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Strawberry Lemonade Cake Recipe

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4.3 from 43 reviews

  • Author: Ava
  • Total Time: 3 hours 45 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Strawberry Lemonade Cake is a delightful layered dessert combining moist lemon-flavored cake layers with a luscious homemade strawberry jam filling and a creamy strawberry-infused cream cheese frosting. Perfect for spring and summer gatherings, it beautifully balances the tartness of lemon with the sweetness of strawberries for a refreshing treat.

Ingredients

Jam Filling

  • 3 cups frozen strawberries (12 ounces or 345g)
  • ⅓ cup fresh lemon juice (3 oz)
  • 4 tablespoons cornstarch (40g)
  • 1 cup granulated sugar (222g)

Cake Batter

  • Zest of 2 lemons (no white pith)
  • 1 ¾ cups granulated sugar divided (390g)
  • ¾ cup whole milk, room temperature (6 ½ oz or 184g)
  • ¼ cup fresh lemon juice (2 oz, strained before measuring)
  • 6 large egg whites, room temperature
  • 2 teaspoons vanilla extract (12g)
  • 2 ¼ cups cake flour (260g), preferably bleached Softasilk
  • 4 teaspoons baking powder (18g)
  • 1 teaspoon table salt (6g)
  • 12 tablespoons unsalted butter (6 oz or 170g), cut into 12 pieces, softened but still cool

Frosting

  • 16 tablespoons unsalted butter (226g or 8 oz), room temperature
  • 8 ounces block cream cheese, room temperature
  • 2 ½ cups powdered sugar (300g), adjust as needed for consistency
  • ½ teaspoon table salt
  • 1 teaspoon vanilla extract
  • Half the reserved strawberry solids from the filling

Garnish (Optional)

  • Fresh strawberries for garnish

Instructions

  1. Make the Jam Filling: Place the frozen strawberries in a microwave-safe bowl. Cover and microwave until soft and juices are released, about 5 minutes, stirring halfway through. Press the strawberry mixture through a fine-mesh sieve over a 3-quart saucepan, pressing firmly with a spoon to extract as much juice as possible. Reserve the strawberry solids for the frosting and refrigerate.
  2. Cook the Jam: Stir lemon juice and cornstarch together, then add to the strawberry juice in the saucepan along with the sugar. Bring to a boil over medium heat, stirring constantly for 1 minute until thickened. Remove from heat, place plastic wrap directly on the surface of the warm jam to prevent skin, and chill for at least 2 hours until cold. Refrigerate up to one week.
  3. Prepare Cake Pans: Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line bottoms with parchment paper circles. Grease and flour the pans, then set aside.
  4. Make Lemon Sugar: Combine lemon zest and ¼ cup granulated sugar in a small food processor and pulse until bright yellow and moist. Alternatively, blend by hand or muddle with mortar and pestle. Set aside.
  5. Mix Wet Ingredients: Whisk together milk, lemon juice, egg whites, and vanilla extract in a bowl and set aside.
  6. Mix Dry Ingredients and Butter: In a stand mixer fitted with a paddle attachment, combine cake flour, remaining granulated sugar, lemon sugar, baking powder, and salt. Mix on low speed until blended. Gradually add the 12 pieces of softened butter one at a time, mixing until only pea-sized pieces remain.
  7. Incorporate Wet Ingredients: Pour in half the egg white mixture and beat on medium-high speed until light and fluffy, about 1 minute. Reduce to medium-low speed, add the rest of the egg white mixture, and mix until just combined. Batter may look curdled; this is normal. Fold the batter a few times by hand with a spatula to blend thoroughly without overmixing.
  8. Bake the Cakes: Divide batter evenly among the three prepared pans and smooth tops. Bake for 18 to 22 minutes, rotating pans halfway through, until tops are lightly browned and a toothpick inserted in the center comes out clean. Avoid overbaking.
  9. Cool the Cakes: Let cakes cool in pans for 10 minutes. Remove from pans and parchment paper, then cool completely on wire racks before frosting.
  10. Prepare Frosting: Using an electric or stand mixer, beat room temperature butter and cream cheese together until smooth, about 30 seconds. Add half the powdered sugar, half the reserved strawberry solids, and salt; blend on medium-low until mostly incorporated. Scrape bowl, add remaining powdered sugar and vanilla, then mix on medium speed until smooth. Adjust frosting texture and flavor by adding more strawberry solids or sugar as needed. Refrigerate until ready to use, up to 2 days.
  11. Assemble the Cake: Place one cake layer on a cake plate or stand. Pipe a frosting border around the edge to create a dam, then fill the center with half the strawberry jam filling. Add the second cake layer and repeat the frosting border and jam filling. Top with the final cake layer. Frost the top and sides smoothly and decorate as desired.
  12. Store and Serve: Refrigerate the assembled cake for up to 2 days. Before serving, bring to room temperature for best flavor and texture. Optionally garnish with fresh strawberries.

Notes

  • The reserved strawberry solids add natural flavor and color to the frosting but also soften it compared to traditional buttercream.
  • Do not overmix the cake batter once wet ingredients are added to avoid tough texture.
  • Make sure eggs and milk are at room temperature for better volume and consistency in the cake.
  • The lemon sugar enhances the lemon flavor and adds brightness to the cake batter.
  • Chilling the jam filling with plastic wrap directly on top prevents skin formation.
  • If desired, fresh strawberries can be added as garnish for a fresh, decorative touch.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/strawberry-lemonade-cake-recipe/