Strawberry Lemonade Cake (Printable)
A moist, zesty dessert blending fresh strawberries and tangy lemonade for a refreshing summer treat.
# What You Need:
→ For the Cake
01 - 2 ½ cups (315 g) all-purpose flour
02 - 2 tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - ¾ cup (170 g) unsalted butter, softened
06 - 1 ½ cups (300 g) granulated sugar
07 - 3 large eggs
08 - 1 tbsp lemon zest (from about 2 lemons)
09 - ⅓ cup (80 ml) fresh lemon juice
10 - 1 tsp vanilla extract
11 - 1 cup (240 ml) buttermilk
12 - 1 cup (170 g) fresh strawberries, diced
→ For the Strawberry Lemonade Frosting
13 - ½ cup (115 g) unsalted butter, softened
14 - 3 cups (360 g) powdered sugar, sifted
15 - ¼ cup (60 ml) lemon juice
16 - 2 tbsp strawberry puree
17 - Pinch of salt
18 - Lemon zest and sliced strawberries for garnish (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
02 - In a medium bowl, whisk together the all-purpose 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. Add the eggs one at a time, beating well after each addition. Blend in the lemon zest, lemon juice, and vanilla extract.
04 - Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Stir gently until just combined, being careful not to overmix.
05 - Gently fold the diced fresh strawberries into the batter using a spatula, distributing them evenly without crushing.
06 - Divide the batter evenly between the two prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each layer comes out clean.
07 - Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
08 - Beat the softened butter until creamy using an electric mixer. Gradually add the sifted powdered sugar, then mix in the lemon juice and strawberry puree. Beat until the frosting is smooth and fluffy. Add a pinch of salt to taste.
09 - Place one cake layer on a serving plate and spread approximately one-third of the frosting evenly over the top. Position the second layer on top and frost the sides and top of the cake. Garnish with lemon zest and fresh strawberry slices if desired.
# Expert Tips:
01 -
- The lemon zest in the batter blooms in the oven and fills your whole house with the kind of warmth that makes neighbors knock.
- Fresh strawberries folded in at the last second keep pockets of juicy fruit tucked inside every slice.
02 -
- Adding the strawberries last and folding gently is the only way to keep them from streaking the batter gray.
- If you do not have buttermilk, stir one tablespoon of lemon juice into a cup of regular milk and let it sit for five minutes before using.
03 -
- Dice the strawberries as small and uniform as possible so every bite includes fruit without weighing down the batter.
- Pat the diced berries dry with a paper towel before folding them in to prevent excess moisture from making the cake soggy.