The Best Strawberry Lemonade Cake! | Perfect for Summer! | with Lemon Buttercream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: self-rising flour

All-purpose flour is more accessible and versatile.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option.

fresh strawberries

🥗Healthier: frozen strawberries

💰Cheaper: strawberry puree

Frozen strawberries can be more affordable and available year-round.

Preheat the oven to 350°F (175°C).

Grease and flour two round cake pans.

Mix cake flour, baking powder, and salt in a bowl.

In a separate bowl, cream together unsalted butter and granulated sugar until light and fluffy.

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

Stir in lemon juice and lemon zest until combined.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until smooth.

Fold in chopped fresh strawberries gently into the batter.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Spread whipped cream on top of one cake layer, then place the second layer on top.

Frost the top and sides of the cake with remaining whipped cream.

Decorate with lemon slices and additional strawberries before serving.

Cooking Techniques

Spice Level:

Allergens