It may be fall but this Pink Lemonade cake has us wishing it was still summer. Lemon cake is one of our favorites. We’ve made it many times with blueberries, so this time we decided to change it up and do a strawberry lemon cake. We baked frozen strawberries into the lemon cake and finished it off with strawberry buttercream rosettes.
We made this cake for a friend of ours whose little girl was turning one. It made for the perfect smash cake!
With it being October and Breast Cancer Awareness month, this cake would also be the perfect cake for the cause.
Lemon Strawberry Cake
Ingredients
- 3 cups sifted all-purpose flour spoon & leveled
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened, but still cool
- 1 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 3 tsp vanilla extract
- 1 cup buttermilk
- 2 tbsp lemon zest
- 1/2 cup lemon juice about 2-3 large lemons
- 2 cups frozen strawberries chopped
- 1 tbsp all-purpose flour
Instructions
- Preheat oven to 350 degrees. Spray cake pans with cooking spray and line with parchment paper.
- In a large bowl combine flour, baking powder and salt. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat the butter on high until creamed (about 1 minute). Scrape down the bowl as needed.
- Add both sugars and beat until creamed (about 2 minutes).
- Add the eggs and vanilla and beat on medium until combined. Scrape down the bowl.
- Slowly add the dry ingredients while beating on low speed.
- Add the buttermilk, lemon zest and lemon juice. Mix on the lowest speed to fully combine, but don’t overmix.
- In a small bowl, toss the chopped strawberries with the one tablespoon of flour (this will prevent the strawberries from sinking to the bottom). Fold the strawberries into the batter.
- Divide batter between prepared cake pans. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. (It took our 6 inch cakes about 35 minutes)
Strawberry Buttercream
Ingredients
- 2 cups unsalted butter room temperature
- 6 cups powdered sugar measured and then sifted
- 1/2 cup strawberry preserves optional
- 1 teaspoon strawberry emulsion
- 2 tablespoons heavy whipping cream
Instructions
- In a stand mixer fitted with the paddle attachment, cream the butter on medium speed (about one minute).
- With the mixer on low speed, gradually add the powdered sugar. Stop to scrape the bowl as needed.
- Add the strawberry preserves and strawberry emulsion and mix until combined.
- With the mixer still on medium speed, add the whipping cream, then increase the speed to high and whip for about 3 to 5 minutes, until light and fluffy.
Notes
To create the buttercream ruffle design you will need to double the recipe.
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