Strawberry Lemonade Cake

When you’re craving something bright, refreshing, and absolutely showstopping, a strawberry lemonade cake is exactly what you need. This tender, from-scratch cake brings together the tart zing of fresh lemon with a pretty pink hue that makes it perfect for spring gatherings, summer potlucks, or just because.

The magic here is in the layers, a soft, buttery cake paired with a silky lemon cream cheese frosting that balances sweetness with just the right amount of tang. It’s easier to make than you’d think, and your family will wonder where you learned to bake like this.

Fair warning: this cake gets noticed. The soft pink color and lemony aroma will have everyone asking for the recipe before they even take a bite.

Ingredients You'll Need

You’ll need room-temperature eggs, buttermilk, and cream cheese for the best texture, this really does make a difference. The lemonade concentrate is your secret ingredient, giving the cake its signature flavor and that gorgeous pink color.

• Pink lemonade concentrate: Thawed concentrate gives you concentrated flavor and natural color without watering down the batter.
• Cake flour: This creates a tender, delicate crumb that’s softer than all-purpose flour.
• Lemon extract and zest: Together they pack real lemon punch into every bite without making the cake too wet.
• Cream cheese: Room temperature is key here, it blends smoothly into the frosting and adds tang that balances the sweetness.
• Pink food gel: A tiny bit goes a long way, and it keeps the frosting from getting too thin like liquid food coloring would.

Let's Make Strawberry Lemonade Cake

Here’s how to build this beauty from start to finish:

Step 1: Prep Your Pans and Oven

Heat your oven to 350°F and spray two 8-inch round cake pans with baking spray. Line the bottoms with parchment paper so your cakes slide out cleanly. This step takes just a minute but saves you so much frustration.

Step 2: Mix the Wet Ingredients

In a bowl, whisk together your room-temperature eggs, thawed lemonade concentrate, buttermilk, lemon extract, lemon zest, and a touch of pink food gel. Set this aside, you want everything combined and ready to go.

Step 3: Combine Dry Ingredients

In another bowl, sift together cake flour, sugar, baking powder, and salt. Sifting prevents lumps and helps everything mix evenly. This is the foundation of your tender cake.

Step 4: Create the Batter Using the Reserve Method

Add small pieces of room-temperature butter to your dry ingredients and mix on low speed until the texture looks like coarse sand. This coats the flour and keeps gluten from overdeveloping, which is what gives you that tender crumb.

Step 5: Add the Wet Mixture Gradually

Pour half the egg mixture into the dry ingredients and beat for about 90 seconds. Scrape down the bowl, then add the remaining egg mixture in two additions, beating for about 30 seconds after each one. This gentle approach keeps the cake light and fluffy.

Step 6: Bake Until Golden

Divide the batter evenly between your prepared pans and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely.

Step 7: Make the Frosting

Beat room-temperature butter and cream cheese together until completely smooth with no lumps. Add lemon juice, lemon zest, and lemon extract, then gradually add powdered sugar one cup at a time until you reach your desired sweetness. A tiny bit of pink food gel makes it pretty.

Step 8: Frost and Serve

Once your cakes are completely cooled, place one layer on your cake plate or stand. Spread frosting on top, then add the second layer and frost the top and sides. Slice and enjoy, or chill until you’re ready to serve.

Tips for the Best Results

• Make sure all your ingredients, eggs, buttermilk, butter, and cream cheese, are truly room temperature. Cold ingredients don’t blend smoothly and can make your cake dense.
• Don’t skip sifting the dry ingredients. It breaks up any lumps in the flour and makes the cake noticeably more tender.
• Use a toothpick or cake tester to check doneness. You want it to come out with just a few moist crumbs, not completely dry.
• Let your cakes cool completely before frosting. Warm cake will melt the frosting and make a mess.
• If your frosting is too thick, add a tiny splash of milk or lemon juice. If it’s too thin, add more powdered sugar a tablespoon at a time.

Serving Suggestions

• Serve with a tall glass of cold lemonade or iced tea for the perfect pairing.
• Top individual slices with fresh whipped cream and a few strawberries for extra elegance.
• Bring it to a summer picnic or potluck, the pretty pink color makes it a real conversation starter.
• Pair it with fresh berries on the side to echo the strawberry lemonade theme.
• More 30 Minute Meals to round out the menu

Reasons to Make This Tonight

• Tender crumb that stays moist thanks to the lemonade concentrate and buttermilk in the batter
• Double dose of lemon flavor from both the cake and the frosting keeps it fresh and bright
• Cream cheese frosting adds richness and tang that cuts through the sweetness beautifully
• Naturally pretty pink color without any fussy decorating needed
• Comes together with straightforward mixing, no special techniques required

Make Ahead and Storage

Store

Keep the frosted cake covered at room temperature for up to 2 days, or refrigerate it for up to 4 days for longer freshness.

Freeze

Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.

Reheat

This cake is best served at room temperature or chilled. No reheating needed, just slice and enjoy.

For more on safe storage, see the USDA food-safety guidance for storing leftovers.

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Angela

Strawberry Lemonade Cake

A tender, from-scratch two-layer cake infused with pink lemonade concentrate and topped with silky lemon cream cheese frosting. Bright, refreshing, and perfect for warm-weather gatherings.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 4 large eggs, room temperature
• 3/4 cup pink lemonade concentrate, defrosted
• 1/2 cup buttermilk, room temperature
• 2 teaspoons lemon extract
• 1 1/2 teaspoons lemon zest
• Pink color gel
• 2 1/2 cups cake flour
• 1 1/2 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, room temperature and cut into small pieces
• 1 cup unsalted butter, room temperature
• 8 ounces cream cheese, room temperature
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon lemon extract
• 4 to 6 cups powdered sugar
• Pink food gel (optional)

Equipment

• Two 8-inch round cake pans
• Parchment paper
• Baking spray
• Wire racks
• Mixing bowls
• Electric mixer
• Whisk
• Sifter
• Cake server or spatula
• Toothpick or cake tester

Method

 

1. To make the cake::
2. Preheat oven to 350°F and spray 2 8-inch cake pans with baking spray and line the bottoms with parchment paper, set aside.
3. In a bowl whisk together eggs, lemonade concentrate, buttermilk, lemon extract, lemon zest, and pink coloring, set aside.
4. In another bowl, sift together flour, sugar, baking powder, and salt.
5. Add butter to the dry ingredients, mixing on a low speed until it looks like sand.
6. Add half of the egg-mixture into the dry ingredients, beating continuously for 90 seconds.
7. Scrape the side and bottom and the bowl. Add the remaining egg-mixture in 2 additions, beating 30-seconds after each addition.
8. Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted comes out clean with a few moist, not wet, crumbs. Let cakes cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
9. To make the frosting and finish the cake::
10. In a bowl beat butter and cream cheese until smooth and lump free.
11. Add in lemon juice, lemon zest, and lemon extract.
12. On a low speed, gradually add the powdered sugar. Add 1 cup at a time until you reach the desired level of sweetness. Add in pink food gel (if desired).
13. Frost the cooled cake layers, serve, and enjoy!

Notes

All ingredients should be room temperature for best results. The reserve method (mixing butter into dry ingredients first) creates a tender crumb by preventing gluten overdevelopment. Cakes must be completely cooled before frosting to prevent melting.