Fresh Strawberry Lemonade Cake

Fresh Strawberry Lemonade Cake

Yield: 12-16 slices

Prep Time:25 minutes (active time)

Cook Time:25 minutes

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Fresh Strawberry Lemonade Cake Recipe – A moist tender layer cake with fresh summer strawberries hiding in the middle, topped with lemon cream cheese frosting!

Ingredients:

For the Fresh Strawberry Lemonade Cake:

  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter, softened
  • 2 3/4 cups cake flour (2 1/2 cups AP flour + 1/4 cup cornstarch)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup whole milk
  • 2 large eggs
  • 1 tablespoon strawberry extract
  • 2 teaspoons vanilla extract
  • Zest of two lemons
  • 3-9 drops red food coloring (optional)
  • 40 small fresh ripe strawberries, trimmed

For the Lemon Cream Cheese Frosting:

  • 16 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 3 tablespoons fresh lemon juice
  • 5-7 cups powdered sugar

Directions:

  1. Preheat the oven to 350 degrees F. Line two 9 inch cake pans with parchment paper circles then spray with nonstick cooking spray.
  2. For the Cake: In the bowl of an electric stand mixer, cream the sugar and butter on high until light and fluffy, 3-5 minutes. Scrape the bowl with a spatula. Turn the mixer on low and add in the baking powder, salt, eggs, strawberry and vanilla extracts, and lemon zest. Scrape the bowl again and slowly beat in the flour and milk. Mix in food coloring if desired.
  3. Once smooth, pour the batter into the two cake pans. Bake for approximately 25 minutes, until toothpick inserted into the center comes out clean. Cool for 5 minutes in the pans. Then flip the cakes out onto a cooling rack, remove the parchment paper, and cool completely.
  4. For the Frosting: In a clean mixing bowl, beat the cream cheese until light and fluffy. Scrape the bowl and beat in the butter. (Do this separately to avoid clumps.) Turn the mixer on low and slowly add the lemon juice. One cup at a time, beat in the powdered sugar, until you reach your desired consistency. Scrape the bowl and beat again until very smooth.
  5. To Assemble: Place one cake layer on a cake stand. Spread frosting over the cake in a thin layer. Press the strawberries, trimmed side down, over the surface of the cake Then slather more frosting over the berries, filling the spaces in between. Set the top cake layer over the strawberries and press to level. Dollop frosting over the top and spread in out and down over the sides.
  6. For Hombre Frosting Effect: Leave 1/2+ cup frosting in the mixing bowl. Add 1-3 drop red food coloring into the frosting and beat until the color is consistent. Starting at the bottom, spread the frosting around the edges. Then move upward in sweeping motions. Spread a little pink over the top if desired.

Bakers Tip: The easiest way to level and frost a cake is to take the time to freeze the cake layers first. Wrap each layer in plastic and freeze fore at least 2 hours. Then stack, level, and frost the cake as directed. Set the cake out on the counter for another 2-3 hours to thaw and soften. This helps ward off broken cake layers, slanted cakes, and crumbs in the frosting. This cake can sit out at room temperature, covered, for up to 3 days.

Nutrition Information

Yield: 12-16 slices, Serving Size: 16

  • Amount Per Serving:
  • Calories: 679 Calories
  • Total Fat: 40.2g
  • Saturated Fat: 25.1g
  • Cholesterol: 133mg
  • Sodium: 381mg
  • Carbohydrates: 76.3g
  • Fiber: 1g
  • Sugar: 57.8g
  • Protein: 6.2g
All images and text ©

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Fresh Strawberry Lemonade Cake Recipe

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13 comments on “Fresh Strawberry Lemonade Cake

  1. Fork on the Roadposted June 19, 2017 at 8:02 am Reply

    It’s hot today, so this looks good.

    Thanks, Sommer.

  2. Jenny Flakeposted June 19, 2017 at 9:15 am Reply

    So perfect for summer!  Love!!

    Rating: 5
  3. Karenposted June 19, 2017 at 1:31 pm Reply

    This cake looks like summer. I cannot wait to make it. My birthday was this month and so was my husbands. I think I will make one even though the dates have pasted. It will be happy birthday to us.

  4. Mareposted June 19, 2017 at 5:27 pm Reply

    HI, it doesn’t say what to do with the strawberries , do you cut them small or crush them?
    Thank So!

    • Sommerposted June 22, 2017 at 11:00 am Reply

      Hi Mare,

      The strawberries just go in the cake whole, in a single layer. That’s why there are no directions for slicing them. Please take a look at the post images for clarification. :)

  5. Mara Lichtyposted June 19, 2017 at 9:08 pm Reply

    What a great summer cake!

  6. Kathyposted June 19, 2017 at 10:44 pm Reply

    Gorgeous!! Happy Birthday!

  7. Betty Lynneposted June 30, 2017 at 8:38 am Reply

    This sounded so good that I made it for my son’s birthday yesterday. Oh my!! He declared it the best birthday cake ever! The cake itself is incredible with plenty of tang from the fresh lemons complemented by the layer of sweet strawberries inside. I couldn’t find small strawberries so I just sliced the big ones I had and layered them in the middle. The frosting was incredible too! So easy and there was plenty of it. Thank you!

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