Description
Delight in the refreshing flavors of summer with these Strawberry Lemonade Cake Layers. Moist, tender, and bursting with the bright zest of lemon and sweet strawberry puree, these cake layers are perfect for creating a beautiful and flavorful layered cake. Lightly tinted pink with optional food coloring, they bake to golden perfection and serve as a stunning base for your favorite strawberry or lemon frosting.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup strawberry puree (fresh or thawed frozen strawberries blended until smooth)
- 1 to 2 drops pink food coloring (optional)
Instructions
- Prepare Pans and Oven: Preheat the oven to 350 degrees Fahrenheit. Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light, fluffy, and pale in color, which will help create a tender cake.
- Add Eggs and Flavorings: Add the eggs one at a time into the butter mixture, beating well after each addition to ensure full incorporation. Then mix in the fresh lemon zest, lemon juice, and vanilla extract to infuse the batter with bright citrus flavor.
- Incorporate Dry Ingredients and Milk: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry mixture. Mix gently until just combined to avoid overmixing, which could toughen the cake.
- Fold in Strawberry Puree and Food Coloring: Gently fold the strawberry puree into the batter, adding 1 to 2 drops of pink food coloring if you desire a more vibrant color. Ensure the puree is evenly distributed without overworking the batter.
- Divide and Bake: Evenly divide the batter between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake Layers: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully turn the cakes out onto wire racks to cool completely before filling and frosting.
- Finish: Once fully cooled, the strawberry lemonade cake layers are ready to be filled and frosted with strawberry or lemon frosting to create a stunning layered dessert perfect for any occasion.
Notes
- For the best flavor, always use fresh lemon juice and zest rather than bottled options.
- Strawberry puree can be made easily by blending fresh or thawed frozen strawberries until smooth.
- Be careful not to overmix the batter to keep the cake layers tender and light.
- These cake layers freeze well when wrapped tightly, allowing you to prepare them ahead of time.
