There’s nothing quite like the refreshing burst of flavor from a Strawberry Lemonade Cake, where sweet meets tart in a symphony of deliciousness. Imagine biting into a moist, fluffy cake that tastes like summer itself, with notes of fresh strawberries and zesty lemon dancing on your taste buds.
This delightful dessert is perfect for any occasion, whether you’re celebrating a birthday or just trying to make your Tuesday feel a little more special. Trust me, one slice will transport you to a sun-drenched picnic, where laughter and joy are as plentiful as the icing on this cake.
Why You'll Love This Recipe
- This Strawberry Lemonade Cake is incredibly easy to prepare, making it ideal for bakers of all skill levels
- The vibrant colors and flavors create an eye-catching centerpiece for any gathering
- It’s versatile enough to be served at picnics or elegant dinner parties alike
- Plus, the combination of strawberries and lemons will leave your taste buds dancing with joy
I remember the first time I made this cake; my friends were so enchanted by its flavor that they forgot about their diet plans—which was both hilarious and slightly concerning.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Strawberries: Look for ripe, red strawberries that are firm and fragrant for the best flavor.
Lemon Zest: Use organic lemons if possible; zesting releases those aromatic oils that add brightness.
All-Purpose Flour: Standard flour works well here; consider sifting it for an even lighter cake texture.
Granulated Sugar: Sweeten the deal! A touch of sugar enhances the fruitiness while balancing tartness.
Baking Powder: Ensure your baking powder is fresh for a nice rise; check the expiration date!
Unsalted Butter: Room temperature butter creates a smooth batter and rich flavor—don’t skip this step.
Eggs: Use large eggs; they add moisture and richness that’s essential for our cake.
Vanilla Extract: A splash of vanilla adds depth; pure extract is always better than imitation.
Milk: Whole milk provides creaminess—feel free to substitute with almond or coconut milk if desired.
Lemon Juice: Freshly squeezed juice brightens up the cake—avoid bottled juice if you can!
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 9-inch round baking pans—this prevents sticking and ensures easy removal.
Mash Those Strawberries!: In a mixing bowl, mash about one cup of fresh strawberries until you have a chunky puree. The aroma will remind you of sunny days!
Create Your Batter: In another bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This could take about 3-5 minutes—don’t rush; it’s worth it!
Add Eggs & Flavorings: Beat in two large eggs one at a time, followed by vanilla extract and lemon zest. The mixture should look smooth and creamy—just like happiness in a bowl.
Combine Dry Ingredients & Milk : Gradually mix in the all-purpose flour and baking powder alternately with milk until fully incorporated. Avoid overmixing to keep that airy texture intact!
Bake It!: Pour equal amounts of batter into each prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Your kitchen will smell amazing during this time!
When done correctly, your cake layers should be golden brown on top with slight domes—a sure sign they’re ready for frosting!
Now that we’ve completed these steps together, let’s put on some icing magic next!
After allowing the cakes to cool completely (you can do it while binge-watching your favorite show), it’s time to whip up some frosting.
For frosting this beauty, I recommend using whipped cream mixed with some leftover mashed strawberries for color—and maybe even some lemon juice if you’re feeling adventurous!
Spread it generously between layers and on top, allowing drips down the sides because messy = beautiful in dessert world.
And there you have it: your very own Strawberry Lemonade Cake! You might want to consider having an extra slice or two because trust me—it’ll disappear faster than a popsicle on a hot day! Enjoy every bite!
You Must Know
- Mastering the Strawberry Lemonade Cake involves balancing sweetness and tartness perfectly
- A dash of salt enhances flavors, while fresh strawberries elevate the cake’s appeal
- This delightful dessert is perfect for summer picnics or any gathering that calls for a sweet treat
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C) while you prepare your batter. Mix your dry ingredients first, then cream the butter and sugar together until fluffy. Combine everything gradually for best results.
Add Your Touch
Feel free to swap out regular flour for almond flour for a gluten-free version. You can also add lemon zest for an extra zing or top with a berry glaze for flair.
Storing & Reheating
Store leftover Strawberry Lemonade Cake in an airtight container at room temperature for up to three days. If you decide to refrigerate it, allow it to come to room temperature before serving again.
Chef's Helpful Tips
- Always use room temperature ingredients to ensure even mixing and baking
- Remember that overmixing can lead to a dense cake, so mix just until combined
- Finally, always check your cake with a toothpick to avoid underbaking
The first time I baked this cake, it vanished faster than my cat when the vacuum cleaner comes out; my friends couldn’t stop raving about it!
FAQ
Can I make Strawberry Lemonade Cake in advance?
Yes, you can bake it a day ahead and store it covered.
What can I substitute for strawberries?
You can use raspberries or blueberries if strawberries aren’t available.
How do I know when the cake is done?
Insert a toothpick; if it comes out clean, your cake is ready!
Strawberry Lemonade Cake
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
Description
Strawberry Lemonade Cake is a delightful summer dessert that perfectly balances sweetness and tartness. Each slice features moist layers infused with fresh strawberries and zesty lemon, making it an ideal treat for any occasion—from birthday celebrations to casual picnics. With its vibrant flavors and eye-catching appearance, this cake is sure to be a crowd-pleaser. Treat yourself and your loved ones to a slice of summer bliss!
Ingredients
- 1 cup fresh strawberries (mashed)
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ¼ cup freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a mixing bowl, mash the strawberries into a chunky puree.
- Cream together the softened butter and sugar in another bowl until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, then add vanilla extract and lemon zest.
- Gradually mix in the flour and baking powder alternately with milk until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before frosting with whipped cream mixed with mashed strawberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
