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
Scale
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.
