why make this recipe
Strawberry Lemonade Cake with Creamy Lemon Buttercream is a delightful dessert perfect for any occasion. Its refreshing combination of strawberries and lemon flavors makes it a crowd-pleaser, especially during warm weather. This cake not only looks stunning but also tastes refreshing and vibrant, making it ideal for birthday parties, picnics, or a sweet treat to enjoy at home.
how to make Strawberry Lemonade Cake With Creamy Lemon Buttercream
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- ½ cup milk, room temperature
- ½ cup sour cream, room temperature
- ⅔ cup finely chopped fresh strawberries
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, room temperature (for frosting)
- 4 cups powdered sugar, sifted
- 2 tablespoons lemon zest (for frosting)
- ¼ cup fresh lemon juice (for frosting)
- 2–3 tablespoons heavy cream or milk (for frosting)
- ¼ teaspoon salt (for frosting)
- Fresh strawberries, halved (for garnish)
- Lemon slices or zest curls (for garnish)
Directions:
- Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy, around 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
- In a separate bowl or measuring cup, blend the lemon juice, milk, and sour cream.
- With the mixer on low speed, alternately add the flour mixture and the lemon-milk mixture to the butter mixture, starting and ending with the flour. Mix until just combined.
- Gently fold the chopped strawberries into the batter.
- Divide the batter evenly between the prepared pans and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat the butter until creamy. Add the powdered sugar, lemon zest, lemon juice, and salt. Beat until fluffy, about 3–5 minutes, adding more cream if needed for a smooth consistency.
- Level the tops of the cooled cakes if needed. Spread buttercream between the layers, then frost the top and sides of the cake.
- Garnish the cake with fresh strawberries and lemon slices or zest curls.
how to serve Strawberry Lemonade Cake With Creamy Lemon Buttercream
Serve your Strawberry Lemonade Cake chilled or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For special occasions, add extra strawberry and lemon garnishes on top to make it visually appealing.
how to store Strawberry Lemonade Cake With Creamy Lemon Buttercream
Store any leftover cake in an airtight container in the refrigerator. This cake will stay fresh for about 3–5 days. If the cake will be kept longer, it’s best to freeze it. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.
tips to make Strawberry Lemonade Cake With Creamy Lemon Buttercream
- Use fresh strawberries for the best flavor. Frozen strawberries can make the cake too wet.
- Make sure all your ingredients are at room temperature for better blending.
- To enhance the lemon flavor, use fresh lemon juice and zest.
- Don’t overmix the batter after adding the flour; this helps keep the cake light and fluffy.
variation
For a twist, you can substitute the strawberries with other berries such as raspberries or blueberries. You can also add lemon curd between the layers for an extra burst of lemon flavor.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance. Just store it in the refrigerator before frosting to keep it fresh.
Q: How can I make this cake gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend. Make sure the other ingredients are also gluten-free.
Q: Is it possible to use store-bought frosting?
A: Absolutely! If you’re short on time, using a store-bought lemon frosting can save you time while still providing great flavor.
Strawberry Lemonade Cake with Creamy Lemon Buttercream
Ingredients
Method
- Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy, around 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
- In a separate bowl or measuring cup, blend the lemon juice, milk, and sour cream.
- With the mixer on low speed, alternately add the flour mixture and the lemon-milk mixture to the butter mixture, starting and ending with the flour. Mix until just combined.
- Gently fold the chopped strawberries into the batter.
- Divide the batter evenly between the prepared pans and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat the butter until creamy. Add the powdered sugar, lemon zest, lemon juice, and salt. Beat until fluffy, about 3–5 minutes, adding more cream if needed for a smooth consistency.
- Level the tops of the cooled cakes if needed. Spread buttercream between the layers, then frost the top and sides of the cake.
- Garnish the cake with fresh strawberries and lemon slices or zest curls.