lemon cake infused with strawberry puree, topped with a creamy strawberry lemonade frosting.
Ingredients
Cake:
- 1 box (15.25 oz) lemon cake mix
- 1 cup strawberry puree (about 1 1/2 cups fresh strawberries, blended)
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tbsp lemon zest
- 1 tbsp lemon juice
Strawberry Lemonade Frosting:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- 1/4 cup strawberry puree
- 1 tbsp lemon juice
- pinch of salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Mix Cake Batter: In a large bowl, combine lemon cake mix, strawberry puree, oil, eggs, lemon zest, and lemon juice. Beat with an electric mixer until smooth.
- Bake: Divide batter between pans and bake for 25–28 minutes. Cool in pans before transferring to wire racks.
- Prepare Frosting: Beat butter and cream cheese, then add powdered sugar, strawberry puree, lemon juice, and salt. Frost cakes once cooled.
- Chill and Serve: Chill frosted cake for 30 minutes before slicing.
Notes
- For a more intense strawberry flavor, reduce the strawberry puree on the stovetop to thicken before adding to the cake or frosting.
- Store in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 36 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
