Strawberry Lemonade Cake with Lemon Cream Cheese Frosting 🍰🍋🍓
If you’re looking for a deliciously refreshing dessert, look no further than this Strawberry Lemonade Cake with Lemon Cream Cheese Frosting! This delightful cake combines the sweet and tangy flavors of fresh strawberries and zesty lemons, making it a perfect treat for any occasion. Whether it’s a summer barbecue, a birthday party, or just a regular afternoon, this cake will surely brighten your day!
Why make this recipe?
This Strawberry Lemonade Cake stands out with its light texture and vibrant flavors, making it a crowd-pleaser. Plus, the fresh strawberry puree and lemon cream cheese frosting add a special touch that elevates a simple cake into something extraordinary. It’s not only visually appealing with its beautiful pink hue but also a delightful way to enjoy seasonal fruits!
How to prepare Strawberry Lemonade Cake
Ingredients:
- 2 cups all-purpose flour 🌾
- 1 cup granulated sugar 🍬
- 1 tsp baking powder 🥄
- 1/2 tsp baking soda 🥄
- 1/2 tsp salt 🧂
- 1 tsp lemon zest (about 1 lemon) 🍋
- 1/2 cup unsalted butter, softened 🧈
- 1 cup milk 🥛
- 2 large eggs 🥚
- 1 cup fresh strawberries, pureed 🍓
- 1 pkg (8 oz) cream cheese, softened 🧀
- 1/4 cup lemon juice 🍋
- 2 cups powdered sugar 🍬
Instructions:
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. Mix well.
- In another bowl, beat the softened butter until creamy. Add in the milk and eggs, mixing until smooth.
- Pour the wet ingredients into the dry ingredients, and stir until just combined.
- Gently fold in the strawberry puree until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- To make the frosting, beat the softened cream cheese until creamy. Slowly add the lemon juice and powdered sugar, mixing until smooth.
- Once the cakes have cooled, spread frosting between the layers and over the top and sides of the cake.
- Decorate your cake with sliced strawberries on top, if desired.
How to serve Strawberry Lemonade Cake
Slice and serve this beautiful cake on a cake stand or platter. It’s best enjoyed chilled on a warm day, and pairs perfectly with a glass of lemonade or iced tea! 🍹
How to store Strawberry Lemonade Cake
Keep your cake in an airtight container in the refrigerator for up to 5 days. If the cake is not frosted, it can be stored at room temperature for up to 3 days.
Tips for preparing Strawberry Lemonade Cake
- Make sure your butter and cream cheese are at room temperature for easy blending.
- Use fresh strawberries for the puree to maximize the flavor.
- For an extra citrus kick, you can add more lemon zest to the cake or frosting.
Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
- Additions: Incorporate poppy seeds for added texture, or use a lemon curd filling for a more intense lemon flavor.
FAQs
1. Can I use frozen strawberries for this cake?
Yes, you can use frozen strawberries. Just make sure to thaw and puree them before adding to the batter.
2. How can I make the frosting less sweet?
If you prefer less sweetness, reduce the amount of powdered sugar and add a little more lemon juice for flavor.
3. Can I freeze this cake?
Yes! You can freeze the cake layers without frosting for up to 2 months. Just wrap them well and store in an airtight container. When ready to eat, thaw in the refrigerator and frost before serving.
Enjoy baking and savoring your Strawberry Lemonade Cake! 🍰✨