Name: Strawberry Lemonade Cake with Lemon Cream Cheese Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp lemon zest (about 1 lemon); ½ cup unsalted butter, softened; 2 large eggs, room temperature; 1 tsp vanilla extract; ¾ cup buttermilk; 1 tsp fresh lemon juice; 1 cup diced fresh strawberries; 2 Tbsp sugar (for strawberries); 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 1–1¼ cups powdered sugar, sifted; 1 tsp lemon zest; 1 tsp fresh lemon juice; Pinch of salt

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This Strawberry Lemonade Cake with Lemon Cream Cheese Frosting is the perfect treat for any celebration, especially when sunny days roll around. With its fresh strawberry sweetness combined with zesty lemonade flavors, and topped with a creamy, tangy lemon cream cheese frosting, it’s the ultimate dessert to brighten up any occasion.

Strawberry Lemonade Cake with Lemon Cream Cheese Frosting

Ingredients

For the Cake:

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon lemon zest (about 1 lemon)

½ cup unsalted butter, softened

2 large eggs, room temperature

1 teaspoon vanilla extract

¾ cup buttermilk

1 teaspoon fresh lemon juice

1 cup diced fresh strawberries

2 tablespoon sugar (for strawberries)

For the Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

1–1¼ cups powdered sugar, sifted

1 teaspoon lemon zest

1 teaspoon fresh lemon juice

Pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350 °F (175 °C). Grease and flour two 8-inch round cake pans or line with parchment circles.

In a small bowl, toss the diced strawberries with 2 tablespoon sugar and set them aside for 10 minutes to macerate.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.

In a large bowl, cream the butter until smooth. Beat in the eggs one at a time, then mix in the vanilla extract and lemon juice.

Gradually add the dry ingredients to the wet ingredients in three parts, alternating with buttermilk. Begin and end with the dry mixture. Mix until just combined.

Gently fold in the macerated strawberries and any juices.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22–26 minutes or until a toothpick inserted into the centers comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.

For the Frosting:

In a bowl, beat together the cream cheese and butter until creamy and fluffy.

Gradually add the powdered sugar, lemon zest, lemon juice, and a pinch of salt, beating until smooth and spreadable. Adjust sweetness or tang to taste.

For Assembly:

Place one cake layer on a serving plate. Spread a thin layer of frosting over the top.

Add the second cake layer and frost the top and sides evenly.

Optionally, decorate with fresh strawberry halves or lemon slices. Chill the cake for 15 minutes to set before slicing.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 1 hour 5 minutes

Servings: 12 servings

Variations

Gluten-Free: For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.

Dairy-Free: Use dairy-free butter and plant-based cream cheese for the frosting to make this cake dairy-free.

Berries: If you're not a fan of strawberries, you can substitute with raspberries or blueberries for a different twist on this cake.

Lemon-only version: For a more intense lemon flavor, you can omit the strawberries entirely and make a pure lemon cake by adding more lemon zest to the batter.

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 3-4 days. The frosting may soften a bit when kept in the fridge, but it will stay delicious and creamy.

Freezing: This cake freezes well. Wrap each layer in plastic wrap and then foil, and store in the freezer for up to 3 months. Thaw before frosting.

Reheating: If you prefer to enjoy the cake warm, slice individual pieces and microwave them for 10-15 seconds.

FAQs

How do I make sure my cake doesn't dry out?

To keep the cake moist, don’t over-bake it. Once a toothpick comes out clean, remove it from the oven immediately. Also, using buttermilk in the batter helps keep the cake moist and tender.

Can I make this cake ahead of time?

Yes! This cake can be made a day or two ahead of time. Store it in the fridge and frost it just before serving. The flavors even improve as it sits!

Can I use frozen strawberries instead of fresh?

While fresh strawberries are preferred for the best texture, you can use frozen strawberries if necessary. Just make sure to thaw and drain them thoroughly before adding them to the batter to avoid excess moisture.

What can I use instead of buttermilk?

If you don't have buttermilk, you can make your own by adding one tablespoon of lemon juice or vinegar to ¾ cup of milk. Let it sit for a few minutes before using in the recipe.

Can I use a different frosting?

Yes! If you prefer a different frosting, you can use a simple vanilla buttercream or even a whipped cream topping for a lighter alternative.

Conclusion

This Strawberry Lemonade Cake with Lemon Cream Cheese Frosting is a delightful combination of fruity sweetness and tangy citrus, making it the perfect treat for any special occasion. With its moist cake layers, fresh strawberries, and smooth frosting, it’s a cake that’s sure to impress both visually and in taste. Enjoy it as a centerpiece at your next gathering, and watch it disappear in no time!

Recipe:

Strawberry Lemonade Cake with Lemon Cream Cheese Frosting

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This Strawberry Lemonade Cake is a delightful treat combining sweet strawberries with tangy lemonade flavors, topped with a creamy lemon cream cheese frosting. Perfect for any celebration or sunny day, this cake is a beautiful and delicious dessert.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment circles.
In a small bowl, toss the diced strawberries with 2 tablespoon sugar and set them aside for 10 minutes to macerate.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
In a large bowl, cream the butter until smooth. Beat in the eggs one at a time, then mix in the vanilla extract and lemon juice.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with buttermilk. Begin and end with the dry mixture. Mix until just combined.
Gently fold in the macerated strawberries and any juices.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22–26 minutes or until a toothpick inserted into the centers comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
For the frosting: In a bowl, beat together the cream cheese and butter until creamy and fluffy.
Gradually add the powdered sugar, lemon zest, lemon juice, and a pinch of salt, beating until smooth and spreadable. Adjust sweetness or tang to taste.
For assembly: Place one cake layer on a serving plate. Spread a thin layer of frosting over the top.
Add the second cake layer and frost the top and sides evenly.
Optionally, decorate with fresh strawberry halves or lemon slices. Chill the cake for 15 minutes to set before slicing.