Homemade Strawberry Lemonade Cake Recipe
Written by MasterClass
Last updated: Apr 5, 2023 • 4 min read
Tangy lemon cake layers and creamy strawberry frosting come together in this delectable strawberry lemonade cake for a festive summertime confection bursting with fresh fruit flavors.
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What Is Strawberry Lemonade Cake?
Strawberry lemonade cake is a summery confection composed of citrus-flavored cake layers, sliced fresh strawberries, and strawberry buttercream frosting. Inspired by the flavors of strawberry lemonade, this sweet and tart treat makes the perfect conclusion to any warm-weather brunch, afternoon tea, or birthday party.
4 Tips for Making Strawberry Lemonade Cake
Whether you’re a semi-pro baker or just learning to use your oven, follow these tips to craft a spectacular strawberry lemon cake.
- 1. Experiment with fillings. Add extra flavor to this fun lemon cake with novel fillings. In addition to, or in place of, the layer of buttercream frosting in between the cakes, add strawberry jam, lemon curd, berry preserves, or cream cheese frosting.
- 2. Mix the batter just right. Overmixing leads to a stiff, dense crumb instead of a light, moist crumble. Mix the cake batter until it just comes together to avoid over-developing the gluten in the flour, which results in a dense cake.
- 3. Change the format. Use an alternate type of cake pan depending on your needs. For a low-effort cake, bake this batter in a single large sheet pan and top with buttercream frosting and strawberries before slicing and serving. For individually sized cakes, divide the batter into two cupcake pans. Remember that a sheet cake will require more time in the oven than the typical round cake pan, and cupcakes will bake in less time.
- 4. Make ahead for easy assembly. For easy cake assembly on the day of, make each element a few days in advance. Wrap the baked and cooled cake layers tightly in plastic wrap and store them in a cool, dry place for up to 5 days. Store the buttercream frosting and sliced strawberries in separate airtight containers in the refrigerator. After assembling the cake, cover and store it at room temperature for up to 2 days.
Homemade Strawberry Lemonade Cake Recipe
makes
1 cakeprep time
40 mintotal time
1 hrcook time
20 minIngredients
For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- Zest of 1 large lemon
- Juice of 1 large lemon
- 3 cups cake flour or all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup buttermilk or whole milk
For the frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ cup strawberries, puréed
- 1–2 drops red food coloring (optional)
- Pinch of salt
For assembly:
- 10 large strawberries, hulled and sliced thin
Make the cake:
- 1
Preheat the oven to 350 degrees Fahrenheit and line two 9-inch round cake pans with parchment paper. Grease the pans thoroughly with nonstick cooking spray.
- 2
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Alternatively, add the butter and sugar to a large bowl and use an electric mixer to cream them together.
- 3
With the mixer running, add 1 egg at a time, mix until incorporated, then add the next egg. Scrape down the sides of the bowl as needed.
- 4
Add the lemon zest and juice to the mixer and mix until combined.
- 5
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- 6
With the mixer running on low speed, add a ⅓ of the flour mixture and a ⅓ of the buttermilk to the batter. Mix until incorporated. Repeat this process twice more with the remaining flour and buttermilk, mixing until the batter has just come together.
- 7
Divide the batter evenly between the two baking pans.
- 8
Transfer the pans to the oven and bake until a toothpick inserted into the center of the cake comes out clean, about 20–25 minutes.
- 9
Remove the pans from the oven, and let the cakes cool in the pans for 15 minutes. Next, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely, another 15 minutes.
Make the frosting:
- 1
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light and fluffy, about 3 minutes.
- 2
Add the powdered sugar, heavy cream, vanilla extract, strawberry purée, and food coloring. Mix the frosting on low speed until partially incorporated, about 30 seconds.
- 3
Increase the speed to medium-high speed, and beat for 2–3 more minutes. Add the salt, and beat the mixture one or two additional times.
Assemble the cake:
- 1
Carve off the top of each cake round to create level surfaces. Discard the excess cake or set the cake crumbles aside to sprinkle over the top of the assembled cake.
- 2
Place one round of cake on a cake stand or plate. Spoon a generous portion of frosting onto the cake and spread it out in a single layer. Top the frosting with a layer of sliced strawberries.
- 3
Place the second round of cake on top of the first layer. Spread the remaining frosting over the tops and sides of the cake.
- 4
Garnish the cake with the remaining sliced strawberries.
- 5
Transfer the strawberry lemon cake to the refrigerator to set for 30 minutes before slicing and serving.
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