There’s something magical about a Strawberry Lemonade Cake that makes it feel like summer is in full swing, even if you’re cozied up inside. Imagine the sweet, tangy bursts of strawberries dancing with vibrant lemon zest, all nestled within a moist, fluffy cake. Each slice is a delightful experience, transporting you to sun-kissed picnics and lazy afternoons by the pool.
This cake is not just a treat; it’s an event waiting to happen! Whether you’re celebrating a birthday, having a family gathering, or simply looking for an excuse to enjoy a slice (and who needs an excuse?), this Strawberry Lemonade Cake will have your taste buds singing. The perfect balance of sweetness and acidity creates an unforgettable flavor that leaves everyone asking for seconds—and maybe thirds.
Why You'll Love This Recipe
- The Strawberry Lemonade Cake is quick and easy to prepare, making it perfect for any occasion
- Its sweet-tart flavor profile tantalizes your taste buds with every bite
- Visually stunning with vibrant colors, it’s sure to impress your guests
- This recipe is versatile enough to adapt for other fruits or flavors as well
I remember the first time I baked this cake for my friend’s summer barbecue. Everyone was raving about how light and refreshing it was!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use good quality flour for the best texture; it provides structure without being too heavy.
- Granulated Sugar: Sweeten the deal! Opt for fine sugar that dissolves easily into the batter.
- Baking Powder: Fresh baking powder ensures your cake rises beautifully and has that perfect fluffiness.
- Salt: Just a pinch enhances all flavors; don’t skip it!
- Unsalted Butter: Softened butter gives richness and moisture; let it sit out before mixing.
- Eggs: Use large eggs at room temperature for better aeration in your batter.
- Lemon Zest and Juice: Freshly grated zest and juice add bright flavor; bottled versions just won’t cut it!
- Fresh Strawberries: Use ripe strawberries for maximum sweetness; chop them finely so they blend nicely into the batter.
- Powdered Sugar: For the frosting, it’s essential as it creates that smooth finish you want on top of your cake.
- Heavy Cream: Whipped cream adds lusciousness to your frosting; make sure it’s chilled before whipping.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two round cake pans to ensure nothing sticks.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. This step evenly distributes those tiny ingredients for a uniform rise.
Cream Butter and Sugar: In another bowl, beat softened butter and granulated sugar until creamy—about 3-4 minutes should do. It should look light and fluffy—like clouds!
Add Eggs and Flavorings: Next, add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice until everything is combined beautifully.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture while alternating with milk. Mix just until combined; over-mixing can lead to tough cake!
Add Strawberries: Gently fold in your chopped strawberries until they’re evenly distributed throughout the batter—imagine finding treasure in every slice!
Bake Your Cakes: Pour equal amounts of batter into prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean—your kitchen will smell heavenly!
Cool Before Frosting: Once baked, let the cakes cool in their pans for 10 minutes before transferring them to wire racks. Allow them to cool completely before frosting—patience pays off!
Strong>Create the Frosting: While cooling, whip heavy cream with powdered sugar until soft peaks form. This dreamy frosting will complement our sweet cake perfectly!
Strong>Assemble Your Cake: Place one layer on a serving plate, spread frosting on top, add more strawberries if desired, then carefully place the second layer on top before frosting the whole thing.
Now stand back and admire your masterpiece! Slice into this Strawberry Lemonade Cake and watch as everyone gathers around—it’s sure to disappear quickly!
In summary, this Strawberry Lemonade Cake combines delightful flavors with simple steps that anyone can follow—even if you’re not a master baker yet! So grab those ingredients and get ready for some fun in the kitchen!
You Must Know
- The secret to an unforgettable Strawberry Lemonade Cake lies in using fresh strawberries
- Their natural sweetness brings a vibrant flavor that elevates the entire dessert experience
- This cake is perfect for summer gatherings, bringing a refreshing twist that everyone will love
Perfecting the Cooking Process
Start by baking the cake layers first, then prepare the strawberry frosting while they cool for efficiency. This way, everything comes together seamlessly and saves you precious time.
Add Your Touch
Feel free to swap strawberries for blueberries or raspberries for a delightful twist. You can also add a splash of vanilla extract to enhance the flavors even more.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for three days. For longer storage, refrigerate it for up to one week, allowing it to warm slightly before serving again.
Chef's Helpful Tips
- Use room temperature ingredients for better mixing; cold butter doesn’t blend well with sugar
- Ensure you sift the flour to avoid clumps, creating a lighter cake
- Always taste your frosting before spreading; you can adjust sweetness if needed
Baking this Strawberry Lemonade Cake has become my go-to when celebrating birthdays—everyone raves about it! There’s nothing like seeing friends’ faces light up with every bite.
FAQ
Can I use frozen strawberries?
Yes, but fresh strawberries provide better flavor and texture in the cake.
How long does the cake last?
This delicious Strawberry Lemonade Cake lasts up to three days at room temperature.
Can I make this cake gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend for great results.
Strawberry Lemonade Cake
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
Description
Experience the delightful taste of summer year-round with this Strawberry Lemonade Cake. Moist and fluffy, each slice is bursting with fresh strawberries and zesty lemon, creating a perfect harmony of sweet and tangy flavors. Ideal for birthdays, gatherings, or simply treating yourself, this cake will have everyone asking for seconds. Plus, it’s simple to make—your friends and family will be impressed by your baking prowess!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 cup whole milk
- 2 tbsp lemon zest
- ½ cup fresh lemon juice
- 1 cup fresh strawberries (chopped)
- 2 cups heavy cream (for frosting)
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually mix in dry ingredients alternating with milk until just combined.
- Gently fold in chopped strawberries.
- Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting them with whipped cream mixed with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg