Strawberry Lemonade Cake Recipe

If you’re craving a dessert that absolutely sings of summer, you have to try this Strawberry Lemonade Cake. With its gorgeous pink crumb, fresh strawberry flavor, and tangy swirls of lemon frosting, this cake is like sunshine in every bite. It’s the kind of treat you’ll want to make for picnics, birthdays—or honestly, just because it’s Wednesday!

Why You Should Make This Recipe

• Ultimate Refreshing Flavor: Nothing beats the sweet-tart combo of strawberries and lemon in a fluffy homemade cake.
• Bright and Beautiful: The natural pink hue (with a bit of red food coloring, if you like) makes every slice visually stunning.
• Simple, Accessible Ingredients: Everything you need comes from the pantry or a quick run to the store—no hard-to-find items required.
• Always Crowd-Pleasing: This Strawberry Lemonade Cake turns ordinary occasions into special celebrations, and it’s always met with smiles and second helpings.

Ingredients & Substitutions

Let’s talk about what goes into this Strawberry Lemonade Cake! Each ingredient plays a starring role in creating that moist, tender crumb and zesty finish. Don’t be tempted to swap too much—each part really does make a difference—but I’ve included substitution ideas just in case you need them.

• Canola Oil: Gives the cake a tender, plush crumb; you can substitute with any neutral vegetable oil, or even melted coconut oil for a twist.
• Granulated Sugar: Sweetens the batter and helps with moisture—don’t cut back or you’ll lose the classic strawberry lemonade sweetness.
• Fresh Strawberry Puree: The real star! Using 1 lb of strawberries, pureed, gives the cake its fruity flavor and pink color. Frozen strawberries (thawed and drained) work in a pinch.
• Eggs: For structure and richness; let them come to room temperature for best results.
• Vanilla Extract: Adds warmth and rounds out the flavors, especially balancing the tartness of lemon and strawberries.
• All Purpose Flour: The workhorse of this recipe, providing structure and chew.
• Baking Powder: Gives your cake its light, fluffy rise.
• Salt: Just a touch brings out all the other flavors—don’t skip it!
• Red Food Coloring (Optional): For a more dramatic pink color, add a drop or two, but the strawberries do most of the work.
• Butter (Room Temperature): For the frosting’s creamy base—salted or unsalted both work, but taste and adjust salt if needed.
• Powdered Sugar: Essential for a fluffy, smooth frosting and that classic cake shop finish.
• Heavy Cream: Adds silkiness and helps whip the frosting to the perfect consistency; you can use milk if needed, though it’ll be less rich.
• Lemon Juice and Zest: Both bring that zingy lemonade taste; don’t skimp on the fresh zest—it’s where the magic happens!
• Yellow Food Coloring (Optional): Makes your lemon frosting pop (totally optional, but so cheerful!).

How to Make Strawberry Lemonade Cake

Step 1: Prep Your Pan and Puree the Strawberries

First things first—preheat your oven to 350°F and lightly grease a 9×13″ baking dish. This keeps your cake from sticking and helps with even baking. Then, hull and puree about one pound of fresh strawberries (it should yield roughly 2 1/2 cups). Fresh is best, but if berries are out of season, go for thawed frozen strawberries drained of extra juices.

Step 2: Mix the Wet Ingredients

Whisk together the canola oil and sugar right in a large mixing bowl until it’s combined and glossy. Add the strawberry puree, eggs, and vanilla. Keep whisking until your mixture is smooth, pink, and already smelling like summer vacation!

Step 3: Combine the Dry Ingredients and Make the Batter

In a separate bowl, stir together the flour, baking powder, and salt. Now, gently stir the dry ingredients into the wet mixture. Mix just until you don’t see any dry streaks—be careful not to overmix or you’ll lose that tender cake texture. If you want a more vibrant hue, add a drop or two of red food coloring at this stage.

Step 4: Bake the Cake

Pour the batter into your prepared pan and spread it into an even layer. Bake for 40-45 minutes, until a toothpick inserted in the middle comes out clean or with just a few moist crumbs attached. Let the cake cool in the pan before you frost—it makes everything easier and keeps the frosting from melting.

Step 5: Make the Lemonade Frosting

When the cake is cool, whip up the lemon frosting. Beat the butter until fluffy with an electric mixer, then gradually add the powdered sugar, heavy cream, lemon zest, and juice. Adjust the lemon flavor to your taste (start slow—you can always add more!). Add a drop of yellow food coloring if you want that perfect lemonade look.

Step 6: Frost and Finish

Spread the luscious lemon frosting over the cooled cake, swirling it into soft, creamy waves. Slice into squares, take a deep breath (the smell is irresistible), and enjoy the magic of a perfectly made Strawberry Lemonade Cake.

How to Serve Strawberry Lemonade Cake

Garnishes

This cake is lovely as-is, but adding extra garnishes takes it to bakery-level beautiful! Try a handful of fresh strawberry slices artfully arranged on top, or scatter a little lemon zest over the frosting for extra color and zing. Even a few edible flowers can make it look like it came straight from a summer garden party.

Side Dishes

If you’re serving Strawberry Lemonade Cake at a brunch or picnic, pair it with bowls of mixed berries, a crisp fruit salad, or even a scoop of vanilla bean ice cream. For drinks, stick with the theme and serve homemade lemonade or a sparkling rosé for grown-ups.

Creative Ways to Present

Slice the cake into dainty squares and layer them in parfait glasses with whipped cream and extra fresh berries for a showstopper dessert. Or, use a round biscuit cutter and serve mini Strawberry Lemonade Cake “petits fours” at baby showers and parties. The pastel colors make every presentation pop!

Make Ahead and Storage

Storing Leftovers

If you have any leftover cake (a big “if”!), cover and refrigerate it. It’ll keep wonderfully for up to 4 days, and the flavors get even more pronounced as it sits. Just make sure it’s sealed tightly so the cake stays moist and the frosting doesn’t absorb fridge smells.

Freezing

Strawberry Lemonade Cake freezes beautifully! For best results, slice the cake, wrap the pieces tightly in plastic wrap (unfrosted or frosted), and tuck them into a zippered freezer bag. When sweet cravings strike, just thaw a piece overnight in the refrigerator and enjoy.

Reheating

For that “fresh from the oven” touch, let your cake come to room temperature before serving. If you want a warm slice, pop it in the microwave for just 5–10 seconds—just long enough to take the chill off without melting the frosting.

FAQs

Final Thoughts

If you’re looking for a recipe to surprise and delight, this Strawberry Lemonade Cake is the one to try. It’s as joyful and bright as a summer afternoon, and every bite delivers both nostalgia and a burst of fresh flavor. I hope you’ll just love sharing (and eating) it as much as I do—make it soon and let the sunshine in!

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