Strawberry Lemonade Cake Recipe
This Strawberry Lemonade Cake Recipe is the ultimate dessert for your summer cookout or barbecue! A moist strawberry cake is topped with a creamy lemon frosting -- it's fresh and fruity and made with real strawberries! Easy to make ahead and freezer friendly.
Servings: 12
Ingredients
- 1/2 cup canola oil
- 2 cups granulated sugar
- 2 1/2 cups fresh strawberry puree about 1lb strawberries
- 4 eggs
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Frosting:
- 1/2 cup butter room temperature
- 3 cups powdered sugar
- 1/4 cup heavy cream
- juice and zest of 1 lemon
Instructions
- Preheat the oven to 350 degrees and lightly grease a 9x13" baking dish.
- In a large bowl, whisk together oil and sugar until combined.
- Add strawberry puree, eggs and vanilla and whisk until combined.
- Add the flour, baking powder and salt and slowly stir just until moistened. Spread batter into prepared cake pan.
- Bake for 40-45 minutes, just until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool completely before frosting.
Frosting:
- In a large bowl, beat butter until smooth with an electric mixer.
- Add the powdered sugar, cream and lemon zest and beat until smooth. Gradually add lemon juice and beat just until desired consistency is reached.
Notes
*This cake can be made ahead and refrigerated for up to 2 days, or stored in the freezer for up to 3 months.
Nutrition
Calories: 550kcal | Carbohydrates: 88g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 189mg | Potassium: 125mg | Fiber: 1g | Sugar: 63g | Vitamin A: 390IU | Calcium: 47mg | Iron: 1.8mg
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