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Strawberry Lemonade Cake Recipe

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4.4 from 4 reviews

A delightful Strawberry Lemonade Cake featuring layers of moist lemon-infused cake, fresh strawberry reduction, and creamy lemon-strawberry buttercream frosting. Perfectly balanced with sweet and tangy flavors, this cake is a refreshing treat ideal for spring and summer celebrations.

Ingredients

Strawberry Reduction

  • 3 cups chopped fresh strawberries (500g)
  • ½ cup granulated sugar (100g)
  • ¼ cup lemon juice (about 2 lemons)

Cake

  • 3 cups all-purpose flour (360g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature (227g)
  • 2 cups granulated sugar (400g)
  • 2 tablespoons lemon zest (about 2 lemons)
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup whole milk, room temperature (240ml)
  • ¼ cup lemon juice (about 2 lemons)

Buttercream Frosting

  • 2 cups unsalted butter, room temperature (454g)
  • 8 cups powdered sugar (about 2 pounds / 900g)
  • 6 tablespoons strawberry reduction (80ml)
  • 2 tablespoons lemon juice
  • 2 to 3 tablespoons heavy cream

Instructions

  1. Make the Strawberry Reduction: In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Bring to a simmer over medium-high heat, stirring frequently. Cook until the mixture thickens and becomes jammy, about 20 to 30 minutes. For a smoother texture, blend the mixture or press it through a sieve. Transfer to a bowl, loosely cover, and refrigerate until chilled for about 2 hours.
  2. Prepare Cake Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking and ensure easy removal.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add granulated sugar, lemon zest, and vanilla extract, then beat on medium-high speed until light and fluffy, about 5 minutes.
  5. Add Eggs: Add eggs one at a time, beating well after each addition. Occasionally stop to scrape down the sides and bottom of the bowl to ensure even mixing.
  6. Incorporate Dry and Wet Ingredients: With the mixer on low, gradually add one-third of the flour mixture, followed by half the milk. Repeat, alternating with the remaining flour and milk. Scrape down the bowl, then add the lemon juice and beat just until combined. Avoid overmixing to keep the cake tender.
  7. Divide Batter and Bake: Evenly distribute the batter into the prepared cake pans. Bake for 30 to 35 minutes or until the centers spring back when lightly pressed and the sides start pulling away from the pans.
  8. Cool the Cakes: Allow cakes to cool in the pans for 20 minutes, then transfer onto wire racks to cool completely before frosting.
  9. Make the Buttercream Frosting: Using a large bowl or stand mixer with a whisk attachment, beat unsalted butter on medium-high speed until very pale and fluffy, about 5 minutes. Reduce speed to low and add half the powdered sugar gradually. Beat in 6 tablespoons of the chilled strawberry reduction, then add the remaining powdered sugar. Occasionally scrape down the bowl. Add lemon juice and heavy cream, then beat on medium-low until fluffy, about 1 minute.
  10. Prepare for Assembly: Place 2 cups of the frosting into a piping bag fitted with a decorative tip for optional decoration.
  11. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread ½ cup of frosting evenly on top, then pipe a border along the edge. Spread 3 tablespoons of strawberry reduction inside the frosting border. Add the second cake layer and repeat the frosting and reduction steps. Top with the final cake layer and cover the entire cake with the remaining frosting. Pipe decorations as desired.
  12. Garnish and Chill: Garnish with fresh strawberries and lemon zest if desired. Refrigerate the cake for at least 2 hours before slicing to allow flavors to meld and frosting to set.
  13. Storage: The cake can be stored at room temperature for up to 4 days if ungarnished, or refrigerated for up to one week.

Notes

  • For a smoother strawberry reduction, blend or strain the mixture after cooking.
  • Ensure ingredients like butter, eggs, and milk are at room temperature for better mixing and texture.
  • Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
  • Chilling the cake before serving helps with cleaner slices and flavor development.
  • The cake can be made a day in advance and stored well covered.
  • Adjust heavy cream quantity in frosting to achieve desired consistency.

Find it online: https://dishcooks.com/strawberry-lemonade-cake-recipe/