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Strawberry Lemonade Cake

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Short Description

This Strawberry Lemonade Cake is a delightful fusion of zesty lemon sponge layers, luscious strawberry compote, and airy whipped cream. Perfect for summer gatherings or special occasions, this cake brings together the refreshing flavors of citrus and berries in a visually stunning dessert.​

Why You’ll Love This Recipe

  • Refreshing Flavor Combination: The tartness of lemon perfectly balances the sweetness of strawberries, creating a harmonious taste.

  • Visually Appealing: With its vibrant layers and garnishes, this cake is as beautiful as it is delicious.

  • Versatile for Occasions: Ideal for birthdays, picnics, or any celebration requiring a show-stopping dessert.

  • Make-Ahead Friendly: Components can be prepared in advance, making assembly on the day of serving convenient.​

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Lemon Cake:

For the Strawberry Compote:

  • 2 cups fresh strawberries, hulled and chopped

  • ¼ cup granulated sugar (50g)

  • 1 tablespoon lemon juice​

For the Whipped Cream:

  • 1½ cups heavy whipping cream (360ml)

  • 3 tablespoons powdered sugar (24g)

  • 1 teaspoon vanilla extract​

For Garnish:

Directions

  1. Prepare the Lemon Cake:

    • Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans.

    • In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.

    • Add eggs one at a time, beating well after each addition.

    • In a separate bowl, whisk together the flour, baking powder, and salt.

    • Gradually add the dry ingredients to the creamed mixture, alternating with milk, beginning and ending with the dry ingredients.

    • Stir in the lemon zest and lemon juice until just combined.

    • Divide the batter evenly between the prepared pans and smooth the tops.

    • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

    • Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.​Lolly Jane

  2. Prepare the Strawberry Compote:

    • In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice.

    • Cook, stirring occasionally, until the strawberries break down and the mixture thickens, about 10–15 minutes.

    • Remove from heat and let cool completely.​

  3. Prepare the Whipped Cream:

    • In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

    • Refrigerate until ready to use.​

  4. Assemble the Cake:

    • Place one cake layer on a serving plate.

    • Spread a layer of strawberry compote over the top, followed by a layer of whipped cream.

    • Place the second cake layer on top and frost the top and sides with the remaining whipped cream.

    • Garnish with fresh strawberries and lemon slices.

    • Refrigerate for at least 1 hour before serving to allow the flavors to meld.​

Servings and Timing

  • Servings: 12 slices

  • Preparation Time: 30 minutes

  • Cooking Time: 30 minutes

  • Cooling and Assembly Time: 1 hour 30 minutes

  • Total Time: 2 hours 30 minutes​

Variations

  • Lemon Curd Filling: Replace the strawberry compote with lemon curd for a more intense citrus flavor.

  • Berry Medley: Incorporate a mix of berries such as raspberries and blueberries for a diverse berry profile.

  • Gluten-Free Option: Use a gluten-free flour blend suitable for baking to accommodate dietary restrictions.​

Storage/Reheating

  • Storage: Store the assembled cake in the refrigerator, covered, for up to 3 days.

  • Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before assembling.

  • Reheating: This cake is best served chilled; reheating is not recommended.​

FAQs

What type of strawberries are best for the compote?

Fresh, ripe strawberries are ideal for the compote due to their natural sweetness and flavor.​

Can I use store-bought whipped cream?

While homemade whipped cream is recommended for its freshness, store-bought whipped cream can be used as a time-saving alternative.​

How can I make the cake layers more moist?

Ensuring not to overbake the cake and incorporating ingredients like sour cream or yogurt can enhance moisture.​

Print
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Strawberry Lemonade Cake

Strawberry Lemonade Cake

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  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Indulge in the perfect summer dessert with this Strawberry Lemonade Cake — a luscious fusion of zesty lemon sponge, sweet strawberry compote, and airy whipped cream. This citrus-berry cake is light, refreshing, and bursting with seasonal flavors, ideal for celebrations or sunny gatherings.

Ingredients

Lemon Cake:

  • 2/3 cup unsalted butter (150g), softened

  • 1 1/4 cups powdered sugar (280g)
    (Continue listing ingredients for the lemon cake here…)

Strawberry Compote:

  • 2 cups fresh strawberries, hulled and chopped

  • 1/4 cup granulated sugar

  • 1 tbsp lemon juice

Cream Filling:

  • 1 1/2 cups heavy whipping cream

  • 3 tbsp powdered sugar

  • 1 tsp vanilla extract

Optional Garnish:

  • Fresh strawberries

  • Lemon slices

  • Mint leaves

Instructions

  • Prepare Lemon Cake:
    Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans. Cream butter and powdered sugar until light and fluffy. (Add remaining steps for cake batter and baking…)

  • Make Strawberry Compote:
    In a saucepan, combine strawberries, sugar, and lemon juice. Simmer over medium heat until thickened. Cool completely.

  • Whip Cream Filling:
    Beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Chill until ready to use.

  • Assemble the Cake:
    Place one cake layer on a serving plate. Spread with strawberry compote, then whipped cream. Repeat with second layer. Top with garnishes.

  • Chill & Serve:
    Refrigerate the assembled cake for at least 1 hour before slicing.

Notes

  • For added lemon flavor, add zest to the cake batter.

  • The compote can be made a day in advance.

  • Stabilized whipped cream or mascarpone can be used for more structure.

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