Strawberry Lemonade Layer Cake Recipe Perfect for Summer

The tangy sweetness of strawberry lemonade captured in a cake? Yes, please! This Strawberry Lemonade Layer Cake is the kind of dessert that screams summer. From its vibrant pink layers to the zesty lemonade frosting, every bite is a celebration of sunshine and joy. I first made this recipe for a backyard barbecue, and let me tell you, it was gone before I could grab seconds. Whether you’re hosting a picnic, celebrating a birthday, or just craving something sweet and refreshing, this cake is bound to be the star of the show!

What I love most about this Strawberry Lemonade Layer Cake is that it combines two iconic summer flavors into one show-stopping dessert. Plus, the layers are so moist and fluffy, and the frosting is creamy with just the right amount of tang. It’s like biting into a slice of sunshine. Let’s dive into the details so you can whip this up for your next gathering!

Why You’ll Love This Recipe

• Perfect Summer Vibes: The combination of strawberries and lemonade is like a burst of sunshine in every bite.
• Easy to Make: Despite its impressive look, this cake uses simple techniques and ingredients.
• Show-Stopping Appearance: With its vibrant pink layers and creamy frosting, it’s almost too pretty to eat (almost!).
• Versatile Flavor Profile: Sweet strawberries meet tangy lemonade for a balanced flavor that everyone will adore.
• Crowd-Pleaser: Kids and adults alike rave about this cake—it’s impossible not to love.
• Customizable: You can tweak the recipe to suit your preferences, whether that’s adding fresh fruit or adjusting the sweetness.

This isn’t just another layer cake—it’s the ultimate summer dessert. The strawberry puree adds real fruit flavor, while the lemonade frosting gives it an irresistible tangy twist. Trust me, you’ll want to make this recipe again and again.

What Ingredients You Will Need

This recipe uses simple, fresh ingredients to pack in bold flavors. Here’s what you’ll need:

For the Cake

• 2 ¾ cups (345g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (200g) granulated sugar
• ½ cup (115g) unsalted butter, softened
• ½ cup (120ml) vegetable oil
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• ¾ cup (180ml) strawberry puree (fresh or frozen)
• ½ cup (120ml) buttermilk, room temperature

For the Lemonade Frosting

• 1 cup (230g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• ¼ cup (60ml) heavy cream
• Pinch of salt

Optional Garnishes

• Fresh strawberries
• Thin lemon slices
• Sprigs of mint

These ingredients are pantry staples and easy to find seasonally, making this cake both accessible and delicious!

Equipment Needed

Here’s what you’ll need to bring this recipe to life:

• Three 8-inch round cake pans (or adjust for pan size)
• Stand mixer or handheld electric mixer
• Large mixing bowls
• Rubber spatula for folding
• Offset spatula for frosting
• Wire cooling racks
• Parchment paper and nonstick spray
• Zester for the lemon

If you don’t have a stand mixer, don’t worry! A handheld mixer works just as well, though it might take a bit more elbow grease. Also, reusable parchment rounds are fantastic for easy cleanup and are budget-friendly!

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients: In a stand mixer, cream the butter and sugar until light and fluffy. Add the oil, eggs, and vanilla extract, mixing thoroughly after each addition.
4. Add Strawberry Puree: Mix in the strawberry puree until well combined. The batter will turn a lovely pink color!
5. Alternate Dry and Buttermilk: Gradually add the dry ingredients in three batches, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—don’t overmix!
6. Divide and Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool Completely: Remove cakes from the oven and let them cool in the pans for 10 minutes. Transfer to wire racks and cool completely.
8. Make Frosting: Beat the butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest. Add heavy cream and a pinch of salt for the perfect consistency.
9. Assemble the Cake: Place one layer on a cake stand. Spread frosting evenly on top, then stack the second layer. Repeat with the final layer, frosting the top and sides for a smooth finish.
10. Decorate: Garnish with fresh strawberries, lemon slices, and mint sprigs for a stunning presentation.

Pro tip: Chill the cake for 30 minutes before serving for clean slices!

Cooking Tips & Techniques

• Room Temperature Ingredients: Let your butter, eggs, and buttermilk come to room temperature for better mixing.
• Don’t Overmix: Overmixing can lead to a dense cake. Mix until the ingredients are just combined.
• Use Fresh Lemon Juice: Bottled lemon juice won’t give you the same bright flavor—trust me on this.
• Chill Before Frosting: If your cake layers seem crumbly, chill them for 20–30 minutes to make frosting easier.
• Level Your Layers: Use a serrated knife to trim the tops of each cake layer for a professional appearance.

These small steps make a big difference in the final product. Take your time and enjoy the process!

Variations & Adaptations

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
• Dairy-Free Adaptation: Use dairy-free butter and almond milk instead of buttermilk.
• Berry Mix-Up: Swap strawberries for raspberries or blueberries for a different flavor profile.
• Extra Tang: Add a layer of lemon curd between the cake layers for an intense lemon punch.
• Sheet Cake Version: Skip the layering and bake this as a sheet cake for easy slicing.

I once swapped the strawberries for blackberries, and it was just as delicious. Feel free to experiment!

Serving & Storage Suggestions

This cake is best served slightly chilled on a warm day. Pair it with a glass of iced tea or lemonade for the ultimate summer vibe. For leftovers, here are some tips:

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months.
• Reheat: Let frozen slices thaw in the fridge overnight, then bring to room temperature before serving.

The flavors deepen over time, so don’t be surprised if it tastes even better the next day!

Nutritional Information & Benefits

Here’s a rough estimate of the nutritional breakdown per serving (based on 12 servings):

• Calories: 420
• Fat: 18g
• Carbohydrates: 60g
• Protein: 5g
• Sugar: 45g

Strawberries are packed with vitamin C and antioxidants, while lemons provide a boost of vitamin C and digestive benefits. While this cake is indulgent, it’s also a delicious way to enjoy some natural fruit goodness!

Conclusion

If you’re looking for a dessert that’s both stunning and delicious, this Strawberry Lemonade Layer Cake is it. It’s perfect for summer gatherings, birthdays, or whenever you need a burst of fruity sweetness. I love how the tangy lemonade frosting balances the sweet strawberry layers—it’s truly a match made in heaven.

Give this recipe a try, and let your creativity shine with garnishes and adaptations. I’d love to hear how it turns out for you! Drop a comment below or share your photos on social media. Happy baking, friends!

FAQs

Can I use frozen strawberries for the puree?

Absolutely! Just thaw them first and blend until smooth.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and frost them right before serving.

What’s the best way to get vibrant pink cake layers?

Using fresh strawberry puree will naturally enhance the color. You can also add a drop of food coloring for extra vibrance.

Can I use regular milk instead of buttermilk?

You can substitute regular milk with a tablespoon of lemon juice or vinegar to mimic buttermilk.

How do I prevent my cake from sticking to the pans?

Grease the pans thoroughly and use parchment paper to ensure easy removal.

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