Strawberry Lemonade Cake

If you’ve ever dreamed of a cake that perfectly balances sweet and tangy, this Strawberry Lemonade Cake is your dream come true! It’s like biting into a refreshing glass of strawberry lemonade, but in cake form. Imagine a soft, fluffy cake with the zing of fresh lemon and the sweet burst of strawberries. It’s the perfect dessert to serve at a summer gathering, birthday party, or just as a treat to brighten your day. Trust me, this cake will have everyone asking for the recipe.

The vibrant pink color and the refreshing lemon-strawberry flavor combination make it an instant showstopper. Plus, it’s incredibly easy to make, and once it’s out of the oven, your kitchen will smell like a slice of sunshine. Let’s dive into the recipe—you’ll want to make this one again and again!

Why You’ll Love Strawberry Lemonade Cake

• Perfect Balance of Sweet and Tangy: The strawberries add sweetness, while the lemon provides a tangy kick—creating the perfect balance of flavors.
• Light and Fluffy Texture: This cake has a soft, airy texture that’s incredibly moist and melt-in-your-mouth delicious.
• Eye-Catching: With its vibrant pink hue and fresh strawberry topping, this cake is an absolute showstopper at any gathering.
• Easy to Make: The recipe is simple, with no complicated steps, so you’ll have a delicious homemade cake in no time.
• Versatile: It works wonderfully for birthdays, potlucks, or even just a special treat for your family. You can also tweak it for different occasions with varying decorations or frostings.

Ingredients

For the Cake:

• 1 box of white cake mix: This acts as the base for the cake, providing a light, fluffy texture.
• 1 cup water: Helps to bring everything together and keep the cake moist.
• 1/3 cup vegetable oil: Adds moisture and richness to the cake.
• 3 large eggs: These provide structure and stability to the cake.
• 1 packet of strawberry lemonade drink mix (about 6 oz): This will infuse the cake with that fresh, tangy strawberry lemonade flavor.
• 1 teaspoon lemon zest: For that extra pop of citrusy goodness.

For the Frosting:

• 8 oz cream cheese (softened): This creates a creamy base for the frosting.
• 1/2 cup unsalted butter (softened): Adds richness and helps the frosting come together.
• 2 cups powdered sugar: To sweeten and thicken the frosting.
• 2 tablespoons strawberry lemonade drink mix: To give the frosting that delicious lemonade flavor.
• 1 tablespoon lemon juice: Adds a tangy zest to the frosting.
• 1 teaspoon vanilla extract: For a touch of sweetness and depth.

For the Topping:

• Fresh strawberries: Sliced for a sweet, juicy topping that perfectly complements the cake.

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure that the cakes come out easily.

Step 2: Prepare the Cake Batter

In a large mixing bowl, combine the white cake mix, water, vegetable oil, eggs, strawberry lemonade drink mix, and lemon zest. Mix everything together until smooth and fully combined. Be sure to scrape down the sides of the bowl to ensure all ingredients are incorporated.

Step 3: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Frosting

While the cakes are cooling, prepare the frosting. In a medium bowl, beat together the cream cheese and butter until light and fluffy. Gradually add the powdered sugar, strawberry lemonade drink mix, lemon juice, and vanilla extract. Continue to beat until smooth and creamy. If the frosting is too thick, you can add a little milk to reach your desired consistency.

Step 5: Assemble the Cake

Once the cakes have completely cooled, place one layer on a serving platter. Spread a generous amount of the frosting on top. Add the second layer of cake, then frost the top and sides of the entire cake.

Step 6: Add the Topping

Decorate the cake with fresh strawberry slices on top, arranging them in a beautiful pattern. You can also add a few sprigs of fresh mint for a pop of color and extra freshness.

Step 7: Serve and Enjoy

Slice into this gorgeous cake, and enjoy the perfect balance of sweet strawberry and tangy lemon in every bite. Whether it’s for a holiday, a birthday, or just because, this cake will make any occasion feel extra special!

Nutrition Facts

Servings: 12
Calories per serving: 350
Total Fat: 18g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 220mg
Total Carbohydrate: 47g
Dietary Fiber: 1g
Sugars: 32g
Protein: 2g

Preparation Time

Prep Time: 15 minutes
Bake Time: 25-30 minutes
Cooling Time: 1 hour
Total Time: 2 hours

How to Serve Strawberry Lemonade Cake

• With Whipped Cream: Serve a slice of this cake with a dollop of freshly whipped cream for an extra indulgent treat.
• With Ice Cream: This cake pairs wonderfully with a scoop of vanilla or lemon ice cream for an extra creamy bite.
• As a Cupcake: You can easily turn this cake into cupcakes! Just scoop the batter into a muffin tin and bake for 18-20 minutes.

Additional Tips

• Make It Ahead: This cake can be made a day ahead. Just store it in an airtight container in the fridge to keep the frosting fresh.
• Add More Fruit: If you want even more fruity goodness, you can mix some diced strawberries into the cake batter before baking.
• Gluten-Free Option: If you need a gluten-free version, you can substitute the white cake mix with a gluten-free cake mix.

FAQ Section

Q1: Can I use frozen strawberries instead of fresh for the topping?
A1: Yes! Just be sure to thaw and drain the strawberries before using them to avoid excess moisture on the cake.

Q2: How can I make the frosting more fluffy?
A2: Beat the frosting on high speed for a few extra minutes, and make sure the cream cheese and butter are at room temperature before mixing.

Q3: Can I use a different fruit for the topping?
A3: Absolutely! You can try raspberries, blueberries, or even a combination of fresh berries.

Q4: How long can I store this cake?
A4: This cake will keep in an airtight container for about 3-4 days in the fridge.

Q5: Can I freeze this cake?
A5: Yes, you can freeze the cake without the frosting for up to 2-3 months. Just wrap it tightly in plastic wrap and foil.

Q6: Can I add more lemon flavor to the cake?
A6: Yes, you can increase the amount of lemon zest or add a teaspoon of lemon extract to enhance the lemon flavor.

Q7: Can I use a homemade cake mix?
A7: Definitely! If you prefer to use a homemade cake recipe, feel free to substitute it for the store-bought cake mix.

Q8: How do I make the frosting a little less sweet?
A8: You can reduce the amount of powdered sugar or add a bit more lemon juice to balance out the sweetness.

Q9: Can I make mini versions of this cake?
A9: Yes! You can bake the batter in smaller cake pans or even as cupcakes for cute, individual servings.

Q10: How do I make this cake for a large crowd?
A10: Double the recipe and bake it in a larger pan or multiple pans to accommodate more servings.

Conclusion

This Strawberry Lemonade Cake is the ultimate dessert for anyone who loves the combination of fruity sweetness and refreshing tartness. With its light texture, tangy lemon flavor, and sweet strawberry topping, it’s sure to be a hit at any gathering. Whether it’s for a special occasion or just a sweet treat on a sunny afternoon, this cake will brighten up any day. Enjoy!

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