Strawberry Lemonade Cake (Print)
Moist, tangy cake bursting with fresh strawberry and zesty lemon flavors, topped with cream cheese frosting.
# Ingredient list:
→ Cake Batter
01 - 2½ cups all-purpose flour
02 - 2½ tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - ¾ cup unsalted butter, softened
06 - 1½ cups granulated sugar
07 - ¼ cup fresh lemon juice (about 2 lemons)
08 - 2 tbsp finely grated lemon zest
09 - 3 large eggs, room temperature
10 - 1 tsp vanilla extract
11 - ½ cup buttermilk, room temperature
12 - ½ cup mashed fresh strawberries (about 1 cup whole), well-drained
→ Strawberry Lemonade Frosting
13 - 8 oz cream cheese, softened
14 - ½ cup unsalted butter, softened
15 - ⅓ cup fresh strawberry puree, strained to remove seeds
16 - 2 tbsp fresh lemon juice
17 - 2 tsp lemon zest
18 - 4 cups powdered sugar, sifted
19 - Pinch of salt
→ Garnish
20 - Sliced fresh strawberries
21 - Thinly sliced lemon wheels
22 - Edible flowers
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract, fresh lemon juice, and lemon zest.
05 - Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix until just combined to avoid overworking the batter.
06 - Gently fold the well-drained mashed strawberries into the batter using a spatula, taking care not to overmix.
07 - Divide the batter evenly between the two prepared cake pans, smoothing the tops. Tap the pans gently on the counter to release any trapped air bubbles. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let the cake layers cool in their pans for 10 minutes, then transfer to wire cooling racks to cool completely before frosting.
09 - Beat the softened cream cheese and butter together until smooth and creamy. Add the strawberry puree, lemon juice, and lemon zest, mixing until incorporated. Gradually add the sifted powdered sugar and salt, beating until the frosting is light and fluffy.
10 - Once the cake layers are completely cool, spread frosting evenly between the layers and over the top and sides. Garnish with sliced fresh strawberries, lemon wheels, and edible flowers as desired.
# Expert Tips:
01 -
- The strawberry lemonade combination is not just a flavor, it is a whole mood that makes people close their eyes and smile after the first bite.
- That cream cheese frosting swirled with real fruit puree tastes like something from a fancy bakery but you made it in your own kitchen.
02 -
- Patience with cooling is everything because even slightly warm cake layers will melt your frosting into a sad puddle.
- Draining the mashed strawberries thoroughly on paper towels is the difference between a cloud light crumb and a wet dense disaster.
03 -
- Room temperature ingredients are the single biggest secret to a tender even crumb, so plan ahead and pull everything out an hour before you start.
- Zest your lemons before juicing them because once they are squeezed the rind softens and you will not get nearly as much fragrant oil.