🍓🍋 Strawberry Lemonade Cake (4 Layers) with Lemon Cream Cheese Frosting

Introduction:

This Strawberry Lemonade Cake is sunshine on a plate – a refreshing and flavorful dessert that brings together sweet strawberries and tart lemons in a moist, fluffy, and beautiful 4-layer masterpiece. Each bite bursts with citrusy zing and berry sweetness, layered with a luscious lemon cream cheese frosting that’s silky and tangy.

Whether you’re hosting a summer garden party, celebrating a birthday, or just in the mood for something bright and indulgent, this cake will deliver on every level. The contrast of the fruity strawberry with vibrant lemon makes this cake light yet rich, perfect for warm weather and festive occasions.

📝 Ingredients:

For the Strawberry Cake Layers:

• 2½ cups all-purpose flour

• 2½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1¾ cups granulated sugar

• 4 large eggs

• 1 tbsp lemon zest

• 2 tsp vanilla extract

• ½ tsp lemon extract (optional)

• ⅔ cup whole milk

• ⅓ cup fresh lemon juice

• 1 cup finely chopped fresh strawberries (patted dry)

• A few drops pink or red food coloring (optional)

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 1 tbsp lemon zest

• 1 tbsp fresh lemon juice

• ½ tsp vanilla extract

• 4–5 cups powdered sugar (adjust to desired consistency)

Optional Garnishes:

• Lemon slices

• Fresh strawberries

• Mint leaves

• Candied lemon peel

👩‍🍳 Preparation:

Step 1: Preheat and Prepare Pans

Preheat oven to 350°F (175°C). Grease and flour four 8-inch round cake pans or line with parchment paper. Set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition.

Step 4: Add Flavor

Stir in lemon zest, vanilla extract, and optional lemon extract for extra tang.

Step 5: Combine Wet and Dry

In a separate bowl, mix milk and lemon juice (this will slightly curdle – that’s good!). Alternate adding the dry mixture and lemon-milk mix into the batter, starting and ending with the dry ingredients.

Step 6: Fold in Strawberries

Gently fold in the chopped strawberries. Add food coloring if you’d like a pinker cake. Be careful not to overmix.

Step 7: Bake

Divide the batter evenly between the 4 pans. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

🍋 Lemon Cream Cheese Frosting:

Step 1: Mix Base

In a large bowl, beat cream cheese and butter until smooth and fluffy.

Step 2: Add Flavor

Add lemon zest, lemon juice, and vanilla extract. Mix well.

Step 3: Add Sugar

Gradually add powdered sugar, beating until the frosting reaches your desired consistency – thick, yet spreadable.

Step 4: Chill

Optional: Chill for 15 minutes before assembling for easier spreading.

🍰 Assembling the Cake:

Step 1: Level the Cakes

Use a serrated knife to level each layer if necessary.

Step 2: Layer and Frost

Place one cake layer on a cake stand or plate. Spread a generous layer of lemon frosting. Repeat with remaining layers.

Step 3: Frost the Outside

Frost the top and sides of the cake evenly. Smooth with a spatula or create decorative swirls.

Step 4: Decorate

Top with fresh strawberries, lemon slices, or mint for a vibrant finish.

🔄 Variation:

• Filling Idea: Add a thin layer of strawberry jam or lemon curd between each cake layer.

• Sheet Cake Version: Bake in a 9×13-inch pan for a simplified version.

• Cupcakes: Divide batter among cupcake tins and bake 18–20 minutes.

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend.

🍳 Cooking Note:

Make sure to pat dry the chopped strawberries before adding them to the batter. Too much moisture can cause soggy, dense layers. Also, allow cakes to cool completely before frosting to prevent melting.

🍽️ Serving Suggestions:

• Serve chilled or at room temperature – it’s refreshing both ways.

• Pair with strawberry lemonade or iced tea for a summer-themed dessert table.

• Great with a scoop of vanilla bean ice cream or lemon sorbet.

💡 Tips:

• Use room temperature ingredients for a smoother batter and frosting.

• For more strawberry flavor, mix a little freeze-dried strawberry powder into the batter or frosting.

• Refrigerate for easier slicing and cleaner layers.

• This cake can be made a day ahead – it tastes even better as it sits!

⏱️ Prep Time:

30 minutes

⏲️ Cooking Time:

25 minutes

⌛ Total Time:

1 hour (plus cooling and assembly)

🧪 Nutritional Information (Approx. per slice – serves 12):

Calories: 490
Protein: 4g
Sodium: 210mg

❓ FAQs

Q: Can I use frozen strawberries instead of fresh?
A: Yes, but thaw completely and pat dry before adding to prevent excess moisture.

Q: How long will the cake keep?
A: Up to 5 days in the fridge. Store in an airtight container.

Q: Can I freeze this cake?
A: Yes! Wrap unfrosted layers tightly in plastic wrap and freeze up to 2 months.

Q: Can I make it more tart?
A: Add more lemon zest or a dash of citric acid to the frosting for an extra punch.

📝 Conclusion:

The Strawberry Lemonade Cake (4 Layers) with Lemon Cream Cheese Frosting is everything you love about summer, stacked high and frosted to perfection. Its bright flavor, tender crumb, and creamy finish make it a showstopper for any occasion.

Whether you’re baking it for a birthday, a baby shower, or just a sunny afternoon, this cake will leave a sweet, citrusy smile on everyone’s face.

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