If you’re on the lookout for a dessert that perfectly captures the bright, fresh flavors of summer, then this Strawberry-Lemonade Layer Cake Recipe is going to become your new favorite. Combining zesty lemon, juicy strawberries, and a fluffy, tender cake, this recipe brings a sensational balance between sweet and tart in every delicious bite. It’s not just a cake—it’s a celebration of sunshine and happiness on a plate, guaranteed to impress your family, friends, or anyone lucky enough to dive in.
Ingredients You’ll Need
This Strawberry-Lemonade Layer Cake Recipe comes to life with simple, everyday ingredients that work harmoniously to create something truly special. Each one is crucial in building the layers of flavor and texture that make this cake stand out.
- 250g all-purpose flour: Provides the perfect structure for a soft yet sturdy cake.
- 1 ½ teaspoons baking powder: Helps the cake rise beautifully and stay light.
- ½ teaspoon baking soda: Adds a slight lift and balances acidity.
- ¼ teaspoon salt: Enhances all the flavors without overpowering.
- 115g unsalted butter, softened: Creates a rich, moist crumb essential for that buttery cake texture.
- 200g granulated sugar: Sweetens while contributing to the tender crumb.
- 3 large eggs: Binds ingredients together and adds richness.
- 2 teaspoons vanilla extract: Adds warmth and depth to the flavor profile.
- Zest of 2 lemons: Infuses a vibrant citrus aroma and subtle tang.
- 120ml whole milk: Keeps the batter smooth and adds moisture.
- 120ml fresh lemon juice: Brings bright tartness that makes this cake uniquely refreshing.
- 250g fresh strawberries, hulled and pureed: Infuses the frosting with natural sweetness and delightful color.
- 250g unsalted butter, softened (for frosting): The base for a creamy, luscious strawberry frosting.
- 300g powdered sugar: Sweetens the frosting to silky perfection.
- 1 teaspoon vanilla extract (for frosting): Balances the strawberry flavor with a comforting note.
- 1-2 tablespoons heavy cream (as needed): Adjusts the frosting to just the right consistency.
- 100ml fresh lemon juice (for syrup): Adds a refreshing punch to the soaking syrup.
- 75g granulated sugar (for syrup): Sweetens the lemonade syrup for moist layers.
- 100ml water: Dilutes the syrup and keeps it light.
- Fresh strawberries, halved or quartered (for decoration): Adds a fresh, decorative finish.
- Lemon slices, optional: For an elegant and colorful garnish.
How to Make Strawberry-Lemonade Layer Cake Recipe
Step 1: Prepare the Lemonade Syrup
Start by combining fresh lemon juice, granulated sugar, and water in a small saucepan. Heat gently while stirring until the sugar dissolves completely. Bring it to a simmer for two minutes to concentrate those lovely citrus flavors, then remove it from the heat and let it cool. This syrup will soak into the cake layers, giving each bite a burst of refreshing lemonade taste.
Step 2: Bake the Lemon Cake Layers
Preheat your oven to 180ºC (350ºF). Grease, flour, and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure even baking. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl to mix the dry ingredients well. In a separate big bowl, beat softened butter and granulated sugar until light and fluffy, which is key to a tender cake texture. Add eggs one by one, followed by vanilla and lemon zest, to build that bright, buttery flavor.
Next, alternate adding your dry ingredients and the milky lemon juice to the butter mixture, starting and ending with the dry—that helps keep the batter smooth and well combined. Divide this batter evenly between your pans and smooth the tops. Pop them in the oven for about 25 to 30 minutes or until a toothpick comes out clean. Let the cakes cool for 10 minutes in their pans, then transfer to wire racks to cool completely.
Step 3: Whip Up the Strawberry Frosting
While the cakes cool, blend fresh strawberries until smooth—they’ll add a natural sweetness and gorgeous color to your frosting. Beat softened butter until creamy, gradually adding powdered sugar until fluffy. Mix in your strawberry puree and vanilla extract, continuing to beat so it’s smooth and luscious. If it feels too thick, a tablespoon or two of heavy cream will bring it to that perfect spreadable frosting texture.
Step 4: Assemble Your Stunning Strawberry-Lemonade Layer Cake Recipe
Once cooled, level the cake tops if needed for neat stacking. Place the first cake on your plate or stand, then brush it generously with the cooled lemonade syrup to keep it moist and add that extra zing. Spread a thick layer of strawberry frosting on top. Add the second cake layer and repeat the syrup and frosting steps. Finish by frosting the entire cake’s exterior with the remaining strawberry frosting.
Step 5: Decorate the Cake
Give your cake that fresh, eye-catching finish by garnishing with halved or quartered strawberries and optional bright lemon slices. This not only adds beauty but enhances the citrus-berry theme you’ve so lovingly created.
How to Serve Strawberry-Lemonade Layer Cake Recipe
Garnishes
Fresh fruit is your best friend here: sliced strawberries and thin lemon rounds provide vibrant color and a burst of freshness with every bite. A sprinkle of edible flowers or a light dusting of powdered sugar can also elevate the cake’s presentation for special occasions.
Side Dishes
Serve your Strawberry-Lemonade Layer Cake Recipe alongside a dollop of whipped cream or a scoop of tangy lemon sorbet to complement the cake’s citrus notes. A cup of lightly brewed green tea or sparkling lemonade makes for a refreshing beverage match.
Creative Ways to Present
Consider layering mini versions of this cake in clear glass dessert cups for individual servings that spotlight the colorful layers. Another idea is to create a festive picnic display by cutting the cake into neat rectangles and stacking them on a pretty platter surrounded by fresh strawberries and lemon wedges.
Make Ahead and Storage
Storing Leftovers
After enjoying your Strawberry-Lemonade Layer Cake Recipe, store leftovers in an airtight container in the refrigerator. This keeps the cake moist and the frosting fresh for up to 3 days. Bring it to room temperature before serving again to restore its delightful texture.
Freezing
You can freeze the cake for longer storage by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container. For best results, freeze without fresh fruit garnishes to avoid sogginess. Thaw the cake in the refrigerator overnight before serving.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is generally not recommended. However, if you prefer, briefly warming a slice in the microwave for about 10 seconds can soften the frosting just a touch, making it more luscious.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for both taste and texture in this Strawberry-Lemonade Layer Cake Recipe, you can use frozen strawberries if necessary. Just be sure to thaw and drain them well to avoid excess moisture in the frosting.
Is there a way to make this cake dairy-free?
You can substitute the butter for a dairy-free margarine or coconut oil and use a plant-based milk alternative. The cake will still taste wonderful but may have a slightly different texture.
How long does the lemonade syrup keep?
The syrup can be stored in the refrigerator in a sealed container for up to one week. It’s perfect for brushing on cakes or even adding to drinks for a citrusy twist.
Can I make this cake gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Make sure to include xanthan gum if your blend doesn’t already have it to help the cake hold together.
What is the best way to level the cake layers?
Use a serrated knife or a cake leveler to carefully trim off the dome-shaped tops of your cake layers. This creates a flat surface for stacking and makes your assembly neater and more stable.
Final Thoughts
This Strawberry-Lemonade Layer Cake Recipe is one of those recipes that brings sunshine to any table with its fresh, bright flavors and stunning layers. Whether you’re baking for a special occasion or simply craving something sweet and summery, this cake promises to deliver joy in every slice. I can’t wait for you to try it and experience the magic of strawberry and lemon perfectly combined!
Print
Strawberry-Lemonade Layer Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This refreshing Strawberry-Lemonade Layer Cake combines zesty lemon flavor with sweet strawberry frosting to create a moist, flavorful dessert perfect for spring and summer gatherings. The cake layers are soaked with a tangy lemonade syrup, enhancing the citrus notes, while the fluffy strawberry frosting adds a fresh berry sweetness that complements the lemon perfectly.
Ingredients
For the 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
For the Lemonade Syrup:
- 100ml fresh lemon juice
- 75g granulated sugar
- 100ml water
For the 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)
For Decoration:
- 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.
- Simmer Syrup: Bring the mixture to a simmer and cook for about 2 minutes, then remove from heat. Allow it to cool completely.
- Prepare Cake Pans: Preheat the oven to 180ºC (350ºF, gas mark 4). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes using an electric mixer.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest to infuse the batter with bright citrus notes.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice. Begin and end with the dry ingredients, mixing gently until just combined to keep the batter light.
- Divide Batter: Evenly divide the batter between the two prepared cake pans and smooth the tops with a spatula for even baking.
- Bake the Cakes: Place pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Strawberry Frosting: While cakes cool, puree fresh strawberries in a blender or food processor until smooth.
- Cream Butter: In a large bowl, beat the softened butter until smooth and creamy using an electric mixer.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, beating until fluffy and well incorporated.
- Incorporate Strawberry Puree and Vanilla: Add the pureed strawberries and vanilla extract to the butter mixture. Continue beating until fully blended and the frosting is a vibrant pink color.
- Adjust Consistency: If the frosting is too thick, add 1 to 2 tablespoons of heavy cream, beating until a spreadable consistency is achieved.
- Level Cakes: Once cooled, level the tops of the cakes with a serrated knife if they have domed to ensure even layering.
- Soak First Layer: Place the first cake layer on a serving plate or stand and brush generously with some of the prepared lemonade syrup to add moisture and tang.
- Frost First Layer: Spread a generous layer of strawberry frosting over the soaked cake layer, smoothing it out evenly with a spatula.
- Add Second Layer: Place the second cake layer on top, brush with lemonade syrup again, and apply more strawberry frosting evenly.
- Frost Entire Cake: Use the remaining frosting to cover the sides and top of the cake completely for a beautiful, smooth finish.
- Decorate: Garnish the cake with fresh halved or quartered strawberries and optional lemon slices to enhance the visual appeal and flavor.
- Chill and Serve: Allow the cake to set for 20 to 30 minutes in the refrigerator before slicing. Serve chilled as a refreshing and delightful dessert.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Make sure to let the cakes cool completely before frosting to prevent melting the frosting.
- The lemonade syrup adds extra moisture and citrus flavor but can be left out if preferred.
- You can substitute heavy cream in the frosting with milk, but the texture may be slightly less creamy.
- Store leftover cake covered in the refrigerator for up to 3 days.
- This cake can be made a day ahead to allow flavors to meld.
