Strawberry Lemonade Cake Recipe
There’s nothing quite like the refreshing taste of strawberries and lemons combined into a luscious dessert. If you’re searching for the perfect spring or summer cake that’s bursting with fresh flavor, look no further. This Strawberry Lemonade Cake is sweet, tangy, and impossibly moist, making it a showstopper for picnics, birthdays, or any sunny afternoon.
Whether you’re a beginner baker or an experienced dessert enthusiast, this recipe is delightfully simple and yields a bakery-quality cake right from your kitchen. Let’s dive into everything you need to know to master this stunning treat!
Who Will Love This Strawberry Lemonade Cake?
This recipe is made for anyone who loves the vibrant flavors of fresh fruit and the satisfying indulgence of homemade baked goods. It’s especially perfect for:
-
Spring and summer parties where light, fruity desserts are a must.
-
Mother’s Day, baby showers, or bridal showers—this cake looks as beautiful as it tastes.
-
Anyone who wants an easy semi-homemade cake using a boxed mix but with a totally from-scratch taste.
What makes this cake great is its blend of convenience (thank you, lemon cake mix!) and fresh ingredients that bring bright, natural flavors to every bite.
Ingredients You’ll Need
Here’s everything you’ll gather to create this stunning dessert:
For the Cake:
-
1 box (15.25 oz) lemon cake mix
-
1 cup strawberries, pureed
-
1/2 cup lemonade (preferably homemade or fresh)
-
1/3 cup vegetable oil
-
3 large eggs
-
1/2 cup fresh strawberries, diced
-
Zest of 1 lemon
For the Frosting:
-
1 cup unsalted butter, softened
-
4 cups powdered sugar
-
1/4 cup lemonade
-
1 teaspoon vanilla extract
For Garnish:
-
Fresh strawberries
-
Lemon slices
Kitchen Equipment Needed
Before you start, make sure you have the following:
-
2 9-inch round cake pans
-
Mixing bowls
-
Electric mixer or stand mixer
-
Rubber spatula
-
Wire cooling rack
-
Cake stand or serving plate
-
Microplane or zester
-
Measuring cups and spoons
How to Make Strawberry Lemonade Cake
Follow these simple steps to achieve cake perfection:
Step 1: Prep Your Pans and Preheat
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes release effortlessly.
Step 2: Mix the Batter
In a large mixing bowl, combine the lemon cake mix, pureed strawberries, lemonade, vegetable oil, and eggs. Mix on medium speed until well combined, about 2-3 minutes.
Step 3: Add Fresh Fruit
Gently fold in the diced strawberries and lemon zest. This will give your cake juicy bursts of real fruit flavor in every bite.
Step 4: Bake
Divide the batter evenly between your prepared pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool the Cakes
Let the cakes cool in the pans for 10 minutes. Then carefully remove them and transfer to a wire rack to cool completely.
Step 6: Make the Frosting
While your cakes cool, beat the softened butter until creamy. Gradually add the powdered sugar on low speed, then beat in the lemonade and vanilla extract until the frosting is smooth, fluffy, and irresistible.
Step 7: Assemble and Frost
Place one cake layer on your serving plate. Spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides.
Step 8: Garnish
Decorate with fresh strawberries and lemon slices for a bright, festive look.
Tips for Success
-
Use fresh lemonade if possible. Fresh-squeezed lemon juice truly brightens the flavor.
-
Don’t overmix the batter once you add the diced strawberries to avoid breaking them up too much.
-
Chill the cake for 30 minutes after frosting for clean, sharp slices.
Recipe Swaps and Variations
-
Switch the fruit: Try raspberries or blueberries for a fun twist.
-
Add extra zest: Stir a little orange zest into the batter for a citrusy punch.
-
Make cupcakes: Divide the batter into cupcake liners and bake at 350°F for 18-22 minutes.
How to Store Leftovers
Store any leftover Strawberry Lemonade Cake in an airtight container in the refrigerator for up to 4 days. If you prefer to enjoy it warm, let the slice sit at room temperature for about 15 minutes before serving.
You can also freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before frosting.
Perfect Pairings
Complete your dessert table with these delicious pairing ideas:
-
Drink pairing: Sip on a tall glass of sparkling lemonade or a fruity rosé wine.
-
Food pairing: Serve alongside a light summer salad with strawberries and goat cheese to match the fruity flavors.
FAQ About Strawberry Lemonade Cake
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Make sure to thaw and drain them well before pureeing or dicing to avoid adding excess moisture to the batter.
Can I make this cake ahead of time?
Absolutely! Bake the cake layers a day ahead and store them wrapped at room temperature. Assemble and frost the day you plan to serve for the freshest taste.
Can I use store-bought frosting?
While homemade frosting tastes best, you can use store-bought vanilla or lemon frosting in a pinch. Add a little fresh lemon juice to brighten it up.
How do I prevent my cake from being too dense?
Be sure to measure ingredients accurately and avoid overmixing once you add the strawberries to the batter.
Final Thoughts
This Strawberry Lemonade Cake is sunshine in dessert form. It’s a stunning centerpiece for any gathering, bursting with juicy strawberries, bright lemon, and silky frosting. Whether you’re treating yourself or sharing it with loved ones, this cake will instantly brighten any day.
If you loved this recipe, don’t forget to share it with your friends and family! Subscribe to our blog for more delicious recipes, baking tips, and sweet inspiration delivered straight to your inbox
