Strawberry Lemonade Cake
This light and refreshing cake features layers of fluffy lemon cake filled with a sweet strawberry reduction and topped with creamy strawberry buttercream. It's perfect for a summer treat, blending tangy lemon with sweet strawberries for a delightful dessert.
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.