Strawberry Lemonade Cake

I never forget the first summer when I tried baking a cake that screamed sunshine. The idea came from a simple craving for lemonade on a hot afternoon. But not just any lemonade – I wanted to turn it into something sweet and refreshing. My inspiration struck when I decided to blend the flavors of summer’s two beloved treats: strawberries and lemonade. The combination felt like a celebration, a cheerful nod to the vibrant season.

Finally, I had a light, fluffy lemon cake filled with a burst of strawberry goodness and topped with a glossy marbled glaze that made each bite even more irresistible. The cake became a new tradition in our home, bringing smiles with every slice and serving as the perfect companion for sunny days.

Short Description

This Strawberry Lemonade Cake is the ultimate summer dessert! It combines light, tangy lemon cake with a sweet strawberry filling and a beautiful marbled glaze. Each bite is a perfect balance of fresh fruit flavors and zesty citrus.

Key Ingredients

For the Lemon Cake:

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1-2 drops yellow food coloring (optional)

For the Strawberry Filling:

• 1 cup fresh strawberries, diced
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons milk
• 1 teaspoon vanilla extract
• Pink and orange food coloring

Tools Needed

• 2 8-inch round cake pans
• Mixing bowls
• Hand mixer or stand mixer
• Small saucepan
• Whisk
• Cooling rack
• Cake stand or serving platter

Cooking Instructions

Step 1: Make the Lemon Cake

Preheat the oven to 350°F (177°C). Grease and flour two 8-inch cake pans to ensure the cake slides out easily once baked. In a large bowl, beat the softened butter and sugar together until light and fluffy. This will take about 3 minutes, creating a creamy base for your cake.

Add the eggs one at a time, making sure to fully incorporate each before adding the next. Then, stir in the lemon juice, lemon zest, vanilla extract, and lemon extract until well combined.

In a separate bowl, whisk the flour, baking powder, salt, and food coloring (if using). Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until smooth, being careful not to overwork the batter.

our the mixture evenly into your prepared cake pans and bake for 25-30 minutes. The cake should be golden brown, and a toothpick inserted into the center should come out clean.

Let the cakes cool for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Strawberry Filling

While the cakes are cooling, prepare the strawberry filling. In a saucepan over medium heat, combine the diced strawberries, sugar, lemon juice, and cornstarch.

Stir constantly until the mixture thickens into a jam-like consistency, about 5-7 minutes. Once thickened, remove from heat and set aside to cool completely.

Step 3: Make the Marbled Glaze

To make the glaze, whisk the powdered sugar, milk, and vanilla extract in a bowl until smooth. If the glaze is too thick, add more milk, one tablespoon at a time, until you reach a drizzleable consistency.

Divide the glaze into two bowls, and tint one with pink food coloring and the other with orange.

Step 4: Assembly

Place one layer of cake on a cake stand or platter. Spread a generous layer of the cooled strawberry filling over the top.

Add the second cake layer and drizzle both pink and orange glazes over the cake, creating a marbled effect. Allow the glaze to set before serving.

Why You’ll Love This Recipe

Flavorful and Fresh: The tangy lemon cake pairs perfectly with the sweet strawberry filling, making each bite burst with flavor.

Visually Stunning: The marbled glaze gives the cake an artistic, colorful finish that’s sure to impress at any gathering.

Perfect for Summer: This cake captures all the best flavors of summer with its light, refreshing citrus notes and fresh strawberries.

Easy to Make: Despite the stunning result, this cake is easy enough for home bakers of all skill levels to make.

Mistakes to Avoid & Solutions

1. Overmixing the Batter: If you overmix the cake batter, the texture can become dense. To avoid this, mix until just combined.

Solution: Mix until you no longer see streaks of flour, but the batter should still have some air in it.

2. Undercooking the Cake: It’s important to bake the cake until it’s golden brown and fully cooked inside.

Solution: Use a toothpick to check for doneness; it should come out clean when inserted into the center.

3. Lumpy Strawberry Filling: If the filling doesn’t thicken properly, it could lead to a runny cake.

Solution: Make sure to stir continuously while cooking the filling, and cook until it reaches a jam-like thickness.

Serving and Pairing Suggestions

Perfect for: Birthdays, summer picnics, or as a light dessert after dinner.

Pair with: Iced tea, sparkling lemonade, or a light summer cocktail.

Serving Style: Serve as a layered cake at a special gathering or slice it up for individual portions at a family dinner.

Storage and Reheating Tips

Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating: To preserve the cake’s texture, allow it to come to room temperature before serving. If reheating individual slices, do so in the microwave for 15-20 seconds.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake layers and store them wrapped in plastic at room temperature for up to 2 days or in the fridge for up to 5 days. Assemble the cake on the day you plan to serve it.

2. Can I use frozen strawberries for the filling?
Fresh strawberries are recommended, but if frozen is all you have, thaw them and drain any excess liquid before using them.

3. Can I skip the food coloring in the glaze?
Absolutely! The food coloring is just for visual appeal. The cake will still taste amazing without it.

4. Can I make this cake gluten-free?
Yes, use a good-quality gluten-free flour blend in place of all-purpose flour, and be sure to check for other ingredient modifications if necessary.

5. How can I make this cake dairy-free?
Substitute the buttermilk with almond milk or oat milk, and use dairy-free butter for the cake and filling.

Tips & Tricks

For extra flavor: Try adding a bit of lemon zest to the strawberry filling for an added citrus punch.

Chill the cake: After glazing, chill the cake in the fridge for 30 minutes to help the glaze set before serving.

Recipe Variations

Lemon-Strawberry Cupcakes: Turn this cake into cupcakes! Bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.

Strawberry Shortcake Twist: For a twist on the classic, replace the strawberry filling with whipped cream and fresh sliced strawberries.

Raspberry Lemonade Cake: Swap the strawberries with raspberries for a tart, berry-infused twist

Final Thoughts

For me, this Strawberry Lemonade Cake is a sweet reminder of summer, capturing all the joy and brightness of the season in every bite. The tangy lemon flavor balances beautifully with the sweet strawberry filling, while the marbled glaze adds a touch of elegance.

Whether you’re baking for a special occasion or simply because you’re craving something refreshing, this cake is sure to become a staple in your recipe collection. It’s the kind of dessert that gets better with every slice – fresh, flavorful, and perfect for any gathering. Each bite is a burst of sunshine on your plate, and trust me, you’ll be reaching for seconds!