Strawberry Lemonade Cake

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This three-layer cake combines tangy lemon cake with fresh strawberry buttercream for a flavor that tastes exactly like a glass of strawberry lemonade. It is a stunning summer dessert that uses real fruit for bright, natural flavor.

Why You’ll Love It

  • Real strawberry and lemon flavor, not artificial
  • Light and refreshing, perfect for warm weather
  • Beautiful pink and yellow color combination
  • Moist crumb from fresh lemon juice
  • Impressive presentation for celebrations
  • Works as cupcakes if you prefer individual servings

Ingredients

For the lemon cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract

For the strawberry buttercream:

  • 1 pound fresh strawberries, hulled
  • 1 1/2 cups unsalted butter, softened
  • 6 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pink gel food coloring (optional)

For decorating:

  • Fresh strawberries, halved or sliced
  • Lemon slices
  • Fresh mint leaves (optional)

Steps

  1. Make the strawberry puree first by blending the fresh strawberries in a blender until smooth.
  2. Pour the puree into a small saucepan and simmer over medium heat for 15 to 20 minutes, stirring occasionally, until reduced to about 1/2 cup.
  3. Transfer the reduced puree to a bowl and refrigerate until completely cool, at least 1 hour.
  4. Preheat your oven to 350°F and prepare three 8-inch round cake pans by greasing and lining with parchment paper.
  5. Whisk together the flour, baking powder, and salt in a medium bowl.
  6. Beat the softened butter and sugar in a stand mixer on medium-high speed until light and fluffy, about 4 minutes.
  7. Add the eggs one at a time, beating well after each addition.
  8. Mix in the lemon zest, lemon juice, and vanilla extract.
  9. Add the flour mixture in three additions, alternating with the milk, beginning and ending with flour.
  10. Divide the batter evenly among the three prepared pans.
  11. Bake for 25 to 28 minutes until a toothpick inserted in the center comes out clean.
  12. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  13. For the buttercream, beat the softened butter on medium-high speed until smooth and creamy, about 3 minutes.
  14. Gradually add the powdered sugar one cup at a time, mixing on low speed.
  15. Add the cooled strawberry puree, heavy cream, and vanilla, then beat on medium-high for 3 minutes until fluffy.
  16. Add a small amount of pink gel food coloring if you want a more vibrant pink color.
  17. Level the cake layers with a cake leveler or serrated knife if needed.
  18. Place one layer on a cake stand, spread about 1 cup of buttercream on top, and repeat with remaining layers.
  19. Apply a thin crumb coat to the entire cake and refrigerate for 20 minutes.
  20. Frost the cake with the remaining buttercream and smooth the sides with a bench scraper.
  21. Decorate the top with fresh strawberry halves, thin lemon slices, and mint leaves.

Helpful Tips and Substitutions

Reducing the strawberry puree is essential because raw puree will make the frosting too thin and watery.

The puree must be completely cool or it will melt the butter in the frosting.

For a more intense lemon flavor, add 1/2 teaspoon of lemon extract to the batter.

Frozen strawberries work in a pinch but fresh berries have better flavor.

If the buttercream looks curdled after adding the puree, keep mixing and it will come together.

Make this as 24 cupcakes by baking for 18 to 22 minutes instead.

Serving Ideas

Serve chilled or at cool room temperature on hot summer days.

Slice with a sharp knife dipped in hot water for clean cuts.

Pair with actual strawberry lemonade for a themed party.

Display on a cake stand decorated with fresh flowers for a stunning presentation.

Individual slices can be plated with a drizzle of strawberry sauce and a dollop of whipped cream.

Make-Ahead and Storage

Bake the cake layers up to 2 days ahead, wrap tightly in plastic wrap, and store at room temperature.

Cake layers can be frozen for up to 3 months and thawed overnight in the refrigerator.

Make the strawberry puree up to 1 week ahead and refrigerate in an airtight container.

The frosted cake keeps in the refrigerator for up to 4 days.

Bring to room temperature for 30 minutes before serving for the best texture and flavor.

Summer in Cake Form

This cake captures everything good about warm weather desserts.

The combination of tart lemon and sweet strawberry never gets old.

Make it for a birthday, a barbecue, or just because you want something special.

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