Heavenly Strawberry-Lemonade Layer Cake Recipe for Summer Bliss

Summer’s sweetest symphony meets decadent baking with this strawberry-lemonade layer cake that promises pure bliss.

Bright citrus notes dance with luscious berry flavors in every delectable slice.

Layers of moist cake burst with tangy lemon zest and delicate strawberry essence.

Each bite delivers a refreshing twist on classic dessert traditions.

Soft, pillowy cake layers meld perfectly with creamy frosting that tingles your taste buds.

Vibrant colors and irresistible flavors make this cake a stunning centerpiece for any celebration.

Prepare to fall in love with a dessert that captures summer’s most delightful moments.

Strawberry-Lemonade Layer Cake for Every Celebration

• Elevate Summer Desserts: Transform ordinary pound cake into a grilled masterpiece that surprises and delights taste buds with minimal effort.
• Boost Flavor Instantly: Grilling caramelizes the cake's edges, creating a crispy exterior while honey-infused raspberries add a burst of tangy-sweet complexity.
• Quick Crowd-Pleaser: Perfect for backyard gatherings, this dessert looks impressive but requires just a few simple steps and minimal ingredients.
• Versatile Serving Options: Customize with whipped cream, ice cream, or fresh mint, making it adaptable for casual or elegant occasions.

Ingredients to Gather for Layer Cake Success

• Cake Mix: A convenient base for creating a delightful strawberry-lemonade layer cake.
• Eggs: Provide structure and richness to the cake batter.
• Oil: Ensures moisture and tenderness in the cake layers.
• Water: Helps to blend the cake mix ingredients smoothly.

• 8-Inch Round Cake Pans: Perfect for creating even, uniform cake layers.

• Cream Cheese: Adds a tangy, creamy base to the frosting.
• Butter: Provides richness and smooth texture to the frosting.
• Confectioners Sugar: Sweetens and helps stabilize the frosting.
• Vanilla Extract: Enhances the overall flavor of the frosting.
• Salt: Balances and deepens the sweetness of the frosting.

• Lemons: Bring a bright, citrusy flavor to both the cake decoration and frosting.
• Lemon Zest: Adds intense lemon flavor and aroma to the frosting.
• Lemon Juice: Provides a tangy, fresh taste to the frosting.

• Lemon Slices: Adds a fresh, decorative touch to the top of the cake.

Steps to Build Strawberry-Lemonade Layer Cake

Step 1: Mix Cake Batter

Grab your cake mix and follow the package instructions. You’ll need eggs, oil, and water to create a smooth, creamy batter.

Pour the mixture into two 8-inch round cake pans, making sure they’re evenly filled.

Step 2: Bake and Cool Cake Layers

Pop the pans into a preheated oven and bake until golden and a toothpick comes out clean.

Once done, set the pans on a wire rack and let the cakes cool completely. This is crucial for perfect frosting later.

Step 3: Prepare Zesty Lemon Frosting

Grab those fresh lemons and get ready for some magic. Carefully grate the zest and squeeze out the juice.

• Softened cream cheese
• Butter
• Vanilla extract
• Pinch of salt

Beat until silky smooth, then gradually fold in confectioners sugar. Mix in the lemon zest and juice for that bright, tangy flavor.

Step 4: Create Cake Layers

Using a sharp knife, slice each cake horizontally to create four delicate layers. This will give your cake beautiful depth and texture.

Step 5: Build Cake Architecture

Place the first cake layer on your serving plate. Spread a generous layer of frosting, then stack the next layer.

Repeat this process until you’ve used all layers, ending with frosting on top.

Step 6: Smooth and Finish Frosting

Cover the entire cake with remaining frosting.

Use a bench scraper or icing spatula to create a smooth, rustic finish. Let some cake peek through for a homemade look.

Step 7: Garnish with Lemon Slices

Thinly slice the remaining lemons and artfully arrange them on top of the cake. These will add a fresh, decorative touch that screams summer.

Notes Before Baking Strawberry-Lemonade Layer Cake

• Grate lemon zest gently to avoid bitter white pith, focusing only on the bright yellow outer layer for maximum flavor.
• Use a long serrated knife to evenly slice cake layers, ensuring each section is uniform for a professional-looking dessert.
• Refrigerate cake for 30 minutes after frosting to help set the cream cheese frosting and make slicing easier.
• Allow cream cheese and butter to soften at room temperature for 30 minutes before mixing to create a smoother, fluffier frosting.
• Arrange lemon slices just before serving to prevent them from making the cake soggy and maintain their fresh appearance.

Styles to Try With Strawberry Lemonade Cake

• Gluten-Free Berry Delight: Replace standard cake mix with gluten-free cake mix and use almond flour for added texture. Ensure all ingredients are certified gluten-free.
• Vegan Citrus Celebration: Substitute cream cheese with cashew-based cream cheese, use plant-based butter, and swap eggs with flax eggs. Select vegan-friendly cake mix or make a homemade version.
• Low-Sugar Wellness Cake: Utilize sugar-free cake mix, replace confectioners sugar with monk fruit sweetener, and incorporate Greek yogurt for moisture. Reduce total sugar content while maintaining delicious flavor profile.
• Tropical Orange Infusion: Swap lemons with fresh oranges, use orange zest and juice in frosting. Add mandarin segments as decorative topping for vibrant, sunny presentation.

Good Pairings for Strawberry-Lemonade Cake

• Pair with Sparkling Rosé: Complement the cake's sweet and tangy profile with a chilled, light rosé that echoes the strawberry and lemon notes, creating a refreshing and elegant dessert experience.
• Balance with Lavender Earl Grey Tea: Brew a fragrant Earl Grey tea with a hint of lavender to enhance the cake's citrusy undertones and provide a sophisticated, aromatic counterpoint.
• Serve Alongside Lemon Sorbet: Add a scoop of zesty lemon sorbet to cut through the cake's richness, offering a palate-cleansing and cool accompaniment that amplifies the dessert's bright flavors.
• Garnish with Fresh Mint Leaves: Sprinkle delicate mint leaves around the cake plate to introduce a subtle, fresh herbal note that brightens the overall dessert presentation and adds a sophisticated touch.

Strawberry-Lemonade Layer Cake Storage Guide

• Store the cake in an airtight container or cover with plastic wrap in the refrigerator for up to 4 days, keeping it fresh and moist.
• Wrap the entire cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months for long-term storage.
• Cut individual slices, wrap each separately in plastic wrap, then place in a freezer bag for convenient single-serving portions lasting up to 1 month.
• Thaw frozen cake in the refrigerator overnight, then let it sit at room temperature for 30 minutes before serving to restore its soft texture and vibrant flavors.

FAQs

• Can I use fresh strawberries in this cake?

Fresh strawberries can be added between cake layers or as a topping. Slice them thinly and place them on top of the frosting for extra flavor and texture.

• How do I prevent my cake layers from being uneven?

Use a long serrated knife and cut slowly, rotating the cake as you go. Keep the knife level and make gentle, smooth cuts to ensure even layers.

• What if I don't have a bench scraper for frosting?

Use a large offset spatula or the back of a straight spatula. The key is to use smooth, consistent motions to create an even frosting finish.

Strawberry-Lemonade Layer Cake Recipe

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• Total Time: 1 hour
• Yield: 8 1x

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Description

Layers of zesty strawberry-lemonade cake dance with tangy frosting, promising summer’s sweetest celebration. Refreshing citrus notes and luscious berry hints create a dessert that welcomes pure indulgence and delightful memories you’ll cherish.

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Ingredients

Scale 1x2x3x

Cake Base:

• 1 (15.25 ounces/432 grams) box strawberry cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water

Citrus Components:

• 4 lemons

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Instructions

1. Preheat oven to specified temperature on cake mix package and prepare cake batter following package instructions with eggs, oil, and water.
2. Pour batter into two 8-inch round cake pans and bake according to package directions.
3. Allow cakes to cool completely on a wire rack, ensuring they reach room temperature.
4. Zest two lemons, collecting 1 tablespoon of zest, and extract 3 tablespoons of fresh lemon juice.
5. In a mixing bowl, whip cream cheese, butter, vanilla extract, and salt until ultra-smooth and creamy.
6. Incorporate confectioners sugar gradually, blending until the frosting becomes light and fluffy.
7. Fold in lemon zest and freshly squeezed lemon juice, mixing until evenly distributed.
8. Once cooled, carefully slice each cake layer horizontally, creating four delicate layers.
9. Position first cake layer on serving plate and generously spread frosting across the surface.
10. Stack subsequent layers, spreading frosting between each, and finish with a final frosting layer on top.
11. Apply remaining frosting over entire cake, using a bench scraper to create a rustic, partially exposed finish.
12. Garnish cake top with thinly sliced lemon rounds for an elegant, citrusy presentation.

Notes

• Chill the cream cheese and butter before mixing to ensure a smoother, lump-free frosting that spreads easily.
• For a more intense lemon flavor, add an extra teaspoon of lemon zest or a splash of lemon extract to the frosting.
• Create a gluten-free version by using a gluten-free cake mix and checking that all other ingredients are gluten-free certified.
• Prevent cake layers from sticking by lining the bottom of the pans with parchment paper and lightly greasing the sides.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250 kcal
• Sugar: 28 g
• Sodium: 280 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 55 mg