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

Scale

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)

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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.