Introduction to Strawberry Lemonade Cake with Lemon Cream Cheese Frosting
Hey there, fellow baking enthusiasts! If you’re looking for a delightful treat that’s as refreshing as a summer breeze, then this Strawberry Lemonade Cake with Lemon Cream Cheese Frosting is just what you need. Picture this: a light, fruity layer cake that dances on your taste buds, perfect for impressing friends or simply indulging yourself after a long day. It’s not just a cake; it’s a celebration of flavors that brings joy to any occasion. Trust me, once you try this recipe, you’ll want to make it again and again!
Why You’ll Love This Strawberry Lemonade Cake with Lemon Cream Cheese Frosting
This Strawberry Lemonade Cake with Lemon Cream Cheese Frosting is a true gem in the baking world. It’s not only easy to whip up, but it also bursts with vibrant flavors that will make your taste buds sing. Whether you’re hosting a summer gathering or just treating yourself, this cake is a quick solution that never fails to impress. Plus, who can resist that creamy, tangy frosting? It’s pure bliss!
Ingredients for Strawberry Lemonade Cake with Lemon Cream Cheese Frosting
Gathering the right ingredients is the first step to creating this delightful Strawberry Lemonade Cake with Lemon Cream Cheese Frosting. Here’s what you’ll need:
- All-purpose flour: The backbone of your cake, providing structure and texture.
- Baking powder: This helps the cake rise, giving it that fluffy texture we all love.
- Baking soda: A little boost for the cake’s leavening, ensuring it’s light and airy.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
- Granulated sugar: Sweetens the cake and helps create that lovely golden crust.
- Large eggs: They bind everything together and add moisture; room temperature is best.
- Vanilla extract: A splash of this adds warmth and depth to the flavor profile.
- Buttermilk: This gives the cake a tender crumb and a slight tang; you can substitute with milk and vinegar if needed.
- Fresh strawberry puree: The star of the show! It infuses the cake with fruity goodness.
- Lemon juice: Brightens the flavor and complements the strawberries beautifully.
- Pink food coloring: Optional, but it adds a fun pop of color to your cake.
- Heavy cream: Essential for whipping up a luscious filling that’s light and airy.
- Lemon curd: This tangy treat adds a burst of lemon flavor to the filling; store-bought or homemade works!
- Cream cheese: The base for your frosting, providing that creamy, tangy goodness.
- Powdered sugar: Sweetens the frosting and gives it that smooth texture.
- Lemon zest: A sprinkle of this adds an extra layer of lemony brightness.
- Fresh strawberries and lemon slices: For garnish, these add a beautiful touch and a hint of freshness.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Strawberry Lemonade Cake with Lemon Cream Cheese Frosting
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While it warms up, grease and line three 8-inch round cake pans with parchment paper. This ensures your Strawberry Lemonade Cake with Lemon Cream Cheese Frosting comes out easily and stays beautiful!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial as it evenly distributes the leavening agents, ensuring your cake rises perfectly. Set this mixture aside while you tackle the wet ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar until fluffy and light. This usually takes about 3-5 minutes. Next, add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract for that warm, inviting flavor!
Step 4: Combine Wet and Dry Ingredients
Now, it’s time to bring it all together! Gradually mix in the strawberry puree, lemon juice, and buttermilk, alternating with the dry ingredients. This method helps keep the batter smooth and prevents lumps. If you want a pop of color, add a few drops of pink food coloring here!
Step 5: Bake the Cake
Divide the batter evenly among the prepared cake pans. Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack.
Step 6: Prepare the Lemon Cream Filling
While the cakes cool, whip the heavy cream in a separate bowl until stiff peaks form. Gently fold in the lemon curd, creating a light and tangy filling. This luscious mixture will add a delightful surprise between the layers of your Strawberry Lemonade Cake!
Step 7: Make the Frosting
In another bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, and lemon zest. Mix until fluffy and well combined. This frosting is the perfect tangy complement to your sweet cake layers!
Step 8: Assemble the Cake
To assemble, place one cake layer on a serving plate. Spread a generous layer of the lemon cream filling on top. Add the second layer, repeat with more filling, and finally, top with the third layer. Frost the entire cake with the lemon cream cheese frosting, making it look as delightful as it tastes!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t overmix the batter; mix just until combined for a light cake.
- Check your cakes a few minutes before the timer goes off to avoid overbaking.
- Let the cakes cool completely before frosting to prevent melting.
- For a fun twist, try adding fresh herbs like mint to the frosting!
Equipment Needed
- Mixing bowls: A set of various sizes is handy; you can use any large bowl if needed.
- Electric mixer: A stand mixer or hand mixer works great for creaming and whipping.
- Measuring cups and spoons: Essential for accuracy; you can use a kitchen scale as an alternative.
- Spatula: A silicone or rubber spatula is perfect for folding and scraping.
- 8-inch round cake pans: If you don’t have these, any similar-sized pans will do!
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake gluten-free.
- Vegan: Use plant-based butter, flax eggs, and non-dairy milk to create a vegan version of this delightful cake.
- Berry Medley: Mix in other berries like raspberries or blueberries for a mixed berry flavor explosion!
- Chocolate Twist: Add cocoa powder to the batter for a chocolate-strawberry lemonade cake that’s sure to impress.
- Less Sugar: Reduce the sugar in the cake and frosting for a lighter version without sacrificing flavor.
Serving Suggestions
- Pair your Strawberry Lemonade Cake with a refreshing glass of iced tea or lemonade for a perfect summer treat.
- Serve with a scoop of vanilla ice cream for an indulgent dessert experience.
- Garnish with fresh mint leaves for a pop of color and added freshness.
- Present on a beautiful cake stand to showcase its vibrant layers.
FAQs about Strawberry Lemonade Cake with Lemon Cream Cheese Frosting
Can I make this Strawberry Lemonade Cake with Lemon Cream Cheese Frosting ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them in the fridge. Frosting can also be made ahead and stored in the refrigerator. Just give it a quick mix before using!
How should I store leftover cake?
Store any leftover Strawberry Lemonade Cake with Lemon Cream Cheese Frosting in an airtight container in the refrigerator. It will stay fresh for up to three days. Just be sure to let it come to room temperature before serving for the best flavor!
Can I use frozen strawberries for the puree?
Yes, frozen strawberries work well! Just thaw them and blend until smooth. This is a great option if fresh strawberries aren’t available. The flavor will still shine through in your cake!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Just mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk replacement!
Can I make this cake gluten-free?
Definitely! Simply swap out the all-purpose flour for a gluten-free flour blend. Just make sure it’s a blend that includes xanthan gum for the best texture. Your Strawberry Lemonade Cake with Lemon Cream Cheese Frosting will still be delicious!
Final Thoughts
Creating this Strawberry Lemonade Cake with Lemon Cream Cheese Frosting is more than just baking; it’s about crafting memories. Each slice is a burst of sunshine, perfect for sharing with loved ones or savoring during a quiet moment. The combination of sweet strawberries and zesty lemon is like a joyful dance on your palate. I hope this cake brings as much happiness to your kitchen as it has to mine. So, roll up your sleeves, embrace the joy of baking, and let this delightful cake be the centerpiece of your next celebration!
Print
Strawberry Lemonade Cake with Lemon Cream Cheese Frosting: A Delightful Recipe!
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A light, fruity layer cake with strawberry-flavored sponge, tangy lemon cream filling, and a silky cream cheese frosting — topped with fresh strawberries and lemon slices for a refreshing finish.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup fresh strawberry puree
- 2 tbsp lemon juice
- Pink food coloring (optional, for vibrant color)
- 1 cup heavy cream
- ½ cup lemon curd (store-bought or homemade)
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
- Fresh strawberries (for garnish)
- Lemon slices (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Mix in strawberry puree, lemon juice, and buttermilk alternately with the dry ingredients. Add pink food coloring if desired.
- Divide batter evenly among pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- Whip heavy cream to stiff peaks. Gently fold in lemon curd. Chill until ready to use.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, and lemon zest. Mix until fluffy.
- Place one cake layer on a serving plate, spread with lemon cream filling. Add second cake layer, more filling, then top with third cake layer.
- Frost entire cake with lemon cream cheese frosting. Garnish with fresh strawberries and lemon slices.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftover cake in the refrigerator for up to 3 days.
- For a more intense lemon flavor, add more lemon zest to the frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
