Strawberry-Lemonade Layer Cake

There’s something magical about combining the tangy sweetness of strawberries with the zesty brightness of lemonade, and trust me, this Strawberry-Lemonade Layer Cake is the ultimate embodiment of that perfect harmony. Imagine layers of fluffy, moist cake that have been kissed with fresh lemon zest and filled with juicy, ripe strawberries. Oh, and the frosting? It’s light, creamy, and packed with lemony goodness. Every bite feels like sunshine, and you won’t be able to stop at just one piece. You’ll be baking this time and time again!

Why You’ll Love Strawberry-Lemonade Layer Cake

This recipe isn’t just about making a cake—it’s about creating a joyful experience in your kitchen. Whether you’re celebrating a birthday, hosting a summer BBQ, or just treating yourself to something sweet, this cake hits the spot. Here’s why it’s so loved:

• Versatile: It’s a perfect dessert for every occasion. From birthdays to backyard parties, it always steals the show and makes people smile.
• Budget-Friendly: The ingredients are simple and affordable, and yet this cake tastes like something you’d find in a fancy bakery.
• Quick and Easy: The steps are straightforward, so even if you’re a beginner in the kitchen, you’ll feel like a pro after making this beauty.
• Crowd-Pleasing: With its light texture, refreshing flavors, and vibrant colors, this cake is a guaranteed hit with both kids and adults alike. It’s the kind of dessert that will have everyone asking for seconds.

Ingredients

Let’s break down what you’ll need for this showstopper cake:

• Cake Flour: This flour is key for creating a light, tender texture in the cake. It helps make the layers fluffy and soft, perfect for soaking up all that lemon and strawberry goodness.
• Baking Powder: To help the cake rise and achieve that lovely, airy fluffiness.
• Granulated Sugar: Sweetens the cake to perfection, balancing the tartness of the lemon and the fresh strawberries.
• Salt: Enhances the flavors and ensures the cake isn’t too sweet. It’s the little secret that helps bring all the flavors together.
• Unsalted Butter: For richness and a tender crumb. It’s the base that makes the cake so soft and moist.
• Eggs: Binding everything together and adding structure to the cake.
• Fresh Lemon Zest: The star of the show! It brings a citrusy zing that pairs beautifully with the sweetness of the strawberries.
• Buttermilk: Adds moisture and helps the cake remain wonderfully soft, while adding a slight tang that enhances the flavor.
• Vanilla Extract: For depth and warmth in the flavor profile.
• Fresh Strawberries: The fresh, juicy fruit that takes this cake to the next level. They’ll add natural sweetness and a burst of color to every bite.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get baking! Follow these simple steps to make your Strawberry-Lemonade Layer Cake:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that the cake bakes evenly and gives you that perfect texture.

Prepare Your Pans: Grease and flour two 9-inch round cake pans, making sure they’re well-prepared to release your cake without any sticking. You can also line the bottom of the pans with parchment paper.

Mix the Dry Ingredients: In a large bowl, combine your cake flour, baking powder, and salt. Whisk them together so they’re evenly distributed.

Cream the Butter and Sugar: In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This step is important for a soft, airy cake texture, so take your time.

Add the Eggs and Lemon Zest: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then, mix in the fresh lemon zest for that zesty aroma.

Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and vanilla extract. Mix until just combined—don’t overmix, or your cake will be dense.

Bake the Cake Layers: Pour the batter evenly into your prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Prepare the Frosting: While the cakes cool, make the frosting by beating together butter, powdered sugar, lemon juice, and a bit of milk. It should be creamy, fluffy, and slightly tangy.

Assemble the Cake: Once the cakes are completely cool, place the first layer on a serving plate. Spread a generous amount of frosting on top, followed by fresh strawberry slices. Add the second layer of cake and frost the top and sides generously. Garnish with more fresh strawberries and maybe a little extra zest if you’re feeling fancy.

Serve and Enjoy: Slice, serve, and watch everyone devour this light, tangy, and sweet masterpiece.

Nutrition Facts

Servings: 12 Calories per serving: 320

Preparation Time

Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 1 hour 10 minutes

How to Serve Strawberry-Lemonade Layer Cake

This cake is delicious enough to be the star of any occasion. Here are a few ideas for serving:

• Serve it as a standalone dessert: This cake is a perfect treat on its own, paired with a cup of tea or a refreshing glass of lemonade.
• Pair with fruit: Serve alongside a fresh fruit salad or top it with extra strawberries for a gorgeous, refreshing combination.
• For special occasions: Garnish with edible flowers or a drizzle of lemon glaze for extra elegance at parties, birthdays, or holidays.

Additional Tips

• Prep Ahead: You can bake the cake layers a day in advance. Just store them wrapped tightly in plastic wrap at room temperature.
• Customize Your Fruit: Try adding raspberries or blueberries to the frosting or between the layers for extra flavor and color.
• Dietary Adjustments: Swap the buttermilk for a dairy-free version and use a plant-based butter if you want to make this cake dairy-free.
• Storage Tips: Store leftovers in an airtight container for up to 3 days at room temperature or in the fridge. If refrigerated, bring to room temperature before serving for the best flavor and texture.

FAQ Section

Q1: Can I substitute the cake flour with all-purpose flour?
A1: Yes! You can use all-purpose flour, but the texture might be slightly denser. If you want to get closer to cake flour, you can substitute one cup of all-purpose flour with 1 cup minus 2 tablespoons of flour, and then add 2 tablespoons of cornstarch.

Q2: Can I use frozen strawberries instead of fresh?
A2: Absolutely! Just make sure to thaw and drain the strawberries before using them, so your frosting doesn’t become too watery.

Q3: How do I store leftovers?
A3: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to refrigerate it, make sure it’s tightly sealed to prevent the frosting from drying out.

Q4: Can I freeze this cake?
A4: Yes, this cake freezes really well. Wrap the layers tightly in plastic wrap and freeze for up to 2 months. When ready to serve, let it thaw at room temperature before frosting and serving.

Q5: Can I make this cake into cupcakes?
A5: Yes, you can! Bake the batter in cupcake liners for 18-20 minutes at the same temperature, and then frost them just as you would the cake.

Q6: How can I make the frosting even creamier?
A6: If you want an ultra-creamy frosting, add a tablespoon of heavy cream or more milk to adjust the consistency until it’s perfectly spreadable.

Q7: Can I make this cake ahead of time?
A7: Yes, you can bake the cake layers a day ahead and store them at room temperature, then frost the cake just before serving.

Q8: How can I make this cake more lemony?
A8: You can increase the lemon zest in the cake and add a bit more lemon juice to the frosting for an extra pop of citrus flavor.

Q9: Can I decorate this cake with something other than strawberries?
A9: Definitely! You could use fresh raspberries, blueberries, or even edible flowers for a gorgeous, vibrant decoration.

Q10: Can I use a different type of frosting?
A10: Sure! You can make a cream cheese frosting for a richer taste or even a whipped cream topping for a lighter option.

Conclusion

If you’re looking for a cake that’s as refreshing as it is delicious, this Strawberry-Lemonade Layer Cake is your new go-to. It’s light, fluffy, and bursting with vibrant flavors that will brighten up any day. Whether you’re making it for a special celebration or just because you deserve a treat, this cake is sure to impress. Enjoy every single bite, and don’t forget to share the love with your friends and family—they’ll be so glad you did!

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