My Favorite Strawberry Lemonade Cake: Light, Fluffy, and Irresistible

By Jason Griffith

If I had to pick one flavor combination that screams “sunny day,” it would be strawberry and lemon. The sweet, slightly tart berry perfectly complements the bright, zesty citrus. This isn’t just a cake; it’s a celebration—a slice of sunshine with a creamy, cloud-like lemon icing that will make you close your eyes in pure bliss.

This recipe uses a little trick—a touch of strawberry gelatin in the batter—to guarantee that gorgeous pink color and an intense berry flavor that shines through. The buttermilk keeps the crumb tender and moist, while the lemon zest in the icing provides that essential pop of freshness. Trust me, once you try this Strawberry Cake with Lemon Icing, it’ll be your new go-to for birthdays, holidays, or just a Tuesday night that needs a little sweetness.

Why I Love This Recipe

This cake is the perfect blend of classic Southern baking and vibrant, modern flavor. What truly elevates it is the balance: the strawberry cake is sweet and soft, but the lemon cream cheese frosting is tangy enough to cut through the richness.

• Intense Strawberry Flavor: The combination of fresh chopped strawberries and a tablespoon of strawberry jellopowder ensures a deep, authentic berry taste in every bite.
• Perfectly Tender Crumb: Using buttermilk is the secret to a cake that is moist, light, and never dry.
• The Best Frosting Ever: It’s a hybrid! We start with a classic cream cheese base and fold in freshly whipped, lemon-zest-infused cream for a frosting that is light as air but still rich and satisfying. It’s what makes this cake truly special.

---

Ingredients

Cake

Ingredient	Quantity	Notes
Unsalted butter, room temperature	1 cup	Essential for a light, fluffy cake.
Granulated sugar	2 cups
Large eggs	2
Fresh lemon juice	2 teaspoons	Adds a subtle bright note.
Vanilla extract	1 teaspoon
Cake flour	2 1/2 cups	Don’t substitute all-purpose flour for the best texture.
Strawberry flavored jello gelatin powder	2 tablespoons	For color and intense strawberry flavor.
Baking soda	1/2 teaspoon
Salt	1/4 teaspoon
Buttermilk, well shaken	1 cup	Crucial for moisture and tenderness.
Fresh strawberries, chopped	2/3 cups	Finely chop for even distribution.

Export to Sheets

Frosting

Ingredient	Quantity	Notes
Cream cheese, room temperature	8 ounces	Full-fat is recommended for the best flavor.
Granulated sugar, divided	2/3 cups
Fresh strawberries, chopped	2/3 cups	Used for folding into the frosting.
Heavy cream	1 1/2 cups	Must be cold for whipping.
Fresh lemon juice	3 tablespoons	For that signature zesty punch.

Export to Sheets

Swaps and Notes

• For a Gluten-Free Cake: You can swap the cake flour for a quality 1:1 gluten-free baking blend that includes xanthan gum.
• Buttermilk Substitute: If you don’t have buttermilk, you can make your own by pouring 1 tablespoon of white vinegar or lemon juice into a measuring cup and filling the rest with milk up to the 1-cup line. Let it sit for 5 minutes before using.
• Strawberry Flavor Boost: For an even more intense strawberry color and flavor, you can macerate (toss with a spoonful of sugar) the chopped strawberries for 15 minutes and then drain them before folding them into the batter.

---

Step-by-Step Instructions

1. Prepare the Pan and Oven: Preheat your oven to 350∘F (177∘C). Spray a 9×13-inch baking dish with nonstick cooking spray. Line the dish with parchment paper, leaving a 2−3 inch overhang on the long sides to use as “handles” for lifting the cake. Spray the parchment with cooking spray as well.

2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat the butter until creamy. Slowly add the sugar and continue beating for 4−5 minutes until the mixture is light and fluffy. This step is key for a tender cake.

3. Add Wet Ingredients: Add the eggs one at a time, beating after each addition until fully incorporated. Mix in the lemon juice (2 tsp) and vanilla extract. Scrape down the sides of the bowl.

4. Mix Dry Ingredients: In a separate small bowl, whisk together the cake flour, strawberry jello powder, baking soda, and salt.

5. Combine Wet and Dry: Add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix on low speed until just combined. Do not overmix. Gently fold in the freshly chopped strawberries (2/3 cup) using a spatula.

6. Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30−40 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool Completely: Let the cake cool completely on a wire rack. Once cool, use the parchment paper extensions to lift the cake out of the pan.

8. Make the Frosting – Cream Cheese Base: In a large bowl, beat the cream cheese with 1/3 cup of the sugar until the mixture is completely smooth and there are no lumps. Gently fold in the chopped strawberries (2/3 cup).

9. Make the Frosting – Lemon Whipped Cream: In a separate large, very clean bowl, beat the cold heavy cream and lemon juice (3 tbsp) until the mixture is frothy. Continue beating on medium-high speed and gradually add the remaining 1/3 cup of sugar. Beat until the mixture forms stiff peaks.

10. Finish the Frosting and Assemble: Gently fold half of the whipped cream mixture into the cream cheese mixture until just incorporated. Fold in the rest of the whipped cream mixture. Work quickly so the whipped cream doesn’t deflate. Immediately spread the light, fluffy frosting over the top and sides of the cooled cake.

---

Tips for Success

• Room Temperature is Non-Negotiable: For the fluffiest cake, your butter and cream cheese must be at true room temperature. This allows them to emulsify (mix) properly with the sugar and other ingredients.
• Measure Flour Correctly: Spoon the cake flour lightly into your measuring cup and then level it off with a knife. Scooping directly from the bag packs the flour and will result in a dry, dense cake.
• Do Not Overbake: Once the toothpick comes out clean, take the cake out immediately. Overbaking is the fastest way to lose moisture. The color should be a light golden pink.
• Cold Cream is Key: Make sure your heavy cream is ice-cold before whipping it. This makes it easier and faster to achieve stiff, stable peaks for the frosting.

Serving Suggestions and Pairings

This cake is stunning on its own, but you can elevate the presentation with simple additions. A few fresh strawberry slices and a sprinkle of lemon zest on top make it look professional.

For drinks and side pairings, try:

• A glass of ice-cold This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days.
• A light, floral cup of Earl Grey tea.
• A scoop of vanilla bean ice cream (for an extra decadent serving).
• A sparkling white wine like Prosecco or Champagne.

Nutritional Information Per Serving

(The following is an estimate based on 16 servings of the recipe)

Component	Estimate
Calories	385 kcal
Total Fat	24g
Saturated Fat	15g
Cholesterol	90mg
Sodium	130mg
Total Carbohydrates	40g
Dietary Fiber	1g
Sugars	28g
Protein	4g

Export to Sheets

Storage and Leftover Tips

This cake, due to the cream cheese and whipped cream in the frosting, must be stored in the refrigerator.

• To Store: Place the cake in an airtight container or cover the baking dish tightly with plastic wrap. It will stay fresh in the refrigerator for 3−4 days.
• Serving: For the best flavor and texture, take the cake out of the refrigerator about 30 minutes before serving. This lets the cake and frosting warm slightly, enhancing the flavor and softening the crumb.
• Freezing: You can freeze the unfrosted cake. Once cooled, wrap it tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. The finished cake with this frosting does not freeze well.

More Recipes You Will Love

If you’re a fan of bright, fun desserts, here are a few more recipes you should check out:

• For another spectacular show-stopping dessert, try How This Unicorn Poke Cake Became My Favorite Party Trick.
• If you’re craving chocolate and a dense, chewy texture, these These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession are for you.
• For a simple, classic dessert to feed a crowd, nothing beats This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd.
• Need a quick, easy treat? My These Easy Coconut Macaroons Are My Favorite 3-Ingredient Treat are ready in no time.

Final Thoughts

Baking should be fun, and this cake delivers joy in every step. The light pink batter, the sweet aroma filling your kitchen, and finally, that incredible first bite of creamy, tangy lemon frosting against a fluffy strawberry cake. This recipe is guaranteed to bring a smile to anyone who tries it.

I’d love to hear how your cake turned out! Leave a comment below with any tweaks you made or what you served it with. Happy baking! And don’t forget to follow @chefmaniac on social media for more recipes like this.