Description
This Strawberry Lemonade Cake is a refreshing and delightful dessert that perfectly balances the sweet and tart flavors of strawberries and lemon. With a light and moist cake base, topped with a tangy lemon glaze and fresh strawberry slices, it’s the ultimate treat for warm weather gatherings, picnics, or any special occasion. It’s a beautiful, vibrant cake that will have everyone asking for seconds!
Ingredients
For the Cake:
- 1 box (15.25 oz) lemon cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 1/4 cup lemon juice (freshly squeezed)
- 1 cup pureed fresh strawberries (or strawberry puree)
For the Strawberry Glaze:
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons pureed fresh strawberries
- 1 teaspoon lemon zest (optional, for extra lemon flavor)
For Garnish (optional):
- Fresh strawberry slices
- Whipped cream (optional)
Instructions
-
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, water, lemon juice, and strawberry puree.
Beat with an electric mixer on medium speed for 2-3 minutes, until the batter is smooth and well combined.Step 3: Bake the Cake
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.Step 4: Make the Strawberry Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, strawberry puree, and lemon zest (if using).
Mix until smooth and creamy.Step 5: Glaze the Cake
Once the cake has cooled completely, pour the strawberry glaze over the top, spreading it evenly with a spatula.
The glaze will soak into the cake, giving it extra moisture and flavor.Step 6: Garnish and Serve
Top the cake with fresh strawberry slices for a decorative touch.
For added indulgence, serve with whipped cream on the side.
Notes
- Make Ahead: The cake can be made ahead of time and stored in an airtight container for up to 3 days.
- Storage: Keep leftover cake in the refrigerator to maintain freshness.
- Other Variations: For a more intense strawberry flavor, you can add a layer of fresh strawberries between the cake layers, or mix chopped strawberries into the batter.
- Gluten-Free Version: Use a gluten-free cake mix to make this cake gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 270
- Sugar: 28g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg