Pink Strawberry Lemonade Cake (Print Version)

Moist layer bursting with fresh strawberry and zesty lemonade notes, finished with luscious pink frosting.

# What You'll Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1 1/4 cups granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup vegetable oil
08 - 4 large eggs, room temperature
09 - 1/2 cup buttermilk, room temperature
10 - 1/2 cup freshly squeezed lemon juice
11 - 1 tablespoon finely grated lemon zest
12 - 1/2 cup strawberry purée from fresh strawberries
13 - Pink or red food coloring, optional

→ Strawberry Lemonade Frosting

14 - 3/4 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 1/3 cup strawberry purée
17 - 2 tablespoons freshly squeezed lemon juice
18 - 1 teaspoon lemon zest
19 - Pinch of salt
20 - Pink food coloring, optional

→ Decoration

21 - Fresh strawberries, sliced
22 - Lemon slices or zest
23 - Edible flowers or sprinkles, optional

# How To Make It:

01 - Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl using an electric mixer, cream together sugar, butter, and oil until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition.
05 - Mix in buttermilk, lemon juice, and lemon zest until fully combined.
06 - Gently fold in strawberry purée. Add pink or red food coloring if desired for enhanced color.
07 - Add dry ingredients to wet ingredients in two batches, mixing just until combined. Avoid overmixing.
08 - Divide batter evenly between prepared pans and smooth the tops.
09 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
10 - Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
11 - Beat softened butter until creamy. Gradually add powdered sugar, strawberry purée, lemon juice, lemon zest, and salt. Beat until fluffy. Tint with pink food coloring if desired.
12 - Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides.
13 - Top with fresh sliced strawberries, lemon slices, and sprinkles as desired.

# Expert Tips:

01 -
  • It's moist and tender in a way that keeps people coming back for seconds without that dense, heavy feeling.
  • The lemon and strawberry combination hits differently than typical cake flavors—bright without being sour, fruity without tasting artificial.
  • You can make it ahead and it actually improves overnight as the flavors meld together.
02 -
  • Room temperature ingredients are non-negotiable—I learned this the hard way when I tried to rush and grabbed cold eggs from the fridge, and the batter broke; the cake was dry despite all my good intentions.
  • Don't overmix once the dry ingredients go in because it's the difference between a tender cake and one that feels like bread; fold gently and walk away when you still see tiny flour streaks.
  • Fresh lemon juice is absolutely essential—bottled tastes dull and chemical compared to the brightness fresh lemon brings to both cake and frosting.
03 -
  • Invest in an offset spatula for frosting—it makes the difference between a cake that looks homemade in a charming way versus one that looks like you wrestled with it.
  • If your frosting seems too soft, chill it for 15 minutes before spreading, and if it's too stiff, warm the spatula under hot water and use that warmth to help you spread smoothly.
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