Strawberry Lemonade Cake: The Ultimate Citrus-Berry Celebration!
Some desserts aren’t just food; they’re an experience. They capture the essence of a season, a memory, or a pure moment of joy. Our Strawberry Lemonade Cake is exactly that kind of dessert. Imagine layers of bright, zesty lemon sponge, each bite bursting with sunshine. Between these tender layers, you’ll find a luscious, sweet-tart strawberry compote, made with fresh, juicy berries. And holding it all together is a cloud of fluffy, ethereal cream, tying every vibrant flavor into a harmonious, irresistible symphony.
This isn’t just a cake; it’s a celebration in every slice! It embodies the refreshing charm of a tall glass of strawberry lemonade on a warm day, but in a form that’s even more decadent and delightful. The vibrant citrus notes from the lemon cut through the sweetness, while the strawberries add a burst of fruity freshness, making it perfectly balanced and utterly addictive.
Whether you’re planning a spring gathering, a summer picnic, a birthday party, or simply want to bake something truly special just because, this Strawberry Lemonade Cake is your answer. It looks stunning on any table and tastes even better. Get ready to bake a cake that will leave everyone asking for the recipe!
Ingredients:
Lemon Cake (yields two 8-inch or 9-inch cake layers):
- ⅔ cup unsalted butter (150g), softened
- 1¼ cups powdered sugar (280g)
- 2 large eggs
- 1½ cups all-purpose flour (180g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk (120ml)
- Zest of 2 large lemons
- ¼ cup fresh lemon juice (60ml)
- 1 teaspoon vanilla extract
Strawberry Compote:
- 2 cups fresh strawberries, hulled and quartered (about 12 oz / 340g)
- ¼ cup granulated sugar (or more to taste)
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- ½ teaspoon cornstarch (mixed with 1 tablespoon cold water for a slurry)
Fluffy Cream Frosting:
- 2 cups heavy cream (480ml), very cold
- ½ cup powdered sugar (120g), sifted
- 1 teaspoon vanilla extract
- Optional: 1-2 tablespoons strawberry puree (from compote or fresh berries) for pink tint
For Garnish (Optional):
- Fresh strawberries, sliced or whole
- Lemon slices or zest
- Fresh mint sprigs
Equipment:
- Two 8-inch or 9-inch round cake pans
- Electric mixer (stand or hand-held)
- Saucepan for compote
- Large mixing bowls
- Whisk
- Rubber spatula
- Parchment paper (for lining cake pans)
- Wire cooling rack
Instructions:
1. Prepare the Lemon Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, then line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened unsalted butter and powdered sugar with an electric mixer until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, mixing well after each addition until just combined.
- In a separate small bowl, combine the milk, lemon zest, fresh lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients, beginning and ending with dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
2. Make the Strawberry Compote:
- While the cakes cool, combine the quartered strawberries, granulated sugar, lemon juice, and water in a small saucepan.
- Bring to a gentle simmer over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 5-7 minutes).
- In a small bowl, whisk together the cornstarch and 1 tablespoon cold water to create a slurry.
- Stir the cornstarch slurry into the simmering strawberries. Cook, stirring constantly, for 1-2 minutes until the compote thickens.
- Remove from heat and let cool completely. The compote will thicken further as it cools.
3. Prepare the Fluffy Cream Frosting:
- In a large, chilled bowl, combine the very cold heavy cream, sifted powdered sugar, and vanilla extract.
- Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn grainy.
- If desired, gently fold in 1-2 tablespoons of strawberry puree for a light pink color and subtle strawberry flavor.
4. Assemble the Cake:
- Once the cake layers are completely cool, place one layer on your serving plate or cake stand.
- Spread about half of the cooled strawberry compote evenly over the first cake layer, leaving a small border around the edge.
- Spread about one-third of the fluffy cream frosting over the compote.
- Carefully place the second cake layer on top.
- Spread the remaining half of the strawberry compote over this second layer.
- Frost the top and sides of the cake with the remaining fluffy cream frosting, creating a smooth or rustic look as desired.
5. Garnish and Serve:
- Decorate the top of the cake with fresh strawberry slices, lemon slices, lemon zest, or fresh mint sprigs.
- Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set.
- Serve chilled and prepare for applause!
This Strawberry Lemonade Cake is truly a feast for the senses – a burst of refreshing citrus, a sweet embrace of berries, and a creamy finish that leaves a lasting impression. It’s the perfect centerpiece for any celebration, bringing sunshine and joy to every slice. Enjoy!