Strawberry Lemonade Cake
User Reviews
4.9
241 reviews
Excellent
Strawberry Lemonade Cake
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Strawberry Lemonade Cake features moist lemon-flavored layers layered with strawberry-infused buttercream and a strawberry reduction that acts like a fresh fruit jam. The cake’s bright citrus notes from lemon zest and juice complement the sweet-tart strawberry flavor. The strawberry reduction is thickened by cooking fresh strawberries with sugar and lemon juice down to a jam-like consistency.
Description
The cake combines a classic lemon-flavored batter made with flour, baking powder, baking soda, and salt, creamed butter and sugar, fresh lemon zest, eggs, milk, and lemon juice. The layers bake in 8-inch pans to even thickness with steps recommended to prevent doming or uneven rise, including chilling ingredients and using cake strips or trimming tops.
The strawberry reduction, cooked until thick and jammy, is chilled before being used in the buttercream frosting and as a finishing touch. The buttercream combines unsalted butter, powdered sugar, strawberry reduction, lemon juice, and heavy cream for a balance of sweet, fruity, and citrus flavors. The finished cake is suitable for occasions needing a fresh and visually appealing dessert.
Leftover strawberry reduction can be used as a topping for ice cream or served alongside slices for added moisture and flavor. Bringing ingredients to room temperature before mixing helps achieve the best texture in the cake layers. Tapping the cake pans before baking prevents air bubbles and ensures even texture.
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Ingredients
For the Strawberry Reduction:
- 3 cups strawberry 500g, fresh, chopped
- ½ cup granulated sugar (100g)
- ¼ cup lemon juice (about 2 lemons)
For the Cake:
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter room temperature (227g, unsalted
- 2 cups granulated sugar (400g)
- 2 tablespoons lemon about 2 lemons, zest
- 2 teaspoons vanilla extract
- 4 egg large
- 1 cup milk room temperature (240ml, whole
- ¼ cup lemon juice (about 2 lemons)
For the Buttercream:
- 2 cups butter room temperature (454g, unsalted
- 8 cups powdered sugar (about 2 pounds/ 900g)
- 6 tablespoons strawberry reduction (80ml)
- 2 tablespoons lemon juice
- 2 to 3 tablespoons heavy cream
Instructions
For the Strawberry Reduction
- In a small saucepan, combine the strawberries, sugar, and lemon juice. Bring to a simmer over medium-high heat. Cook stirring frequently until the mixture is thickened and jammy, 20 to 30 minutes. For a smoother reduction, blend the mixture or press it through a sieve. Transfer to a bowl, loosely cover, and refrigerate until chilled, about 2 hours.
For the Cake:
- Preheat the oven to 350F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar, lemon zest, and vanilla and beat until light and fluffy, about 5 minutes.
- Add in the eggs, one at a time, beating well after each addition. Stop and scrape down the bowl occasionally during mixing. With the mixer on low speed, gradually add in a third of the flour mixture, followed by half of the milk. Repeat, alternating with the remaining flour and milk. Scrape down the bowl. Add the lemon juice and beat just until combined. Divide the batter among the prepared baking pans.
- Bake for 30 to 35 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pans. Allow the cakes to cool in the pans for 20 minutes. Remove and finish cooling on wire cooling racks.
For the Buttercream:
- In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter on medium-high speed until very pale and fluffy, about 5 minutes.
- Reduce the speed to low and gradually add in half of the powdered sugar. Beat in the strawberry reduction. Beat in the remaining powdered sugar. Stop occasionally during mixing to scrape down the bowl. Once combined, add the lemon juice and heavy cream and beat on medium-low speed until fluffy, about 1 minute.
For the Assembly:
- Place 2 cups of frosting in a piping bag with a decorative tip.
- Place a cake layer on a cake stand or serving plate. Spread ½ cup frosting over the top of the cake layer. Pipe a border on the edge. Spread 3 tablespoons of strawberry reduction in the middle of the frosting border. Top with another cake layer and repeat with frosting and reduction. Top with the remaining cake layer. Spread the remaining frosting over the sides and top of the cake, and pipe decorations on the cake as desired. Garnish with fresh strawberries and lemon zest if desired. Chill the cake for 2 hours before slicing. The cake can be store at room temperature for up to 4 days ungarnished or in the refrigerator for up to a week.
Notes
- Use leftover strawberry reduction as a topping for ice cream or to complement cake slices.
- Trim any domed cake tops with a serrated knife for even stacking or use cake strips for even layers.
- Measure flour by weight or fluff and spoon method to avoid dense cakes.
- Bring all refrigerated ingredients to room temperature before batter preparation to avoid overmixing.
- Chilling cake layers after baking makes assembly easier and reduces risk of breakage.
- Tap cake pans before baking to release trapped air bubbles for uniform crumb.
- Avoid zesting the lemon pith, which is bitter, and always zest lemons before juicing.
- Consider drizzling homemade lemon curd for extra tartness and flavor if desired.
Nutrition Information
Show Details
Calories
1051kcal
(53%)
Carbohydrates
150g
(50%)
Protein
7g
(14%)
Fat
50g
(77%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
13g
(65%)
Trans Fat
2g
(100%)
Cholesterol
182mg
(61%)
Sodium
252mg
(11%)
Potassium
173mg
(4%)
Fiber
2g
(8%)
Sugar
123g
(246%)
Vitamin A
1573IU
(31%)
Vitamin C
27mg
(30%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1051 kcal
% Daily Value*
| Calories | 1051kcal | 53% |
| Carbohydrates | 150g | 50% |
| Protein | 7g | 14% |
| Fat | 50g | 77% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 182mg | 61% |
| Sodium | 252mg | 11% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 123g | 246% |
| Vitamin A | 1573IU | 31% |
| Vitamin C | 27mg | 30% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
241 reviews
Excellent
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