Strawberry Lemonade Cake Recipe (2024)

This post may contain affiliate links. Read mydisclosure policy.

There is nothing better than a cold glass of strawberry lemonade on a hot summer day. Well, I thought there wasn’t anything better until I had a slice of Strawberry Lemonade Cake. All of the same refreshing flavors, but in cake form. Count me in!

This cake recipe comes from my good friend Heather’s new cookbook, Generous Table. Heather’s book is filled with easy and elegant recipes that make entertaining simple throughout the seasons. We took the Strawberry Lemonade Cake to a dinner party and our friends loved it. It was the perfect ending to our dinner on the patio.

I am not going to lie, layered cakes kind of intimidate me. I am always worried they will get stuck in the pan and my cake decorating skills are a little scary. The Strawberry Lemonade Cake sounded so good, I put my fears aside and got baking. I was determined to make this cake!

The recipe was surprisingly simple. We had all of the ingredients on hand and the steps were easy to follow. And guess what? The cakes came out of the pan with no trouble at all! Yahoo!

Now let’s talk about this lovely cake-two layers of tart lemon cake sandwiched between sweet strawberry buttercream frosting an freshly slice strawberries. Now you know why I HAD to make this cake.

Ingredients

For the Cake:

1 cup butter at room temperature
1 3/4 cups granulated sugar
2 tablespoons fresh lemon zest
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/3 cup cup fresh lemon juice
1 cup buttermilk
8-10 large strawberries hulled and sliced

For the Strawberry Buttercream Frosting:

1 cup butter softened
5 cups powdered sugar
2 tablespoons whole milk
2-4 large strawberries chopped

Instructions

Preheat the oven to 350 degrees F and spray two 9-inch round baking pans with baking spray.
In bowl of stand mixer fitted with whisk attachment, place the butter, sugar and lemon zest. Beat until light and fluffy.
In a separate bowl, mix together dry ingredients and set aside.
With the mixer on low speed, add the eggs, one at a time, combining thoroughly in between. With the mixer still running, add the lemon juice. (batter will look curdled, but it's not). Add one third of the dry ingredients and ½ cup of the buttermilk. Mix, then stop and scrape the sides of the bowl. Repeat, adding another third of the dry ingredients and the remaining ½ cup buttermilk. Mix, then stop and scrape. Add the remaining third of the dry ingredients and mix until completely combined and the batter is light and fluffy.
Divide the batter evenly between the prepared pans. Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool before removing from the pans.
While the cakes are cooling, make the strawberry buttercream frosting. Combine the butter and powdered sugar in a large bowl or standing mixer. Mix together on medium speed until pale and fluffy, about 3 minutes. Add the milk and strawberries and mix on high speed until the frosting is very fluffy and pale pink in color, with flecks of strawberry.
Invert one of the cake rounds onto a cake plate; generously spread with frosting and top with strawberry slices. Repeat with the remaining layer of cake and frosting. Frost the sides of the cake. Put in the refrigerator for about 30 minutes to allow the frosting to set. Serve at room temperature.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

If you like this Strawberry Lemonade Cake, you might also like:

Strawberry Cake from Two Peas and Their Pod
White Chocolate Rose Cake with Strawberries from Joy the Baker
Strawberry Shortcake Cake from The Pioneer Woman

FAQs

Can I put fresh strawberries in between cake layers? ›

Lots of other recipes also have chopped strawberries in the batter, but I opted for thinly sliced fresh strawberries in between the cake layers for even more bright strawberry flavor. You don't need to use any food coloring, but I found that using just a bit of pink gel food coloring helps bring out the color.

Show Me More ›

How do you keep strawberries from getting soggy on cakes? ›

Strawberry slices soften, release moisture, and make the cake around them moist. The safest way to keep strawberry cakes from getting soggy is to keep your fresh strawberry slices separate from the cake.

Can you put fresh fruit in a cake? ›

Assorted fresh berries, including strawberries, blueberries, raspberries, and blackberries, add freshness to this Chantilly cake. I love using berries in cakes because tartness, or acidity, helps offset overly sweet desserts. It adds complexity to your cake.

Discover More Details ›

Can you put cut strawberries in a cake? ›

You can glaze them and then add to cake. I would leave them as they are. Sliced fresh ripe strawberries are a delightful addition to a light frosted sponge cake. You could cook them into a jam or a compote but I recommend not overloading On the sweetness.

How long will fresh strawberries last in a cake? ›

Fresh strawberries will last about 3-5 days in a baked cake, assuming they were fresh when you chopped them and added them to the cake batter. If you have sad strawberries that need to be used up before they go bad, make sure they are blotted dry before you chop them, and any soggy spots have been removed.

Discover More Details ›

Does a cake with fresh strawberries need to be refrigerated? ›

Should the fresh strawberry cake be refrigerated? Yes! Definitely refrigerate the fresh strawberry cake after it's iced to help keep the whipped cream icing's integrity. The heat will melt and break the whipped cream if it's kept out for too long, and plus, since it is cream, it is best to keep it refrigerated.

Can you put fresh fruit on a cake the day before? ›

Timing: If you want to use fresh fruit as a cake topping, it's best to add the fruit shortly before serving the cake. This helps to prevent the fruit from releasing excess moisture and causing the cake to become soggy.

Discover More Details ›

How do you stick strawberries to the side of a cake? ›

Place sliced strawberries around the bottom side edges of the cake. Rinse the strawberries first, then cut the green parts off. Cut them into halves or into ¹⁄₄ in (0.64 cm) thick slices. Press the strawberries into the sides of a frosted cake, with the flat edges facing down and the pointy ends facing up.

Know More ›

Why is my strawberry cake so dense? ›

Don't Over-Mix

That trapped air expands then deflates in the oven. A deflated cake is a dense cake! Only mix the wet and dry ingredients together JUST until combined. I usually run a whisk or spatula through the batter a couple times at the very end to ensure there are no large lumps at the bottom of the bowl.

Know More ›

How to add fresh fruit to cake batter? ›

Dust fruit with a LIGHT coat of flour prior to adding to batter. This helps prevent the fruit from falling to the bottom of the pan during cooking.

Get More Info ›

Do you use fresh or frozen fruit in cakes? ›

Thaw frozen fruit first if what you're making has a short baking or cooking time. You may potentially need to extend baking time to make up for cold ingredients. For best results, if a recipe calls for fresh fruit — use it.

Explore More ›

Can you use frozen strawberries instead of fresh in a cake? ›

Generally, speaking, you can use fresh and frozen berries interchangeably in your baking recipes, but you may need to make a few tweaks to ensure it comes out perfectly.

Show Me More ›

Can I put strawberries on a cake the day before? ›

Cakes With Fresh Berries

To work ahead, you can always frost the final layer of the buttercream, add any ganache drips, and store the cake overnight in the refrigerator. Then finish the rest of the decorating the day the cake is due to keep those berries looking fresh.