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.
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
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 Tbsp 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.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
For a dairy-free option, use dairy-free butter and plant-based cream cheese in the frosting.
If you prefer a more intense lemon flavor, omit the strawberries and add extra lemon zest to the batter for a pure lemon cake.
This cake can be made ahead of time and stored in the fridge for 1-2 days before frosting.
If using frozen strawberries, thaw and drain them thoroughly to avoid excess moisture in the batter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
