Strawberry Lemonade Cake Recipe: Sweet & Tangy Delight – Easy to Make
Let me tell you about the time I brought this cake to a summer potluck. My cousin took one bite, grabbed my arm, and said “What is this sorcery?” That’s the magic of strawberry lemonade cake—it’s like capturing sunshine in dessert form. I’ve tweaked this recipe through three summers of backyard barbecues and one memorable kitchen disaster (note to self: never try to frost a warm cake), and I’m thrilled to share the perfected version with you.
What is Strawberry Lemonade Cake?
Imagine your favorite pink lemonade stand grew up and became a sophisticated layer cake. The base is tender vanilla cake infused with lemon zest, layered with fresh strawberry puree, and wrapped in clouds of strawberry-lemon frosting. That first forkful? Tart lemon zest wakes up your taste buds, then ripe strawberry sweetness comes waltzing in. It’s the dessert equivalent of a porch swing on a summer evening.
Why This Recipe Works
Here’s why this became my go-to celebration cake: Using real lemon zest instead of extract gives that bright, authentic flavor without any chemical aftertaste. The strawberry puree in both cake and frosting? That came from my grandma’s old jam-making technique—cooking down berries just enough to intensify their flavor without turning them into syrup. Pro tip: zest your lemons before juicing them. Trying to grate a floppy, juiced lemon half is like wrestling a greased pig—messy and pointless.
Ingredients List
For the Cake:
2 ½ cups all-purpose flour (spooned & leveled)
1 tbsp baking powder
½ tsp salt
1 cup unsalted butter, room temp
1 ¾ cups granulated sugar
1 cup fresh strawberry puree (about 1.5 pints berries)
3 tbsp lemon juice
2 tbsp lemon zest (about 3 large lemons)
1 tsp vanilla extract
¾ cup whole milk
For the Frosting:
4 cups powdered sugar
½ cup fresh strawberry puree
2 tbsp lemon juice
1 ½ cups heavy cream, cold
Mint sprigs for garnish (optional but pretty)
Step-by-Step Cooking Instructions
1. Prepare the Cake Batter
Preheat oven to 350°F. Grease three 6″ cake pans (or two 9″) with butter and line with parchment. Trust me—the parchment is worth the extra step.
Whisk dry ingredients: flour, baking powder, salt. Set aside.
Cream butter and sugar until fluffy—about 3 minutes. It should look like pale yellow clouds.
Mix in eggs one at a time, then add vanilla, lemon zest, and juice.
Alternate adding dry ingredients and milk, starting and ending with flour. Fold in strawberry puree last. The batter will be thick but pourable—if it looks dry, add 1 tbsp milk.
2. Bake the Layers
Divide batter evenly between pans. Smooth tops with offset spatula.
Bake 25-30 minutes until edges pull from pan sides. Do the toothpick test: a few moist crumbs are okay, wet batter means bake longer.
Cool in pans 10 minutes, then transfer to wire rack. Wait until completely cool before frosting. I learned this the hard way—warm cake makes frosting slide off like a water park slide.
3. Make the Frosting
Whip heavy cream to stiff peaks. Transfer to another bowl.
In same mixer bowl, beat powdered sugar, strawberry puree, and lemon juice until smooth.
Gently fold whipped cream into strawberry mixture. Chill 15 minutes if too soft.
4. Assemble the Cake
Place first layer on cake stand. Spread ½ cup frosting, then drizzle with 2 tbsp strawberry puree.
Repeat with remaining layers. Crumb coat the whole cake, then chill 20 minutes.
Apply final frosting layer. Use bench scraper for smooth sides or spatula for swirls.
Top with fresh strawberries and lemon slices. Optional mint sprig makes it Insta-worthy.
Essential Recipe Information
Prep Time: 40 minutes (includes berry prep)
Cook Time: 30 minutes
Yield: 10-12 slices
Recipe Notes & Tips for Success
The strawberry puree is key—simmer fresh berries with 1 tbsp sugar until jammy, then blend smooth. Strain if you hate seeds. For extra lemon punch, brush each cake layer with lemon simple syrup (equal parts lemon juice and sugar, heated until dissolved) before frosting. If your frosting starts weeping, pop the bowl in the freezer for 10 minutes and re-whip.
Key Ingredient Deep Dive
Choosing the Right Strawberries
Smell your berries before buying—if they don’t have that sweet, earthy scent, they won’t taste like much in the cake. Farmer’s market berries in peak season are ideal, but frozen work in a pinch. Thaw frozen berries completely and drain excess liquid before pureeing.
The Importance of Lemon Zest
That yellow outer layer? That’s where all the aromatic oils live. Use a microplane zester and stop when you hit the white pith—it’s bitter. Pro tip: zest lemons onto a paper towel first. Trying to scrape zest off your cutting board is like herding cats.
Equipment Needed
Stand mixer or hand beaters
Three 6″ cake pans
Fine mesh strainer (for puree)
Offset spatula for smoothing
Tips for Perfect Results
Common mistakes I’ve made so you don’t have to: 1) Overmeasuring flour. Spoon it into the cup, don’t scoop! 2) Rushing the cooling. Warm cake layers melt frosting into a sad puddle. 3) Skipping the crumb coat. Those rogue crumbs in your final layer will haunt you.
Make-Ahead & Storage
Bake layers up to 2 days ahead—wrap tightly in plastic once cooled. Frosting keeps 3 days refrigerated. Assembled cake stays fresh at room temp 2 days, or refrigerate up to 5 days. Freeze unfrosted layers for 3 months wrapped in plastic + foil.
Serving Suggestions
Pair with sparkling rosé for fancy parties or ice-cold milk for casual cookouts. For summer vibes, serve with lemon sorbet scoops on the side. The tartness cuts through the cake’s sweetness beautifully.
Recipe Variations
Gluten-Free Option
Swap all-purpose flour 1:1 with King Arthur gluten-free measure-for-measure flour. Add ½ tsp xanthan gum if your blend doesn’t include it.
Vegan Version
Use plant-based butter and milk. Replace eggs with ¾ cup applesauce + 1 tbsp ground flaxseed. For frosting, coconut cream works but adds subtle coconut flavor.
Mint Twist
Add 10 fresh mint leaves to strawberry puree while simmering. Strain before using. Garnish with mint-chiffonade for that “fancy bakery” look.
Frequently Asked Questions
Can I use bottled lemon juice?
I don’t recommend it—the flavor’s flat compared to fresh. If you must, use 1 tbsp less and add extra zest.
Why did my frosting turn pink?
Natural berry color! If you want vibrant pink, add 1 drop red food gel when pureeing strawberries.
Can I make cupcakes instead?
Absolutely! Fill liners ⅔ full and bake 18-20 minutes. Makes about 24.
How do I fix runny frosting?
Chill it! 15 minutes in the fridge, then re-whip. If still too soft, mix in ¼ cup more powdered sugar.
Best way to transport this cake?
Chill it solid first. Place in box with non-slip mat. Keep AC blasting if it’s hot out—learned this after a frosting avalanche in July traffic.
There you have it—the cake that turned me from “occasional baker” to “that dessert person” at every gathering. Whether you’re celebrating big wins or just surviving a Tuesday, this strawberry lemonade cake turns ordinary moments into something special. Now go preheat that oven and let the sweet-tart magic begin!
