Strawberry Lemonade Cake: A Bright and Refreshing Dessert

This Strawberry Lemonade Cake is like summer in every bite — light, fruity, and irresistibly zesty. Combining the sweetness of strawberries with the tangy zing of fresh lemon, this cake is perfect for warm-weather gatherings, birthdays, or anytime you’re craving a cheerful, citrus-kissed treat. It’s easy to prepare, visually stunning, and delivers just the right balance of sweet and tart.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup finely chopped fresh strawberries

For the Strawberry Lemonade Frosting:

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 2 tablespoons lemon juice
• 1/4 cup strawberry puree (from fresh or frozen strawberries)
• Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, sour cream, milk, and vanilla extract until combined.

Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Gently fold in the chopped strawberries.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat the butter until creamy. Add powdered sugar one cup at a time, alternating with the lemon juice and strawberry puree. Beat until smooth and fluffy. Add a pinch of salt to balance the sweetness.

Once the cakes are completely cooled, frost the top of one layer, add the second layer, and cover the entire cake with frosting. Garnish with fresh strawberries and lemon slices, if desired.

Nutritional Information (Per Serving)

Calories: 420
Protein: 4g
Fat: 22g
Carbohydrates: 55g
Sugar: 36g
Fiber: 1g

Why This Cake is Great

Strawberry Lemonade Cake is light, vibrant, and bursting with real fruit flavor. The citrusy zing from the lemon perfectly balances the natural sweetness of strawberries, making this cake refreshing rather than overly rich. It’s a showstopper on the dessert table and a crowd-pleaser at every gathering.

Tips for Success

• Use fresh lemon juice and zest for the most vibrant flavor.
• Pat the strawberries dry after chopping to prevent excess moisture in the batter.
• Let cakes cool completely before frosting to avoid melting the buttercream.
• Chill the cake before slicing for cleaner, more defined layers.
• Customize the garnish with edible flowers, sliced lemons, or more berries for a stunning presentation.

Strawberry Lemonade Cake is the ultimate celebration of summer flavor. Whether served at a picnic, bridal shower, or weekend get-together, this cake brings a bright, happy flavor profile to any occasion. With its tender crumb, real fruit ingredients, and a luscious frosting that’s both sweet and tangy, it’s a treat that tastes as lovely as it looks.