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
Scale
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
