Print

Luscious Strawberry Lemonade Layer Cake

strawberry lemonade layer cake - featured image
Print Recipe

A moist and tangy strawberry lemonade layer cake with cream cheese frosting, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (345 g)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened (170 g)
  • 1 ¾ cups granulated sugar (350 g)
  • 4 large eggs, room temperature
  • ¼ cup fresh lemon juice (60 ml)
  • 2 tablespoons grated lemon zest
  • 1 cup buttermilk, room temperature (240 ml)
  • 1 cup fresh strawberries, pureed (150 g)
  • 8 oz cream cheese, softened (225 g)
  • ½ cup unsalted butter, softened (115 g)
  • 4 cups powdered sugar, sifted (480 g)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
  2. Rinse 1 cup of fresh strawberries, hull, and puree them until smooth. Set aside.
  3. In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
  4. In a large bowl, beat ¾ cup softened unsalted butter and 1 ¾ cups granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  5. Beat in 4 large eggs one at a time, mixing well after each addition.
  6. Stir in 2 tablespoons grated lemon zest and ¼ cup fresh lemon juice.
  7. Add the dry mixture in three parts, alternating with 1 cup buttermilk (start and end with flour). Mix gently after each addition.
  8. Using a rubber spatula, carefully fold the strawberry puree into the batter until just combined.
  9. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  10. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  11. Beat 8 oz softened cream cheese and ½ cup softened butter until smooth and creamy.
  12. Gradually add 4 cups powdered sugar, then 1 teaspoon vanilla extract and 1 tablespoon lemon juice. Beat until fluffy.
  13. Place one cake layer on your serving plate. Spread a generous layer of frosting on top.
  14. Add the second cake layer, then frost the top and sides evenly. Smooth with an offset spatula.
  15. Refrigerate the cake for at least 30 minutes to let the frosting set before serving.

Notes

Use room temperature ingredients for better emulsion and smoother batter. Fold strawberry puree gently to keep the cake tender and maintain pretty pink swirls. Chill frosting if too soft before spreading. Cake layers can be baked a day ahead and stored wrapped in the fridge. Frozen strawberries can be used if thawed and drained well. For dairy-free or vegan versions, substitute cream cheese and butter with plant-based alternatives and use almond milk with vinegar instead of buttermilk.

Nutrition

Keywords: strawberry cake, lemonade cake, layer cake, cream cheese frosting, summer dessert, easy cake recipe, homemade cake

Find it online: https://fuzzyforker.com/luscious-strawberry-lemonade-layer-cake-recipe-easy-homemade-dessert-ideas/