Strawberry Lemonade Cake is a vibrant and zesty dessert that perfectly captures the essence of summer. With its luscious strawberry flavor balanced by a tangy lemon twist, every bite is like savoring sunshine on a warm day. The cake’s light, fluffy texture makes it feel like a cloud of joy, and trust me, once you experience that first mouthful, you’ll be planning your next occasion to bake it.

This delightful cake holds special memories for me. I remember the first time I made it for my niece’s birthday party. The look on her face when she took that first bite was priceless; it was as if I had just handed her a golden ticket to dessert heaven. It’s perfect for summer picnics, backyard barbecues, or simply as an afternoon treat with a cup of tea. Get ready for an explosion of flavors that will leave you craving more!

I still chuckle when I think about how my family devoured this cake in record time. Their delight was contagious!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The backbone of our cake; choose unbleached flour for a richer flavor and better texture.

• Sugar: Granulated sugar sweetens the cake perfectly; feel free to experiment with coconut sugar for a subtle caramel hint.

• Baking Powder: This leavening agent helps the cake rise beautifully; always check for freshness before using.

• Salt: A pinch enhances sweetness and balances flavors; don’t skip this little hero!

• Unsalted Butter: Opt for room temperature butter for easy creaming; it adds richness you won’t want to miss.

• Eggs: Use large eggs at room temperature to ensure they blend smoothly into the batter.

• Fresh Strawberries: Choose ripe strawberries for maximum sweetness; consider pureeing some for added moisture in the batter.

• Lemon Juice and Zest: Freshly squeezed lemon juice brightens up flavors while zest adds aromatic intensity; skip bottled versions if possible.

• Powdered Sugar: Essential for making that dreamy frosting; sifting it helps create a smooth finish.

• Milk: Use whole milk or buttermilk for added richness in both cake and frosting.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray and line them with parchment paper.

Create the Cake Batter: In a large bowl, cream together softened butter and sugar until light and fluffy—about 3-4 minutes should do the trick! Add eggs one at a time, mixing well after each addition.

Add the Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture into your wet ingredients while alternating with milk until everything is combined—aim for a smooth batter without overmixing!

Incorporate Strawberries and Lemon: Gently fold in pureed strawberries along with lemon juice and zest—this step transforms your batter into something magical! You’ll notice beautiful flecks of red throughout.

Bake Your Cakes: Divide the batter evenly between prepared pans and bake in preheated oven for 25-30 minutes or until golden brown. Insert a toothpick into the center; it should come out clean when done.

Cool and Frost: Once baked, let cakes cool in their pans for about 10 minutes before transferring them onto wire racks. Prepare frosting while they cool by beating powdered sugar with softened butter and lemon juice until creamy.

You’re now ready to assemble your Strawberry Lemonade Cake! Enjoy every moment of this delightful baking adventure—it’s sure to become a cherished recipe in your home just like it did mine!

Perfecting the Cooking Process

Start by preheating your oven to 350°F. Mix dry ingredients first, then add wet ingredients for even blending. Bake until golden brown and let cool completely before frosting.

Add Your Touch

Feel free to swap out fresh strawberries for raspberries or blueberries for a different twist. You can also add lemon zest to the frosting for extra zing.

Storing & Reheating

Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, but allow it to come to room temperature before serving.

Sharing this recipe brings back memories of summer picnics with my family, where everyone raved about my cake and asked for seconds.

FAQ

What can I use instead of fresh strawberries?

You can replace fresh strawberries with other berries like raspberries or blueberries.

How long does the cake stay fresh?

The Strawberry Lemonade Cake stays fresh covered at room temperature for up to three days.

Can I freeze the Strawberry Lemonade Cake?

Yes, you can freeze it! Just wrap slices tightly in plastic wrap before freezing.

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Strawberry Lemonade Cake

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• Author: Ann Foster
• Total Time: 50 minutes
• Yield: Serves approximately 12 1x

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Description

Indulge in the vibrant flavors of Strawberry Lemonade Cake—a delightful blend of sweet strawberries and tangy lemon that embodies summer’s essence. With its light, fluffy texture and eye-catching pink hue, this cake is perfect for any occasion, from picnics to birthday celebrations. Easy to make and irresistibly delicious, every bite promises a burst of sunshine. Get ready to impress your guests with this refreshing dessert that will leave them craving more!

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Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• 3 large eggs (room temperature)
• 1 cup fresh strawberries (pureed)
• ¼ cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• ½ cup milk (whole or buttermilk)
• 2 cups powdered sugar (for frosting)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or nonstick spray.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually alternate adding this dry mixture with the milk to the wet ingredients until combined; do not overmix.
4. Gently fold in pureed strawberries along with lemon juice and zest.
5. Divide the batter between the prepared pans and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
6. Cool in pans for 10 minutes before transferring to wire racks. Prepare frosting by beating powdered sugar with softened butter and lemon juice until creamy.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 390
• Sugar: 36g
• Sodium: 220mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg