If you’re searching for a dessert that not only taste amazing but also looks stunning, the Strawberry Lemonade Cake Layers are a must-try. This delightful cake combines soft, strawberry-flavored layers with creamy lemon frosting, creating a perfect balance between the sweetness of strawberries and the zesty kick of lemons. Not only is this cake visually appealing, but its refreshing flavor makes it an excellent choice for summer gatherings, birthday celebrations, or even just a special treat at home. Each bite transports you to sunny picnics and lazy summer afternoons.
The focus keyphrase for this recipe, “Strawberry Lemonade Cake Layers,” perfectly encapsulates the vibrant flavors and festive nature of the dessert. With its light texture and beautifully layered presentation, it’s bound to impress family and friends alike. Easy to make yet decadent in taste, this cake may just become your new favorite showstopper. Prepare to be the star of your next cake party or family gathering with this simple but elegant recipe!
Why You’ll Love This Strawberry Lemonade Cake Layers
- Refreshing Flavor: The combination of strawberry and lemon offers a delightful burst of flavors that’s both sweet and tart, making it perfect for any occasion.
- Visually Stunning: Layers of vibrant pink and yellow frosting topped with fresh fruits create a cake that’s as beautiful as it is delicious.
- Versatile Dessert: Ideal for summer parties, birthdays, baby showers, and more!
- Simplified Process: While it may look complex, this cake is straightforward and can be managed by bakers of all levels.
- Vegetarian-Friendly: This recipe caters to a wide range of dietary needs without sacrificing flavor.
Preparation Phase & Tools to Use
Before diving into creating the mouthwatering Strawberry Lemonade Cake Layers, it’s essential to prepare your kitchen and make sure you have all the necessary tools on hand. Start by gathering your ingredients — fresh strawberries, cream cheese, and lemons are crucial for this recipe. Measure out ingredients in advance. A clean workspace not only helps with organization but also makes the baking process smoother.
You will need three 8-inch round cake pans, which you’ll want to grease and flour beforehand to prevent the layers from sticking. Additionally, a mixing bowl, whisk, and an electric mixer will be invaluable for creating your cake batter and frosting. A saucepan will be necessary for preparing the lemon syrup. Don’t forget a wire rack to cool your layers effectively. Having a cake stand or plate for the final assembly will also enhance presentation!
Ingredients
- 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)
- ½ cup sugar (for lemon syrup)
- ⅓ cup water (for lemon syrup)
- Juice (3 tablespoons) and zest of 1 lemon (for lemon syrup)
- 3 sticks (339g) unsalted butter, softened (for frosting)
- 8 oz (226g) cream cheese, softened (for frosting)
- ¼ cup (57g) lemon juice (for frosting)
- 1 ½ teaspoons (6g) lemon extract (for frosting)
- Zest of 1 lemon (for frosting)
- 7 ½ cups (863g) confectioners’ sugar, sifted (for frosting)
- Approximately 10 fresh strawberries (for decoration)
- Thinly sliced wedges of lemon (for decoration)
Instructions
Step 1: Preparing the Oven and Cake Pans
Preheat your oven to 325°F (165°C). Ensure that you have thoroughly greased and floured your three 8-inch cake pans. For an added layer of security against sticking, line the bottoms with parchment paper. This preparation sets the stage for the perfect layers.
Step 2: Mixing the Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. This helps to evenly distribute the leavening agents in the flour, ensuring your cake rises properly later on. Set this mixture aside.
Step 3: Blending the Wet Ingredients
In a separate bowl, mix the vegetable oil, strawberry puree, and strawberry extract until combined. This mixture will add moisture and flavor to your cake batter, giving it that delicious strawberry taste.
Step 4: Creaming Butter and Sugar
In the bowl of an electric mixer, combine softened butter and cream cheese. Beat on medium speed until the mixture is smooth and well-combined. Gradually add in the sugar and mix it thoroughly for about 2-3 minutes. This creaming process incorporates air into the mixture, leading to a lighter, fluffier cake.
Step 5: Adding Eggs and Coloring
Now, add the eggs one at a time to the creamed mixture, mixing until each yolk fully disappears before adding the next. If you’d like a more vibrant cake, consider mixing in a bit of pink coloring gel at this point. It’s optional, but it provides a lovely visual appeal.
Step 6: Combining Wet and Dry Ingredients
With the mixer set to low speed, alternately add the flour mixture and strawberry mixture to the batter. Remember to start and end with the flour. Mix just until everything is combined and smooth, but avoid overmixing, as this can lead to a dense cake.
Step 7: Baking the Cake
Once you have your batter ready, evenly divide it among the prepared cake pans. Bake at 325°F (165°C) for approximately 28-30 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your cakes are ready! Allow them to cool in the pans for 5-10 minutes before transferring to wire racks to cool completely.
Step 8: Preparing the Lemon Syrup
While the cake layers cool, create a lemon syrup to flavor the cake. Combine the water and sugar in a saucepan over medium heat. Bring it to a boil, then reduce the heat, stirring until the sugar dissolves completely. Remove from heat and stir in lemon juice and zest. Let it cool before using.
Step 9: Making the Frosting
In another mixing bowl, blend the softened butter until it becomes smooth. Gradually add the cream cheese and confectioners’ sugar, mixing until fully incorporated. Then mix in the lemon juice, extract, and zest. If your frosting starts to soften too much, place it in the refrigerator for a bit.
Step 10: Layering the Cake
Start the assembly process by placing the first cake layer on your serving plate. Optional: brush lightly with the lemon syrup to enhance flavor and moisture. Spread a generous layer of lemon frosting on top, then layer sliced strawberries. Place the second cake layer on top and repeat the process, followed by the final cake layer.
Step 11: Frosting the Cake
Apply a thin crumb coat over the whole cake and chill it in the refrigerator for about 10-15 minutes to set. After the crumb coat firms up, finish frosting the cake with the remaining lemon frosting. Use a cake comb or piping tips for a decorative finish.
Step 12: Final Decorations
Top the cake with additional fresh strawberries and thinly sliced wedges of lemon for a beautiful presentation. To serve, refrigerate the cake and allow it to come to room temperature before cutting into it.
Variations
- Protein: For an added twist, consider adding a layer of whipped cream for extra richness or using flavored yogurt in the frosting for a tangy flavor.
- Vegetables: Incorporate some grated lemon zest into the batter for an even brighter lemon flavor, or consider adding a hint of basil for a refreshing herbal note.
- Spices: A dash of ginger or even cardamom can add a warm spice component to the cake, contributing an unexpected twist to the flavor profile.
Cooking Notes
- Ensure all ingredients are at room temperature for the best mixing results.
- For stored leftovers, keep them wrapped in the refrigerator to preserve moisture.
- If the frosting becomes too soft while decorating, refrigerate it briefly to firm it up before using.
- When frosting, don’t be afraid to embrace the layers; they are part of the charm!
Serving Suggestions
- Serve with a glass of lemonade or iced tea for a perfect summer pairing.
- This cake can be complemented by a scoop of vanilla ice cream for an indulgent dessert experience.
Tips
- Don’t rush the cooling process—allow the cakes to cool completely before frosting.
- Feel free to adjust the sweetness in the frosting by decreasing the amount of confectioners’ sugar to suit your palate.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
Nutritional Information
- Calories: 450
- Protein: 5g
- Sodium: 230mg
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used, but ensure they are thawed and strained to remove excess moisture before adding to the batter.
How do I store leftover cake?
Store leftover cake in an airtight container in the refrigerator to maintain freshness for up to 5 days.
Can I make this cake ahead of time?
Absolutely! The cake layers can be baked a day in advance. Just wrap them well and refrigerate until you’re ready to frost and serve.
Is it necessary to add pink coloring gel?
No, the coloring gel is optional, and you can achieve a lovely cake without it. Use it if you wish to enhance the strawberry color!
Conclusion
This Strawberry Lemonade Cake Layers recipe is a delightful treat that is sure to impress with its beautiful presentation and refreshing flavors. The combination of sweet strawberries and zesty lemon provides a deliciously satisfying balance that keeps you coming back for more. Whether you’re celebrating a special occasion or just treating yourself, this cake will be a standout on any dessert table. Be sure to try out different variations and comment below with your thoughts! Happy baking!
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Strawberry Lemonade Cake Layers
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
This Strawberry Lemonade Cake Layers recipe is a delightful treat that is sure to impress with its beautiful presentation and refreshing flavors.
Ingredients
- 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)
- ½ cup sugar (for lemon syrup)
- ⅓ cup water (for lemon syrup)
- Juice (3 tablespoons) and zest of 1 lemon (for lemon syrup)
- 3 sticks (339g) unsalted butter, softened (for frosting)
- 8 oz (226g) cream cheese, softened (for frosting)
- ¼ cup (57g) lemon juice (for frosting)
- 1 ½ teaspoons (6g) lemon extract (for frosting)
- Zest of 1 lemon (for frosting)
- 7 ½ cups (863g) confectioners’ sugar, sifted (for frosting)
- Approximately 10 fresh strawberries (for decoration)
- Thinly sliced wedges of lemon (for decoration)
Instructions
- Preheat your oven to 325°F (165°C). Ensure that you have thoroughly greased and floured your three 8-inch cake pans. For an added layer of security against sticking, line the bottoms with parchment paper. This preparation sets the stage for the perfect layers.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. This helps to evenly distribute the leavening agents in the flour, ensuring your cake rises properly later on. Set this mixture aside.
- In a separate bowl, mix the vegetable oil, strawberry puree, and strawberry extract until combined. This mixture will add moisture and flavor to your cake batter, giving it that delicious strawberry taste.
- In the bowl of an electric mixer, combine softened butter and cream cheese. Beat on medium speed until the mixture is smooth and well-combined. Gradually add in the sugar and mix it thoroughly for about 2-3 minutes. This creaming process incorporates air into the mixture, leading to a lighter, fluffier cake.
- Now, add the eggs one at a time to the creamed mixture, mixing until each yolk fully disappears before adding the next. If you’d like a more vibrant cake, consider mixing in a bit of pink coloring gel at this point. It’s optional, but it provides a lovely visual appeal.
- With the mixer set to low speed, alternately add the flour mixture and strawberry mixture to the batter. Remember to start and end with the flour. Mix just until everything is combined and smooth, but avoid overmixing, as this can lead to a dense cake.
- Once you have your batter ready, evenly divide it among the prepared cake pans. Bake at 325°F (165°C) for approximately 28-30 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your cakes are ready! Allow them to cool in the pans for 5-10 minutes before transferring to wire racks to cool completely.
- While the cake layers cool, create a lemon syrup to flavor the cake. Combine the water and sugar in a saucepan over medium heat. Bring it to a boil, then reduce the heat, stirring until the sugar dissolves completely. Remove from heat and stir in lemon juice and zest. Let it cool before using.
- In another mixing bowl, blend the softened butter until it becomes smooth. Gradually add the cream cheese and confectioners’ sugar, mixing until fully incorporated. Then mix in the lemon juice, extract, and zest. If your frosting starts to soften too much, place it in the refrigerator for a bit.
- Start the assembly process by placing the first cake layer on your serving plate. Optional: brush lightly with the lemon syrup to enhance flavor and moisture. Spread a generous layer of lemon frosting on top, then layer sliced strawberries. Place the second cake layer on top and repeat the process, followed by the final cake layer.
- Apply a thin crumb coat over the whole cake and chill it in the refrigerator for about 10-15 minutes to set. After the crumb coat firms up, finish frosting the cake with the remaining lemon frosting. Use a cake comb or piping tips for a decorative finish.
- Top the cake with additional fresh strawberries and thinly sliced wedges of lemon for a beautiful presentation. To serve, refrigerate the cake and allow it to come to room temperature before cutting into it.
Notes
Don’t rush the cooling process—allow the cakes to cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 230 mg
- Protein: 5 g