Strawberry Lemonade Layer Cake
Strawberry Lemonade Layer Cake Recipe
A plush & velvety new take on classic summer refresher! This strawberry lemonade layer cake is a harmonious blend of sweet & tart.
- We’ll go over what gives this strawberry lemonade layer cake it’s punchy flavor and soft, fluffy texture.
- This recipe is so simple– it’s a refreshing twist on my BEST Vanilla Cake Recipe.
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Strawberry Lemonade Layer Cake At A Glance
Why You’ll Love It
What You’ll Need
Other baking essentials
Here are some additional tools to upgrade all of your bakes!
Ingredients
- Cake Flour
- Granulated Sugar
- Butter
- Vegetable Oil
- Eggs
- Milk
- Vanilla Extract
- Lemon Extract
- Fresh Strawberries
- Freeze Dried Strawberry Powder
Can I Just Use Lemon Juice?
- I highly suggest using pure lemon extract, which provides a much more concentrated flavor with minimal impact on texture/consistency of the cake. It’s also EASIER and quicker than zesting/juicing lemons.
- If you happen to have a few lemons laying around that you’d rather use instead, you can use zest in the cake, and juice in the frosting.
- According to The Spruce Eats, for every 1 teaspoon of lemon extract, you can substitute either 2 teaspoons of lemon zest, or 4 Tablespoons of lemon juice.
Fresh AND Freeze-Dried Strawberries?
- YES! The combination of fresh and freeze-dried helps to achieve the perfect balance of flavor AND texture for the strawberry element of the cake.
- We will actually make a quick strawberry reduction in the microwave with the fresh berries- don’t let this scare you off! It’s not nearly as intense as it sounds!
Any Questions?
- Shoot me an email to sydney@wildflourmama.com with any questions you may have! I’d love to help!
- You can also shoot me a DM on Instagram or TikTok @wildflourmama and I’ll get back to you as soon as I can.
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Strawberry Lemonade Layer Cake
- Total Time: 45 minutes
- Yield: 24 servings 1x
Description
A plush & velvety new take on classic summer refresher! This strawberry lemonade layer cake is a harmonious blend of sweet & tart. This recipe yields (4) 6″ round layers.
Ingredients
Cake
- 360 g cake flour
- 385 g granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 C. unsalted butter
- 1/3 C. vegetable oil
- 4 eggs room temperature
- 1 C. milk room temperature
- 1 Tbsp Vanilla extract
- 2 tsp lemon extract
- 8 oz pureed and reduced fresh strawberries (see notes)
- 1 oz powdered freeze-dried strawberries
- Pink or red gel food coloring (optional)
Lemon Buttercream
- 2 lb ~7.5 C. Powdered Sugar
- 2 C. Unsalted Butter
- 6 Tbsp. Heavy Whipping Cream
- 2 tsp Vanilla Extract
- 2 tsp Lemon Extract
- Pinch of Salt
Instructions
- Preheat oven to 350º
- Grease and flour your cake pans (see notes)
- Prepare strawberry reduction and set aside to cool (see notes)
- If freeze dried strawberries are not already powdered, go ahead and powder them in the food processor.
- Whisk together flour, sugar, baking powder, and salt.
- Cream together the dry ingredients with butter and oil until well incorporated. It should resemble sugar cookie dough.
- Slowly add in eggs, milk, vanilla, and lemon extracts. Mix until smooth.
- Gently fold in strawberry reduction and powder, and food coloring if using it. Do not over-mix!
- Evenly distribute batter into cake pans and rap them against the counter to pop bubbles in the batter.
- Bake for 30-35 minuets or until done! Let cool entirely before assembling/decorating.
Lemon Buttercream
Follow recipe instructions for my vanilla buttercream but add in the vanilla + lemon extracts at the same time!
Notes
- This recipe yields (4) 6″ round layer, (2) or (3) 8″ round layers, or a single 9″x13″ rectangle pan. Baking times will vary based on pan size!
- Check out my post on how to achieve a perfect cake release– no frustration!
- To make the strawberry reduction: wash and slice strawberries and puree in food processor. Microwave in a ceramic or glass mug or bowl for 1.5 minutes then stir. Microwave for another 1.5 minutes. Stir again and let cool before adding to the cake batter.
- Make sure all ingredients are room temperature before adding to the batter.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Cake
Keywords: layer cake, strawberry, cakes, strawberries
