Strawberry Lemonade Cake Layers Recipe

If you are searching for a bright, delicious, and utterly refreshing dessert, the Strawberry Lemonade Cake Layers Recipe is an absolute must-try. This cake perfectly balances the tangy zing of lemon with the sweet, fruity burst of strawberry, creating layers that are moist, tender, and eye-catching. Whether you’re celebrating a special occasion or just want to treat yourself to something spectacular, this recipe will quickly become a favorite for its irresistible flavor and stunning presentation.

Ingredients You’ll Need

Preparing the Strawberry Lemonade Cake Layers Recipe is a joyful experience because it uses simple, everyday ingredients that each bring something special to the table. From creamy butter and cream cheese to fresh strawberries and zesty lemon, every component enhances the cake’s texture, moisture, and vibrant flavor.

• Cream cheese (8 oz, softened): Adds richness and a smooth texture to both batter and frosting, helping balance the tartness.
• Unsalted butter (1 ½ sticks for cake, 3 sticks for frosting): Makes the cake tender and the frosting luxuriously creamy.
• Sugar (2 cups for cake, ½ cup for lemon syrup, 7 ½ cups confectioners’ for frosting): Sweetens every element while supporting structure and flavor complexity.
• Large eggs (4, room temperature): Provide stability and moisture for fluffy, well-risen cake layers.
• Cake flour (3 cups): Ensures a tender crumb without being too dense.
• Baking powder (2 teaspoons) and baking soda (½ teaspoon): Leaven the cake perfectly, giving it lift and lightness.
• Salt (½ teaspoon): Enhances the flavors and balances sweetness.
• Strawberry puree (1 cup) and strawberry extract (2 teaspoons): Pump up the fresh berry flavor in every bite.
• Vegetable oil (¼ cup): Keeps the cake moist and tender alongside butter.
• Pink coloring gel (optional): Brings a cheerful hue to the cake layers for a fun visual pop.
• Lemon syrup ingredients: ½ cup sugar, ⅓ cup water, juice and zest of 1 lemon create a bright, fragrant glaze to keep the cake layers moist with a citrus twist.
• Frosting ingredients: Cream cheese, butter, lemon juice, lemon extract, lemon zest, and confectioners’ sugar combine to make a luscious, tangy frosting that perfectly complements the cake’s fruity layers.
• Fresh strawberries and lemon wedges: For beautiful decoration and fresh pops of flavor.

How to Make Strawberry Lemonade Cake Layers Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 325°F (165°C). Grease three 8-inch cake pans thoroughly and dust them with flour, then line each with parchment paper to ensure your cake layers release easily after baking. This foundation sets you up for perfectly shaped cakes with smooth surfaces.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. This step ensures your leavening agents and salt are evenly distributed, giving your cake a consistent rise and balanced flavor throughout.

Step 3: Combine Wet Strawberry Ingredients

In a separate bowl, mix the vegetable oil, strawberry puree, and strawberry extract. This combination not only adds moisture but also gives the layers a vibrant strawberry flavor that shines through in every slice.

Step 4: Cream Butter and Cream Cheese

Using a mixer, beat the softened butter and cream cheese at medium speed until smooth and creamy. Then gradually add the sugar, continuing to beat for 2 to 3 minutes until light and fluffy. This process is crucial for creating an airy batter that translates to tender cake layers.

Step 5: Add Eggs and Optional Coloring

Incorporate the eggs one at a time, mixing until each yolk disappears before adding the next. This gives your batter structure and richness. If you want your cake to have an extra touch of whimsy, mix in a little pink coloring gel at this point.

Step 6: Alternate Adding Dry and Strawberry Mixtures

With your mixer on low, add the dry flour mixture and the strawberry mixture alternately—starting and ending with the flour. This means three additions of the flour mixture and two of the strawberry mixture, mixing just until combined each time to avoid overworking the batter.

Step 7: Bake the Layers

Divide the batter evenly among your prepared pans and bake for 28 to 30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Let them cool in the pans for 5 to 10 minutes before transferring to a wire rack to cool completely, ensuring they don’t become soggy.

Step 8: Make the Lemon Syrup

While your cakes are baking, bring the water and sugar to a boil over medium heat. Stir to dissolve the sugar completely, then remove from heat and stir in the lemon juice and zest. Let this syrup cool—this simple concoction will moisten your cake layers and infuse them with a zesty brightness.

Step 9: Prepare the Lemon Cream Cheese Frosting

Beat softened butter until smooth, then gradually add cream cheese and sifted confectioners’ sugar. Mix in lemon juice, lemon extract, and zest until fluffy and tangy. If the frosting softens too much, chill it for a bit—it should be firm but spreadable when you layer your cake.

Step 10: Assemble the Cake

Place the first cake layer on your serving plate and optionally brush it with the lemon syrup. Spread a generous layer of lemon frosting across the top, then add thinly sliced strawberries for a juicy surprise. Repeat this process with the second layer, then top with the final cake layer.

Step 11: Apply a Crumb Coat and Chill

Use a thin layer of frosting to cover the entire cake. This crumb coat traps any stray crumbs so your final frosting layer looks clean and smooth. Chill the cake for 10 to 15 minutes to set this undercoat before adding the finishing touches.

Step 12: Final Frosting and Decoration

Frost the cake smoothly with your remaining lemon frosting, using a cake comb or piping tips for fun texture and design if you like. Garnish with fresh strawberries and lemon wedges to highlight the flavors inside and make the cake irresistible.

How to Serve Strawberry Lemonade Cake Layers Recipe

Garnishes

Fresh strawberries and thin lemon slices are the perfect way to garnish this cake. They echo the cake’s core flavors while adding a beautiful, natural decoration that says fresh and inviting. A sprinkle of edible flowers or mint leaves can add an elegant touch if you want to impress guests.

Side Dishes

Because this cake is rich and fruity, it pairs wonderfully with light accompaniments like a scoop of vanilla bean ice cream, a simple bowl of fresh berries, or a crisp green salad dressed with lemon vinaigrette for a balanced dessert experience.

Creative Ways to Present

Try slicing the cake into neat squares and serving in clear glass dessert cups layered with whipped cream or strawberry compote for a modern twist. Or turn the layers into mini trifles for a charming party presentation that keeps everyone coming back for more.

Make Ahead and Storage

Storing Leftovers

Leftover cake should be stored in an airtight container in the refrigerator to keep the frosting fresh and the layers moist. It can last up to 3 days this way, making it perfect for indulging a little longer or sharing over time.

Freezing

You can freeze individual cake layers or the whole assembled cake wrapped tightly in plastic wrap and aluminum foil. For best results, thaw overnight in the refrigerator before serving to retain its delicate texture and flavor.

Reheating

Since this cake is best served fresh or chilled, avoid microwaving the entire cake. Instead, bring slices to room temperature before eating to enjoy the full burst of strawberry and lemon flavors. If you prefer, a quick 10-15 seconds in the microwave can soften the frosting slightly without melting it.

FAQs

Can I use frozen strawberries instead of fresh for the puree?

Absolutely! Frozen strawberries work well when thawed and pureed. Just make sure to drain any excess liquid so your batter’s consistency stays just right for that perfect cake texture.

Is there a substitute for cream cheese in the frosting?

You can substitute mascarpone cheese or Greek yogurt (strained) for cream cheese if you want a slightly different tang and texture. Keep in mind this may alter the final taste and consistency somewhat.

Can I make this cake gluten-free?

Definitely! Use a gluten-free cake flour blend in place of regular cake flour, making sure it includes xanthan gum or another binding agent. The taste and texture will still be delightful with that fresh strawberry and lemon flavor shining through.

Why is there both baking powder and baking soda in this recipe?

Both leavening agents work together to give the cake a light, fluffy lift and a tender crumb. Baking soda also reacts with the acidic strawberry and lemon elements in the batter, balancing pH and enhancing rise.

How far in advance can I assemble the cake?

You can assemble the cake up to one day ahead. Store it covered in the refrigerator to keep it fresh, then bring it to room temperature for about 30 minutes before serving to enhance the flavors and soften the frosting slightly.

Final Thoughts

There is something so joyful about making the Strawberry Lemonade Cake Layers Recipe that it brightens any kitchen and mood alike. With its perfectly balanced flavors, stunning presentation, and moist, tender layers, it’s a dessert you’ll want to make again and again. I encourage you to give this recipe a whirl and share it with friends and family—it’s truly a celebration in every bite!

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