Why Make This Recipe
Strawberry Lemonade Cake with Lemon Cream Cheese Frosting is a delightful treat that combines the sweet taste of strawberries with the refreshing zing of lemon. This cake is perfect for summer parties, birthdays, or any celebration. The bright colors and flavors make it a favorite among all ages. Plus, the creamy frosting adds a rich touch to the light and fluffy cake.
How to Make Strawberry Lemonade Cake
Ingredients
- Fresh strawberries, pureed
- Lemons, zest and juice
- All-purpose flour
- Baking powder and baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- Red food coloring (optional)
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Lemon extract
- Fresh strawberries and lemon slices for garnish
Directions
- Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them.
- In a bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition, and add vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients.
- Fold in the strawberry puree, lemon zest, and red food coloring if using.
- Divide the batter evenly into the prepared cake pans and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes are cooling, prepare the Lemon Cream Cheese Frosting. Whip together the cream cheese, softened butter, powdered sugar, and lemon extract until smooth and creamy.
- Once the cakes are completely cool, frost them with the Lemon Cream Cheese Frosting and decorate with fresh strawberries and lemon slices.
How to Serve Strawberry Lemonade Cake
Serve this delicious cake at room temperature. You can slice it into layers and treat each piece with extra frosting, or simply serve it plain with a side of whipped cream. Pair it with lemonade or iced tea for a refreshing summer dessert.
How to Store Strawberry Lemonade Cake
Store the cake in an airtight container in the refrigerator. This will help keep the frosting fresh and prevent it from melting. The cake can last for about 3-5 days in the fridge.
Tips to Make Strawberry Lemonade Cake
- Make sure the butter and eggs are at room temperature for a better texture.
- Fresh strawberries work best for the puree, but you can use frozen strawberries if necessary.
- Don’t skip the lemon zest; it adds a wonderful flavor to the cake.
- If you want a more intense lemon flavor, increase the amount of lemon extract in the frosting.
Variation
You can make this cake gluten-free by substituting all-purpose flour with a gluten-free flour blend. Additionally, you can add other fruits like raspberries or blueberries for a mixed berry flavor.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just cover them tightly and store them in the refrigerator before frosting.
2. Can I use frozen strawberries?
Yes, frozen strawberries can be used, but make sure to thaw and drain excess liquid before pureeing.
3. Is it necessary to use food coloring?
No, the red food coloring is optional. The cake will be delicious without it; it’s just for added color.