If you’ve ever dreamed of a dessert that tastes like sunshine captured in a slice, the Strawberry Lemonade Cake Recipe is your new best friend. This delightful cake combines the bright, zesty flavors of lemon with the sweet, juicy burst of fresh strawberries, creating a perfect harmony that bursts with freshness in every bite. Whether you’re celebrating a special occasion or just craving something refreshingly sweet, this cake offers a moist lemon-infused crumb layered with luscious strawberry filling and topped with a dreamy lemon cream frosting. It’s a showstopper that’s as delicious as it is beautiful.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Strawberry Lemonade Cake Recipe. Each component is simple but essential, giving the cake its perfect texture, vibrant flavor, and irresistible freshness.
- All-purpose flour: The base of your cake, providing structure and a tender crumb.
- Sugar: Sweetens every layer while balancing the tart lemon notes.
- Lemon zest: Packed with natural oils for that bright citrus punch.
- Baking powder: Gives your cake a light, fluffy texture.
- Salt: Enhances and balances the sweetness and citrus flavors.
- Milk: Keeps the cake moist and tender.
- Butter, melted: Adds richness and a soft crumb.
- Eggs: Bind everything together and contribute to the cake’s rise.
- Fresh lemon juice: Infuses layers with natural tartness, intensifying the strawberry’s sweetness.
- Vanilla extract: Rounds out flavors and adds warmth.
- Chopped strawberries: The star ingredient in the filling, fresh and juicy for sweetness and texture.
- Cornstarch: Thickens the strawberry filling for that perfect spreadable consistency.
- Heavy cream: Whipped into the frosting for lightness and creamy decadence.
- Powdered sugar: Sweetens and smooths the frosting texture.
- Fresh strawberries and lemon zest curls: For stunning decoration that gives a hint of the flavors inside.
How to Make Strawberry Lemonade Cake Recipe
Step 1: Prepare the Lemon Cake Batter
Start by preheating your oven and greasing your cake pans. Then, whisk together the dry ingredients: flour, sugar, lemon zest, baking powder, and salt. In a separate bowl, mix milk, melted butter, eggs, lemon juice, and vanilla until smooth. Combine wet and dry ingredients carefully—don’t overmix, just enough to bring everything together. The batter will smell amazing with that fresh lemon zest and juice, hinting at the deliciousness to come.
Step 2: Bake the Lemon Cake Layers
Divide the batter evenly into your prepared pans and bake until the edges are golden and a toothpick inserted in the center comes out clean. The cake layers should be springy and fragrant, with just the right balance of softness and firmness to hold those luscious fillings. Once baked, let them cool completely so your filling and frosting won’t melt.
Step 3: Make the Strawberry Filling
While the cakes cool, it’s time for that fresh strawberry magic. In a saucepan, combine chopped strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, gently stirring until the mixture thickens into a glossy, jam-like consistency. Let it cool completely to avoid melting your frosting later. This filling is what makes the Strawberry Lemonade Cake Recipe truly burst with freshness and tangy sweetness.
Step 4: Whip Up the Lemon Cream Frosting
For the frosting, beat the heavy cream, powdered sugar, lemon zest, and vanilla until soft peaks form. The frosting should be light and airy but pack a citrus punch that complements both the cake and strawberry layers. This lemon cream frosting is the perfect balance of richness and tanginess, crowning the cake with a refreshing finish.
Step 5: Assemble the Cake
Place one lemon cake layer on your serving plate, spread a generous amount of strawberry filling over the top, then add the next cake layer. Cover the entire cake with lemon cream frosting, smoothing it out for a beautiful finish. Don’t be shy with the filling and frosting—it’s what takes this cake from good to unforgettable.
How to Serve Strawberry Lemonade Cake Recipe
Garnishes
Fresh strawberries and lemon zest curls are more than just pretty accents; they enhance each slice’s zingy, fruity taste and make your cake look irresistible. The fresh strawberries echo the sweet filling, and the bright lemon curls highlight the citrus notes in the frosting, making every bite a feast for the eyes and palate.
Side Dishes
Serve this cake alongside a lightly brewed herbal tea or sparkling lemonade for a perfect balance that doesn’t overpower the flavors. If you want to keep the theme going, a fresh fruit salad with berries and citrus segments pairs beautifully, adding more freshness and texture contrast.
Creative Ways to Present
Try presenting your Strawberry Lemonade Cake Recipe in individual clear cups layered with cake pieces, strawberry filling, and frosting for a fun and elegant twist. You could also create mini cupcakes using the same batter and filling for a party crowd, decorating each with a swirl of lemon cream frosting and a strawberry slice on top.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake refrigerated in an airtight container to preserve freshness. It should stay moist and flavorful for up to 3 days, giving you time to enjoy every bit of that zesty strawberry-lemon goodness.
Freezing
If you want to save the cake for longer, you can freeze it. Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Frozen, it lasts for up to 2 months. When you’re ready to indulge again, thaw it in the refrigerator overnight for best results.
Reheating
Because this cake is best enjoyed chilled or at room temperature, reheating is not recommended. However, if you prefer a softer texture, briefly warm a slice in the microwave for about 10 seconds, but don’t overheat or you’ll lose the cream frosting’s light texture.
FAQs
Can I use frozen strawberries for the filling?
Yes, you can substitute frozen strawberries, just be sure to thaw and drain excess liquid before cooking, so your filling isn’t too watery. The flavor might be slightly less vibrant but will still taste delicious.
Is this cake suitable for a large party?
Absolutely! This Strawberry Lemonade Cake Recipe is versatile and can be doubled or tripled easily. Consider making it as a sheet cake for easier slicing and serving at bigger gatherings.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free flour blend suitable for baking, you can enjoy this cake without gluten. Just make sure your blend contains xanthan gum or another binder to maintain structure.
How tart is this cake?
The cake offers a pleasant balance of tangy lemon and sweet strawberries—refreshing but not overwhelming. If you like less tartness, reduce the lemon juice slightly in the batter and filling.
What’s the best way to get nice lemon zest curls for decoration?
Use a vegetable peeler or a citrus zester on fresh, unwaxed lemons, being careful to avoid the bitter white pith. Gently curl the strips by wrapping them around a thin utensil, like a straw or skewer, to create beautiful, delicate spirals.
Final Thoughts
This Strawberry Lemonade Cake Recipe isn’t just another dessert; it’s a celebration of fresh, vibrant flavors that feel like a sunny afternoon captured on a plate. Its beautiful layers and lively taste will make it a cherished go-to for birthdays, brunches, or whenever you need a cheerful treat. I can’t wait for you to try it—you’re going to fall in love with every moist, zesty, sweet bite!
Print
Strawberry Lemonade Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Lemonade Cake is a bright and refreshing dessert perfect for spring and summer gatherings. Featuring a moist lemon-infused cake layered with a sweet strawberry filling and topped with a luscious lemon cream frosting, it beautifully balances tart and sweet flavors. Garnished with fresh strawberries and lemon zest curls, this cake is as visually appealing as it is delicious.
Ingredients
Lemon Cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tbsp lemon zest
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/2 cup butter, melted
- 3 eggs
- 1/3 cup fresh lemon juice
- 2 tsp vanilla extract
Strawberry Filling:
- 2 cups chopped strawberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Lemon Cream Frosting:
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Decoration:
- Fresh strawberries
- Lemon zest curls
Instructions
- Prepare the Lemon Cake Batter: In a large mixing bowl, combine all-purpose flour, sugar, lemon zest, baking powder, and salt. In another bowl, whisk together the milk, melted butter, eggs, fresh lemon juice, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix to ensure a light cake texture.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Strawberry Filling: In a saucepan over medium heat, combine the chopped strawberries, sugar, lemon juice, and cornstarch. Cook, stirring constantly, until the mixture thickens and becomes glossy, about 5 to 7 minutes. Remove from heat and let it cool completely to thicken further.
- Prepare the Lemon Cream Frosting: Using a stand mixer or hand mixer, beat the heavy cream, powdered sugar, lemon zest, and vanilla extract on high speed until stiff peaks form. Keep the frosting chilled until ready to assemble.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the strawberry filling evenly over the top. Carefully place the second cake layer on top. Frost the entire cake with the lemon cream frosting, smoothing it evenly with a spatula.
- Decorate: Garnish the top of the cake with fresh strawberries and lemon zest curls for a beautiful, fresh finish. Chill the cake for at least 1 hour before serving to allow the layers to set.
Notes
- Ensure the strawberry filling is completely cool before assembling to prevent the frosting from melting.
- You can substitute fresh lemon juice with bottled lemon juice, but fresh juice provides the best flavor.
- For a thicker frosting, chill the heavy cream before whipping.
- Store the cake in the refrigerator and consume within 3 days for best freshness.
- Allow the cake to come to room temperature before serving to enhance the flavor and texture.
