This Strawberry Lemonade Cake is the perfect combination of tangy lemon and sweet strawberries, creating a refreshing and vibrant dessert that’s ideal for any summer gathering. With its beautiful layers, this Triple-Layer Strawberry Lemonade Cake not only tastes incredible but also looks stunning on any dessert table. Whether you’re hosting a summer barbecue, a birthday party, or simply craving a summer dessert, this easy cake recipe is sure to impress your family and friends.
This strawberry lemonade cake is simple to make with basic ingredients, yet it delivers a burst of flavor in every bite. Its bright, citrusy notes combined with juicy strawberry filling make it the ultimate go-to treat for any special occasion.
Why You’ll Love This Strawberry Lemonade Cake
- Explain why this cake is special and list the benefits:
- Burst of Fresh Flavors: Sweet strawberries and zesty lemon in every bite.
- Perfect for Any Occasion: Great for picnics, parties, birthdays, or summer BBQs.
- Easy-to-Follow Recipe: Simple ingredients and step-by-step instructions.
- Beautiful Presentation: Its layered design makes it a show-stopper dessert.
Ingredients You’ll Need for the Perfect Cake
- List the key ingredients with a focus on freshness and flavor:
- For the Lemon Cake Layers: Flour, sugar, eggs, butter, fresh lemons, buttermilk.
- For the Strawberry Filling: Fresh strawberries, sugar, cornstarch, lemon juice.
- For the Lemon Cream Frosting: Cream cheese, butter, powdered sugar, lemon zest.
- Optional Garnishes: Fresh strawberries, lemon slices, powdered sugar.
Step-by-Step Guide to Making the Triple-Layer Strawberry Lemonade Cake
- Break down the recipe into clear and simple steps for readers:
- Prepare the Lemon Cake Layers: Preheat, mix, and bake. Include tips for fluffy cake layers.
- Make the Strawberry Filling: Quick stovetop method with tips for perfect thickness.
- Whip Up the Creamy Lemon Frosting: Cream cheese base for a smooth, tangy finish.
- Assemble and Decorate: Layer the cake, spread the filling, frost, and garnish beautifully.
Tips for Success: Make Your Cake Even Better
- Provide helpful tips and tricks for the perfect outcome:
- Best Lemon Flavor: Use freshly squeezed lemon juice and zest for maximum zing.
- Prevent a Soggy Cake: Let the strawberry filling cool completely before layering.
- Smooth Frosting: Ensure cream cheese and butter are room temperature for a silky texture.
- Storage Tips: How to store leftovers or make the cake ahead of time for events
Variations and Creative Twists on This Recipe
- Suggest fun variations to keep the recipe exciting:
- Add Fresh Fruit Layers: Incorporate whole strawberries or raspberries between layers.
- Make It a Sheet Cake: Simplify by baking the cake as a single layer in a large pan.
- Cupcake Version: Turn this recipe into adorable strawberry lemonade cupcakes.
- Gluten-Free Option: Substitute gluten-free flour for a celiac-friendly dessert.
Conclusion:
- Recap why this Triple-Layer Strawberry Lemonade Cake is a must-try dessert.
- Encourage readers to make it for their next summer gathering.
- Include a call to action: “Try this recipe and let us know how it turned out!”
Triple-Layer Strawberry Lemonade Cake
Ingredients
Ingredients
For the Lemon Cake Layers:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
For the Strawberry Filling:
1 1/2 cups fresh strawberries, diced
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
For the Lemon Cream Frosting:
8 oz (1 block) cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
Optional Garnish:
Fresh strawberries
Lemon slices
A sprinkle of powdered sugar
Instructions
Instructions
1. Prepare the Lemon Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or line with parchment paper for easy release).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Make the Strawberry Filling:
In a medium saucepan over medium heat, combine the diced strawberries, sugar, cornstarch, and lemon juice.
Stir constantly until the mixture thickens and the strawberries break down (about 5–7 minutes).
Remove from heat and let the filling cool completely before assembling the cake.
3. Prepare the Lemon Cream Frosting:
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the lemon juice, lemon zest, and vanilla extract. Beat until smooth and fluffy.
4. Assemble the Cake:
Place one cooled cake layer on a serving plate or cake stand. Spread a thin layer of frosting, then add half of the strawberry filling.
Top with the second cake layer, spread with frosting, and add the remaining strawberry filling.
Place the third cake layer on top and frost the entire cake with the lemon cream frosting. Smooth the top and sides with a spatula.
Notes
Decorate with fresh strawberries, lemon slices, or a dusting of powdered sugar for a beautiful presentation.
Slice and serve chilled or at room temperature.