If you are searching for a delightful springtime treat that bursts with fresh, vibrant flavors, this Strawberry-Lemonade Layer Cake Recipe is an absolute must-try. The light, lemon-infused layers perfectly complement the sweet strawberry frosting, creating a harmonious blend that feels like sunshine on a plate. Each bite offers a refreshing balance of tangy citrus and luscious berry sweetness, making it an irresistible centerpiece for any gathering or a special way to brighten up your dessert table.
Ingredients You’ll Need
Getting the ingredients spot on is the first step toward nailing this beautiful cake. These simple but essential ingredients come together to give the cake its perfect crumb, tangy freshness, and rich strawberry flavor, ensuring every bite melts in your mouth.
- 250g all-purpose flour: The foundation of the cake, providing structure and softness.
- 1 ½ teaspoons baking powder: Helps the cake rise beautifully with a light texture.
- ½ teaspoon baking soda: Works with the lemon juice to give lift and tenderness.
- ¼ teaspoon salt: Balances the sweetness and enhances other flavors.
- 115g unsalted butter, softened: Adds richness and moisture to the cake layers.
- 200g granulated sugar: Sweetens the cake while encouraging browning for a golden crust.
- 3 large eggs: Bind the ingredients together and contribute to the cake’s airy texture.
- 2 teaspoons vanilla extract: Adds a warm, mellow flavor that rounds out the lemon and strawberry notes.
- Zest of 2 lemons: Packs an intense, fresh citrus aroma and taste into the batter.
- 120ml whole milk: Keeps the cake moist and tender.
- 120ml fresh lemon juice: Gives the cake its signature tang and activates the raising agents.
- 250g fresh strawberries, hulled and pureed: The heart of the frosting, providing natural sweetness and color.
- 250g unsalted butter, softened: The base for the strawberry frosting to create a smooth, creamy texture.
- 300g powdered sugar: Sweetens and stabilizes the frosting while keeping it fluffy.
- 1 teaspoon vanilla extract: Lifts the flavor profile of the frosting.
- 1-2 tablespoons heavy cream (as needed): Adjusts the frosting consistency perfectly.
- 100ml fresh lemon juice, 75g granulated sugar, 100ml water: Combined to make a zesty lemonade syrup that imbues the cake with extra moisture and flavor.
- Fresh strawberries and optional lemon slices: For decorating and adding a fresh, eye-catching touch.
How to Make Strawberry-Lemonade Layer Cake Recipe
Step 1: Prepare the Lemonade Syrup
Start by combining the lemon juice, sugar, and water in a small saucepan. Warm it gently over medium heat, stirring until the sugar dissolves completely. Let the mixture come to a simmer, then cook for another 2 minutes until it’s slightly thickened. Remove from heat and allow to cool. This syrup will add a bright, moist zing to the cake layers, ensuring every bite is refreshingly tasty.
Step 2: Make the Lemon Cake Batter
Preheat your oven to 180ºC (350ºF/gas mark 4). Prepare two 8-inch round cake pans by greasing, flouring, and lining the bottom with parchment paper to ensure easy release later. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl to combine the dry ingredients thoroughly.
In a large bowl, beat the softened butter and granulated sugar until the mixture is light, airy, and pale – this step is vital for a fluffy cake. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract and the fragrant lemon zest.
Alternately add the dry ingredients with the milk and fresh lemon juice to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined; overmixing can make the cake dense, and we want it beautifully tender.
Step 3: Bake and Cool the Cake Layers
Divide the batter equally between the two prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling is crucial so the frosting doesn’t melt on contact.
Step 4: Make the Strawberry Frosting
While the cakes cool, puree fresh strawberries in a blender until smooth to create a vivid, natural strawberry paste. Beat the softened butter in a large bowl until creamy and smooth, then gradually add in the powdered sugar. Incorporate the vanilla extract and strawberry puree, mixing until well combined. If the frosting is too thick, add heavy cream one tablespoon at a time until it spreads easily while still holding shape.
Step 5: Assemble and Soak the Layers
Place one cake layer on a serving plate and brush generously with the cooled lemonade syrup to add moisture and a burst of bright flavor. Spread a thick layer of strawberry frosting on top, then add the second cake layer and repeat the syrup brushing. Finish by covering the entire cake with the remaining frosting, smoothing it evenly for a professional and inviting look.
How to Serve Strawberry-Lemonade Layer Cake Recipe
Garnishes
To make your cake look as stunning as it tastes, garnish with fresh halved or quartered strawberries arranged artfully on top. Add delicate lemon slices around the perimeter or lightly dust with powdered sugar for a whimsical finish. These additions not only add color and texture but offer extra bursts of fresh flavor that complement each bite.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent touch. A simple berry salad or a refreshing mint lemonade on the side keeps the palate light and bright, perfect for a spring or summer celebration.
Creative Ways to Present
Consider serving individual slices with a drizzle of the leftover lemonade syrup or a few whole strawberries for that added wow factor. For parties, transform the cake into mini layered trifles by layering cake cubes, strawberry frosting, and fresh berries in clear glasses. It’s a playful twist that guests will love!
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Strawberry-Lemonade Layer Cake in the refrigerator, covered loosely with plastic wrap or kept in an airtight cake container. This will keep it fresh and moist for up to 3 days. Bringing it to room temperature before serving helps bring out the best flavors.
Freezing
If you want to save your cake for a special occasion later, you can freeze it. Wrap the cake tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to 2 months. Allow the cake to thaw overnight in the fridge before serving, then finish with fresh garnishes as desired.
Reheating
This cake is best enjoyed cool, but if you prefer it slightly warmed, gently allow individual slices to come to room temperature. Avoid microwaving as it may soften the frosting too much or cause the layers to become soggy.
FAQs
Can I use frozen strawberries for the frosting?
Yes! Just make sure to thaw them completely and drain any excess liquid before pureeing to avoid a watery frosting. Fresh berries will always give the brightest flavor, but frozen works well in a pinch.
Can I make this cake without lemon juice?
Lemon juice is key to the cake’s flavor and texture, reacting with the baking soda to create a light crumb. If you don’t have lemon juice, consider substituting with fresh orange juice or a teaspoon of vinegar, but the classic lemon flavor is hard to beat!
How long does this cake stay fresh at room temperature?
Because of the fresh strawberry frosting and lemon syrup, it’s best to store this cake in the refrigerator rather than at room temperature. Leaving it out for more than 2 hours can affect its freshness and food safety.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup for cup. Be sure to check that your baking powder and other ingredients are gluten-free as well for the best results.
Is this recipe suitable for beginners?
Definitely! The Strawberry-Lemonade Layer Cake Recipe breaks down into simple steps and uses straightforward techniques. With a little patience, even novice bakers can create a beautiful, delicious cake that impresses everyone.
Final Thoughts
This Strawberry-Lemonade Layer Cake Recipe is one of those recipes that brings a smile to your face and a burst of joy to your taste buds. I encourage you to give it a try, whether for a family dessert, a party, or just because life deserves a little sweetness. Once you do, I’m confident it will become a beloved favorite in your baking repertoire.
Print
Strawberry-Lemonade Layer Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Strawberry-Lemonade Layer Cake blends the bright, tangy flavors of fresh lemon and juicy strawberries into a moist, fluffy cake layered with luscious strawberry frosting and a refreshing lemonade syrup. Perfect for summer gatherings or any festive occasion, this cake offers a vibrant twist on classic flavors with a beautiful presentation featuring fresh fruit and lemon slices.
Ingredients
Cake
- 250g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 115g unsalted butter, softened
- 200g granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 120ml whole milk
- 120ml fresh lemon juice
Strawberry Frosting
- 250g fresh strawberries, hulled and pureed
- 250g unsalted butter, softened
- 300g powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed for consistency)
Lemonade Syrup
- 100ml fresh lemon juice
- 75g granulated sugar
- 100ml water
Garnish
- Fresh strawberries, halved or quartered
- Lemon slices (optional)
Instructions
- Prepare the Lemonade Syrup: In a small saucepan, combine the lemon juice, sugar, and water. Heat over medium heat, stirring occasionally until the sugar dissolves. Bring the mixture to a simmer and cook for about 2 minutes, then remove from heat. Allow it to cool completely to be used later for soaking or drizzling.
- Make the Lemon Cake: Preheat the oven to 180ºC (350ºF, gas mark 4). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to distribute the leavening evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and pale in color, about 3-4 minutes. This incorporates air for a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully combine. Then stir in the vanilla extract and lemon zest to infuse the batter with fresh aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the milk and lemon juice. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. This ensures the cakes are perfectly baked but still moist.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting. Cooling prevents the frosting from melting.
- Make the Strawberry Frosting: While the cakes cool, puree the fresh strawberries in a blender or food processor until smooth. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, continuing to beat until fully incorporated and fluffy. Mix in the strawberry puree and vanilla extract until evenly combined. Add heavy cream one tablespoon at a time as needed until you achieve a spreadable consistency.
- Assemble the Cake: If desired, gently prick the cooled cake layers with a fork or skewer and brush a thin layer of the cooled lemonade syrup over each layer to add extra moisture and lemon flavor. Spread a generous amount of strawberry frosting over the bottom layer, then place the second cake layer on top and frost the top and sides evenly.
- Garnish and Serve: Decorate the top of the cake with halved or quartered fresh strawberries and optional lemon slices for a vibrant finish. Chill the cake briefly if needed to set the frosting, then slice and serve.
Notes
- Make sure the cakes are completely cooled before frosting to prevent melting.
- The lemonade syrup adds moisture and a zesty lemon punch but can be omitted if preferred.
- You can substitute fresh lemon juice with bottled lemon juice if necessary, but fresh is best for flavor.
- The strawberry puree in the frosting adds natural color and taste; adjust sugar in frosting if using sweeter or tarter strawberries.
- Store the cake in the refrigerator and bring to room temperature before serving for the best texture.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
