Strawberry Lemonade Cake Recipe
This delightful Strawberry Lemonade Cake is a perfect summer dessert, bursting with fresh strawberry and lemon flavors. Filled with a tangy strawberry reduction and topped with a creamy pink buttercream, it's sure to impress at any gathering.
Ingredients
For the Strawberry Reduction:
3 cups chopped fresh strawberries (500g)
½ cup granulated sugar (100g)
¼ cup lemon juice (about 2 lemons)
For the Cake:
3 cups all-purpose flour (360g)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, room temperature (227g)
2 cups granulated sugar (400g)
2 tablespoons lemon zest (about 2 lemons)
2 teaspoons vanilla extract
4 large eggs
1 cup whole milk, room temperature (240ml)
¼ cup lemon juice (about 2 lemons)
For the Buttercream:
2 cups unsalted butter, room temperature (454g)
8 cups powdered sugar (about 2 pounds/900g)
6 tablespoons strawberry reduction (80ml)
2 tablespoons lemon juice
2 to 3 tablespoons heavy cream
Instructions
1. Make the Strawberry Reduction:
In a small saucepan, combine chopped strawberries, sugar, and lemon juice.
Bring the mixture to a simmer over medium-high heat, stirring frequently.
Cook until thick and jammy, about 20-30 minutes.
For a smoother reduction, blend the mixture or strain it through a sieve.
Transfer to a bowl, loosely cover, and refrigerate until chilled (about 2 hours).
2. Bake the Cake: