Pink Strawberry Lemonade Cake
A delightful Pink Strawberry Lemonade Cake with an aesthetic decoration, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1/2 cup lemonade concentrate thawed
- 1/4 cup whole milk
- 1/2 cup fresh strawberries chopped
Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tbsp lemonade concentrate
- 2 tbsp heavy cream
- 1/2 cup fresh strawberries puréed
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the lemonade concentrate.
- Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped strawberries using a spatula.
Baking
- Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Assembly
- For the frosting, beat the butter until creamy. Gradually add powdered sugar and lemonade concentrate, beating until smooth. Stir in heavy cream and strawberry purée.
- Level the cooled cakes if needed. Spread frosting over one layer, top with the second layer, and cover the entire cake with frosting. Decorate as desired.
Serving and Storage
- Allow the cake to sit at room temperature for about 15 minutes before serving to enhance flavor and texture.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Pro Tips: For a moist cake, don’t overmix the batter. Use fresh strawberries for best results.
Ingredient Substitutions: Almond milk can be used in place of whole milk.
How to Serve: Best served slightly chilled with a glass of lemonade.
Storage & Freshness: Store in the fridge for up to 4 days.
Make-Ahead Tips: Bake cake layers a day in advance, wrap in plastic wrap, and store in the fridge.
Ingredient Substitutions: Almond milk can be used in place of whole milk.
How to Serve: Best served slightly chilled with a glass of lemonade.
Storage & Freshness: Store in the fridge for up to 4 days.
Make-Ahead Tips: Bake cake layers a day in advance, wrap in plastic wrap, and store in the fridge.