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: