Strawberry Lemonade Cake Recipe

Welcome to a delightful journey of baking. The strawberry lemonade cake is a luscious blend of sweet strawberries and tangy lemonade, offering an explosion of flavors in every bite. This recipe guides you through the process of making a moist, fluffy lemonade cake layered with a fresh strawberry jam icing, and garnished with strawberry slices. This cake is the perfect dessert for summertime gatherings, birthday celebrations, or when you just crave something sweet and fruity.

Photos of Strawberry Lemonade Cake Recipe

Most of the ingredients in this recipe are common pantry staples like eggs, sugar, flour, and baking powder. However, you might need to plan a trip to the supermarket for fresh strawberries and lemon zest. Strawberries are a pivotal part of the cake, used in both the icing and as a garnish. Lemon zest, on the other hand, gives the cake a refreshing lemony flavor that complements the sweetness of the strawberries.

Ingredients for Strawberry Lemonade Cake

Eggs: Used for structure and leavening in the cake.

Sugar: Adds sweetness and helps with browning.

Olive oil: Keeps the cake moist and rich.

Vanilla extract: Adds depth of flavor.

Lemon juice and Lemon zest: Provides a tangy flavor that balances the sweetness.

Milk: Adds moisture and helps with the cake's structure.

Flour: The main structure of the cake.

Baking powder and Baking soda: Leavening agents that make the cake rise.

Salt: Enhances the flavors.

Heavy whipping cream: Used to make the strawberry jam icing.

Strawberry jam: Adds a sweet strawberry flavor to the icing.

Strawberries: Used in icing and as a garnish.

One reader, Anthony Denson says:

This strawberry lemonade cake recipe is a game-changer! The cake turned out moist and flavorful, and the strawberry jam icing added a delightful sweetness. The combination of lemon and strawberry is simply divine. It's a must-try for anyone who loves a refreshing and indulgent dessert.

Anthony Denson

Techniques Required for Making Strawberry Lemonade Cake

How to prepare the cake batter: Combine the eggs and sugar, beat until thick and pale, then gradually add the olive oil, vanilla extract, lemon zest, lemon juice, and milk. Sift in the dry ingredients and gently incorporate until just combined.

How to make the strawberry jam icing: Whisk the heavy whipping cream until soft peaks form, then add the strawberry jam and continue whisking until fully incorporated and peaks are stiff.

How to assemble the cake: Start with a bottom layer of cake, cover with icing, add a layer of sliced strawberries, then repeat with the remaining layers. Finish by icing the top and sides and garnishing with strawberries.

How To Make Strawberry Lemonade Cake

Decorated with pink jam icing, this layered lemonade cake has the perfect mix of sweet and tart hints from strawberries and lemon for a fluffy treat.

Preparation: 30 minutes

Cooking: 25 minutes

Total: 55 minutes

Serves:

Ingredients

For Lemonade Cake:

Cooking spray
4large eggs,at room temperature
1½cupsgranulated sugar
1cupolive oil
1tspvanilla extract
½cuplemon juice,about 2 lemons freshly squeezed
1tbsplemon zest
1cupwhole milk
2¼cupsall-purpose flour
1tspbaking powder
1tspbaking soda
1tspkosher salt

For Strawberry Jam Icing:

2cupsheavy whipping cream
½cupstrawberry jam
2cupsstrawberry,sliced

Instructions

Preheat oven to 350 degrees F.

Lemonade Cake:

Grease 3 8-inch tins with cooking spray, then sprinkle with flour to cover all sides, shaking off any excess.
Cut out 3 rounds of parchment paper to fit in the bottom of each tin.
In a large mixing bowl, combine the eggs and sugar and use a hand mixer to beat until it has tripled in volume and is thick and pale yellow in color.
Continue blending and gradually add the olive oil. Add the vanilla extract, lemon zest, lemon juice, and milk, and mix until smooth.
Sift in the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently incorporate into the liquid batter until just combined. Be careful not to over-mix.
Evenly divide the batter into the baking tins.
Bake for 20 to 25 minutes, until cakes are lightly golden and fork comes out clean from the center.
Allow cakes to cool into the pan for 10 minutes before transferring to a baking rack to cool completely.

Strawberry Jam Icing:

Using a hand mixer, whisk the heavy whipping cream until soft peaks form. Add in the strawberry jam whisking together until fully incorporated and peaks are stiff.
Keep in the fridge until ready to use.
To assemble, start with a bottom layer of cake. Cover top with a generous amount of icing, followed by an even layer of sliced strawberries. Repeat with the remaining layers.
Finish the cake by icing the top and sides with icing, and garnishing the top with remaining strawberries.
Store in the fridge until ready to serve. Enjoy!

Nutrition

Calories: 876.01kcal
Fat: 56.01g
Saturated Fat: 19.05g
Trans Fat: 0.01g
Monounsaturated Fat: 29.25g
Polyunsaturated Fat: 5.28g
Carbohydrates: 86.51g
Fiber: 2.06g
Sugar: 52.85g
Protein: 9.36g
Cholesterol: 177.56mg
Sodium: 520.08mg
Calcium: 147.60mg
Potassium: 249.32mg
Iron: 2.61mg
Vitamin A: 298.98µg
Vitamin C: 31.33mg

Helpful Technique for Making Strawberry Lemonade Cake

When making the strawberry jam icing, it's important to ensure your heavy whipping cream is very cold before you start whisking. This will help it whip up faster and create a more stable icing. Also, when adding the strawberry jam, do so gradually and continue to whisk until it's fully incorporated. This will ensure a smooth and evenly flavored icing.

Time-Saving Tips for Making This Recipe

Prepare the ingredients: Gather and measure all the ingredients before starting to save time and ensure you have everything you need.

Organize your workspace: Clear and organize your workspace before you begin to make the process more efficient.

Multi-task: If possible, work on multiple components of the recipe simultaneously to save time.

Use pre-made components: Consider using store-bought items like pre-made cake layers or jam to cut down on preparation time.

Clean as you go: Wash and put away utensils and bowls as you finish using them to keep your workspace tidy and save time on cleanup later.

Plan ahead: Read through the entire recipe beforehand to understand the steps and plan your time accordingly.

Utilize kitchen tools: Use kitchen tools like mixers, blenders, and food processors to speed up the preparation process.

Follow a schedule: Create a timeline for each step of the recipe to stay on track and save time.

Substitute Ingredients For Strawberry Lemonade Cake Recipe

lemon juice - Substitute with lime juice: Lime juice can provide a similar level of acidity and citrus flavor to the cake, while adding a slightly different and refreshing twist.
strawberry jam - Substitute with raspberry jam: Raspberry jam can offer a similar fruity sweetness and vibrant color to the icing, while introducing a different berry flavor profile.

How to Beautifully Present This Strawberry Lemonade Cake

Elevate the plating: When presenting the strawberry lemonade cake, focus on creating a visually stunning display. Use a clean, white plate to allow the vibrant colors of the cake and strawberries to pop. Arrange the cake slices in a circular pattern, layering them with the strawberry jam icing and fresh strawberries for an elegant and appetizing presentation.
Garnish with precision: Add a touch of finesse to the presentation by garnishing the cake with delicate lemon zest curls and small edible flowers. These subtle details will enhance the overall aesthetic appeal and showcase attention to detail.
Incorporate height: Create a sense of drama and sophistication by stacking the cake layers vertically, using the strawberry jam icing to hold them in place. This technique adds dimension to the presentation and makes the dessert visually captivating.
Utilize negative space: Embrace the concept of minimalism by allowing some negative space on the plate. This not only highlights the beauty of the cake but also provides a sense of balance and elegance to the overall presentation.
Artistic sauce drizzle: Elevate the plating by adding a drizzle of strawberry coulis or a lemon-infused syrup around the edge of the plate. The artistic touch of the sauce not only enhances the visual appeal but also complements the flavors of the cake.
Precision with portioning: Pay attention to portion sizes and ensure that each slice of cake is cut with precision. Neat and uniform slices demonstrate professionalism and attention to detail in the presentation.
Balance flavors and textures: Consider the placement of each component to ensure a harmonious balance of flavors and textures in every bite. Layer the cake and icing strategically to create a visually appealing and delectable experience for the judges.

Essential Tools for Making a Strawberry Lemonade Cake

Cooking spray: A non-stick spray used to grease baking pans and prevent food from sticking.
Hand mixer: An electric handheld mixer used to blend, whip, and beat ingredients for baking.
8-inch tins: Round baking pans used to bake the cake layers.
Parchment paper: Non-stick paper used to line baking pans and prevent the cake from sticking.
Rubber spatula or wooden spoon: Utensils used to gently fold and mix the cake batter without over-mixing.
Baking rack: A cooling rack used to cool baked goods evenly.
Hand mixer: An electric handheld mixer used to whisk the heavy whipping cream for the icing.
Food storage container: A container used to store the cake in the fridge.

Storing and Freezing Strawberry Lemonade Cake

To store the strawberry lemonade cake, keep it in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out. Store the cake in the refrigerator for up to 5 days.
If you want to freeze the cake, wrap individual slices or the entire cake tightly with plastic wrap, followed by a layer of aluminum foil. Label the wrapped cake with the date and store it in the freezer for up to 3 months.
When you're ready to enjoy the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, allow the cake to come to room temperature before serving for the best texture and flavor.
If you've frozen individual slices, you can thaw them more quickly by placing them on a plate and letting them sit at room temperature for about 30 minutes to an hour.
To maintain the best quality of the strawberry jam icing, store the cake in the refrigerator and consume it within 3-4 days. The whipped cream in the icing may start to lose its texture and become runny if stored for too long.
If you need to make the cake in advance, you can bake the lemonade cake layers and freeze them (without the icing) for up to 2 months. When you're ready to assemble the cake, thaw the layers, prepare the strawberry jam icing, and decorate as desired.

Interesting Fact About Strawberry Lemonade Cake

The strawberry lemonade cake is a delightful combination of sweet and tangy flavors. It's a perfect dessert for summer gatherings and celebrations.

Is Making Strawberry Lemonade Cake at Home Cost-Effective?

The strawberry lemonade cake recipe is relatively cost-effective for a household. The main ingredients, such as eggs, sugar, flour, and lemons, are commonly found in most kitchens. The use of seasonal strawberries can be cost-efficient, and the recipe yields a substantial cake for a family of four. The approximate cost for this recipe is around $15-20, making it an affordable and delightful treat. The overall verdict for this recipe is 9/10, considering its taste, visual appeal, and cost-effectiveness.

Is This Cake Recipe Healthy or Unhealthy?

This strawberry lemonade cake recipe, while delicious, is not particularly healthy. Here's why:

The cake contains a significant amount of sugar (1½ cups) and olive oil (1 cup), which are high in calories and can contribute to weight gain and other health issues if consumed in excess.
The icing is made with heavy whipping cream and strawberry jam, both of which are high in fat and sugar.
The recipe uses all-purpose flour, which is refined and lacks the nutrients found in whole grain flours.
The cake is relatively low in fiber, protein, and other essential nutrients.

However, the recipe does include some healthier ingredients, such as fresh strawberries and lemon juice, which provide vitamin C and other antioxidants.

To make this recipe healthier, consider the following modifications:

Reduce the amount of sugar in the cake batter and replace some of it with a natural sweetener like honey or maple syrup.
Use a healthier oil, such as coconut oil or avocado oil, instead of olive oil.
Replace some or all of the all-purpose flour with whole wheat pastry flour or almond flour for added fiber and nutrients.
Use a lighter frosting alternative, such as whipped coconut cream or Greek yogurt, instead of heavy whipping cream.
Increase the amount of fresh strawberries used in the recipe for added fiber, vitamins, and minerals.
Serve smaller portion sizes to reduce overall calorie intake.

Editor's Opinion on This Strawberry Lemonade Cake Recipe

The combination of zesty lemonade cake and sweet strawberry jam icing creates a delightful balance of flavors in this recipe. The moist and tender texture of the cake pairs perfectly with the light and fruity strawberry jam icing. The addition of fresh strawberries adds a burst of freshness and a pop of color to the cake. The recipe is well-structured and provides clear instructions for both the cake and the icing, making it accessible for bakers of all skill levels. Overall, this strawberry lemonade cake is a refreshing and delightful dessert that is sure to impress and satisfy anyone with a sweet tooth.

Enhance Your Strawberry Lemonade Cake Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for complementing the tangy sweetness of the strawberry lemonade cake.

Grilled Asparagus with Lemon Zest: Tender asparagus grilled to perfection and topped with a sprinkle of fresh lemon zest, providing a light and refreshing side to accompany the strawberry lemonade cake.

Balsamic Glazed Brussels Sprouts: Caramelized Brussels sprouts drizzled with a sweet and tangy balsamic glaze, adding a savory contrast to the sweet flavors of the strawberry lemonade cake.

Similar Recipes to Strawberry Lemonade Cake

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Appetizers and Main Courses to Serve with This Cake Recipe

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory and indulgent stuffed mushrooms. Filled with a rich and flavorful mixture, these bite-sized appetizers are sure to be a hit at any gathering.

Caprese Skewers: Elevate your appetizer game with these colorful and refreshing caprese skewers. Bursting with the flavors of ripe tomatoes, fresh mozzarella, and fragrant basil, these skewers are a perfect way to start any meal.

Main Courses:

Chicken Alfredo: Indulge in a creamy and savory pasta dish that combines tender chicken with rich Alfredo sauce, served over a bed of perfectly cooked fettuccine.

Beef Stir Fry: Experience the bold flavors of thinly sliced beef, stir-fried with an assortment of colorful vegetables and aromatic seasonings, creating a satisfying and flavorful meal.

Why trust this Strawberry Lemonade Cake Recipe:

This recipe offers a delightful combination of fresh strawberries and zesty lemon juice, creating a harmonious balance of flavors. The use of olive oil adds a unique depth to the cake, while the incorporation of strawberry jam in the icing enhances the overall taste. The step-by-step instructions ensure a successful baking experience, and the incorporation of fresh strawberries as a garnish adds a visually appealing touch. With its carefully selected ingredients and detailed guidance, this recipe guarantees a delectable and impressive dessert for any occasion.

Have you tried this Strawberry Lemonade Cake Recipe? Share your experience and any tweaks you made in the Baking and Desserts forum!

FAQ:

Can I use a different type of oil for the lemonade cake?

Yes, you can use a different type of oil such as vegetable oil or canola oil as a substitute for olive oil.

Can I make the strawberry jam icing ahead of time?

Absolutely! You can make the strawberry jam icing ahead of time and store it in the fridge until you are ready to use it.

Can I use frozen strawberries for the cake?

Yes, you can use frozen strawberries for the cake, but make sure to thaw and drain them well before using to avoid excess moisture in the cake.

Can I use a different type of jam for the icing?

Certainly! You can use a different type of jam for the icing, such as raspberry or blueberry jam, to create different flavor variations.

How should I store the cake if there are leftovers?

If there are leftovers, store the cake in the fridge to keep it fresh. Cover it with plastic wrap or store it in an airtight container to maintain its moisture and flavor.