The first bite of this Strawberry Lemonade Cake with Creamy Lemon Buttercream is like savoring a sunny day in summer—bright, refreshing, and oh-so-satisfying! This cake not only looks like a masterpiece, but it’s also an absolute crowd-pleaser, perfect for birthdays, summer gatherings, or just an indulgent treat to elevate your afternoon tea. The best part? It comes together quickly, so you can focus on what really matters: enjoying delicious homemade moments with friends and family. Plus, its versatility allows you to play with flavors—substitute some strawberries for raspberries or even layer in a hint of strawberry jam for that extra fruity goodness. Curious about how to create this delightful dessert? Let’s dive into the details!
Why is Strawberry Lemonade Cake a Must-Try?
Refreshing Flavors: Each slice bursts with fresh strawberries and zesty lemon, making it the ultimate summer treat.
Easy to Make: This recipe is designed for home bakers of all levels, so you can whip it up quickly without stress.
Versatile Inspiration: Feel free to experiment by substituting raspberries or adding layers of strawberry jam for delightful variations.
Crowd-Pleasing Delight: Whether for birthday parties or summer picnics, this cake will be a showstopper that impresses everyone.
Make-Ahead Option: Prep the cake layers in advance and froth the buttercream ahead of time for an effortless baking experience, similar to how you might prep for a Pasta Bake with Pumpkin Tomato Sauce!
Strawberry Lemonade Cake Ingredients
For the Cake
• 2 ½ cups all-purpose flour – Essential for structure and stability; swap for gluten-free flour for a gluten-free version.
• 2 ½ teaspoons baking powder – Acts as a leavening agent for rise and fluffiness.
• ½ teaspoon baking soda – Provides extra leavening for a light and airy texture.
• ½ teaspoon salt – Balances the sweetness of the cake.
• 1 cup unsalted butter, room temperature – Ensures the cake is rich and moist.
• 1 ¾ cups granulated sugar – Sweetens the batter and contributes to moistness.
• 4 large eggs, room temperature – Helps bind the ingredients together and adds structure.
• 1 tablespoon lemon zest – Intensifies the lemon flavor; lime zest can be used for a different citrus twist.
• ⅓ cup fresh lemon juice – Adds brightness and acidity, essential for a true Strawberry Lemonade Cake.
• ½ cup milk, room temperature – Keeps the batter moist; almond milk is a good dairy-free substitute.
• ½ cup sour cream, room temperature – Adds richness; can be swapped with yogurt.
• ⅔ cup finely chopped fresh strawberries – Infuses the cake with sweetness and moisture; use thawed frozen strawberries if fresh ones aren’t available.
• 1 teaspoon vanilla extract – Enhances the depth of flavor.
For the Creamy Lemon Buttercream
• 1 cup unsalted butter, room temperature – The perfect base for a creamy frosting.
• 4 cups powdered sugar, sifted – Sweetens and thickens the buttercream.
• 2 tablespoons lemon zest – Brightens up the flavor of the buttercream.
• ¼ cup fresh lemon juice – Adds refreshing acidity.
• 2–3 tablespoons heavy cream or milk – Adjusts frosting consistency to your liking.
• ¼ teaspoon salt – Enhances flavor, making the frosting more balanced.
For Garnish
• Fresh strawberries, halved – Perfect for adding a decorative touch to your stunning cake.
• Lemon slices or zest curls – Provides extra visual appeal and a hint of citrus.
Step‑by‑Step Instructions for Strawberry Lemonade Cake With Creamy Lemon Buttercream
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While it heats up, grease and flour your two 9-inch round cake pans to ensure easy release after baking. You want them ready to hold the delightful layers of your Strawberry Lemonade Cake, so take your time with this step to avoid any sticking later.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the 2 ½ cups of all-purpose flour, 2 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This mixture is crucial for the structure and rise of your cake, so ensure it is well blended and free of lumps. Set aside as you prepare the wet ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together 1 cup of room temperature unsalted butter and 1 ¾ cups of granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step is essential for incorporating air, which helps your Strawberry Lemonade Cake rise properly. Scrape down the sides of the bowl to ensure even mixing.
Step 4: Add Eggs
Next, add the 4 large eggs one at a time to the creamed mixture, mixing well after each addition. This allows the eggs to fully incorporate and adds necessary moisture and structure to your cake. Once combined, the mixture should appear smooth and creamy.
Step 5: Mix in Flavor Enhancers
Incorporate the 1 tablespoon of lemon zest, ⅓ cup of fresh lemon juice, ½ cup of room temperature milk, ½ cup of sour cream, and 1 teaspoon of vanilla extract into the butter and egg mixture. Mix on low speed until everything is combined, ensuring a smooth batter that’s bursting with refreshing flavors.
Step 6: Combine with Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined. Be cautious not to overmix; you want a tender crumb for your Strawberry Lemonade Cake. Once combined, fold in ⅔ cup of finely chopped fresh strawberries, distributing them evenly throughout the batter for a lovely fruity surprise.
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Place in the preheated oven and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. The cakes should spring back slightly when touched and have a golden hue on top, indicating they are perfectly baked.
Step 8: Cool the Cakes
After baking, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely. Allowing them to cool thoroughly is crucial for easy frosting and to ensure your Strawberry Lemonade Cake layers are nice and firm.
Step 9: Prepare the Buttercream
While the cakes cool, prepare the creamy lemon buttercream. In a large mixing bowl, beat 1 cup of room temperature unsalted butter until creamy, about 2-3 minutes. Gradually add 4 cups of sifted powdered sugar, mixing on low speed to avoid a sugary cloud, followed by 2 tablespoons of lemon zest, ¼ cup of fresh lemon juice, and 2-3 tablespoons of heavy cream until you reach your desired consistency.
Step 10: Frost the Cake
Once the cakes are fully cooled, place one layer on a serving plate or cake stand. Spread a generous layer of creamy lemon buttercream over the top, then carefully place the second layer on top. Frost the top and sides of your entire Strawberry Lemonade Cake, ensuring an even and beautiful coat of frosting.
Step 11: Garnish and Serve
To add a special touch, garnish with halved fresh strawberries and lemon slices or curls on top of the cake. This not only enhances the visual appeal but also adds a refreshing aroma. Slice and serve your beautiful Strawberry Lemonade Cake, introducing a lovely summer flavor to any gathering or celebration!
Make Ahead Options
These Strawberry Lemonade Cake with Creamy Lemon Buttercream layers are perfect for busy weeknights or when planning ahead for a special event! You can bake the cake layers up to 2 days in advance; just wrap them tightly in plastic wrap once they’ve completely cooled to maintain moisture. The buttercream can be prepared and stored in the refrigerator for up to 3 days—simply let it come to room temperature and re-whip before spreading for the best texture. When you’re ready to serve, frost the layers and garnish with fresh strawberries and lemon slices for a beautiful presentation that looks and tastes just as delightful! This strategic meal prep ensures that your refreshing cake is ready to impress with minimal effort.
How to Store and Freeze Strawberry Lemonade Cake With Creamy Lemon Buttercream
Room Temperature: Store the cake in an airtight container for up to 3 days at room temperature. It’s best enjoyed fresh, when the flavors are vibrant.
Fridge: If you need to keep it longer, the frosted cake can be refrigerated for up to a week. Ensure it’s in an airtight container to maintain its moisture.
Freezer: For longer storage, freeze slices of the Strawberry Lemonade Cake wrapped individually in plastic wrap and then placed in a freezer bag for up to 3 months. Thaw in the fridge before serving.
Reheating: If desired, gently bring thawed slices to room temperature or warm them briefly in the microwave just until heated through for a comforting treat.
Expert Tips for Strawberry Lemonade Cake
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Prep Ahead: Bake your cake layers up to 2 days in advance, letting them cool completely before wrapping tightly to save time on the day of serving.
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Frosting Consistency: If your creamy lemon buttercream is too thick, add heavy cream or milk a tablespoon at a time until it reaches the desired spreadable consistency.
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Avoid Sogginess: Ensure that frozen strawberries are completely thawed and patted dry before adding them to the batter to prevent a moist cake.
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Cupcake Conversion: If you’d like to turn this Strawberry Lemonade Cake into cupcakes, reduce the baking time to 18-22 minutes and check for doneness with a toothpick.
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Flavor Experimentation: Feel free to substitute half of the strawberries for raspberries or add a layer of strawberry jam between the cake layers for added fruitiness.
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Garnishing Flair: For an elegant finish, use lemon curls or edible flowers to adorn your cake, making it visually stunning while enhancing the flavor.
Strawberry Lemonade Cake Variations
Personalize this delightful cake to suit your tastes and make it even more unforgettable!
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Raspberry Twist: Substitute half the strawberries with fresh raspberries for a vibrant flavor surge. The tartness of raspberries beautifully complements the sweetness of strawberries.
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Jam-Layered Delight: Add a thin layer of strawberry jam between cake layers to amp up the fruity flavor. It’s a hidden surprise that adds both sweetness and moisture to each bite.
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Gluten-Free: Use a gluten-free flour blend to cater to gluten-sensitive friends, ensuring everyone can enjoy a slice of this summer dream.
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Dairy-Free Option: Substitute almond milk for regular milk and coconut yogurt for sour cream for a silky, dairy-free masterpiece that doesn’t skimp on taste.
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Zesty Lemonade Frosting: Add more lemon zest to the buttercream or a splash of lemon extract for an extra burst of citrus flavor. This twist will awaken your senses.
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Cupcake Version: Transform the cake into cupcakes for a fun twist! Bake for 18-22 minutes, and top each with a dollop of lemon buttercream for a sweet treat that’s perfect for any occasion.
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Heat Things Up: Add a pinch of cayenne pepper to the batter or frosting for a surprising spicy kick. It will enhance the flavors and add an unexpected warmth without overpowering the citrus.
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Flavor Infusion: Experiment with different extracts like almond or orange for a unique twist on the classic lemon flavor. This small change can yield complex new taste experiences.
By exploring these variations, you can make your Strawberry Lemonade Cake With Creamy Lemon Buttercream even more special! Additionally, don’t forget to check out quick and delightful recipes like Black Forest Cake Roll or refreshing Pasta Bake Sauce to keep your kitchen adventures exciting!
What to Serve with Strawberry Lemonade Cake with Creamy Lemon Buttercream
Create a delightful summer feast with these refreshing pairing ideas that perfectly complement the bright flavors in your cake.
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Creamy Mashed Potatoes: Their smooth texture balances the cake’s airy layers, creating a comforting contrast on your plate.
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Crisp Green Salad: A salad with fresh greens, avocado, and a light vinaigrette brings a crunchy, refreshing element that enhances the cake’s sweetness.
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Grilled Chicken Skewers: Tender, marinated chicken skewers pair beautifully, offering a savory note that complements the fruity richness of the cake.
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Lemonade Spritzers: Light and bubbly, these refreshing drinks echo the zesty lemon notes in the cake, making them a perfect match for summer gatherings.
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Berry Compote: A sweet, warm mixture of berries enhances the strawberry flavors in the cake while adding a delightful sauce for drizzling.
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Vanilla Ice Cream: Serve alongside a slice for a creamy, cool element that contrasts beautifully with the zesty cake—and who can resist ice cream?
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Chocolate-Covered Strawberries: These sweet bites mirror the flavors in your dessert, adding elegance and an extra dose of indulgence to your gathering.
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Coconut Macaroons: Chewy and sweet, these snacks provide a tropical twist that pairs well with the fruity notes of your Strawberry Lemonade Cake.
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Fresh Mint Tea: A soothing herbal beverage that cleanses the palate between bites, enhancing the overall experience of your light, summery dessert.
Strawberry Lemonade Cake with Creamy Lemon Buttercream Recipe FAQs
What type of strawberries should I use for the cake?
Absolutely! Look for fresh strawberries that are bright red, firm, and fragrant. Avoid any with dark spots or mushiness, as these can affect the texture and flavor of your cake. If fresh strawberries aren’t available, you can use frozen ones, but make sure they are thoroughly thawed and patted dry to prevent sogginess.
How should I store the Strawberry Lemonade Cake?
You can keep your cake in an airtight container at room temperature for up to 3 days for the freshest flavor. If you plan to keep it longer, refrigerate it for up to a week, again in an airtight container to maintain its moisture. Just remember, it’s best enjoyed fresh!
Can I freeze the Strawberry Lemonade Cake?
Yes, you can freeze slices of the Strawberry Lemonade Cake! Wrap each slice tightly in plastic wrap and place them in a freezer bag to avoid freezer burn. It will stay good for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight, then come back to room temperature before serving.
What if my cake doesn’t rise properly?
If your cake doesn’t rise, the culprit might be the leavening agents, like baking powder or baking soda. Ensure they’re fresh and still active—test baking powder by adding a teaspoon to hot water; it should fizz! Also, remember not to overmix the batter as this can deflate the air you’ve incorporated, resulting in a denser cake.
Is this recipe suitable for people with allergies?
Definitely! You can modify the ingredients to accommodate dietary needs. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. If dairy is a concern, almond milk can replace regular milk, and dairy-free butter can be used in the frosting. Always check labels for specific allergens related to your ingredients to ensure safety.
Can I make this as cupcakes instead?
Very much so! To turn this Strawberry Lemonade Cake into cupcakes, simply divide the batter into a greased or lined cupcake tray and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when they’re ready. Enjoy your delightful little cakes!
Strawberry Lemonade Cake With Creamy Lemon Buttercream Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease and flour your two 9-inch round cake pans.
- In a medium-sized bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, milk, sour cream, and vanilla extract until smooth.
- Gradually fold in the dry ingredients, then gently mix in the chopped strawberries.
- Divide the batter between the prepared pans and bake for 30–35 minutes until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Prepare the creamy lemon buttercream by beating the butter, then slowly adding powdered sugar, lemon zest, lemon juice, and cream until desired consistency is achieved.
- Once cooled, frost the top of one cake layer with buttercream, place the second layer on top, and frost the sides and top evenly.
- Garnish with fresh strawberries and lemon slices or curls before serving.
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