# Strawberry Lemonade Cake: A Zesty Summer Delight
Summer is the perfect time for refreshing treats, and what could be more delightful than a Strawberry Lemonade Cake? This cake combines the tangy zest of lemonade with the sweet, juicy flavor of strawberries, creating a symphony of flavors that will tantalize your taste buds. Perfect for picnics, barbecues, or simply enjoying on a warm afternoon, this cake is sure to be a crowd-pleaser.
This recipe provides detailed steps and instructions to ensure your Strawberry Lemonade Cake turns out perfectly every time. From the moist and flavorful cake layers to the creamy and tangy frosting, each component is designed to complement the others, resulting in a truly unforgettable dessert.
## Ingredients You’ll Need
Before you start baking, gather all the necessary ingredients. This will make the process smoother and more efficient.
### For the Strawberry Lemonade Cake:
* **All-Purpose Flour:** 3 cups (360g)
* **Granulated Sugar:** 2 cups (400g)
* **Baking Powder:** 3 teaspoons
* **Baking Soda:** 1 teaspoon
* **Salt:** 1/2 teaspoon
* **Unsalted Butter:** 1 cup (2 sticks), softened
* **Vegetable Oil:** 1/2 cup
* **Eggs:** 4 large
* **Lemon Zest:** 2 tablespoons, from about 2 large lemons
* **Lemon Juice:** 1/4 cup, freshly squeezed
* **Buttermilk:** 1 cup
* **Strawberry Puree:** 1 cup (made from about 1 pound of fresh strawberries)
* **Red Food Coloring:** Optional, for a more vibrant color
### For the Lemonade Buttercream Frosting:
* **Unsalted Butter:** 1 cup (2 sticks), softened
* **Powdered Sugar:** 4 cups (480g)
* **Lemon Zest:** 1 tablespoon
* **Lemon Juice:** 3-4 tablespoons, or more to taste
* **Heavy Cream:** 2-3 tablespoons, or more to reach desired consistency
### For the Strawberry Topping (Optional):
* **Fresh Strawberries:** 1 pint, hulled and sliced
* **Granulated Sugar:** 2 tablespoons
* **Lemon Juice:** 1 tablespoon
## Equipment Needed
* **Mixing Bowls:** Large and medium-sized
* **Electric Mixer:** Stand mixer or hand mixer
* **Measuring Cups and Spoons**
* **Spatula**
* **Rubber Scraper**
* **9-inch Round Cake Pans:** 3
* **Parchment Paper**
* **Wire Rack**
* **Offset Spatula or Icing Spreader**
* **Zester**
* **Juicer**
* **Food Processor or Blender**
## Step-by-Step Instructions
Follow these detailed instructions to create your delicious Strawberry Lemonade Cake.
### Part 1: Making the Strawberry Puree
1. **Prepare the Strawberries:** Wash and hull 1 pound of fresh strawberries.
2. **Puree the Strawberries:** Place the strawberries in a food processor or blender and blend until smooth.
3. **Measure the Puree:** Measure out 1 cup of strawberry puree for the cake batter. If you have extra, you can use it for smoothies or other desserts. Set aside.
### Part 2: Preparing the Cake Layers
1. **Preheat the Oven:** Preheat your oven to 350°F (175°C).
2. **Prepare the Cake Pans:** Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper circles for easy removal.
3. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
4. **Combine Wet Ingredients:** In a separate mixing bowl, cream together the softened butter and vegetable oil until light and fluffy.
5. **Add Eggs:** Add the eggs one at a time, beating well after each addition.
6. **Add Lemon Zest and Juice:** Stir in the lemon zest and lemon juice.
7. **Alternate Adding Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and strawberry puree. Begin and end with the dry ingredients. Mix until just combined.
8. **Add Food Coloring (Optional):** If desired, add a few drops of red food coloring to enhance the color of the batter. Mix until evenly colored.
9. **Divide the Batter:** Divide the batter evenly among the prepared cake pans.
10. **Bake:** Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
11. **Cool the Cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
### Part 3: Making the Lemonade Buttercream Frosting
1. **Cream the Butter:** In a large mixing bowl, cream the softened butter until light and fluffy.
2. **Add Powdered Sugar:** Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. **Add Lemon Zest and Juice:** Stir in the lemon zest and lemon juice.
4. **Add Heavy Cream:** Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
5. **Adjust Flavor:** Taste the frosting and adjust the lemon juice or powdered sugar as needed to achieve the perfect balance of sweetness and tanginess.
### Part 4: Assembling the Cake
1. **Level the Cakes:** Once the cakes are completely cool, use a serrated knife to level the tops if necessary.
2. **Place the First Layer:** Place one cake layer on a serving plate or cake stand.
3. **Frost the First Layer:** Spread a generous layer of lemonade buttercream frosting over the first cake layer.
4. **Add the Second Layer:** Place the second cake layer on top of the frosting.
5. **Frost the Second Layer:** Spread another layer of lemonade buttercream frosting over the second cake layer.
6. **Add the Third Layer:** Place the third cake layer on top of the frosting.
7. **Frost the Entire Cake:** Frost the top and sides of the cake with the remaining lemonade buttercream frosting. Use an offset spatula or icing spreader to create a smooth and even finish.
8. **Chill the Cake:** Place the assembled cake in the refrigerator for at least 30 minutes to allow the frosting to set.
### Part 5: Preparing the Strawberry Topping (Optional)
1. **Slice the Strawberries:** Wash, hull, and slice 1 pint of fresh strawberries.
2. **Macerate the Strawberries:** In a medium bowl, combine the sliced strawberries with the granulated sugar and lemon juice. Stir gently and let sit for 15-20 minutes, allowing the strawberries to release their juices.
### Part 6: Decorating the Cake
1. **Add Strawberry Topping (Optional):** Arrange the macerated strawberries on top of the cake just before serving.
2. **Garnish:** You can also garnish the cake with additional lemon zest or fresh mint leaves for a pop of color and flavor.
## Tips for Success
* **Use Room Temperature Ingredients:** Ensure that your butter, eggs, and buttermilk are at room temperature for the best results. This helps the ingredients emulsify properly, resulting in a smoother batter and a more tender cake.
* **Don’t Overmix the Batter:** Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined, and stop as soon as the ingredients are incorporated.
* **Measure Accurately:** Accurate measurements are crucial for baking. Use measuring cups and spoons, and level off dry ingredients for consistent results.
* **Cool the Cakes Completely:** Make sure the cakes are completely cool before frosting. Otherwise, the frosting will melt and slide off.
* **Chill the Cake:** Chilling the assembled cake helps the frosting set and makes it easier to slice and serve.
## Variations and Additions
* **Strawberry Shortcake Cake:** Add a layer of whipped cream and fresh strawberries between the cake layers for a strawberry shortcake-inspired version.
* **Lemon Curd Filling:** Spread a layer of lemon curd between the cake layers for an extra burst of lemony flavor.
* **White Chocolate Ganache:** Drizzle a white chocolate ganache over the top of the cake for a decadent touch.
* **Different Berries:** Experiment with other berries, such as raspberries or blueberries, in place of or in addition to the strawberries.
* **Strawberry Extract:** Add a teaspoon of strawberry extract to the cake batter for a more intense strawberry flavor.
* **Lemon Extract:** Similarly, add a teaspoon of lemon extract to the frosting for an extra punch of lemon.
## Serving Suggestions
* **Enjoy with a Scoop of Ice Cream:** Serve a slice of Strawberry Lemonade Cake with a scoop of vanilla or strawberry ice cream for a truly indulgent treat.
* **Pair with a Refreshing Drink:** Complement the cake with a glass of iced tea, lemonade, or sparkling water.
* **Perfect for Special Occasions:** This cake is ideal for birthdays, anniversaries, picnics, and other celebrations.
* **Serve at Room Temperature:** Allow the cake to sit at room temperature for about 30 minutes before serving for the best flavor and texture.
## Storage Instructions
* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 2 days.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days.
* **Freezer:** You can also freeze the cake for up to 2-3 months. Wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container.
## Nutritional Information (Approximate per slice)
* Calories: 450-550
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 75-100mg
* Sodium: 200-250mg
* Carbohydrates: 60-70g
* Sugar: 40-50g
* Protein: 4-6g
*Note: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes.*
## Conclusion
The Strawberry Lemonade Cake is a delightful and refreshing dessert that is perfect for any occasion. With its moist cake layers, tangy frosting, and sweet strawberry topping, this cake is sure to impress your family and friends. Follow these detailed instructions and tips, and you’ll be baking a masterpiece in no time. Enjoy!
This cake is a wonderful way to celebrate the flavors of summer and create lasting memories with loved ones. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will be the star of any gathering. Happy baking!