Description
This delightful Strawberry Lemonade Cake features moist and tender cake layers infused with strawberry puree and a hint of lemon, layered and frosted with a luscious lemon cream cheese frosting. Perfect for spring and summer celebrations, it’s beautifully decorated with fresh strawberries and lemon wedges for a refreshing and elegant dessert.
Ingredients
Scale
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 and zest of 1 lemon (3 tablespoons juice)
Lemon Cream Cheese 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
- Preheat and Prepare Pans: Preheat your oven to 325°F (165°C). Grease and flour three 8-inch cake pans, then line them with parchment paper to ensure easy removal of the cake layers.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds to evenly distribute the leavening agents. Set this mixture aside.
- Prepare Strawberry Mixture: In a separate bowl, combine vegetable oil, strawberry puree, and strawberry extract. Set aside to be added later.
- Cream Butter and Cream Cheese: Using a mixer, beat the softened butter and cream cheese at medium speed until the mixture is smooth and creamy, which will help create a tender crumb in the cake.
- Add Sugar and Eggs: Gradually add the sugar to the creamed mixture and beat for 2-3 minutes until light and fluffy. Then, add the eggs one at a time, beating well after each addition until the yolks disappear. Optionally, add a touch of pink coloring gel for color.
- Incorporate Dry and Wet Ingredients: With the mixer on low speed, alternately add the flour mixture and the strawberry mixture to the creamed base, beginning and ending with the flour mixture. This should be done in 3 additions of dry ingredients and 2 additions of wet ingredients, mixing until just combined and smooth.
- Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake at 325°F (165°C) for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5-10 minutes, then transfer the layers to a wire rack to cool completely.
- Make Lemon Syrup: In a small saucepan over medium heat, bring water and sugar to a boil. Reduce heat and stir until sugar dissolves completely. Remove from heat, then stir in lemon juice and lemon zest. Allow syrup to cool; this will be brushed on the cake layers to add moisture and lemon flavor.
- Prepare Lemon Cream Cheese Frosting: In a mixer, beat the butter until smooth. Gradually add the cream cheese and confectioners’ sugar, continuing to beat until fluffy. Mix in lemon juice, lemon extract, and lemon zest. Chill the frosting if it becomes too soft.
- Assemble the Cake: Place one cake layer on a serving plate. Optionally brush the top with lemon syrup to keep it moist. Spread a layer of lemon frosting over the cake and top it with thinly sliced fresh strawberries. Repeat this process with the second and third layers.
- Crumb Coat and Chill: Apply a thin layer of frosting over the entire assembled cake to seal in crumbs, known as a crumb coat. Chill the cake in the refrigerator for 10-15 minutes to set the crumb coat.
- Final Frosting and Decoration: Frost the cake evenly with the remaining frosting using a cake comb or piping tips for texture and decoration. Garnish the cake with fresh strawberries and lemon wedges. Refrigerate the cake, and bring it to room temperature before serving for the best flavor and texture.
Notes
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature to achieve a smooth batter and frosting.
- Using cake flour instead of all-purpose flour results in a finer, lighter crumb.
- Strawberry extract can be substituted with a similar amount of vanilla extract if unavailable, though the flavor will be slightly different.
- Be sure not to overmix the batter once you add the dry ingredients to avoid a dense cake.
- The lemon syrup enhances moisture and adds a bright citrus flavor but can be omitted if preferred.
- Chill the frosting if it becomes too soft, which makes it easier to spread and decorate.
- Allow the cake layers to fully cool before frosting to prevent melting or sliding layers.
