Strawberry Lemonade Cake

The scent of strawberries and lemons always transports me back to that July afternoon when my grandmother decided baking was more fun than gardening. We raided her berry patch with half a mind toward jam and ended up with flour everywhere instead. The cake that emerged from her oven was the perfect balance of sweet sunshine and tart brightness. Now it is my go to whenever I want something that tastes like summer on a plate.

I made this for my sisters baby shower last spring and watched three different people ask the host for the recipe. The way the light hit those ruby strawberry slices against the pale lemon frosting made the whole dessert table feel like a celebration. My sister claimed it was the only thing that actually sounded good during those early pregnancy months.

Ingredients

• 2 1/2 cups all purpose flour: The structure of your cake depends on measuring this accurately so spoon and level rather than scooping directly
• 2 1/2 tsp baking powder: This gives your cake the lift it needs to rise beautifully without becoming dense
• 1/2 tsp baking soda: Works with the acidic buttermilk and lemon to create extra tenderness
• 1/2 tsp salt: Enhances all the fruity flavors and balances the sweetness
• 3/4 cup unsalted butter softened: Room temperature butter creates the best structure so set it out an hour before baking
• 1 1/2 cups granulated sugar: Sweetens while also helping create a tender crumb
• 1/4 cup fresh lemon juice: Use freshly squeezed lemons because bottled juice lacks the bright aromatic oils
• 2 tbsp finely grated lemon zest: This is where most of the lemon flavor lives so zest thoroughly before juicing
• 3 large eggs room temperature: Cold eggs can cause butter to seize and create a curdled looking batter
• 1 tsp vanilla extract: Rounds out the bright citrus with warm undertones
• 1/2 cup buttermilk room temperature: The acidity tenderizes the gluten while creating a fine velvety crumb
• 1/2 cup mashed fresh strawberries well drained: Excess moisture can make the cake dense so mash and drain thoroughly before folding in
• 8 oz cream cheese softened: Make sure this is completely room temperature or your frosting will have lumps
• 1/2 cup unsalted butter softened: Room temperature butter blends seamlessly into the cream cheese
• 1/3 cup fresh strawberry puree strained: Removing the seeds gives the frosting that gorgeous silky smooth finish
• 2 tbsp fresh lemon juice: Cuts through the richness of the cream cheese and butter
• 2 tsp lemon zest: Adds little bursts of bright lemon flavor throughout the frosting
• 4 cups powdered sugar sifted: Sifting prevents lumps and ensures the smoothest possible texture
• Pinch of salt: Just enough to make all the flavors pop without tasting salty

Instructions

Preheat your oven and prepare the pans:

Set your oven to 350°F and generously grease two 8 inch round cake pans with butter then dust with flour. Cut parchment paper circles to line the bottoms and grease those too because nothing ruins a baking day faster than stuck cakes.

Whisk the dry ingredients together:

In a medium bowl combine the flour baking powder baking soda and salt whisking them together thoroughly. This step ensures everything is evenly distributed so you do not end up with pockets of baking powder in your finished cake.

Cream the butter and sugar:

Beat the softened butter and granulated sugar in your large mixer bowl for about 3 minutes until the mixture looks pale and fluffy. This process incorporates air bubbles that will help your cake rise beautifully.

Add the eggs and flavorings:

Beat in the eggs one at a time making sure each one is fully incorporated before adding the next. Mix in the vanilla lemon juice and lemon zest until everything is well combined.

Combine wet and dry ingredients:

Add the flour mixture in three parts alternating with the buttermilk and starting and ending with the flour. Mix only until just combined because overmixing will make your cake tough instead of tender.

Fold in the strawberries:

Gently fold in the mashed drained strawberries using a spatula being careful not to overmix. The batter will look slightly pink and that is exactly what you want.

Bake the cake layers:

Divide the batter evenly between your prepared pans smooth the tops and give each pan a gentle tap on the counter to release any trapped air bubbles. Bake for 30 to 35 minutes until a toothpick comes out clean.

Cool the cakes completely:

Let the cakes cool in the pans for 10 minutes before turning them out onto cooling racks. Wait until they are completely cool before frosting or the frosting will melt and slide right off.

Make the strawberry lemonade frosting:

Beat the cream cheese and butter together until completely smooth and creamy. Add the strawberry puree lemon juice and lemon zest then gradually beat in the sifted powdered sugar and a pinch of salt.

Frost and garnish your cake:

Once the cakes are completely cool spread frosting between the layers then over the top and sides. Arrange fresh strawberry slices lemon wheels and edible flowers on top if you want something extra special.

Save

This was the first cake I ever made that actually looked professional and not like something a child decorated. My friend took one bite at our summer potluck and immediately asked if I would make it for her wedding. Seeing people close their eyes and make those happy appreciative noises when they taste it never gets old.

Making It Ahead

I have learned that the cake layers actually freeze beautifully if you wrap them tightly in plastic then foil. They will keep for up to a month and thaw overnight on the counter ready for frosting the next day. The frosting does not freeze well but it comes together so quickly that you can make it fresh while the cakes thaw.

Getting The Perfect Frosting Texture

The secret to perfectly smooth frosting is making sure both the cream cheese and butter are truly at room temperature before you start beating them. If you see tiny lumps that will not beat out pop the bowl in the microwave for 10 seconds and try again. Using sifted powdered sugar and strained strawberry puree prevents any graininess in the final texture.

Serving And Storing

This cake needs to be refrigerated because of the cream cheese frosting but it tastes best at room temperature so let it sit out for 30 minutes before serving. Once cut cover the cut edges with plastic wrap to prevent them from drying out. The flavors actually develop more complexity after sitting in the refrigerator overnight.

• Leftovers keep well in the refrigerator for up to 5 days if covered properly
• Individual slices freeze surprisingly well wrapped tightly in plastic and foil
• Bring refrigerated cake to room temperature for the best texture and flavor

Save

Every time I make this cake I am reminded that the best recipes are the ones that bring people together around the table. Hope it becomes a favorite in your home too.

Recipe Questions

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well, but thaw and drain them thoroughly first. Excess moisture can make the batter too wet and affect the cake's texture. For the puree in the frosting, frozen strawberries blend up just as smoothly as fresh ones after thawing.

→ How do I store this cake?

Because of the cream cheese frosting, this cake should be refrigerated. Cover it loosely with plastic wrap or store in an airtight container. Let it sit at room temperature for about 20 minutes before serving to soften the frosting and bring out the best flavor and texture.

→ Can I make the cake layers ahead of time?

Absolutely. The baked cake layers can be wrapped tightly in plastic wrap and frozen for up to one month. Thaw them overnight in the refrigerator before frosting. This actually makes assembly easier, as slightly chilled layers are sturdier and less prone to crumbling.

→ What if I don't have buttermilk?

You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5 to 10 minutes until it curdles slightly, then use it as directed. Plain yogurt thinned with a little milk also works as a replacement.

→ Why did my cake turn out dense instead of fluffy?

The most common causes are overmixing the batter after adding the flour or not bringing ingredients to room temperature before starting. Mix until just combined when folding in the flour and strawberries, and ensure your butter, eggs, and buttermilk are all at room temperature for proper incorporation and rise.

→ Can I turn this into cupcakes?

Yes, this batter converts beautifully into cupcakes. Fill lined muffin tins about two-thirds full and bake at 350°F for 18 to 20 minutes, or until a toothpick comes out clean. This yield is about 24 cupcakes. Pipe the frosting on top and garnish with a small strawberry for an elegant presentation.