If you are searching for a delightfully fresh and fruity dessert that captures the essence of sweet summer days, this Strawberry Lemonade Cake Layers Recipe is the answer you didn’t know you needed. It boasts tender, moist cake layers infused with juicy strawberry puree and a hint of lemon, perfectly balanced with a luscious, tangy lemon cream cheese frosting. Every bite is a celebration of vibrant flavors and creamy textures, making it an instant favorite for gatherings, birthdays, or simply a snack that brightens your day. Get ready to fall in love at first slice with this irresistible Strawberry Lemonade Cake Layers Recipe.
Ingredients You’ll Need
What’s truly wonderful about this Strawberry Lemonade Cake Layers Recipe is how straightforward the ingredients are, yet each plays a key role in creating such a stunning flavor and texture harmony. From the cream cheese and butter that bring richness to the cake and frosting, to the fresh strawberry puree and lemon zest that add that signature zing, every component is essential.
- Cream cheese: Softened to add a creamy, tangy flavor both in the cake batter and frosting.
- Unsalted butter: Provides moisture and richness, crucial for a tender crumb and smooth frosting.
- Sugar: Sweetens the cake layers and syrup, balancing the tartness from the lemon and strawberries.
- Eggs: After coming to room temperature, they ensure the cake rises beautifully and holds together perfectly.
- Cake flour: With its low protein, it makes the layers extra soft and delicate.
- Baking powder & baking soda: These leavening agents give the cake a light lift while reacting to the acidity.
- Salt: Enhances all the sweet and tart flavors.
- Strawberry puree & strawberry extract: The stars of the show—packed with fresh fruity notes and color.
- Vegetable oil: Helps keep the cake moist without weighing it down.
- Pink coloring gel (optional): For that extra pop of pretty pink, making the cake layers look as good as they taste.
- Sugar, water, lemon juice, and zest (lemon syrup): Used to brush layers, locking in moisture and boosting that lemony brightness.
- Confectioners’ sugar: Key to silky smooth frosting with just the right sweetness.
- Lemon extract and zest: Infuse the frosting with fresh citrus notes that awaken the palate.
- Fresh strawberries and lemon wedges: Perfect for decorating and adding that extra touch of natural beauty.
How to Make Strawberry Lemonade Cake Layers Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 325°F (165°C). Grease and flour three 8-inch pans and line them with parchment paper—this ensures the cakes come out smoothly without sticking. Next, whisk together your cake flour, baking powder, baking soda, and salt. This simple blend will give structure to your tender cake layers and help them rise just right.
Step 2: Mix Strawberry Components and Cream Cheese Base
In a separate bowl, combine the oil, strawberry puree, and strawberry extract. This vibrant mixture infuses the batter with natural fruity flavor. Meanwhile, in your mixer bowl, cream together the softened butter and cream cheese until you achieve a luxuriously smooth base. Gradually add the sugar to this creamy mixture, beating it for a few minutes to incorporate air and lighten the batter.
Step 3: Add Eggs and Optional Coloring
Add your eggs one at a time, ensuring each one is fully incorporated before adding the next to maintain a smooth batter. This also gently aerates the mixture, promoting a light cake texture. If you want an extra pop of color, add a touch of pink coloring gel at this stage for mesmerizing pink layers without overpowering the natural strawberry tone.
Step 4: Combine Dry and Wet Ingredients
Turn your mixer to low, then alternately mix in the flour mixture and the strawberry mixture, starting and ending with the flour. This alternating method prevents overmixing and maintains a tender crumb. Mix just until everything is combined and smooth without any flour pockets left behind.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans. Pop them in the oven and bake for about 28-30 minutes. You’ll know your cake layers are ready when a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 5-10 minutes before transferring them to a wire rack to cool down completely. This cooling period is essential to make sure the layers remain intact for stacking.
Step 6: Prepare the Lemon Syrup
While your cakes bake, bring together the sugar and water in a saucepan over medium heat. Bring to a boil, then lower the heat and stir until the sugar dissolves completely. Remove from heat, and add fresh lemon juice and zest. This fragrant syrup will not only keep your layers moist but also boost the lemon flavor that balances the strawberry sweetness.
Step 7: Make the Lemon Cream Cheese Frosting
Using your mixer, blend the softened butter until silky smooth, then incorporate the cream cheese gradually. Slowly add the sifted confectioners’ sugar, ensuring a lump-free frosting. Finally, mix in the lemon juice, lemon extract, and zest to achieve a luscious frosting with vibrant citrus notes. If at any point the frosting softens too much, pop it in the fridge to firm up before frosting your cake.
Step 8: Assemble Your Strawberry Lemonade Cake Layers Recipe
Place your first cooled cake layer on a plate or cake stand. Optionally brush it with the lemon syrup to add extra moisture and tang. Spread a generous layer of lemon frosting on top, then scatter thin slices of fresh strawberry. Repeat this same beautiful layering with the second and final layers of cake. After stacking, apply a crumb coat of frosting over the entire cake and chill it briefly. This step seals in crumbs for a smooth finish when you add the final coat of frosting.
Step 9: Decorate and Chill
Now comes the fun part—decorate your cake using a cake comb for elegant texture or piping tips for charming swirls. Adorn the top with fresh strawberries and lemon wedges, giving your cake a natural, fresh look that will impress everyone. Chill the decorated cake until serving time, then bring it to room temperature to enjoy the perfect slice every time.
How to Serve Strawberry Lemonade Cake Layers Recipe
Garnishes
Fresh strawberries and thin lemon wedges make for stunning garnishes that highlight the natural flavors in your cake beautifully. Add a sprinkle of lemon zest for an aromatic pop that captivates the senses even before the first bite.
Side Dishes
Serve this cake alongside a light, refreshing fruit salad or a dollop of whipped cream flavored with a hint of vanilla. Both options bring added freshness and balance the richness of the frosting without overpowering those lovely strawberry and lemon notes.
Creative Ways to Present
Try individual mini versions of the Strawberry Lemonade Cake Layers Recipe in pretty glass jars or layers inside clear trifle bowls to show off the colorful layers. You can also stack cupcakes with lemon frosting and strawberry topping for a fun twist that’s perfect for parties or gift-giving.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps beautifully when tightly wrapped and stored in the refrigerator for up to four days. This method preserves both the flavor and moisture, making each slice taste just as fresh as the first.
Freezing
You can freeze the baked cake layers before frosting for up to one month. Wrap them well in plastic wrap and foil to prevent freezer burn. Once thawed completely at room temperature, frost and decorate as usual for a perfectly fresh cake any time.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer a slightly warmer slice, allow it to sit outside the fridge for about 30 minutes. Avoid microwaving as it may cause the frosting texture to change or become too soft.
FAQs
Can I use frozen strawberries instead of fresh puree?
Absolutely! Just thaw the frozen strawberries completely and puree them before measuring one cup for the recipe. This way, you retain the fresh flavor even if fresh berries aren’t in season.
What if I don’t have cake flour?
You can create a substitute by replacing 2 tablespoons of all-purpose flour per cup with cornstarch. Sift it well before measuring to keep your cake layers tender and soft.
Is there a dairy-free option for this recipe?
While traditional cream cheese and butter provide the signature texture and tang, you can try using dairy-free cream cheese and butter substitutes. Keep in mind that this might slightly alter the flavor and texture.
How do I make the cake layers more pink without artificial coloring?
Using a higher concentration of strawberry puree or adding mashed fresh strawberries can naturally boost the pink hue. Be mindful of the batter’s consistency as too much puree can increase moisture.
Can I make this cake gluten-free?
Yes! Substitute the cake flour with a gluten-free cake flour blend, ensuring it contains xanthan gum for structure. The cake may have a slightly different texture but will still be delicious.
Final Thoughts
This Strawberry Lemonade Cake Layers Recipe promises a spectacular combination of sweet strawberries and zesty lemon that’s perfect for any special moment or just because you want to treat yourself. With simple ingredients and straightforward steps, you’ll be savoring a gorgeous cake that feels like sunshine on a plate. I absolutely encourage you to dive into making this cake and enjoy the joyful smiles it brings around your table.
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Strawberry Lemonade Cake Layers Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Lemonade Cake Layers recipe features moist, flavorful cake layers infused with strawberry puree and strawberry extract, baked to perfection and paired with a tangy lemon frosting. The cake is enhanced with layers of fresh strawberries and finished with lemon syrup and a decorative garnish of lemon wedges and strawberries, perfect for a refreshing and vibrant dessert.
Ingredients
Cake Layers
- 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
- ⅓ cup water
- Juice of 1 lemon (3 tablespoons) and zest of 1 lemon
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for about 30 seconds. Set this dry mixture aside.
- Combine Strawberry Ingredients: In another bowl, mix the vegetable oil, strawberry puree, and strawberry extract until well combined. Set aside.
- Cream Butter and Cream Cheese: In a stand mixer bowl, combine softened butter and cream cheese. Beat at medium speed until smooth and creamy, about 2-3 minutes.
- Add Sugar and Eggs: Gradually add sugar to the butter and cream cheese mixture and beat for another 2-3 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition until yolks are fully incorporated. If desired, add a small amount of pink coloring gel to enhance the color.
- Combine Batter: With the mixer on low speed, alternately add the flour mixture and the strawberry mixture to the wet ingredients, starting and ending with the flour mixture. This means adding in three parts dry and two parts wet. Mix just until combined and smooth without overmixing.
- Bake Cakes: Divide the batter evenly among the prepared pans. Bake at 325°F (165°C) for 28-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely.
- Make Lemon Syrup: In a saucepan over medium heat, bring water and sugar to a boil. Reduce heat and stir until sugar dissolves completely. Remove from heat and add lemon juice and zest. Allow the syrup to cool before use.
- Prepare Lemon Frosting: In a mixer bowl, beat the softened butter until smooth. Gradually add cream cheese and sifted confectioners’ sugar, mixing until fluffy. Incorporate lemon juice, lemon extract, and zest. If the frosting becomes too soft, refrigerate briefly to firm up.
- Assemble Layers: Place the first cake layer on a serving plate. Optionally brush the layer with lemon syrup to add moisture and flavor. Spread a layer of lemon frosting over the cake and top with thinly sliced strawberries. Repeat with the second and final layers.
- Apply Crumb Coat: Coat the entire assembled cake with a thin layer of frosting to seal in crumbs. Chill the cake in the refrigerator for 10-15 minutes to set the crumb coat.
- Final Frosting and Decoration: Finish frosting the cake smoothly using a cake comb or piping tips as desired. Decorate with fresh strawberries and lemon wedges for a vibrant, eye-catching presentation. Refrigerate the cake and bring it to room temperature before serving for best flavor.
Notes
- Ensure all ingredients are at room temperature to help create a smooth batter and frosting.
- Do not overmix the batter once the flour is added, to keep the cake tender and light.
- Brushing each cake layer with lemon syrup adds moisture and a refreshing citrus flavor, but this step is optional.
- If frosting softens too much during preparation, chilling it briefly helps maintain the right consistency.
- The cake should be refrigerated after assembling but allowed to come to room temperature before serving for optimal texture and taste.
- Using fresh lemon zest and juice in both syrup and frosting ensures bright, fresh lemon flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
