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- 2 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup whole milk - 3 large eggs - 1 tablespoon lemon zest - ½ cup fresh lemon juice - 1 cup strawberries, pureed (fresh or frozen) - 1 teaspoon vanilla extract - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 tablespoons fresh lemon juice - 2 tablespoons strawberry puree (for color) - 1 tablespoon milk (if needed for consistency) The ingredients for strawberry lemonade cake blend bright flavors. The dry mix includes flour, baking powder, and salt. This base supports the cake's rise and texture. For the wet ingredients, we use softened butter, milk, and eggs. Lemon zest and lemon juice bring a fresh taste. Strawberry puree adds sweetness and a lovely color. For the frosting, we start with butter and powdered sugar. Fresh lemon juice gives it a zesty kick. The strawberry puree adds a beautiful pink hue. If the frosting feels too thick, add a bit of milk for smoothness. Together, these ingredients create a delightful cake bursting with flavor. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a large bowl, mix 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. This helps the cake rise well. 3. In another bowl, cream together ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar. Mix until light and fluffy, about 3-4 minutes. 1. Add 3 large eggs, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract to the butter mixture. Mix well after each egg. 2. Gradually add the flour mixture to the butter mix. Alternate with 1 cup of whole milk and ½ cup of pureed strawberries. Start and end with the flour. Mix until just combined. 1. Pour the batter evenly into the prepared pans. Smooth the tops with a spatula. 2. Bake for 25-30 minutes. A toothpick should come out clean from the center. Let the cakes cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely. 1. Beat 1 cup of softened unsalted butter in a bowl until creamy. Gradually mix in 4 cups of powdered sugar. 2. Add 2 tablespoons of fresh lemon juice and 2 tablespoons of strawberry puree. Mix until smooth. If it’s too thick, add 1 tablespoon of milk for a better consistency. 1. Once the cakes are cool, place one layer on a serving plate. Spread a generous layer of frosting on top. 2. Place the second layer on top and frost the top and sides of the cake. Decorate with fresh strawberries for a beautiful finish. To get a fluffy cake, start by creaming the butter and sugar well. You need to mix them for about 3 to 4 minutes. This step adds air, making the cake light. Also, use room temperature ingredients. Cold butter or eggs can make the batter dense. For the best frosting, aim for a smooth but thick texture. If it’s too thick, add a tablespoon of milk. This helps in spreading it easily. For a beautiful color, use fresh strawberry puree. It gives a lovely pink hue without artificial colors. When serving, presentation is key. Use a pastel plate for a spring vibe. Garnish with fresh lemon slices and whole strawberries. For a special touch, drizzle strawberry puree on the plate around the cake slice. Pair it with a refreshing lemonade to enhance the flavors. Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter and a more even cake texture. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so stop as soon as you see no dry flour. Cool Cakes Completely: Allow the cakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful finish. Enhance the Flavor: For an extra burst of flavor, consider adding a splash of vanilla extract to the strawberry puree. It complements the cake beautifully and adds depth to the taste. {{image_2}} To make your Strawberry Lemonade Cake even better, try adding extra fruits. Raspberries or blueberries can give a new twist. Just mix them in with the cake batter. They add color and flavor. You can also try herbs like mint. Mint gives a fresh taste that pairs well with lemon and strawberries. Just chop a few leaves and fold them into the batter. If you need a gluten-free cake, you can easily swap the flour. Use a good gluten-free flour blend instead of all-purpose flour. Make sure to pick one that works well for baking. This change will keep your cake light and tasty without gluten. For a dairy-free option, switch out the regular milk and butter. Coconut milk works great and adds a nice flavor. Use dairy-free butter alternatives to replace the unsalted butter. This way, everyone can enjoy your cake without dairy. To keep your Strawberry Lemonade Cake fresh, wrap it tightly in plastic wrap. Place it in an airtight container and store it in the fridge. It stays good for about four days. If you have leftover slices, they can also be frozen. Wrap each slice in plastic wrap, then place them in a freezer bag. They last up to three months in the freezer. To freeze cake layers, let them cool completely first. Wrap each layer in plastic wrap, then foil. Store them in the freezer for easy future use. When you're ready to bake, thaw them overnight in the fridge. This cake tastes best when fresh, but it can last. Keep it in the fridge, and it stays fresh for about four days. After that, the flavors may fade. For the best taste, enjoy it within two days. If you like tartness, add a splash of lemon juice over your slice. This can wake up the flavors again. Want a quick snack? You can turn the cake batter into muffins! Just pour the batter into a muffin tin instead of cake pans. Fill each cup about two-thirds full. Bake at the same temperature, but check them after 15-20 minutes. They are done when a toothpick comes out clean. This way, you have tasty muffins for breakfast or a snack! How to make Strawberry Lemonade Cake from scratch? To make Strawberry Lemonade Cake from scratch, start with the dry ingredients. Mix 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Then, cream ½ cup of softened unsalted butter with 1 ½ cups of granulated sugar until fluffy. Add 3 large eggs, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract. Gradually add your dry mix with 1 cup of milk and 1 cup of pureed strawberries. Bake at 350°F for 25-30 minutes. Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries in this recipe. Just make sure to thaw and puree them first. This will give your cake the same fruity flavor. However, fresh strawberries may provide a brighter taste. What is the best way to keep the cake moist? To keep the cake moist, avoid overbaking. Use a toothpick to check for doneness. A little lemon juice over the cakes while they cool can add extra moisture. Cover the cake with plastic wrap once it cools to keep it fresh. Why is my cake dry, and how to fix it? Your cake may be dry if you overmix the batter or bake it too long. Always measure your flour correctly. Use the spoon-and-level method for accuracy. If your cake is dry, a simple syrup can help. Brush it on the layers before frosting. How to avoid flaky frosting when decorating? To avoid flaky frosting, make sure your butter is softened but not melted. Mixing the butter well before adding powdered sugar is key. If your frosting is too thick, add a little milk. This will help create a smooth texture. How many servings does the cake yield? This Strawberry Lemonade Cake yields about 12 servings. It’s perfect for gatherings or celebrations. You can easily adjust the recipe if you need more. Is there a way to customize the cake’s nutritional content? Yes, you can customize the cake’s nutritional content. Use whole wheat flour for added fiber or a sugar substitute for less sugar. Consider using non-dairy butter and coconut milk to make it dairy-free. This blog shared how to make a delicious Strawberry Lemonade Cake. You learned the right mix of dry and wet ingredients. We covered key steps, from mixing to baking, and creating that tasty frosting. Tips helped you master cake texture and frosting consistency. You even saw fun variations and storage tips. Now it's time to bake! Enjoy your creation and share with friends. Your cake is sure to impress everyone!

Strawberry Lemonade Cake

A refreshing cake combining the flavors of strawberries and lemons, perfect for spring celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups whole milk
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 0.5 cups fresh lemon juice
  • 1 cups strawberries, pureed
  • 1 teaspoon vanilla extract
  • 1 cups unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice (for frosting)
  • 2 tablespoons strawberry puree (for frosting)
  • 1 tablespoon milk (if needed for frosting consistency)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt.
  • In another bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
  • Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
  • Gradually add the flour mixture to the butter mixture, alternating with the milk and pureed strawberries, beginning and ending with the flour mixture. Mix until just combined.
  • Pour the batter evenly into the prepared cake pans and smooth the tops.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Optionally, add a trickle of lemon juice over the cakes as they cool for added tartness.
  • Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
  • For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the lemon juice and strawberry puree.
  • If the frosting is too thick, add a tablespoon of milk for the desired consistency.
  • Once the cakes have completely cooled, place one layer on a serving plate and spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
  • Decorate with fresh strawberries on top or along the sides for a beautiful finish.

Notes

Serve on a pastel-colored plate and garnish with fresh lemon slices and strawberries.
Keyword cake, dessert, lemonade, strawberry