The Ultimate Strawberry Lemonade Cake: A Burst of Sweet and Tart Springtime Bliss
Every year, as Easter approaches, the delightful challenge of choosing the perfect dessert begins. For many home bakers, including myself, this decision is paramount, setting the tone for the entire holiday meal. Typically, my heart gravitates towards classic pies, with their comforting aromas and familiar textures. However, the logistical dance of preparing certain pies a day and a half in advance, especially when our family traditions include spending the Saturday before Easter at my husband’s parents, often steers me towards other equally enticing options. This year, I yearned for something fresh, vibrant, and utterly celebratory, something that truly captured the essence of spring.
The arrival of spring brings with it an abundance of luscious, ripe strawberries. When these crimson jewels start appearing in markets, irresistibly sweet and fragrant, my baking instincts immediately kick in. I find myself dreaming up countless ways to incorporate them into delicious treats. And, as anyone who knows me can attest, my adoration for anything lemon is no secret. The bright, zesty tang of lemon has a way of uplifting any dessert, making it feel light and exhilarating.
It was during one of my regular browsing sessions on Pinterest, a treasure trove for culinary inspiration, that I stumbled upon a picture of what seemed like the perfect solution to my Easter dessert dilemma. The image, captivating and inviting, led me to a blog called Jam Hands. What I discovered was a recipe for a Strawberry Lemonade Cake – a creation that promised to bring together the very best of all good worlds: the sweet allure of strawberries and the invigorating zest of lemon, harmoniously united in one beautiful, festive dessert. I knew instantly that this was the one.
Crafting My Perfect Strawberry Lemonade Cake
Following the original recipe from Jam Hands, I embarked on baking this delightful cake. The initial steps were straightforward, leading to beautifully baked strawberry cake layers. However, when it came to the frosting, I found myself in a delightful predicament. Whether it was my generous application of the creamy concoction between the layers (and who can resist a little extra deliciousness?) or simply my desire for an even more decadent exterior, I felt the cake needed a little more of that incredible cream cheese frosting to achieve its full potential. The thought of “too much frosting” felt almost sacrilegious – is there ever truly “too much” when it’s this good?
So, I made a spontaneous decision: I whipped up an extra batch of the frosting. And let me tell you, it was the best decision I could have made! This additional frosting truly transformed the cake, giving it a lush, luxurious coating that perfectly balanced the vibrant flavors of the strawberry cake. Below, you’ll find the recipe, adapted with my preferred “extra” frosting, ensuring every bite is enveloped in creamy, dreamy lemon goodness. This is more than just a cake; it’s an experience, a symphony of flavors that sings of spring and celebration.
This lemon cream cheese frosting is truly amazing. Its bright, tangy notes perfectly cut through the sweetness of the strawberry cake, creating a harmonious balance that is both refreshing and incredibly indulgent. It’s light, fluffy, and utterly irresistible, providing the ideal complement to each tender, fruity cake layer.
Why This Strawberry Lemonade Cake Will Be Your New Favorite
What makes this Strawberry Lemonade Cake stand out? It’s the delightful fusion of flavors and textures. The cake itself is incredibly moist, infused with the sweet essence of strawberries, creating a delicate pink hue. Then comes the magic of the lemon cream cheese frosting. It’s not just any frosting; it’s a luscious blend of softened cream cheese, tangy lemon (from Kool-Aid or fresh lemon juice), light marshmallow fluff, and airy whipped topping. This combination results in a frosting that is simultaneously rich, fluffy, and bursting with bright, zesty lemon flavor. Each forkful delivers a perfect balance of sweet berry and tart citrus, making it an ideal dessert for any springtime gathering, summer BBQ, or simply when you’re craving something refreshingly delicious.
Tips for Perfecting Your Strawberry Lemonade Cake
Even though this recipe starts with a boxed cake mix, don’t underestimate its potential for a homemade taste and feel. Here are a few secrets to elevate your cake:
- For an extra moist cake: Instead of water, try using milk when preparing your strawberry cake mix. Adding an extra egg yolk or a teaspoon of vanilla extract can also enhance richness and moisture.
- Softened Cream Cheese is Key: Ensure your cream cheese is truly softened to room temperature before mixing. This prevents lumps and ensures a smooth, creamy frosting.
- Scrape the Bowl: When making the frosting, periodically scrape down the sides of your mixer bowl. This ensures all ingredients are thoroughly incorporated, leading to a consistently smooth texture.
- Gentle Folding: When incorporating the whipped topping, fold it in gently. This maintains the airiness and light texture of the frosting.
- The Crumb Coat: Don’t skip the crumb coat step! This thin layer of frosting seals in any loose crumbs, giving you a clean, professional finish for your final frosting layer. Chilling the cake after the crumb coat makes applying the final layer much easier.
- Layering for Impact: Slicing each cake layer in half to create four thinner layers not only makes for a more impressive presentation but also allows for more generous distribution of that incredible frosting.
- Garnish with Freshness: Freshly sliced strawberries and maybe a few thin lemon slices are not just for decoration; they add another layer of fresh fruit flavor and appeal.
This cake is incredibly versatile. While perfect for Easter, imagine it as the star of a Mother’s Day brunch, a bridal shower, or a summer picnic. Its vibrant colors and refreshing taste make it a crowd-pleaser for any occasion that calls for something a little special.
The Recipe: Strawberry Lemonade Cake with Extra Cream Cheese Frosting
Shared at the Great Parties:
Tasty Tuesdays – Life Currents
Thursday’s Favorite Things Blog Hop – Katherine’s Corner
Hearth & Soul – 21st Century Housewife
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Print Recipe
Strawberry Lemonade Cake
Ingredients
- 1 box Strawberry Cake mix plus ingredients to make as instructed on package (oil, eggs and water – or milk for extra moisture)
- 12 ounces Cream Cheese softened to room temperature
- 1/2 package .23 oz size of Kool-Aid Lemonade OR about 2 teaspoons of fresh lemon juice (or more, to taste)
- yellow food coloring gel a couple of drops, to achieve your desired cheerful yellow color
- 1- 13 ounce and 1- 3 ounce jar Marshmallow Fluff
- 12 ounces Cool Whip Whipped topping thawed
- fresh strawberries for beautiful garnish
Instructions
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Bake the Cake: Prepare and bake your strawberry cake mix in two 9″ layer pans according to the package instructions. For a richer, moister cake, consider using milk instead of water.
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Cool Completely: Allow the baked cake layers to cool completely on wire racks. This is crucial before frosting to prevent melting.
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Prepare the Lemon Cream Cheese Base: In a stand mixer fitted with a paddle attachment, cream together the softened cream cheese, Kool-Aid powder (or fresh lemon juice), and a couple of drops of yellow food coloring gel until smooth and vibrant. Make sure there are no lumps.
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Add Marshmallow Fluff: Stir in both jars of Marshmallow Fluff until the mixture is fully combined and creamy. Be sure to scrape down the sides of the mixer bowl to ensure even mixing.
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Fold in Cool Whip: Gently fold in the thawed Cool Whip whipped topping until no streaks remain. This creates a light and airy texture. Place the frosting in the refrigerator while you prepare the cake layers.
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Slice Cake Layers: Carefully slice each cooled 9″ cake layer in half horizontally. You will now have four thinner cake layers, perfect for stacking.
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Assemble Layers: Place one cake layer on your serving plate or cake stand. Spread an even layer of frosting over the top. Repeat with the remaining cake layers, stacking them neatly.
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Apply Crumb Coat: Apply a thin layer of frosting over the top and sides of the entire cake. This is called a “crumb coat” and helps to seal in any loose crumbs, ensuring a smooth final finish. Place the cake and any remaining frosting in the refrigerator for about an hour to chill and set the crumb coat.
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Final Frosting & Garnish: Once chilled, retrieve the cake and remaining frosting. Apply a final, thicker layer of frosting evenly over the top and sides of the cake. Garnish generously with freshly sliced strawberries.
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Serve and enjoy this delightful Strawberry Lemonade Cake!
Notes
Feel free to add more lemon juice if you desire to amp up the lemon flavor even further. However, proceed with caution, as it can get really tart really quickly. Taste as you go!
adapted from Jam Hands