Strawberry Lemonade Cake with Lemon Cream Cheese Frosting

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Description
This light and vibrant cake brings together the sweet taste of fresh strawberries and the zesty tang of lemonade. Topped with a creamy lemon cream cheese frosting, it’s the ultimate refreshing treat for any occasion, from birthdays to picnics.

Origin
Inspired by the classic flavors of strawberry lemonade, this cake is a modern twist on a traditional favorite. Strawberry lemonade itself is a summer drink staple, and this cake incorporates that refreshing blend into a delightful dessert.

Ingredients Quantity

For the cake:

  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) milk
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120g) strawberry puree (about 4-5 fresh strawberries blended)
  • 1 tbsp lemon zest (optional for added lemon flavor)

For the lemon cream cheese frosting:

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional for added lemon flavor)
  • 1 tsp vanilla extract
  • Pinch of salt

Ingredients Optional

  • Fresh strawberries for garnish
  • Extra lemon zest for garnish
  • Lemon slices for decoration

Instruction

  1. Make the cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans.
    In a medium bowl, whisk together the flour, baking powder, and salt.
    In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    In a separate bowl, combine the milk, lemon juice, strawberry puree, and lemon zest.
    Gradually add the dry ingredients to the wet mixture in alternating additions with the milk mixture, starting and ending with the dry ingredients. Mix until just combined.
    Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  2. Make the lemon cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until light and fluffy. Adjust the consistency by adding a little more powdered sugar if you prefer a thicker frosting or a little milk for a smoother one.
  3. Assemble the cake: Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake with the lemon cream cheese frosting.
  4. Garnish and serve: Garnish the cake with fresh strawberries, extra lemon zest, or lemon slices if desired. Slice and enjoy!

Tips of Success
Ensure the cakes are fully cooled before frosting to prevent the frosting from melting.
Use fresh lemon juice and zest for the best flavor in both the cake and frosting.
If you don’t have strawberry puree, you can use store-bought strawberry jam or fresh mashed strawberries.

Recommendation
This cake pairs perfectly with a cold glass of iced tea or lemonade. For extra freshness, serve with a side of whipped cream or extra strawberries.

Nutrition (per slice, approx. 12 servings)
Calories: ~400
Fat: 22g
Carbohydrates: 50g
Sugar: 38g
Protein: 3g
Sodium: 210mg

Feel free to adjust the recipe with additional fruit flavors or use a different frosting if you’re looking for a variation! Let me know if you’d like to make any changes.

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