🍓🍋 Strawberry Lemonade Cake with Lemon Cream Cheese Frosting
A Burst of Sunshine in Every Bite! ☀️
Fresh, fruity, and fabulously pink—this Strawberry Lemonade Cake is the ultimate warm-weather dessert! It starts with a simple cake mix, but gets a flavor makeover with strawberry gelatin, fresh lemon zest, and a tangy-sweet lemon cream cheese frosting. The result? A vibrant cake that’s as stunning as it is delicious.
Whether you’re planning a summer BBQ, baby shower, birthday, or brunch, this cake brings a cheerful pop of flavor and color to any occasion.
📝 Ingredients
For the Cake:
1 box white cake mix (15.25 oz)
1 (3 oz) box strawberry gelatin (like Jell-O)
3 large eggs
½ cup vegetable oil
¾ cup water
½ cup mashed fresh strawberries (or thawed frozen)
Zest of 1 lemon
1 tbsp fresh lemon juice
For the Lemon Cream Cheese Frosting:
8 oz (1 block) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3–4 cups powdered sugar (to desired thickness)
Zest of 1 lemon
1–2 tbsp fresh lemon juice
1 tsp vanilla extract
Pinch of salt
👩🍳 Instructions
1. Make the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans (or use nonstick spray + parchment paper).
In a large bowl, whisk together the cake mix and strawberry gelatin powder.
Add eggs, oil, water, mashed strawberries, lemon zest, and lemon juice. Beat with an electric mixer for 2 minutes, until smooth and fluffy.
Divide the batter evenly between the pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
2. Make the Lemon Cream Cheese Frosting:
In a large mixing bowl, beat softened butter and cream cheese together until creamy and smooth.
Add powdered sugar, 1 cup at a time, beating well between each addition.
Mix in lemon zest, lemon juice, vanilla, and salt. Adjust consistency with more sugar or lemon juice as needed.
Chill the frosting for 15–20 minutes if it feels too soft to spread.
3. Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
Place the second layer over the first and frost the top and sides.
Decorate with fresh strawberries, lemon slices, or zest curls if desired.
Chill for at least 30 minutes before slicing for cleaner cuts.
🍓 Tips & Tricks:
Fresh is best: Use fresh strawberries and lemons for bright, natural flavor.
Add more pink: A drop or two of pink or red food coloring will enhance the strawberry color if needed.
Make ahead: The cake layers can be made a day in advance and stored tightly wrapped.
Want cupcakes? This recipe makes about 24 cupcakes—bake at 350°F for 18–20 minutes.
🍽️ Serving & Storage:
Serve chilled or at room temperature for best flavor and texture.
Store covered in the refrigerator for up to 5 days.
Leftovers freeze beautifully—just wrap slices tightly and thaw overnight.
🌼 Final Thoughts:
This Strawberry Lemonade Cake is sunshine on a plate. With its punchy flavor and creamy lemon frosting, it’s a dessert that tastes like summer—bright, bold, and unforgettable. Whether you’re making it for a party or just because, it’s guaranteed to brighten everyone’s day. 🍓🍋