This strawberry lemonade cake brings together the perfect balance of sweet strawberries and tangy lemon in every bite. As someone who has been perfecting cake recipes for over a decade, I can tell you this homemade strawberry cake from scratch delivers bakery-quality results right in your kitchen.
Picture this: it was a warm spring afternoon when my neighbor asked me to create something special for her daughter’s birthday. She wanted the refreshing taste of summer lemonade combined with the sweetness of fresh strawberries. After three test batches, this lemon strawberry cake recipe was born.
The magic happens when fresh strawberry puree meets bright lemon zest in a tender, moist cake base. Unlike store-bought versions, this homemade lemon cake with frosting uses real ingredients that create layers of flavor you simply cannot achieve with artificial extracts.
Table of Contents
Ingredients
For the Strawberry Lemonade Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup fresh strawberry puree (from about 1½ cups strawberries)
- Pink food coloring (optional)
For the Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons heavy cream
- Pinch of salt
For Decoration:
- Fresh strawberry slices
- Lemon zest
- Fresh mint leaves (optional)
Pro ingredient tip: Always use room temperature ingredients for the best texture. Cold eggs and milk can cause the batter to curdle, affecting your cake’s final result.
Instructions
Step 1: Prepare Your Workspace
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper. This prevents sticking and ensures easy removal.
Step 2: Make Strawberry Puree
Wash and hull 1½ cups fresh strawberries. Blend until smooth, then strain to remove seeds. You should have exactly 1 cup of puree. Set aside.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening agents throughout your lemon cake with strawberries.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar for 4-5 minutes until light and fluffy. This step creates the tender crumb that makes this the best strawberry cake ever.
Step 5: Add Eggs and Flavorings
Beat in eggs one at a time, mixing well after each addition. Add vanilla extract, lemon juice, and lemon zest. Mix until combined.
Step 6: Combine Wet and Dry Ingredients
Alternate adding the flour mixture and milk to the butter mixture. Begin and end with flour. Mix just until combined to avoid overworking the batter.
Step 7: Add Strawberry Element
Gently fold in the strawberry puree. Add 2-3 drops of pink food coloring if desired for a more vibrant appearance.
Step 8: Bake the Layers
Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool Completely
Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting. This prevents the frosting from melting.
Step 10: Prepare Lemon Frosting
Beat butter until light and fluffy. Gradually add powdered sugar, alternating with lemon juice and cream. Beat until smooth and pipeable.
Step 11: Assemble Your Cake
Place one layer on serving plate. Spread frosting on top. Add second layer and frost the entire cake. This creates your stunning strawberry cake with lemon frosting.
Pro Tips and Variations
Professional Baking Tips:
- Temperature matters: Room temperature ingredients blend more easily, creating a smoother batter
- Do not overmix: Once you add flour, mix just until combined to prevent tough cake
- Test for doneness: The cake should spring back lightly when touched and pull slightly from pan sides
- Cool completely: Rushing this step results in melted frosting and a messy presentation
Delicious Variations:
Strawberry Cake with Lemon Curd: Replace half the frosting with store-bought or homemade lemon curd for extra tartness.
Lemon Cake with Strawberry Filling: Use plain lemon cake layers with strawberry jam or fresh strawberries between layers.
Three-Layer Version: Divide batter among three 8-inch pans for an impressive tall cake perfect for special occasions.
Reduced Sugar Option: Replace ½ cup sugar with unsweetened applesauce for a lighter version that still delivers on flavor.
Storage and Make-Ahead Tips:
- Cake layers can be wrapped and frozen for up to 3 months
- Assembled cake stays fresh covered in refrigerator for 4 days
- Bring to room temperature 30 minutes before serving for best taste
Serving Suggestions
This lemonade cake recipe shines in many settings. Here are my favorite ways to serve it:
Spring Celebrations: Perfect for Easter brunch, Mother’s Day, or graduation parties. The bright colors match the season beautifully.
Summer Gatherings: Serve chilled for pool parties or barbecues. The refreshing flavors cool you down on hot days.
Birthday Parties: Kids and adults love the familiar strawberry lemonade flavor. Add colorful candles for extra fun.
Elegant Occasions: Garnish with fresh strawberry roses and candied lemon peel for sophisticated presentations.
Portion Suggestions:
- Cut into 12 generous slices for family dinners
- Create 16 smaller pieces for parties with multiple desserts
- Serve with vanilla ice cream for an extra special treat
- Pair with fresh berries for added nutrition and color
Beverage Pairings: Coffee, milk, or sparkling water complement the flavors without competing. For adult gatherings, try champagne or moscato.
Conclusion
This strawberry lemon cake recipe combines everything I love about homemade baking. The fresh fruit flavors, tender crumb, and beautiful presentation make it worthy of any celebration. After years of testing different strawberry lemon cake ideas, this version consistently delivers the perfect balance of sweet and tart.
The best part? You can make this impressive cake with ingredients found in most grocery stores. No special equipment or techniques required. Just follow the steps, and you will create a dessert that looks and tastes professional.
Whether this becomes your new spring cake recipe or a year-round favorite, I promise it will become a requested repeat in your household. The combination of fresh strawberry puree and bright lemon creates a flavor profile that simply cannot be replicated with artificial ingredients.
FAQs
Can I use frozen strawberries for this recipe?
Yes, thaw frozen strawberries completely and drain excess liquid before pureeing. The flavor will be slightly less intense than fresh, but still delicious.
How do I prevent my cake layers from doming?
Use an oven thermometer to ensure accurate temperature. Bake on the center rack and avoid opening the oven door during the first 20 minutes.
Can I make this as cupcakes instead?
Absolutely! Divide batter among 24 cupcake liners and bake for 18-22 minutes at the same temperature.
What if I do not have fresh lemons?
Bottled lemon juice works in a pinch, but fresh provides better flavor. Never substitute lemon extract for fresh juice in this recipe.
How far ahead can I make this cake?
Bake layers up to 2 days ahead and store covered at room temperature. Assemble and frost the day of serving for best results.
My frosting is too thick. How do I fix it?
Add heavy cream one tablespoon at a time until you reach desired consistency. Beat well after each addition.
Can I reduce the sugar in this recipe?
You can reduce sugar by up to ¼ cup, but this may affect texture and rise. The tartness from lemon helps balance the sweetness naturally.
