Welcome to a slice of summer heaven! This Strawberry Lemonade Cake perfectly captures the refreshing combination of sweet strawberries and tangy lemon in every bite. The vibrant pink frosting with hints of yellow creates a cheerful dessert that’s as beautiful as it is delicious.
Inspired by everyone’s favorite summer beverage, this cake transforms those familiar flavors into a moist, tender dessert that’s perfect for birthdays, picnics, or anytime you need a little sunshine on your plate. The natural sweetness of strawberries balances the bright citrus notes for a cake that’s irresistibly balanced.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry and fridge
- Perfect balance of sweet and tangy flavors that appeals to everyone
- Moist texture that stays fresh for days (if it lasts that long!)
- Impressive presentation with minimal decorating skills required
- Can be made ahead for stress-free entertaining
Ingredients
- 150 g unsalted butter, softened
- 280 g powdered sugar
- 3 medium eggs, at room temperature
- 1 1/2 tsp vanilla extract
- 260 g all-purpose flour
- 10 g cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 210 ml buttermilk
- Juice of 1/2 lemon and zest
- Homemade strawberry compote
- Homemade Strawberry Swiss Buttercream
- Lemon Mascarpone Frosting (homemade)
- 50 g white chocolate
- 50 g heavy cream
- 2 tsp lemon curd
- Yellow food coloring
Instructions
- Preheat the oven to 165°C (325°F) and line three 15 cm (6 inch) cake pans with parchment paper. In a bowl, mix together flour, cornstarch, baking powder, baking soda, and salt. In another bowl, beat softened butter, powdered sugar, and lemon zest until creamy. Add eggs and vanilla extract, then beat until smooth. Alternate adding buttermilk with lemon juice and dry ingredients until a homogeneous batter forms.
- Divide batter evenly into the prepared cake pans and bake for 30 minutes or until golden and a toothpick inserted in the center comes out clean. Remove from oven, let sit for a few minutes, then cool completely on a rack.
- Prepare a batch of homemade strawberry compote and let cool completely.
- Prepare a batch of Strawberry Swiss Buttercream as per recipe.
- Make Lemon Mascarpone Chantilly using the corresponding homemade recipe.
- Trim the domes off the cooled cakes if necessary. Place one cake layer on a turntable, pipe a buttercream border, and fill with strawberry compote and lemon mascarpone chantilly. Repeat for the remaining layers.
- Apply a thin crumb coat of strawberry buttercream over the entire cake. Smooth using an offset spatula and chill for 30 minutes.
- Apply a thicker layer of buttercream and smooth using icing tools. Chill for at least 2 hours in the fridge before proceeding.
- Melt white chocolate with heavy cream in a double boiler until smooth. Add lemon curd and yellow food coloring. Cool glaze to 30°C (86°F).
- Pour cooled glaze over the chilled cake, allowing it to drip down the sides. Decorate the top with strawberry buttercream piping and lemon slices. Leave at room temperature for 20-30 minutes before serving.
Tips & Variations
- For a stronger lemon flavor, add an additional tablespoon of lemon zest to the batter.
- Make it a sheet cake by baking in a 9×13 inch pan for about 35 minutes.
- Substitute frozen strawberries (thawed and drained) when fresh aren’t in season.
- For a lighter version, try a simple glaze instead of the cream cheese frosting.
- Add a few drops of pink food coloring to enhance the strawberry color in the frosting if desired.
- Make cupcakes instead! This recipe yields about 24 cupcakes baked for 18-20 minutes.
Serving Suggestions
This Strawberry Lemonade Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a complete summer dessert spread, serve alongside a fruit platter with fresh berries and citrus wedges.
For beverages, offer glasses of actual strawberry lemonade or a sparkling prosecco for adults to complement the flavors in the cake. The bright, fresh taste makes this perfect for afternoon tea parties or as the finale to a backyard barbecue.
Notes
- Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- The cake is done when it springs back lightly when touched and a toothpick comes out with a few moist crumbs.
- For best results, ensure all refrigerated ingredients are at room temperature before mixing.
- The frosting will firm up when chilled, making the cake easier to slice neatly.
FAQs
Can I make this cake in advance?
Yes! You can bake the cake layers up to 2 days ahead and store them wrapped in plastic at room temperature. The frosting can be made 1 day ahead and refrigerated. Assemble the day of serving or the night before.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the best flavor, but in a pinch, bottled will work. Just be sure to use fresh lemons for the zest, which is essential for that authentic lemon flavor.
How do I make strawberry puree?
Blend 1 cup of hulled fresh strawberries in a food processor until smooth. Strain if you prefer to remove seeds. You’ll need about 1/4 cup for the frosting.
Can this cake be frozen?
Yes! Freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. The assembled frosted cake can be frozen for up to 1 month; thaw overnight in the refrigerator.
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