Description

This Strawberry Lemonade Cake features layers of moist lemon cake, a vibrant strawberry filling, and creamy lemon buttercream frosting. A refreshing, fruity dessert perfect for celebrations or everyday indulgence.

Ingredients

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 tbsp lemon zest (about 1 lemon)

1/3 cup fresh lemon juice

1 tsp vanilla extract

1 cup whole milk

2 cups fresh strawberries, chopped

¼ cup granulated sugar (for filling)

1 tbsp lemon juice (for filling)

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

1 cup unsalted butter, softened (for frosting)

4 cups powdered sugar

2–3 tbsp fresh lemon juice (for frosting)

1 tsp vanilla extract (for frosting)

Optional: pink food coloring

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Instructions

Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
For the filling, cook strawberries, sugar, and lemon juice in a saucepan over medium heat for about 5 minutes until softened. Stir in cornstarch slurry and cook for 2 more minutes until thickened. Cool before using.
To make the frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, and vanilla, beating until light and fluffy. Add food coloring if desired.
To assemble, place one cake layer on a serving plate. Spread the strawberry filling over it, then top with the second cake layer.
Frost the cake with lemon buttercream. Optionally, chill for 30 minutes before slicing for cleaner cuts.

Notes

Swap strawberry filling with lemon curd for a stronger citrus flavor.

Use mashed raspberries instead of food coloring for a natural pink tint.

Greek yogurt can replace part of the butter for a lighter version.

Turn this recipe into cupcakes by baking in liners for 18–20 minutes.

Store in the fridge up to 4 days; bring to room temperature before serving.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 45g
Sodium: 160mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 1g
Protein: 4g
Cholesterol: 105mg