This cake is pure sunshine on a plate! Perfect for birthdays, brunches, or just because!
If you’re looking for a delightful treat to brighten up your day, then you’ve come to the right place. This cake is pure sunshine on a plate! It’s the perfect dessert for birthdays, brunches, or just because you deserve something sweet. With a refreshing combination of strawberry and lemonade flavors, this cake is sure to bring a smile to anyone’s face. So, get ready to learn how to make this incredible Strawberry Lemonade Cake that tastes as good as it looks!
Why you’ll love this recipe
This Strawberry Lemonade Cake is bursting with flavor. The combination of tangy lemons and sweet strawberries makes each bite a refreshing experience. It’s light and fluffy, perfect for a warm day or any special celebration. The vibrant colors and delicious taste make it an eye-catching dessert that will impress your guests. Whether you’re celebrating a birthday, hosting a brunch, or simply craving something sweet, this cake will brighten up any occasion.
This recipe is also simple to follow. Even if you’re a beginner baker, you will find it easy to whip up this delightful cake. With a handful of ingredients and straightforward instructions, you’ll have a gorgeous dessert ready in no time. Plus, making this cake in your kitchen fills the air with an irresistible aroma that will have everyone asking for a slice.
How to prepare Strawberry Lemonade Cake
Let’s jump right into making this delicious Strawberry Lemonade Cake! Follow the steps closely, and soon you will have a beautiful and scrumptious dessert that looks and tastes fantastic.
Ingredients:
For the Lemon Cake:
- 3 cups all-purpose flour
- 2 1⁄2 cups granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 1 cup lemon juice (freshly squeezed is best)
- Zest of 2 lemons
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 cup strawberry puree
- 1 teaspoon vanilla extract
Instructions:
Prepare your oven and pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
Add eggs: Add the eggs one at a time, beating well after each addition. The mixture should be smooth and creamy.
Mix wet ingredients: Stir in the sour cream, lemon juice, and lemon zest until well blended.
Combine dry and wet mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix; a few lumps are okay.
Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes: Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
Prepare strawberry frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Pour in the heavy cream, strawberry puree, and vanilla extract. Beat until the frosting is light and fluffy.
Assemble the cake: Place one layer of the cake on a serving plate. Spread a layer of strawberry frosting on top. Add the second layer and repeat. Place the third layer on top and frost the entire cake with the remaining strawberry frosting.
Decorate (optional): You can decorate the cake with fresh strawberries on top or around the cake for an extra touch.
Enjoy your cake! Slice and serve this beautiful Strawberry Lemonade Cake to your friends and family.
How to serve Strawberry Lemonade Cake
Serving Strawberry Lemonade Cake is easy and fun. Cut the cake into equal slices and place them on dessert plates. You can serve it as is, or add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. This cake is fantastic when served cold, so consider refrigerating it for a bit before serving, especially on a warm day. For added flair, garnish each slice with fresh strawberries or lemon slices to enhance the presentation.
How to store Strawberry Lemonade Cake
If you have any leftovers (which is rare with such a fantastic cake!), you’ll want to store them properly. Keep the cake in an airtight container in the fridge for up to 4 days. Make sure to place a layer of plastic wrap over the cake slices to keep them fresh. If you want to keep the cake for longer, you can freeze the individual slices. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag for up to three months. When you’re ready to enjoy them again, just thaw in the refrigerator overnight before serving.
Preparation tips for Strawberry Lemonade Cake
- Check your ingredients: Make sure your butter and eggs are at room temperature for the best mixing results.
- Use fresh ingredients: Fresh lemon juice and strawberries will give the best flavor.
- Don’t over-mix: When combining the dry and wet ingredients, mix just until combined to keep the cake light and fluffy.
- Cool completely: Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- Frosting consistency: If your strawberry frosting is too thick, add a little more cream. If it’s too thin, add more powdered sugar until you reach your desired consistency.
Variation
Feel free to get creative with this recipe! You can add a few variations to make it your own:
- Add some berries: Mix in some chopped strawberries or blueberries into the cake batter for added fruitiness.
- Lemon frosting: For a twist, you can replace strawberry puree with lemon juice to make a lemon frosting.
- Different cake sizes: If you don’t have three 9-inch pans, you can use two 10-inch pans or make a bundt cake. Just adjust the baking time accordingly.
Frequently asked questions
1. Can I use frozen strawberries for the frosting?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before pureeing to avoid excess moisture in your frosting.
2. Is it necessary to use sour cream?
Sour cream helps to keep the cake moist and adds a nice richness. If you don’t have sour cream, you can substitute with yogurt or buttermilk.
3. How long does this cake last?
The Strawberry Lemonade Cake can last in the refrigerator for up to 4 days when stored properly. For longer storage, you can freeze individual slices for up to three months.
Now that you’ve got all the details, it’s time to bake your own Strawberry Lemonade Cake! Enjoy the process and the delightful taste of this sunny dessert. Happy baking!
