Pink Strawberry Lemonade Cake (Printable Version)

Moist strawberry and lemonade layer cake with vibrant pink frosting and citrus notes.

# What You'll Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1 1/4 cups granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup vegetable oil
08 - 4 large eggs, room temperature
09 - 1/2 cup buttermilk, room temperature
10 - 1/2 cup freshly squeezed lemon juice
11 - 1 tablespoon finely grated lemon zest
12 - 1/2 cup strawberry purée
13 - Pink or red food coloring, optional

→ Strawberry Lemonade Frosting

14 - 3/4 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 1/3 cup strawberry purée
17 - 2 tablespoons freshly squeezed lemon juice
18 - 1 teaspoon lemon zest
19 - Pinch of salt
20 - Pink food coloring, optional

→ Decoration

21 - Fresh strawberries, sliced
22 - Lemon slices or zest
23 - Edible flowers or sprinkles, optional

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, using an electric mixer, cream together sugar, butter, and oil until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition until fully incorporated.
05 - Mix in buttermilk, lemon juice, and lemon zest until combined.
06 - Gently fold strawberry purée into the mixture. Add pink or red food coloring if desired for enhanced color.
07 - Add dry ingredients to wet ingredients in two batches, mixing just until combined. Avoid overmixing to prevent gluten development.
08 - Divide batter evenly between prepared pans and smooth the tops.
09 - Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
10 - Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
11 - Beat softened butter until creamy. Gradually add powdered sugar, strawberry purée, lemon juice, lemon zest, and salt. Beat until fluffy and tint with pink food coloring if desired.
12 - Once cakes are fully cooled, place one layer on a serving plate. Spread generous frosting layer on top, add second cake layer, and frost top and sides.
13 - Garnish with fresh strawberries, lemon slices, and sprinkles as desired.

# Tips for Success:

01 -
  • Bursting with real fruit flavor: Fresh strawberry purée and freshly squeezed lemon juice give every bite a bright, summery taste.
  • Stunningly pink: The natural blush from strawberries (boosted with optional food coloring) makes this cake a visual celebration.
  • Perfectly moist texture: A combination of butter, vegetable oil, and buttermilk ensures tender, fluffy layers every time.
  • Made-ahead friendly: Bake the layers a day in advance and frost when you're ready — stress-free entertaining at its best.
  • Crowd-pleasing and festive: With 12 generous servings, it's ideal for parties, celebrations, and any gathering that calls for something extra special.
02 -
  • Room temperature ingredients: Ensure butter and eggs are at room temp for a smooth emulsion.
  • Don't overmix: Stop mixing as soon as the flour disappears to keep the crumb light.
  • Even layers: Use a kitchen scale to divide the batter equally for professional-looking cakes.
  • Cool completely: Never frost a warm cake, or your frosting will slide right off!
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