Strawberry Lemonade Cake
A delightful cake with layers of lemon cake, strawberry reduction, and strawberry buttercream.
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- •3 cups All-purpose flour
- •1/2 teaspoon Baking soda
- •2 teaspoons Baking powder
- •1/2 teaspoon Salt
- •1 cup ButterRoom temperature
- •2 cups Granulated sugar
- •2 tablespoons Lemon zestZest of two lemons
- •4 EggsRoom temperature
- •2 teaspoons Vanilla extract
- •1 cup Whole milkRoom temperature
- •1/4 cup Lemon juiceJuice of 2-3 lemons
- •2 cups StrawberriesHulled
- •8 cups Powdered sugar
- •2 tablespoons Cream
- 1
Preheat oven to 350°F (175°C).
1 min
- 2
In a large bowl, whisk together flour, baking soda, baking powder, and salt.
2 min
- 3
In a stand mixer, cream butter until smooth. Add sugar and lemon zest, and beat until fluffy.
5 min
- 4
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
3 min
- 5
Alternate adding flour mixture and milk to the batter, beginning and ending with flour. Stir in lemon juice.
4 min
- 6
Divide batter evenly into three 8-inch cake pans lined with parchment paper.
3 min
- 7
Bake for 30-35 minutes or until centers are springy.
35 min
- 8
For strawberry reduction, cook strawberries with sugar and lemon juice until jammy.
30 min
- 9
For buttercream, beat butter until fluffy, then gradually add powdered sugar and strawberry reduction.
10 min
- 10
Assemble cake by layering with buttercream and strawberry reduction.
15 min
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