This Strawberry Lemonade Cake is a delightful celebration of fresh, vibrant flavors. With its tender layers infused with lemon zest, fresh strawberries, and a hint of tangy citrus, it’s the perfect balance of sweet and zesty. Topped with a rich and creamy Lemon Cream Cheese Frosting , this cake is as beautiful as it is delicious—ideal for birthdays, showers, or any special occasion!

Prep Time

  • 30 minutes

Cook Time

  • 25–30 minutes per batch

Cool & Assemble Time

  • 1 hour

Total Time

  • 2 hours 30 minutes

Servings

  • 12–16 servings

Ingredients

For the Cake Batter (Makes 4 Layers):

  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon extract (optional)
  • ⅔ cup whole milk
  • ⅓ cup fresh lemon juice
  • 1 cup finely chopped fresh strawberries (patted dry to prevent excess moisture)
  • A few drops pink or red food coloring (optional, for a pop of color)

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • 4–5 cups powdered sugar (adjust to desired consistency)

Optional Garnishes:

  • Lemon slices
  • Fresh strawberries

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C) . Grease and lightly flour four 8-inch round cake pans, or line them with parchment paper for easy release.

Step 2: Prepare the Dry Ingredients

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

Step 3: Cream the Butter and Sugar

  1. In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy (about 3–4 minutes).

Step 4: Add Eggs and Flavorings

  1. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  2. Mix in the lemon zest, vanilla extract, and lemon extract (if using) until combined.

Step 5: Alternate Wet and Dry Ingredients

  1. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk and fresh lemon juice. Begin and end with the dry ingredients. Mix until just combined—do not overmix.

Step 6: Fold in Strawberries

  1. Gently fold in the finely chopped strawberries. If desired, add a few drops of pink or red food coloring for a vibrant hue.

Step 7: Bake the Cake Layers

  1. Divide the batter evenly among the prepared pans (about 1½ cups of batter per pan). Smooth the tops with a spatula.
  2. Bake in the preheated oven for 25–30 minutes , or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking.
  3. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.

Step 8: Make the Lemon Cream Cheese Frosting

  1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Add the lemon zest, lemon juice, and vanilla extract. Beat until combined.
  3. Gradually add the powdered sugar, 1 cup at a time, beating on low speed to avoid a sugar cloud. Once combined, increase the speed to medium-high and beat until light and fluffy (about 2–3 minutes). Adjust the consistency by adding more powdered sugar (for thicker frosting) or a teaspoon of milk (for thinner frosting), if needed.

Step 9: Assemble the Cake

  1. Place one cake layer on a cake stand or plate. Spread a generous layer of frosting on top.
  2. Repeat with the remaining layers, stacking them evenly.
  3. Frost the top and sides of the cake with the remaining frosting, using a spatula or bench scraper for a smooth finish.

Step 10: Garnish and Serve

  1. Decorate the cake with fresh strawberry slices, lemon slices, or lemon zest curls for an elegant touch.
  2. Chill the cake in the refrigerator for at least 30 minutes before slicing to allow the layers to set.

Pro Tips

  • Dry Strawberries: Pat the chopped strawberries dry with a paper towel to prevent excess moisture from making the cake soggy.
  • Make Ahead: Bake the cake layers a day in advance and store them wrapped tightly at room temperature. Frost the cake the day of serving.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days . Bring to room temperature before serving for the best texture.

Nutrition Facts (Per Slice, based on 12 servings)

  • Calories: 520
  • Protein: 6g
  • Carbohydrates: 75g
  • Fat: 22g
  • Fiber: 1g
  • Sugar: 55g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Why You’ll Love This Recipe

This Strawberry Lemonade Cake is a burst of sunshine on a plate, combining the brightness of fresh lemons with the sweetness of strawberries. The soft, moist cake layers are perfectly complemented by the tangy-sweet Lemon Cream Cheese Frosting, creating a dessert that’s both refreshing and indulgent. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is sure to impress!

Ready to make this stunning and scrumptious cake? Grab your ingredients and get ready to enjoy a slice of pure citrusy bliss!

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