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Strawberry Lemonade Cake

Strawberry Lemonade Cake Recipe

Strawberry Lemonade Cake is a delicious and refreshing cake that is perfect for any occasion. It is made with fresh strawberries and lemons, and it is frosted with a delicious strawberry buttercream frosting. The cake is moist and fluffy, and the frosting is light and airy. The combination of strawberries and lemons is simply irresistible.
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Prep Time 15 minutes
Cook Time 55 minutes
Refrigerating Time 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 1051 kcal

Ingredients
  

For the Strawberry Reduction:

  • 3 cups chopped fresh strawberries 500g
  • 1/2 cup granulated sugar 100g
  • 1/4 cup lemon juice about 2 lemons

For the Cake:

  • 3 cups all-purpose flour 360g
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened (227g)
  • 2 cups granulated sugar 400g
  • 2 tablespoons lemon zest about 2 lemons
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup whole milk at room temperature (240ml)
  • 1/4 cup lemon juice about 2 lemons

For the Buttercream:

  • 2 cups unsalted butter softened (454g)
  • 8 cups powdered sugar about 2 pounds/ 900g
  • 6 tablespoons strawberry reduction 80ml
  • 2 tablespoons lemon juice
  • 2 to 3 tablespoons heavy cream

Instructions
 

Strawberry Reduction

  • In a small saucepan, combine the strawberries, sugar, and lemon juice.
  • Bring to a simmer over medium-high heat and cook, stirring frequently, until the mixture is thickened and jammy, 20-30 minutes.
  • For a smoother reduction, blend the mixture or press it through a sieve.
  • Transfer to a bowl, loosely cover, and refrigerate until chilled, about 2 hours.

Cake

  • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
  • Beat in the lemon zest and vanilla extract.
  • Add the eggs one at a time, beating well after each addition.
  • On low speed, alternately add the dry ingredients and milk, beginning and ending with the dry ingredients.
  • Beat in the lemon juice until just combined.
  • Divide the batter evenly among the prepared cake pans.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool completely in the pans before assembling.

Buttercream

  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter until light and fluffy.
  • Gradually add the powdered sugar, beating until combined.
  • Beat in the strawberry reduction until smooth.
  • Add the lemon juice and heavy cream and beat until light and fluffy.

Assembly

  • Place a cake layer on a serving plate.
  • Spread with a layer of buttercream.
  • Repeat with the remaining cake layers.
  • Frost the sides and top of the cake with the remaining buttercream.
  • Decorate with fresh strawberries and lemon zest, if desired.
  • Chill in the refrigerator for at least 2 hours before slicing and serving.

Notes

  • For a smoother strawberry reduction, blend the mixture or press it through a sieve.
  • If the tops of the cake layers are domed, use a serrated knife to cut off the top of the domes so you can stack them evenly.
  • If the ingredients are refrigerated, such as the eggs, milk, and butter, bring them to room temperature before using them to prevent having to overmix the batter.
  • Give the cake pans a few gentle taps on the counter to burst any air bubbles in the batter.
  • When zesting a lemon, be careful not to zest the white parts. The white layer is the pith and tastes bitter.
Keyword Strawberry Lemonade Cake