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Strawberry Lemonade Layer Cake

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This Strawberry Lemonade Layer Cake is a fluffy, moist dessert bursting with fresh strawberries and zesty lemon flavor. With creamy lemon frosting and vibrant layers, it’s perfect for celebrations or any day that needs a little sunshine.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest
  • ⅓ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature (or milk plus 1 teaspoon vinegar)
  • 1 ½ cups fresh strawberries, hulled and finely chopped or blended
  • 1 cup unsalted butter, softened (for frosting)
  • 3 ½ cups powdered sugar, sifted
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1 tablespoon lemon zest (for frosting)
  • 2–3 tablespoons milk or cream (for frosting)
  • Pinch of salt (for frosting)
  • Extra strawberries, sliced or whole (for decorating)
  • Lemon slices or twists (for decorating)
  • Optional: edible flowers (for decorating)

Instructions

  1. Preheat oven to 350°F (175°C). Line the bottoms of two 8-inch round cake pans with parchment paper and grease the sides.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, scraping down the bowl between each. Add lemon zest, lemon juice, and vanilla extract. Mix until smooth.
  5. With mixer on low, add flour mixture in three parts, alternating with buttermilk. Begin and end with flour. Mix just until combined.
  6. Gently fold in chopped or blended strawberries.
  7. Divide batter evenly between prepared pans. Smooth tops with a spatula.
  8. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean and cakes spring back to touch.
  9. Let cakes cool in pans for 10 minutes, then run a knife around edges and turn out onto a wire rack. Remove parchment and cool completely.
  10. For frosting: Beat softened butter until creamy. Gradually add powdered sugar, mixing on low. Add lemon juice, zest, and a pinch of salt. Beat until fluffy, adding milk/cream to reach desired consistency.
  11. Place one cake layer on a serving plate. Spread about ⅓ of frosting evenly. Top with second layer, then cover top and sides with remaining frosting.
  12. Decorate with extra strawberries, lemon slices, and edible flowers if desired. Chill for 30 minutes to set frosting before serving.

Notes

Use room temperature ingredients for best results. If using frozen strawberries, thaw and drain well. For gluten-free, substitute flour with a 1:1 blend. For dairy-free, use plant-based butter and non-dairy milk plus vinegar. Measure flour by spooning into the cup, not scooping. If cakes dome, slice tops for even layers. Frosting consistency can be adjusted with milk or powdered sugar.

Nutrition

Keywords: strawberry lemonade cake, layer cake, summer dessert, lemon frosting, easy cake recipe, birthday cake, picnic dessert, fluffy cake, homemade cake, fruit cake

Find it online: https://bitefuljoy.com/strawberry-lemonade-layer-cake-recipe-easy-fluffy-dessert-guide/