Bring a burst of sunshine to your Christmas dessert table with this Strawberry Lemonade Cake! With its vibrant colors and tangy-sweet flavor, this cake is a refreshing twist on traditional holiday treats. The combination of fresh strawberries and zesty lemonade creates a delightful, citrusy sweetness that pairs perfectly with the light, fluffy cake layers.
Each bite of this cake is like a taste of summer, but with a festive, holiday twist. The strawberry lemonade frosting adds a creamy, tangy finish, making this cake the perfect balance of flavors—sweet, tart, and oh-so-delicious.
What makes it special? The bright, fruity flavor of strawberries and lemons together makes this cake feel like a cheerful celebration, and its beautiful pink and yellow layers are sure to wow your guests. Whether you’re looking to try something new or impress your family with a unique holiday dessert, this cake is a must-try.
Let’s bake up this Strawberry Lemonade Cake and make your Christmas even more delightful with its refreshing flavor!
Strawberry Lemonade Cake
Equipment
- Wire cooling racks
- Decorative tip (optional)
- Parchment paper
- Piping bag
- 3 8" round cake pans
- Electric hand or stand mixer
Ingredients
Cake
- ½ tsp salt
- 2 tsp baking powder
- 1 cup unsalted butter room temperature
- ½ tsp baking soda
- ¼ cup lemon juice
- 1 cup whole milk room temperature
- 4 large eggs
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 2 tsp vanilla extract
- 2 tbsp lemon zest
Strawberry Reduction
- ½ cup granulated sugar
- 3 cups chopped fresh strawberries
- ¼ cup lemon juice
Buttercream
- 2 tbsp lemon juice
- 8 cups powdered sugar
- 2 cups unsalted butter at room temperature
- 3 tbsp heavy cream
- 6 tbsp strawberry reduction
Instructions
- First, make the strawberry reduction by simmering strawberries, sugar, and lemon juice for 20-30 minutes until thick.
- Blend for smoothness and refrigerate.
- For the cake, preheat the oven to 350F, grease and line three 8-inch pans.
- Whisk dry ingredients.
- Beat butter, sugar, lemon zest, and vanilla until fluffy.
- Add eggs, then alternate adding dry ingredients and milk, ending with flour.
- Add lemon juice and divide batter between pans.
- Bake for 30-35 minutes and cool.
- For the buttercream, beat butter until fluffy, add powdered sugar, strawberry reduction, lemon juice, and heavy cream, and mix until smooth.
- Assemble the cake by layering frosting and strawberry reduction between cake layers.
- Cover with remaining frosting, pipe decorations, and refrigerate for 2 hours before serving.
Notes
- The strawberry reduction can be blended or sieved for a smoother texture.
Nutrition Facts:
| Calories | 1051kcal |
| Total Fat | 50g |
| Carbohydrates | 150g |
| Protein | 7g |
Recipe Tips for Strawberry Lemonade Cake!
- Strawberry Reduction: This reduction works like a quick jam. Any leftovers can be used as a delicious garnish—spoon it onto a plate before adding a cake slice or drizzle it over ice cream for a tangy topping.
- Even Cake Layers: Trim any domed tops from your cake layers with a serrated knife for a smooth, stackable surface. Use cake strips to promote even baking and prevent domes, or create DIY cake strips at home for a budget-friendly option.
- Flour Measurement: For the best results, weigh your flour with a kitchen scale. If you don’t have one, fluff the flour first, spoon it into your measuring cup, and level it off with a knife to avoid overpacking, which can make the cake dense.