The sun-kissed sweetness of strawberries meets the zesty zing of lemons in this Strawberry Lemonade Cake. Picture a slice: vibrant pink, fluffy, and dripping with lemony glaze that practically dances off the plate, ready to tantalize your taste buds with every bite.
This delightful dessert evokes memories of summer picnics and family barbecues, where laughter fills the air and each forkful brings a smile. It’s light yet indulgent, making it perfect for any occasion—whether you’re celebrating a birthday or just trying to sweeten your Tuesday. Get ready for a flavor explosion that will have everyone begging for seconds!
Why You'll Love This Recipe
- This Strawberry Lemonade Cake is not only easy to make but also bursting with fresh flavors
- Its stunning appearance makes it the star of any dessert table
- The perfect balance of sweet and tart keeps you coming back for more
- Great for warm days or as a refreshing treat year-round!
The first time I made this cake, my friends were convinced I had secretly trained at a fancy bakery because they couldn’t get enough of it!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: Use finely sifted flour for a lighter cake texture that rises beautifully.
Granulated Sugar: Regular sugar works best; it helps create that delightful sweetness we all love.
Baking Powder: Make sure it’s fresh! This is essential for giving the cake its lift.
Salt: Just a pinch enhances the flavors without making it salty.
Unsalted Butter: Use room temperature butter to ensure smooth mixing and fluffiness.
Eggs: Fresh eggs help bind everything together and add moisture for tenderness.
Milk: Whole milk adds richness; you can substitute with almond or oat milk if preferred.
Lemon Zest and Juice: Fresh zest and juice provide that zingy flavor—don’t skimp on these!
Fresh Strawberries: Choose ripe, juicy strawberries; their natural sweetness enhances the cake’s flavor.
Powdered Sugar: For the glaze—it’s all about that smooth finish!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray or butter to prevent sticking.
Mix Dry Ingredients
In a large mixing bowl, whisk together flour, baking powder, and salt until thoroughly combined. This step ensures even distribution of ingredients.
Cream Butter and Sugar
In another bowl, beat softened butter with granulated sugar until light and fluffy. You want it to turn pale—this usually takes about 4-5 minutes on medium speed.
Incorporate Eggs and Milk
Add eggs one at a time to the butter mixture, mixing well after each addition. Then pour in milk along with lemon zest and juice; mix until just combined.
Combine Mixtures
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be gentle here; over-mixing can lead to dense cake.
Add Strawberries
Gently fold in diced strawberries until evenly dispersed throughout the batter. Visualize those lovely pink specks popping through!
Bake
Pour equal amounts of batter into prepared pans and smooth tops. Bake for 25-30 minutes until golden brown; test doneness by inserting a toothpick—it should come out clean.
Cool and Glaze
Allow cakes to cool in pans for 10 minutes before transferring them to wire racks. While cooling, mix powdered sugar with lemon juice to create a glaze—a drizzle will do wonders!
With each step, you’re getting closer to capturing summer on your plate! This Strawberry Lemonade Cake will surely impress anyone who gets within tasting distance.
You Must Know
- This delightful Strawberry Lemonade Cake bursts with flavor and is a showstopper for any gathering, transforming ordinary moments into sweet memories
- The vibrant colors and refreshing taste make it a hit at summer parties or cozy family dinners
Perfecting the Cooking Process
Start by prepping your ingredients, then bake the cake layers while making the lemonade syrup. This sequence maximizes efficiency and ensures every bite is deliciously fresh.
Add Your Touch
Feel free to swap strawberries with other fruits like raspberries or blueberries for a unique twist. You can also add a splash of vanilla extract for extra flavor.
Storing & Reheating
Store leftover cake in an airtight container in the fridge for up to five days. For best results, enjoy it chilled; no reheating necessary.
Chef's Helpful Tips
- This Strawberry Lemonade Cake is incredibly versatile; feel free to adjust sweetness based on your preference
- Using fresh strawberries will enhance flavor, making every slice delightful
- Remember, patience is key when letting the cake cool before frosting—trust me, it’s worth it!
Creating this Strawberry Lemonade Cake brings back memories of sunny afternoons spent baking with my grandma. Her laughter filled the kitchen as we whipped up this delightful treat together.
FAQ
Can I use frozen strawberries for this recipe?
Yes, but fresh strawberries provide better flavor and texture in your cake.
How can I make this cake gluten-free?
Simply substitute all-purpose flour with a 1: 1 gluten-free blend for excellent results.
What’s the best way to serve Strawberry Lemonade Cake?
Serve chilled with whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Strawberry Lemonade Cake
- Total Time: 50 minutes
- Yield: Serves 12 1x
Description
Strawberry Lemonade Cake is a delightful treat that perfectly balances the sun-kissed sweetness of strawberries with the bright zing of fresh lemons. This cake, with its vibrant pink hue and luscious lemon glaze, is sure to impress at any gathering. Whether it’s a summer picnic or a cozy family dinner, each slice evokes memories of sunny days and joyful celebrations. With its light yet indulgent texture, this cake is a must-try for those seeking a refreshing dessert year-round.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- 1 cup whole milk
- Zest and juice of 2 lemons
- 1 cup diced fresh strawberries
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter with sugar until light and fluffy. Add eggs one at a time, mixing well.
- Mix in milk, lemon zest, and juice until combined.
- Gradually fold in dry ingredients, then gently add diced strawberries.
- Divide batter between pans and bake for 25-30 minutes until golden brown. Cool before glazing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 305
- Sugar: 25g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 55mg
