Description

Indulge in a slice of summer with this refreshing Strawberry Lemonade Cake, where sweet strawberries meet zesty lemons for a delightful dessert experience. Each layer is infused with vibrant flavors that perfectly balance sweetness and tanginess, making it an ideal treat for warm afternoons or special gatherings. This easy-to-make cake features a light and airy texture, complemented by the natural brightness of fresh ingredients. Perfect for any occasion, whether you’re hosting a picnic or celebrating a birthday, this Strawberry Lemonade Cake is sure to impress friends and family alike.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter (softened)
3 large eggs
1 cup whole milk
¾ cup fresh lemon juice
Zest of 1 lemon
2 cups fresh strawberries (chopped)
2 tsp baking powder
½ tsp salt

Instructions

Preheat your oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
In a bowl, mix together flour, baking powder, and salt. Set aside.
In another bowl, cream butter and sugar using an electric mixer until light and fluffy. Add eggs one at a time, then stir in lemon juice and zest.
Gradually combine the dry mixture with the wet mixture; alternately add milk until just combined. Gently fold in chopped strawberries.
Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
Allow cakes to cool in pans for ten minutes before transferring them to wire racks to cool completely.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 280
Sugar: 22g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: Always use ripe strawberries and fresh lemons for the best flavor. For extra fun, try adding lemon zest into your frosting for an added citrus kick. You can substitute whole milk with almond milk for a lighter option.