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The Best Strawberry Lemonade Cake Ideas with Buttermilk Twist

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This Strawberry Lemonade Buttermilk Cake blends the tangy brightness of lemon with the juicy sweetness of fresh strawberries for the ultimate summer dessert. Buttermilk keeps the crumb soft and tender, while a lemon syrup soak adds extra flavor and moisture. Finished with a strawberry-lemon buttercream, this cake is a crowd-pleasing showstopper that’s as stunning as it is delicious.

Ingredients

Scale

For the cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 1 tbsp lemon zest
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, chopped

For the lemonade syrup:

  • ½ cup freshly squeezed lemon juice
  • ½ cup granulated sugar

For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 2 tbsp heavy cream or milk
  • ½ cup finely chopped strawberries

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Mix in the lemon zest and vanilla extract.

Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Fold in the chopped strawberries gently.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

While the cakes bake, prepare the lemonade syrup by combining lemon juice and sugar in a small saucepan over medium heat. Stir until sugar dissolves and syrup thickens slightly. Remove from heat and let cool.

Once cakes are done, allow them to cool in pans for 10 minutes. Then remove from pans and poke holes over the surface of each cake using a skewer or fork.

Brush the lemonade syrup evenly over both cake layers. Let them absorb the syrup while cooling completely.

To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.

Add lemon juice, lemon zest, and heavy cream to the frosting and beat until light and fluffy.

Fold in the finely chopped strawberries gently.

Assemble the cake by placing one layer on a serving plate, spread a generous amount of frosting on top.

Place the second layer on top and frost the top and sides of the cake evenly.

Chill the cake for at least 1 hour before serving to allow the flavors to meld.

 

Notes

  • Use room-temperature ingredients for better mixing.

  • Gently fold in the strawberries to avoid overmixing.

  • Let the cake chill before serving—it improves both structure and flavor.

  • If using frozen strawberries, be sure to drain them completely.

  • The cake can be made a day in advance and even improves after resting overnight.

Find it online: https://claradelish.com/the-best-strawberry-lemonade-cake-ideas-with-buttermilk-twist/