Strawberry Lemonade Cake Layers

This Strawberry Lemonade Cake delivers a perfect blend of bright, fresh flavors with a moist crumb and creamy lemon frosting. The strawberry cake layers are gently glazed with homemade lemon syrup and filled with fresh strawberries and a tangy cream cheese frosting—ideal for spring and summer gatherings when you want something special but light.

I made this cake for my daughter's birthday during strawberry season and everyone called it the best cake they ever tasted. Now it is a must every summer.

Ingredients

• Cream cheese: Use full fat for creamy texture and tang in both cake and frosting Let it fully soften for easy mixing
• Unsalted butter: Quality butter adds richness and moisture in both cake and frosting Soften ahead of time for smooth blending
• Sugar: Regular granulated sugar for the cake Confectioners sugar for the frosting always sift before using
• Eggs: Room temperature eggs help the cake rise evenly Place them in warm water for a few minutes to take the chill off
• Cake flour: For a tender crumb Look for fine cake flour or use a substitute if needed
• Baking powder and baking soda: Work together to create loft and softness in the cake
• Salt: Enhances overall flavor and balances sweet and tart notes
• Strawberry puree: Use the ripest berries for intense color and taste Frozen strawberries work well if thawed and pureed
• Strawberry extract: Deepens the fruit flavor in every bite Check labels for brands made with real strawberry
• Vegetable oil: Adds moisture and helps the cake stay soft Use a neutral oil such as canola
• Pink coloring gel: Optional but adds a pretty rosy hue
• Lemon juice and zest: Freshly squeezed for brightness Select heavy lemons for maximum juice yield
• Fresh strawberries: For the filling and decoration Choose ripe firm berries with green tops
• Lemon extract: Boosts the citrus notes in the frosting Adjust to taste
• Equipment: Microplane zester for zesting lemons Kitchen scale for accurate measuring Cake comb and pastry tools for smooth and pretty finish

Step-by-Step Instructions

Prepare Baking Pans:

Preheat your oven to 325 degrees F Grease and flour three 8 inch cake pans and line with parchment circles for easy removal

Make Strawberry Puree:

Blend fresh or thawed frozen strawberries until smooth Measure out exactly one cup for the batter

Mix Dry Ingredients:

In a medium bowl sift cake flour baking powder baking soda and salt Whisk well to combine and aerate

Combine Wet Ingredients:

In a second bowl stir together oil strawberry puree and strawberry extract This liquid will keep the batter moist and full of fruit flavor

Cream Butter and Cream Cheese:

In the bowl of your mixer beat softened butter with cream cheese at medium speed until no lumps remain and mixture is fluffy

Add Sugar and Eggs:

Gradually pour in granulated sugar and beat for two to three minutes until light Add eggs one at a time mixing until each yolk disappears

Mix Wet and Dry Bases with Strawberry Liquid:

With the mixer on low alternately add portions of flour mixture then strawberry mixture beginning and ending with flour Mix until the batter looks even and creamy do not overmix

Bake the Cake Layers:

Divide batter evenly between pans and smooth the tops Bake for twenty eight to thirty minutes until a toothpick comes out clean Let cakes cool briefly in the pan then turn out onto racks

Make Lemon Syrup:

In a small saucepan bring sugar and water to boil stirring constantly until clear Remove from heat stir in fresh lemon juice and zest then cool

Prepare Lemon Cream Cheese Frosting:

In a mixing bowl beat softened butter until creamy Add cream cheese in pieces then beat smoothly with the butter Gradually add sifted confectioners sugar plus lemon juice lemon extract and zest Stop mixing once frosting is creamy but firm chill if too soft

Assemble the Cake:

Place your first cake layer on a plate and brush with lemon syrup Spread with frosting and layer on fresh strawberry slices Repeat with next cake layers Always brush with syrup then add frosting and berries Finish with top layer and a light syrup brush then cover the cake with a thin crumb coat of frosting chill briefly then frost smoothly and decorate as you like

Chill and Serve:

Refrigerate the cake until set Bring to room temperature before serving for best flavor and soft texture

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My favorite part is how the lemon syrup soaks into the strawberry cake I grew up eating strawberry shortcakes every summer and this cake reminds me of those days but even better with the zingy lemon twist I once made it for a family picnic and even the non cake lovers asked for seconds

Storage Tips

This cake needs to be stored in the refrigerator because of the cream cheese frosting Keep it covered to prevent it from drying out If you want to make it ahead bake the cake layers and wrap them tightly in plastic then chill or freeze Assemble and frost the cake the day before serving

Ingredient Substitutions

If you do not have cake flour you can use all purpose flour mixed with a little cornstarch Use one cup minus two tablespoons all purpose flour plus two tablespoons cornstarch for each cup called for in the recipe If fresh strawberries are out of season use frozen and thaw them first before pureeing Lemon extract can be omitted but the lemon flavor will be milder

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Serving Suggestions

Garnish generously with strawberries whole or sliced and thin lemon wedges for a showy finish Sometimes I add a few sprigs of fresh mint for a pretty green touch Serve slices chilled or let them stand at room temp for about an hour for the frosting to soften Kids and adults love this after a summer cookout

Cultural and Seasonal Notes

Fruit filled cakes like this are a tradition in American summer baking When strawberries and lemons are both at their peak the flavor is at its freshest This recipe works for birthdays graduations or summer showers and always impresses on a dessert buffet

Recipe FAQs

→ Can I use frozen strawberries for the cake layers?

Yes, both fresh and frozen strawberries can be pureed for the batter. Thaw frozen berries before using for best results.

→ How can I make the cake extra moist?

Lightly brushing each baked layer with lemon simple syrup before assembling locks in moisture and adds citrus brightness.

→ Is it necessary to chill the cake before frosting?

Chilling helps set the crumb coat, making the final layer of cream cheese frosting smoother and easier to apply.

→ Can I prepare the dessert a day in advance?

Yes, it keeps well refrigerated. Allow it to come to room temperature for a couple of hours before serving for the best texture.

→ What’s the best way to decorate?

Garnish with fresh strawberries and thin lemon slices for color and freshness or pipe buttercream shells for an elegant finish.

→ Do I need special equipment for this dessert?

Basic baking equipment is sufficient, but using a zester and cake scraper helps with zesting lemons and achieving smooth edges.