Strawberry Lemonade Cake

Ingredients

• 3 cup fresh strawberries (chopped)
• 0.5 cup granulated sugar (for strawberry reduction)
• 0.25 cup lemon juice (about 2 lemons; for strawberry reduction)
• 3 cup all-purpose flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup unsalted butter (room temperature; for cake)
• 2 cup granulated sugar (for cake)
• 2 tbsp lemon zest (about 2 lemons)
• 2 tsp vanilla extract
• 4 large eggs
• 1 cup whole milk (room temperature)
• 0.25 cup lemon juice (about 2 lemons; for cake)
• 2 cup unsalted butter (room temperature; for buttercream)
• 8 cup powdered sugar (about 2 pounds)
• 6 tbsp strawberry reduction (from prepared reduction)
• 2 tbsp lemon juice (for buttercream)
• 2 tbsp heavy cream (up to 3 tbsp if needed)

Steps

1. 1

   In a small saucepan, combine the chopped strawberries, 1/2 cup granulated sugar, and 1/4 cup lemon juice.

2. 2

   Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the mixture is thickened and jammy, about 20 to 30 minutes.

3. 3

   For a smoother reduction, blend the mixture or press it through a sieve. Transfer to a bowl, loosely cover, and refrigerate until chilled, about 2 hours.

4. 4

   Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.

5. 5

   In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

6. 6

   In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of butter on medium speed until creamy.

7. 7

   Add 2 cups of granulated sugar, lemon zest, and vanilla extract to the butter and beat until light and fluffy, about 5 minutes.

8. 8

   Add in the eggs, one at a time, beating well after each addition. Stop and scrape down the bowl occasionally during mixing.

9. 9

   With the mixer on low speed, gradually add in a third of the flour mixture, followed by half of the milk. Repeat, alternating with the remaining flour and milk. Scrape down the bowl.

10. 10

    Add 1/4 cup of lemon juice and beat just until combined. Divide the batter evenly among the three prepared baking pans.

11. 11

    Bake for 30 to 35 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pans.

12. 12

    Allow the cakes to cool in the pans for 20 minutes. Remove and finish cooling completely on wire cooling racks.

13. 13

    In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat 2 cups of butter on medium-high speed until very pale and fluffy, about 5 minutes.

14. 14

    Reduce the speed to low and gradually add in half of the powdered sugar. Beat in 6 tablespoons of the chilled strawberry reduction. Beat in the remaining powdered sugar, stopping to scrape the bowl as needed.

15. 15

    Once combined, add 2 tablespoons of lemon juice and the heavy cream. Beat on medium-low speed until fluffy, about 1 minute.

16. 16

    Place 2 cups of frosting in a piping bag with a decorative tip for assembly.

17. 17

    Place one cake layer on a cake stand or serving plate. Spread 1/2 cup of frosting over the top. Pipe a border on the edge using the piping bag.

18. 18

    Spread 3 tablespoons of strawberry reduction in the middle of the frosting border. Top with the second cake layer and repeat the frosting and reduction process.

19. 19

    Top with the final cake layer. Spread the remaining frosting over the sides and top of the cake, and pipe decorations as desired.

20. 20

    Garnish with fresh strawberries and lemon zest if desired. Chill the cake for 2 hours before slicing. Store at room temperature for up to 4 days (ungarnished) or in the refrigerator for up to a week.

Notes

The strawberry reduction is essentially a quick jam. If you have any leftover, you can spoon a bit on a plate before placing a slice of cake on top for serving, or spoon it over ice cream. For perfectly even layers, use a serrated knife to level domed cakes or use cake strips during baking.

Nutrition per serving

• dessert
• cake
• strawberry
• lemonade
• summer
• baked
• fruit dessert