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Strawberry Lemonade Cake with Creamy Strawberry Frosting

Close-up of a moist slice of Strawberry Lemonade Cake showing two layers of yellow cake and pink strawberry frosting.
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Create a tender, photogenic pink and yellow cake that tastes like a summer beverage, perfect for your next family gathering.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup fresh strawberry puree (strained)
  • 1/4 teaspoon pink food coloring (optional, for vibrant color)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate small bowl, whisk together the milk, lemon juice, and lemon zest.
  5. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the strawberry cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar until fully incorporated.
  9. Beat in the strained strawberry puree and pink food coloring, if using, until the frosting is creamy and smooth.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • For the best strawberry puree, blend fresh strawberries and press the mixture through a fine-mesh sieve to remove seeds before measuring.
  • To achieve a pink and yellow aesthetic, you can lightly tint half the batter yellow with a drop of yellow food coloring before baking, or simply rely on the natural color contrast with the white cake and pink frosting.
  • This cake tastes best when served at room temperature.

Nutrition

Find it online: https://cookerycommand.com/strawberry-lemonade-cake/