Description
This Strawberry Lemonade Cake Layers recipe features moist, tender cake layers infused with real strawberry puree and strawberry extract, paired beautifully with a tangy lemon frosting. The cake is enhanced with a homemade lemon syrup to keep it extra moist and is decorated elegantly with fresh strawberries and lemon wedges. Perfect for spring or summer celebrations, this vibrant cake combines fruity and citrus flavors for a refreshing dessert experience.
Ingredients
Scale
Cake
- 8 oz (226g) cream cheese, softened
- 1 ½ sticks (168g) unsalted butter, softened
- 2 cups (400g) sugar
- 4 large eggs, room temperature
- 3 cups (342g) cake flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 cup (243g) strawberry puree
- 2 teaspoons (8g) strawberry extract
- ¼ cup (54g) vegetable oil
- A touch of pink coloring gel (optional)
Lemon Syrup
- ½ cup sugar
- â…“ cup water
- Juice (3 tablespoons) and zest of 1 lemon
Frosting
- 3 sticks (339g) unsalted butter, softened
- 8 oz (226g) cream cheese, softened
- 7 ½ cups (863g) confectioners’ sugar, sifted
- ¼ cup (57g) lemon juice
- 1 ½ teaspoons (6g) lemon extract
- Zest of 1 lemon
Decoration
- Approximately 10 fresh strawberries
- Thinly sliced wedges of lemon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (165°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper to ensure easy removal of the cakes once baked.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds to evenly distribute all dry components. Set aside.
- Combine Strawberry Mixture: In another bowl, mix together the vegetable oil, strawberry puree, and strawberry extract. Set this aside as well.
- Cream Butter and Cream Cheese: Using a mixer bowl, combine the softened butter and cream cheese. Beat at medium speed until the mixture is smooth and creamy.
- Add Sugar and Eggs: Gradually add the sugar to the butter and cream cheese mixture, beating for 2 to 3 minutes until light and fluffy. Then add the eggs one at a time, beating well after each addition until the yolks disappear. If desired, mix in a touch of pink coloring gel to enhance the cake’s appearance.
- Alternate Adding Dry and Wet Ingredients: With the mixer on low speed, alternately add the dry flour mixture and the strawberry mixture into the batter, beginning and ending with the flour mixture. This should be done in 3 increments of dry ingredients and 2 increments of wet ingredients, mixing just until combined and smooth after each addition.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for 5 to 10 minutes in the pans before transferring the cakes to a wire rack to cool completely.
- Prepare Lemon Syrup: In a small saucepan over medium heat, combine the water and sugar and bring to a boil. Reduce heat and stir until sugar dissolves completely. Remove from heat, stir in the lemon juice and lemon zest, then allow to cool. This syrup helps keep the cake moist and adds extra lemon flavor.
- Make the Lemon Frosting: In a mixer, beat the softened butter until smooth. Gradually add the cream cheese and sifted confectioners’ sugar. Mix in the lemon juice, lemon extract, and lemon zest until smooth and creamy. If the frosting becomes too soft, refrigerate it to firm up.
- Assemble the Cake Layers: Place the first cooled cake layer on a serving plate. Optionally, brush the layer with some of the lemon syrup to add moisture and flavor. Spread a layer of the lemon frosting over the cake, then top with a layer of thinly sliced fresh strawberries. Repeat this process with the second cake layer and strawberries.
- Crumb Coat and Chill: Apply a thin crumb coat of frosting to the entire cake to seal in crumbs. Chill the cake in the refrigerator for 10 to 15 minutes to set this layer before applying the final frosting coat.
- Final Frosting and Decoration: Frost the entire cake smoothly using a cake comb or piping tips as desired. Decorate the top and sides of the cake with fresh strawberries and lemon wedges for an elegant, fresh presentation. Refrigerate the cake until ready to serve and bring to room temperature before cutting.
Notes
- Make sure all ingredients, especially eggs and dairy, are at room temperature for best mixing and texture.
- Use cake flour for a lighter and softer crumb; all-purpose flour will make the cake denser.
- The lemon syrup is optional but highly recommended to keep the cake moist and add extra flavor.
- If pink coloring gel is unavailable, you can omit it without affecting taste.
- Keep the cake refrigerated until serving, especially in warm climates, due to the cream cheese frosting.
- Bringing the cake to room temperature before serving enhances the flavors and softness.
