Strawberry Lemonade Cake – Moist & Refreshing Spring Dessert
Strawberry Lemonade Cake perfectly captures the essence of sunny days, blending the sweet, juicy flavor of fresh strawberries with the bright, tangy zing of lemons. Each bite offers a refreshing burst of flavor that is both comforting and vibrant, making it an irresistible choice for spring and summer celebrations. This cake isn’t just visually appealing with its pink hues and fresh fruit topping—it’s a flavor experience that balances sweetness and citrus in a way that delights the senses.
Baking Strawberry Lemonade Cake at home allows you to control the sweetness, freshness, and presentation. The combination of moist cake layers, a tangy lemon frosting, and fresh strawberries ensures every slice is a showstopper. Its playful yet sophisticated flavor profile makes it ideal for birthdays, brunches, picnics, or simply a cheerful dessert to brighten any table. Beyond taste, baking this cake fills your kitchen with the delightful aroma of strawberries and citrus, instantly creating a joyful atmosphere.
Ingredients Needed
Here’s what you’ll need to make approximately 12 servings of Strawberry Lemonade Cake, along with estimated calorie counts per serving:
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| All-purpose flour | 2 ½ cups (312 g) | 1140 kcal |
| Baking powder | 2 ½ tsp | 20 kcal |
| Salt | ½ tsp | 0 kcal |
| Unsalted butter | 1 cup (227 g) | 1620 kcal |
| Granulated sugar | 2 cups (400 g) | 770 kcal |
| Large eggs | 4 | 280 kcal |
| Fresh lemon juice | ¼ cup (60 ml) | 14 kcal |
| Lemon zest | 1 tbsp | 5 kcal |
| Fresh strawberries (mashed) | 1 cup (150 g) | 50 kcal |
| Whole milk | ½ cup (120 ml) | 60 kcal |
| Vanilla extract | 2 tsp | 24 kcal |
| Cream cheese (for frosting) | 8 oz (227 g) | 400 kcal |
| Unsalted butter (for frosting) | ½ cup (113 g) | 810 kcal |
| Powdered sugar | 3 cups (360 g) | 1440 kcal |
| Fresh lemon juice (for frosting) | 2 tbsp | 8 kcal |
| Fresh strawberries (for topping) | 1 cup (150 g) | 50 kcal |
Step-by-Step Cooking Instructions
1. Preheat Oven
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy.
4. Add Eggs
Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon juice, and lemon zest.
5. Combine Wet and Dry
Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Fold in mashed strawberries gently.
6. Bake
Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely on wire racks.
7. Make Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then lemon juice. Whip until light and fluffy.
8. Assemble Cake
Place one cake layer on a serving plate. Spread frosting evenly on top. Place the second layer and frost the top and sides. Decorate with fresh strawberries.
Tips for Customizing the Recipe
- Make it gluten-free: Use a 1:1 gluten-free flour blend.
- Dairy-free option: Use plant-based butter, cream cheese alternatives, and non-dairy milk.
- Add layers: Slice the cake horizontally for extra frosting layers or strawberry jam filling.
- Decorative touches: Top with lemon slices, edible flowers, or candied lemon zest.
- Flavor twists: Add a splash of strawberry extract or limoncello to enhance flavor.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 570 kcal |
| Carbohydrates | 85 g |
| Sugar | 60 g |
| Fat | 25 g |
| Protein | 6 g |
| Fiber | 2 g |
Serving Suggestions
- Serve chilled or at room temperature for best flavor.
- Pair with a cup of tea, lemonade, or sparkling water.
- Ideal for birthday parties, Easter brunch, or summer picnics.
- Garnish with mint leaves for added color and freshness.
Strawberry Lemonade Cake
Course: Recipes12
servings20
minutes20
minutes570
kcalIngredients
IngredienttQuantity
All-purpose flourt2 ½ cups (312 g)
Baking powdert2 ½ tsp
Saltt½ tsp
Unsalted buttert1 cup (227 g)
Granulated sugart2 cups (400 g)
Large eggst4
Fresh lemon juicet¼ cup (60 ml)
Lemon zestt1 tbsp
Fresh strawberries (mashed)t1 cup (150 g)
Whole milkt½ cup (120 ml)
Vanilla extractt2 tsp
Cream cheese (for frosting)t8 oz (227 g)
Unsalted butter (for frosting)t½ cup (113 g)
Powdered sugart3 cups (360 g)
Fresh lemon juice (for frosting)t2 tbsp
Fresh strawberries (for topping)t1 cup (150 g)
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla, lemon juice, and zest.
- Alternate adding dry ingredients and milk to the butter mixture, folding in mashed strawberries.
- Divide batter between pans; bake 25–30 minutes until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar and lemon juice, whipping until fluffy.
- Assemble cake: frost between layers, top, and sides; decorate with fresh strawberries.
Recipe Video
Notes
- Strawberries: Use fresh, ripe strawberries for the best flavor. If using frozen, thaw and drain well to avoid excess moisture.
Lemon zest & juice: Fresh lemon juice and zest provide the brightest, most natural flavor. Bottled juice may alter taste slightly.
FAQs
1. What is Strawberry Lemonade Cake?
Strawberry Lemonade Cake is a moist, flavorful cake combining fresh strawberries and zesty lemon. Often topped with cream cheese frosting and fresh strawberries, it’s perfect for spring and summer celebrations.
2. Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but it remains delicious.
3. Can I make it dairy-free or vegan?
Absolutely. Use plant-based butter, vegan cream cheese, and non-dairy milk for a vegan version. You can also use flax eggs as a substitute for eggs.
4. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well to prevent excess moisture, which can make the batter too wet.
5. How do I keep the cake moist?
Ensure you don’t overbake it, and consider brushing each layer lightly with strawberry syrup or lemonade before frosting.
Conclusion
Strawberry Lemonade Cake is a refreshing, flavorful dessert that perfectly balances sweet strawberries and zesty lemon. Its moist, tender layers combined with creamy lemon frosting and fresh strawberries make it a showstopping centerpiece for any occasion. With simple ingredients, easy steps, and endless customization options, this cake is perfect for both beginner and experienced bakers. Every slice brings a taste of summer sunshine, making it a dessert that delights both the eyes and the palate.
