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This strawberry lemonade cake captures the essence of summer in every beautiful layer, combining sweet strawberry cake with bright lemon cream cheese frosting that tastes like sunshine. The fresh strawberries nestled between each layer add bursts of fruity flavor, while the optional lemon syrup keeps everything incredibly moist and enhances that citrus brightness. What makes this cake truly special is how the strawberry and lemon flavors complement each other perfectly without competing, creating a dessert that's both refreshing and indulgent enough for celebrations.
My daughter requested this cake for her graduation party after tasting something similar at a bakery, and I spent weeks perfecting the recipe to match those flavors. The key breakthrough came when I added the lemon simple syrup, which transformed the cake from good to absolutely amazing by adding moisture and intensifying the citrus notes. Now it's become our go-to celebration cake for birthdays, showers, and summer gatherings.
Essential Ingredient Guide
- Cream cheese in the batter: creates incredibly moist texture and rich flavor that regular butter cakes lack
- Cake flour: produces that tender, delicate crumb perfect for layered cakes
- Fresh strawberry puree: provides authentic strawberry flavor that extracts and artificial flavoring cannot match
- Quality strawberry extract: enhances the natural strawberry flavor for more intense taste
- Room temperature ingredients: ensures smooth batter that bakes evenly without lumps
- Full-fat cream cheese: necessary for frosting that holds its shape without being too soft
- Fresh lemon juice and zest: delivers bright, natural citrus flavor that tastes fresh and vibrant
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Strawberry Cake Layers
- Ingredient Preparation:
- Preheat your oven to 325°F and prepare three 8-inch round cake pans. Puree fresh or frozen strawberries until completely smooth, measuring out exactly one cup. Bring your eggs to room temperature.
- Dry Ingredient Mixing:
- Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl to distribute leavening agents evenly. In a separate bowl, combine the vegetable oil, strawberry puree, and strawberry extract.
- Creaming Method:
- Beat the softened butter and cream cheese until smooth. Gradually add the sugar and continue mixing for 2-3 minutes until the mixture is light and fluffy.
- Egg Integration:
- Add the room temperature eggs one at a time, mixing after each addition just until the yolk disappears. Add pink gel coloring here for a more vibrant color, if desired.
- Final Mixing:
- With your mixer on low speed, add the flour mixture and strawberry mixture alternately, beginning and ending with flour. Mix on low speed just until the batter comes together smoothly without overmixing.
- Baking Process:
- Divide the batter evenly among your three prepared pans. Bake at 325°F for 28-30 minutes, or until a toothpick comes out clean. Cool in pans for 5-10 minutes before turning out onto wire racks to cool completely.
Lemon Simple Syrup
- Creating Moisture Enhancement:
- Combine sugar and water in a small saucepan over medium heat, bringing to a boil. Stir constantly until the sugar dissolves completely. Remove from heat and stir in fresh lemon juice and zest, then let the syrup cool completely before using.
Lemon Cream Cheese Frosting
- Frosting Foundation:
- Beat the softened butter until smooth and creamy. Add the softened cream cheese in pieces, mixing until everything combines smoothly without lumps.
- Sugar and Flavoring:
- Gradually add the sifted powdered sugar. Add the lemon juice, lemon extract, and lemon zest, mixing just until incorporated. Avoid overmixing. If the frosting is too soft, refrigerate for 10 minutes to firm it up.
Professional Cake Assembly
- Building the Layers:
- Place the first layer on your plate. Using a pastry brush, apply a thin layer of lemon simple syrup. Spread a layer of lemon cream cheese frosting, then arrange thinly sliced strawberries on top.
- Continuing Assembly:
- Add the second layer and repeat the process. Place the final layer on top and brush lightly with syrup. Fill any gaps between the layers with frosting to create level sides.
- Crumb Coat Application:
- Apply a very thin layer of frosting all over the cake to catch loose crumbs. Chill the cake for 10-15 minutes until the crumb coat firms up completely.
- Final Decoration:
- Apply the final layer of frosting, smoothing it with an offset spatula. Garnish with fresh strawberry slices and thin lemon wedges.
The first time I baked this cake, I used cold eggs and cream cheese straight from the refrigerator, resulting in a lumpy batter that didn't rise properly. My baking instructor friend explained that temperature affects how ingredients emulsify, and room temperature ingredients create the smoothest, most evenly textured cakes. This lesson has improved every cake I've made since.
Creative Flavor Variations
Transform this into a raspberry lemonade version by substituting raspberry puree and fresh raspberries. For blueberry lovers, use blueberry puree and fresh blueberries with the same lemon frosting. A tropical twist works beautifully with mango puree and passion fruit curd. During winter months, substitute cranberry puree for a festive holiday version.
Storage and Freshness
Store this cake covered in the refrigerator for up to five days, though it tastes best within the first three. The cream cheese frosting requires refrigeration for food safety. Unfrosted cake layers can be wrapped tightly and frozen for up to two months.
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This strawberry lemonade cake has become my signature dessert for spring and summer celebrations because it combines impressive presentation with flavors that genuinely taste like the season. The balance between sweet strawberry cake and tangy lemon frosting creates something refreshing yet satisfying.
Frequently Asked Questions
- → Can I use all-purpose flour instead of cake flour?
- Yes, but the texture will be slightly different. For each cup of cake flour, use 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons cornstarch.
- → How far ahead can I make this cake?
- Bake the layers a day ahead, wrap well, and refrigerate. The frosting can also be made a day ahead. Assemble the cake the day you plan to serve it for best results.
- → Do I have to use the lemon simple syrup?
- No, it's optional. The syrup adds moisture and extra lemon flavor, but the cake is delicious without it if you prefer a simpler preparation.
- → Can I make this as cupcakes instead?
- Yes! The recipe makes about 8 cups of batter, enough for approximately 30 cupcakes. Bake at 325°F for 18-22 minutes.
- → Why is my frosting too soft?
- Overmixing makes the frosting soft. Mix just until combined, and if it's too soft, refrigerate for 10-15 minutes to firm up before using.
- → How should I store this cake?
- Store refrigerated due to the cream cheese frosting. Remove a few hours before serving to bring to room temperature for the best flavor and texture.