Sunshine in every bite—that’s how I’d describe Strawberry Lemonade Cake. It beautifully blends zesty lemon brightness with juicy strawberries for a dessert that’s cheering, fresh, and almost too pretty to eat. This cake is a dream for spring and summer gatherings, but honestly, you’ll crave it year-round once you’ve tried it! Each forkful delivers soft, tender layers filled with fruit and crowned by a tangy lemon cream cheese frosting that’s downright swoon-worthy. If you want a showstopper that’s stunning and loaded with flavor, you’ll fall in love with Strawberry Lemonade Cake.

Strawberry Lemonade Cake Recipe - Recipe Image

Ingredients You’ll Need

There’s no magic here beyond using truly good, basic ingredients. Each one adds something special—whether it’s that tangy kick, buttery finish, or those bits of sweet strawberries that dot every slice. Take a peek below to see how the lineup comes together to create the iconic Strawberry Lemonade Cake flavor.

All-purpose flour: The sturdy structure that holds all the sunshine together.
Baking powder and baking soda: These leaveners guarantee you’ll get a lofty, tender crumb—don’t skip or swap them!
Salt: Just a pinch sharpens the sweetness and enhances the fruit flavors.
Unsalted butter (for cake & frosting): Softened butter makes the cake rich and the frosting irresistibly creamy.
Granulated sugar: Adds the perfect amount of sweetness and helps cream the butter into a fluffy base.
Eggs: Four whole eggs give body and lift to the cake layers, ensuring every bite is soft and moist.
Lemon zest & fresh lemon juice: These bring a bold, citrusy punch—fresh-squeezed and zested is best for aroma and flavor.
Vanilla extract: Just a splash rounds out and warms the citrus notes.
Whole milk & sour cream: Combined, these make the cake tender, moist, and just dense enough for layering.
Fresh strawberries (finely chopped): The star ingredient! Dice small for bits of berry in every forkful.
Strawberry preserves: This spreads between the layers for a jammy, bright berry pop.
Cream cheese (for frosting): Adds tang and a silky texture to the frosting that holds its shape while staying luscious.
Powdered sugar: This is the backbone of that classic, fluffy frosting texture.
Food coloring (pink or yellow, optional): A drop boosts the cake’s cheery look, but isn’t required for deliciousness.
Fresh strawberries and lemon slices (garnish): Adorn the finished cake for instant party appeal.

How to Make Strawberry Lemonade Cake

Step 1: Prepare the Pans and Preheat

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release later. This keeps your Strawberry Lemonade Cake layers beautiful and intact when it’s showtime.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk your all-purpose flour, baking powder, baking soda, and salt until everything’s evenly combined. This simple step ensures your leaveners are distributed properly, which means you get a sky-high, even crumb with no surprises.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together for 3 to 4 minutes until the mixture is light and fluffy. Don’t rush this step—it builds air into your batter so your cake is soft, not dense.

Step 4: Add Eggs and Flavorings

Add the eggs to your creamed mixture one at a time, mixing well after each. Now stir in the lemon zest, lemon juice, and vanilla extract. Suddenly, you’ll notice the batter smells like sweet summer!

Step 5: Alternate Wet and Dry Ingredients

In another bowl, whisk together the whole milk and sour cream. Add the flour mixture to the butter mixture in three parts, alternating with the milk/sour cream mix. Begin and end with the flour. This technique keeps the Strawberry Lemonade Cake tender and prevents overmixing.

Step 6: Fold in the Strawberries

Gently fold the chopped fresh strawberries into your finished batter. These tiny bits burst with fruity flavor in every bite, giving the cake its signature personality.

Step 7: Bake the Cakes

Divide the batter evenly between the two prepared cake pans, smoothing the tops. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely—it’s worth the wait!

Step 8: Make the Lemon Cream Cheese Frosting

While your cakes cool, beat the butter and cream cheese together until smooth and creamy. Gradually add in the powdered sugar, then mix in lemon juice and milk until the frosting is luscious and spreadable. For a playful touch, tint with a little pink or yellow food coloring.

Step 9: Assemble and Frost

Place one cake layer on your serving plate and generously spread strawberry preserves on top. Add the second cake layer and cover the entire cake with the lemon cream cheese frosting, swirling it on for a homemade look. Get ready for applause!

Step 10: Garnish and Admire

Finish by garnishing your Strawberry Lemonade Cake with fresh strawberries and lemon slices if you’d like. Step back and marvel at your creation before letting everyone dig in.

How to Serve Strawberry Lemonade Cake

Garnishes

Dress up your cake with halved fresh strawberries and a spiral of thin lemon slices for gorgeous color and a nod to what’s inside. If you want some sparkle, try a light dusting of powdered sugar or edible flowers. Nothing says summer dessert quite like a Strawberry Lemonade Cake adorned with berries and citrus.

Side Dishes

This cake is vibrant and fruity, so it pairs well with drinks and dishes that are light and refreshing. Consider serving with a tall glass of iced tea, fresh lemonade, or a berry spritzer. A scoop of vanilla or lemon sorbet on the side makes for the ultimate sunny-day treat.

Creative Ways to Present

If you’re feeling whimsical, try baking the batter as cupcakes for grab-and-go fun. Or, slice the layers into smaller slabs and serve as a plated dessert with a spoonful of whipped cream and extra berries. Strawberry Lemonade Cake makes the perfect centerpiece for birthdays, showers, or anytime you need a celebratory crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Strawberry Lemonade Cake tightly in plastic wrap or keep it in an airtight cake container. Stored this way in the refrigerator, it’ll stay fresh and moist for up to three days.

Freezing

If you’re planning ahead or saving slices for later, freeze the unfrosted cake layers wrapped well in plastic and foil. They will keep for up to two months. When you’re ready to enjoy, thaw the layers at room temperature before frosting and assembling your Strawberry Lemonade Cake.

Reheating

This cake is best enjoyed at room temperature, so simply allow slices to sit out for 15 to 20 minutes before serving. There’s no need for an oven or microwave—just let the flavors and texture bloom as it warms up naturally.

FAQs

Can I use frozen strawberries for Strawberry Lemonade Cake?

For the best flavor and texture, fresh strawberries are recommended, but you can use thawed and well-drained frozen strawberries in a pinch. Be sure to blot excess moisture to prevent the cake from getting too dense.

Can I make Strawberry Lemonade Cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend meant for baking. Check that your other ingredients (like baking powder) are certified gluten-free, and proceed as usual.

How do I avoid a soggy cake when using fresh strawberries?

Finely chop the strawberries and gently fold them into the batter right before baking. Avoid using overly juicy berries, and do not thaw frozen berries directly in the batter, as that can add too much moisture.

What can I use if I don’t have sour cream?

Greek yogurt is a great substitute for sour cream—just use the same amount for similar moisture and tang. Full-fat versions work best for richness and texture.

Can I make the Strawberry Lemonade Cake layers in advance?

Yes! Bake the cake layers a day ahead, let them cool completely, and wrap tightly in plastic wrap. Store them in the fridge, then assemble and frost the cake the next day for easy entertaining.

Final Thoughts

If you’re searching for a dessert that bursts with bright flavors and brings a smile to everyone’s face, Strawberry Lemonade Cake is a sure winner. Invite your friends, slice up a piece, and let this cake’s summery charm take center stage at your next celebration. Go ahead—your new favorite cake awaits!

Strawberry Lemonade Cake Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the refreshing flavors of summer with this delightful Strawberry Lemonade Cake. A tender lemon-infused cake studded with fresh strawberries, layered with strawberry preserves, and topped with a luscious lemon cream cheese frosting.

Ingredients

Scale

Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup sour cream
1 cup finely chopped fresh strawberries
1/2 cup strawberry preserves

Frosting:

1/2 cup unsalted butter (for frosting)
4 ounces cream cheese, softened
4 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk
Pink or yellow food coloring (optional)
Fresh strawberries and lemon slices for garnish (optional)

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Instructions

Preheat Oven and Prep Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
Add Wet Ingredients: Mix in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
Alternate Additions: Combine milk and sour cream; add to butter mixture alternating with dry ingredients.
Include Strawberries: Gently fold in chopped strawberries.
Bake and Cool: Divide batter between pans, bake for 28–32 minutes, cool in pans, then transfer to a wire rack.
Prepare Frosting: Beat butter and cream cheese, add powdered sugar, lemon juice, and milk until creamy. Tint with food coloring if desired.
Assemble Cake: Layer cake with strawberry preserves, frost with lemon cream cheese frosting, and garnish as desired.

Notes

For best results, use fresh strawberries and freshly squeezed lemon juice.
You can make the cake layers ahead of time and chill them before assembling the cake.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American