– **Title**: Strawberry Lemonade Cake
– **Ingredients**:
– 1 box (15.25 oz) lemon cake mix
– 1 cup strawberries, pureed
– 1/2 cup lemonade (preferably homemade or fresh)
– 1/3 cup vegetable oil
– 3 large eggs
-1/2 cup fresh strawberries, diced (for the batter)
– Zest of 1 lemon
– 1 cup unsalted butter, softened (for frosting)
– 4 cups powdered sugar
– 1/4 cup lemonade (for frosting)
– 1 teaspoon vanilla extract
– Fresh strawberries, for garnish
– Lemon slices, for garnish
– **Instructions**:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the lemon cake mix, strawberry puree, lemonade, vegetable oil, and eggs. Mix on medium speed until well combined.
3. Fold in the diced strawberries and lemon zest gently until evenly distributed.
4. Divide the batter evenly between the prepared cake pans and smooth the tops.
5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove the cakes from the pans and transfer them to a wire rack to cool completely.
7. While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar while mixing on low speed, then add the lemonade and vanilla extract. Beat until smooth and fluffy.
8. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top.
9. Frost the top and sides of the cake with the remaining frosting.
10. Garnish with fresh strawberries and lemon slices on top for decoration.
11. Slice and serve chilled or at room temperature. Enjoy your refreshing Strawberry Lemonade Cake!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you’re looking for a gluten-free version, you can substitute it with a gluten-free flour mix or almond flour, but check the proportions. I often use a mix of almond and coconut flour for added flavor.
Unsalted Butter: You want unsalted butter for control over the salt in your cake. If you’re in a pinch, margarine or coconut oil can work in equal amounts, though I find butter gives the best flavor.
Fresh Strawberries: Fresh strawberries are key for flavor. If they’re out of season or you want something more convenient, frozen strawberries can be pureed as well. Just make sure to thaw and drain excess liquid.
Lemon Juice: Fresh lemon juice is best, as it brings vibrant flavor. If you’re out, bottled lemon juice is a decent alternative. I also love using lemon zest for an extra zesty boost in flavor!
Powdered Sugar: This is essential for the frosting’s sweetness and texture. You can make your own by blending granulated sugar in a blender until fine. It’ll actually give you a fresher taste!
How Do I Ensure My Cake Is Light and Fluffy?
The creaming method is crucial for a light cake. When you cream butter and sugar, you’re incorporating air into the mixture. Here’s how to do it right:
- Start with room temperature butter. It should be soft but not melted.
- Beat the butter and sugar together on medium speed until the mixture is light in color and fluffy—this usually takes about 3-5 minutes.
- Scrape down the bowl occasionally to make sure everything is mixed evenly.
Also, remember to add eggs one at a time and mix thoroughly after each addition; this helps maintain that fluffy texture!
How Can I Get the Right Consistency for My Frosting?
Getting the frosting just right can be a challenge. Follow these tips for a smooth finish:
- Start with softened (but not melted) butter. Beat it until creamy first.
- Gradually add powdered sugar to avoid a cloud of sugar dust. Beat until well combined before adding liquids.
- If the frosting is too thick, add heavy cream a tablespoon at a time until you reach your desired consistency.
For a fun touch, add a few drops of pink food coloring to make your frosting pop! Just remember, a little goes a long way.
How to Make Strawberry Lemonade Cake?
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup fresh strawberries, pureed
- ¼ cup fresh lemon juice
- Zest of 1 lemon
For the Strawberry Lemonade Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream (add more if needed)
- ¼ cup fresh strawberry puree
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pink food coloring (optional)
For Garnish:
- Fresh strawberries, halved
- Lemon slices
How Much Time Will You Need?
This delicious Strawberry Lemonade Cake takes about 20 minutes to prepare and then 25-30 minutes to bake. After baking, you’ll need to let it cool for about 10 minutes in the pans and then fully cool on a wire rack. Give yourself around 1 hour total to make and frost the cake, plus cooling time!
Step-by-Step Instructions:
1. Prepare the Cake Pan:
First, preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans so your cakes won’t stick. This makes it easy to take them out after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This will ensure everything is well-mixed and ready to go. Set the bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This usually takes about 2-3 minutes using a hand mixer or stand mixer.
4. Add Eggs and Vanilla:
Add the eggs to the butter mixture one at a time, mixing well after each addition. Stir in the vanilla extract for some delightful flavor.
5. Combine Wet and Dry Ingredients:
Gradually mix in the flour mixture to the butter mixture, alternating with the milk. Start and finish with the flour mixture. Mix until everything is just combined, being careful not to overmix.
6. Add Strawberry and Lemon:
Fold in the pureed strawberries, fresh lemon juice, and lemon zest until everything is evenly mixed. This is where your cake will get its yummy flavor!
7. Bake the Cake:
Divide the batter evenly into the prepared cake pans. Smooth out the tops with a spatula if needed. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as ovens can vary!
8. Cool the Cakes:
Once baked, let the cakes cool in the pans for about 10 minutes. After that, transfer them to a wire rack to cool completely. Patience pays off for a perfectly fluffy cake!
9. Make the Frosting:
While the cakes are cooling, prepare the strawberry lemonade frosting. In a large mixing bowl, beat the softened butter until creamy. Then, gradually add the powdered sugar and beat to combine.
10. Add Flavors to the Frosting:
Add in the heavy cream, strawberry puree, lemon juice, and vanilla extract. Mix everything until it’s smooth and adjust the consistency if needed with more cream. If you’d like, add pink food coloring for a fun touch!
11. Assemble the Cake:
When the cakes are completely cool, place one layer on a serving platter. Spread a thick layer of frosting on top. Place the second layer on top and repeat with frosting again. Do the same with the third layer.
12. Frost the Entire Cake:
Use the remaining frosting to cover the top and sides of the cake, smoothing it out as you go. It’s okay if it’s not perfect; that’s part of the charm!
13. Garnish Your Creation:
Finally, garnish your beautiful cake with halved strawberries and lemon slices as desired. This adds a lovely fresh touch!
14. Slice and Enjoy:
Slice the cake and serve it up to family and friends. Enjoy each bite of your refreshing Strawberry Lemonade Cake!
Can I Use Frozen Strawberries for This Recipe?
Absolutely! Just make sure to thaw and drain them before pureeing, as frozen strawberries can hold extra moisture. Once thawed, pat them dry with a paper towel to achieve the best consistency in your batter and frosting.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. Just note that the frosting may firm up a bit in the refrigerator, so let the cake sit at room temperature for a bit before serving.
Can I Make This Cake Ahead of Time?
Yes, you can! Bake and cool the cakes, then wrap them tightly in plastic wrap and refrigerate for up to 2 days. You can also freeze the un-frosted cakes for up to 3 months. Just make sure to thaw them in the fridge overnight before frosting!
What If My Frosting Is Too Thick?
If your frosting turns out too thick, simply add an additional tablespoon of heavy cream at a time until you reach your desired consistency. Be sure to mix well after each addition to fully incorporate the cream into the frosting!
