Pink Strawberry Lemonade Cake (Printable Version)

Vibrant layered cake with fresh strawberries, lemon zest, and luscious pink frosting for festive occasions.

# Ingredient List:

→ Cake

01 - 2.5 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon fine salt
05 - 1.25 cups granulated sugar
06 - 0.5 cup unsalted butter, softened
07 - 0.5 cup vegetable oil
08 - 4 large eggs, room temperature
09 - 0.5 cup buttermilk, room temperature
10 - 0.5 cup freshly squeezed lemon juice
11 - 1 tablespoon finely grated lemon zest
12 - 0.5 cup strawberry purée
13 - Pink or red food coloring, optional

→ Strawberry Lemonade Frosting

14 - 0.75 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 0.33 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

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans 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 vegetable oil until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition until fully incorporated.
05 - Mix in buttermilk, lemon juice, and lemon zest until evenly combined.
06 - Gently fold strawberry purée into the wet mixture. Add pink or red food coloring if a more vibrant color is desired.
07 - Add dry ingredients to wet ingredients in two batches, mixing just until combined. Avoid overmixing to maintain tender crumb structure.
08 - Divide batter evenly between prepared pans and smooth the tops with a spatula.
09 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges 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 and light. Tint with pink food coloring if desired.
12 - Once cakes are completely cooled, place one 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 strawberry slices, lemon slices or zest, and sprinkles or edible flowers as desired.

# Expert Advice:

01 -
  • The lemon juice keeps the cake impossibly moist while the strawberry purée adds natural sweetness and that gorgeous blush color everyone assumes you fussed over.
  • It tastes like spring tastes if spring were edible, and somehow feels fancy enough to impress but simple enough that you won't stress halfway through.
02 -
  • Room temperature ingredients are not just a suggestion; cold eggs and buttermilk will cause your batter to separate and refuse to come back together no matter how much you coax it.
  • Overmixing the final batter develops too much gluten, which turns your lovely light cake into something with the texture of a dense sponge, so fold gently and stop as soon as you can't see streaks of flour.
03 -
  • Chill your frosting for fifteen minutes before spreading if your kitchen is warm, because cold frosting spreads smoother and doesn't tear the tender cake layers.
  • The secret to the most vibrant pink color is using fresh strawberry purée rather than relying entirely on food coloring, which tastes artificial and hollow.
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