If you love the bright, fresh flavors of summer, you are going to absolutely adore this Strawberry Lemonade Cake Recipe. Combining the tangy zing of lemon with the sweet, fragrant burst of fresh strawberries, this cake is an irresistible treat that feels like a sunny day on your plate. It’s light, moist, and perfectly balanced with a luscious strawberry glaze that seeps into every bite. Whether you’re looking for a show-stopping dessert for a gathering or a delightful way to brighten up your afternoon tea, this recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
This recipe shines because it keeps things simple and lets quality ingredients do all the work. Each element adds a special touch — from the zesty lemon cake mix laying down the base to the fresh strawberry puree that infuses every bite with vibrant color and flavor.
- Lemon cake mix (15.25 oz): The foundation of your cake, bringing a bright lemon flavor and tender crumb.
- Eggs (3 large): These bind everything together and create a rich, moist texture.
- Vegetable oil (½ cup): Keeps the cake soft and makes it nice and tender.
- Water (1 cup): Hydrates the cake mix and helps the batter mix flawlessly.
- Freshly squeezed lemon juice (¼ cup): Adds a fresh tartness that balances the sweetness beautifully.
- Pureed fresh strawberries (1 cup): Gives the cake a natural strawberry flavor and gorgeous pink hue.
- Powdered sugar (½ cup): Sweetens the glaze perfectly, creating a smooth, creamy topping.
- Additional lemon juice (2 tablespoons): For the glaze, adding an extra punch of citrus brightness.
- More pureed fresh strawberries (2 tablespoons): To deepen the glaze’s strawberry flavor.
- Lemon zest (1 teaspoon, optional): Elevates the lemon flavor with an aromatic twist.
- Fresh strawberry slices: A lovely garnish that adds texture and visual appeal.
- Whipped cream (optional): Perfect for serving if you want a creamy, dreamy companion to your cake.
How to Make Strawberry Lemonade Cake Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready to bake the cake evenly. Grease and flour a 9×13-inch baking pan or line it with parchment paper for an easy release later — either method works wonderfully.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, water, fresh lemon juice, and the pureed strawberries. Use an electric mixer on medium speed for 2 to 3 minutes until the batter becomes smooth and fully combined. This is where the magic happens as the flavors meld and the batter thickens just right.
Step 3: Bake the Cake
Pour the batter into your prepared pan, smoothing out the top with a spatula to ensure an even bake. Pop it into the oven and bake for 30 to 35 minutes. You’ll know the cake is ready when a toothpick inserted into the center comes out clean. Let the cake cool for 10 to 15 minutes in the pan before transferring it to a wire rack to cool completely. Patience here pays off so the glaze won’t melt on a warm cake.
Step 4: Make the Strawberry Glaze
While the cake cools, whisk together the powdered sugar, 2 tablespoons fresh lemon juice, 2 tablespoons pureed strawberries, and optional lemon zest in a small bowl. Stir vigorously until the glaze is smooth and creamy — it should be thick enough to coat the back of a spoon but still pourable to slowly seep into the cake.
Step 5: Glaze the Cake
Once the cake is completely cooled, pour the strawberry glaze evenly over the top. Use a spatula to gently spread it across, letting the glaze soak in and add extra moisture and burst of fruity flavor to every bite. This step elevates the cake from delightful to downright irresistible.
Step 6: Garnish and Serve
Finish off by adorning your cake with fresh strawberry slices for a bright, inviting presentation. For an extra touch of indulgence, serve with a dollop of whipped cream on the side. Your Strawberry Lemonade Cake Recipe is now ready to wow your guests or brighten your own day!
How to Serve Strawberry Lemonade Cake Recipe
Garnishes
Top your Strawberry Lemonade Cake with elegant fresh strawberry slices, which add both color and a juicy, sweet contrast to the citrus glaze. If you want a little extra flair, a sprinkle of lemon zest or a light dusting of powdered sugar offers a beautiful finishing touch that makes every slice look irresistible.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the tangy lemon and sweet strawberry flavors. For a light and refreshing combo, serve alongside a crisp green salad with citrus vinaigrette or chilled herbal iced tea.
Creative Ways to Present
You could turn the Strawberry Lemonade Cake into layered mini cakes for a charming twist at parties. Or cut it into neat squares and serve on pretty dessert plates dusted with powdered sugar and mint leaves. Even arranging a small fruit salad on the side adds an extra burst of freshness that ties the whole dessert experience together beautifully.
Make Ahead and Storage
Storing Leftovers
If you have any leftover strawberry lemonade cake, cover it tightly with plastic wrap or place it in an airtight container. Stored in the refrigerator, it will stay fresh and moist for up to 3 days, allowing you to enjoy those vibrant flavors a little longer.
Freezing
For longer storage, you can freeze the cake. Wrap individual slices or the entire cake securely in plastic wrap followed by aluminum foil to protect against freezer burn. Frozen, the cake will keep well for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture and flavor.
Reheating
Because this cake is best enjoyed slightly chilled or at room temperature, reheating is usually not necessary. However, if you prefer a warmer slice, gently warm in the microwave for 10 to 15 seconds. Avoid overheating to keep the glaze from melting excessively or the cake from drying out.
FAQs
Can I use frozen strawberries for the puree?
Absolutely! Just thaw the frozen strawberries completely, drain any excess water if needed, and puree them as usual. Fresh or frozen, the strawberries bring excellent flavor and color.
What if I don’t have lemon zest on hand?
Don’t worry if you skip the lemon zest in the glaze; the fresh lemon juice provides plenty of citrus zing. The zest is just an optional extra that boosts aroma and flavor.
Can I make this cake gluten-free?
You can try using a gluten-free lemon cake mix, but be sure to check the package for baking instructions as they may differ. The rest of the ingredients are naturally gluten-free.
Is the glaze very sweet? Can I adjust it?
The glaze has a balanced sweetness due to the powdered sugar and tart lemon juice, but feel free to tweak the amount of sugar to suit your taste preferences.
How long does the glaze take to set?
Once poured over the cooled cake, the glaze will soak in fairly quickly but may take about 20-30 minutes to set fully. It’s best to wait until the glaze firms slightly before slicing.
Final Thoughts
Making this Strawberry Lemonade Cake Recipe is like capturing the essence of a sunny afternoon in your kitchen — it’s vibrant, refreshing, and simply joyful. Once you try it, I’m sure it will become a beloved staple at your table for celebrations or just because you deserve a little sweet sunshine. So gather those ingredients, bake away, and enjoy every delicious moment!
Print
Strawberry Lemonade Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Lemonade Cake is a vibrant, moist, and tangy dessert perfect for spring and summer gatherings. Combining the refreshing flavors of lemon and fresh strawberries, this cake burst with natural sweetness and citrus zest. Topped with a luscious strawberry glaze and fresh strawberry slices, it’s an irresistible treat that balances fruity brightness with a soft, tender crumb.
Ingredients
Cake Ingredients
- 1 box (15.25 oz) lemon cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- ¼ cup lemon juice (freshly squeezed)
- 1 cup pureed fresh strawberries (or strawberry puree)
Strawberry Glaze
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons pureed fresh strawberries
- 1 teaspoon lemon zest (optional, for extra lemon flavor)
Garnish
- Fresh strawberry slices
- Whipped cream (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and flouring it, or line it with parchment paper to prevent sticking.
- Prepare the Cake Batter: In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, water, freshly squeezed lemon juice, and pureed fresh strawberries. Using an electric mixer, beat on medium speed for 2 to 3 minutes until the batter is smooth and fully combined.
- Bake the Cake: Pour the batter evenly into the prepared baking pan and smooth the surface with a spatula. Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
- Make the Strawberry Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, pureed strawberries, and lemon zest if using. Stir until the mixture is smooth, creamy, and well combined, forming a glaze.
- Glaze the Cake: After the cake has cooled completely, pour the strawberry glaze evenly over the top. Use a spatula to spread the glaze so it soaks into the cake, adding moisture and enhancing flavor.
- Garnish and Serve: Decorate the glazed cake with fresh strawberry slices for a beautiful finish. For extra indulgence, serve each slice with a dollop of whipped cream on the side.
Notes
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting and sliding off.
- Use fresh, ripe strawberries for the best flavor and vibrant color in both the batter and glaze.
- Lemon zest is optional but highly recommended for an extra burst of bright citrus aroma.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a gluten-free version, use a lemon cake mix labeled gluten-free and verify all other ingredients.
