Strawberry Lemonade Cake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 12
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Meet the Strawberry Lemonade Cake: a refreshing treat that captures the essence of summer with its delightful combination of sweet strawberries and zesty lemons. This cake is perfect for brightening up any occasion, whether it's a casual family gathering or a special celebration.

Ingredients for Strawberry Lemonade Cake

All-purpose flour: Provides the structure for your cake. Make sure to measure it correctly to avoid a dense cake.

Granulated sugar: Sweetens the cake and helps achieve a tender crumb.

Unsalted butter: Adds richness and moisture. Softened butter creams well with sugar, creating a light texture.

Eggs: Act as a binding agent and contribute to the cake's rise and texture.

Lemon zest and juice: Infuse the cake with a bright, citrusy flavor that complements the strawberries.

Vanilla extract: Enhances the overall flavor with a subtle warmth.

Baking powder and baking soda: Leavening agents that ensure the cake rises properly.

Salt: Balances the sweetness and enhances the flavors of the ingredients.

Fresh strawberries: Provide natural sweetness and color. Chopped into small pieces, they distribute evenly throughout the cake.

Strawberry jam: Intensifies the strawberry flavor and adds moisture.

Tips & Tricks

  • Use room temperature ingredients for a smoother batter and better texture.
  • If fresh strawberries aren't available, frozen ones will work in a pinch. Just thaw and drain them first.
  • To zest a lemon easily, use a microplane grater and avoid the bitter white pith.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream and a few extra fresh strawberries on top. For a more indulgent treat, consider pairing it with a scoop of vanilla ice cream. A glass of sparkling lemonade on the side elevates the citrusy notes and makes for a refreshing accompaniment.

Frequently Asked Questions

Can I use a different fruit instead of strawberries?
Yes, blueberries or raspberries would also work well in this recipe.
How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze this cake?
Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.

Strawberry Lemonade Cake Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C). This ensures it's hot and ready by the time your batter is mixed. Grease two 8-inch round cake pans thoroughly; this helps prevent sticking, making it easier to remove the cakes later.

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed, which is key for an even rise.

In a large bowl, beat your butter and sugar with an electric mixer until fluffy — this usually takes about 3-5 minutes. This creaming process is crucial for a light cake texture.

Add your eggs one at a time, mixing well after each addition. Then, stir in the lemon zest, lemon juice, and vanilla extract. This step brings together all the wet ingredients and infuses the batter with flavor.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to a tough cake, so stir gently until you don't see any flour streaks.

Fold in the chopped strawberries and strawberry jam. Use a spatula to gently incorporate them without crushing the berries too much.

Divide the batter evenly between your prepared pans. A kitchen scale can help ensure you split the batter equally, which makes for even layers.

Bake for 25-30 minutes. To check if they're done, insert a toothpick into the center — if it comes out clean, your cakes are ready. Let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

Why You'll Love This Recipe

  • Combines the refreshing flavors of strawberry and lemon for a unique taste.
  • Moist and fluffy texture thanks to the perfect balance of ingredients.
  • Uses fresh, seasonal strawberries for the best flavor.
  • Simple, straightforward steps — great for bakers of all levels.

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh strawberries, chopped
1/4 cup strawberry jam

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until fluffy.
4. Add eggs one at a time, mixing well after each addition, then stir in lemon zest, lemon juice, and vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Fold in chopped strawberries and strawberry jam.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

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