Irresistible Strawberry Pink Lemonade Cake: Your Ultimate Summer Dessert
Embrace the vibrant flavors of summer with this delightful Strawberry Pink Lemonade Cake! Imagine the quintessential taste of sweet and tart pink lemonade, perfectly captured in a beautifully moist, fluffy, and exquisitely balanced cake. This recipe takes all the nostalgic charm of everyone’s favorite warm-weather drink and transforms it into an unforgettable dessert masterpiece. Featuring three tender layers of lemon-kissed cake, generously filled and frosted with a dreamy pink lemonade buttercream, it’s a celebration in every slice. Crafted to elevate a simple boxed cake mix into something truly spectacular, this strawberry lemonade cake is an ideal choice for any summer gathering, from lively birthday parties and casual barbecues to elegant garden soirées.
- Pin this recipe for later!
Why You’ll Love This Strawberry Lemonade Cake
There’s something truly special about a dessert that perfectly embodies the spirit of a season, and this Strawberry Pink Lemonade Cake does just that for summer. It’s light, refreshing, and bursting with the sweet and tangy notes of freshly squeezed lemons and juicy strawberries. But beyond its incredible flavor, this cake offers a multitude of reasons to make it your next baking project:
- Effortlessly Delicious: Starting with a lemon cake mix, this recipe takes the guesswork out of baking while allowing you to add simple ingredients that transform it into a homemade-tasting sensation. It’s the ultimate “boxed mix hack” that delivers consistent, impressive results every time.
- Perfectly Moist and Fluffy: Thanks to the secret additions of rich buttermilk and full-fat sour cream, each bite is incredibly moist with a tender crumb that practically melts in your mouth. Say goodbye to dry, crumbly cakes!
- Bright and Balanced Flavors: Fresh lemon juice and zest amplify the citrusy notes, while a hint of strawberry cocktail syrup provides that iconic pink hue and a touch of fruity sweetness, creating a perfectly balanced flavor profile that tastes exactly like a tall glass of pink lemonade.
- Visually Stunning: With its pretty pink layers and vibrant frosting, this cake is as much a feast for the eyes as it is for the palate. It’s guaranteed to be the star centerpiece at any party or gathering.
- Versatile for Any Occasion: Whether it’s a birthday celebration, a family barbecue, a bridal shower, or just a simple weekend treat, this cake fits right in. It’s festive, fun, and universally loved.
This cake isn’t just a dessert; it’s a sensory experience that brings smiles and memories, making it a truly exceptional choice for your summer baking repertoire.
Key Ingredients That Elevate Your Boxed Cake Mix
While this recipe starts with the convenience of a lemon cake mix, a few thoughtfully chosen additions turn it into a gourmet-level dessert:
- Lemon Cake Mix: The foundation of our cake. Opt for a high-quality brand for the best flavor base.
- All-Purpose Flour & Granulated Sugar: These additions improve the cake’s texture, adding more body and a more refined crumb than a standard box mix alone. They help achieve that desirable homemade feel.
- Buttermilk: The magic ingredient for supreme moisture and tenderness. The acidity in buttermilk reacts with the leavening agents in the cake mix, resulting in a lighter, fluffier texture and a subtle tang that complements the lemon beautifully. If you don’t have buttermilk, you can easily make your own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it curdles slightly.
- Full-Fat Sour Cream: Adds richness, moisture, and a luxurious density to the cake. Its fat content contributes to a velvety smooth texture and helps keep the cake fresh for longer. Ensure it’s at room temperature for optimal incorporation.
- Large Eggs (Room Temperature): Eggs bind the ingredients, add structure, and contribute to the cake’s richness and moisture. Bringing them to room temperature allows them to emulsify better with other ingredients, creating a smoother, more uniform batter.
- Fresh Lemon Juice & Zest: The true heroes for amplifying that bright, zesty lemon flavor. Fresh zest contains aromatic oils that provide a powerful citrus punch, while the juice adds a tangy freshness that box mixes often lack.
- Strawberry Cocktail Syrup: This is what gives our cake its characteristic pink hue and a delightful strawberry sweetness, perfectly rounding out the “pink lemonade” experience. It’s also used in the frosting for consistency in flavor and color.
- Powdered Sugar & Unsalted Butter (for frosting): The classic duo for a luscious buttercream. Powdered sugar dissolves easily for a smooth consistency, and unsalted butter provides a rich, creamy base. Slightly melted butter ensures easy blending but avoid fully liquid butter to maintain frosting structure.
- Gel Food Coloring (Optional): For vibrant yellow and pink shades in your frosting, gel food coloring offers concentrated color without thinning the buttercream.
Optional Burst of Fruity Flavor: Fill it with Jam!
While this pink lemonade cake is absolutely delightful in its simplicity, sometimes an extra burst of fresh fruit flavor can take it to the next level. For those who love an added layer of texture and taste, consider adding a thin spread of strawberry jam or homemade lemon curd between each cake layer. The sweet fruitiness of the jam or the zesty tang of the lemon curd beautifully complements the cake’s existing flavors.
To incorporate a jam filling, first pipe a thicker border of frosting around the top edge of each cake layer. This creates a “dam” that prevents the jam from oozing out when the next layer is placed on top. Then, simply pour a small amount of your chosen jam or curd inside this frosting dam and spread it evenly before adding the next cake layer. It’s a simple step that adds a wonderful surprise to every bite!
Strawberry Lemonade Cake Recipe
Ingredients
For the Cake
- 15.25 ounces lemon cake mix (1 box)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1½ cups buttermilk room temperature
- 1 cup full-fat sour cream room temperature
- 3 large eggs room temperature
- 2 tablespoons strawberry cocktail syrup *
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
For the Frosting
- 6 cups powdered sugar
- 1½ cups unsalted butter slightly melted (3 sticks)
- ¼ cup fresh lemon juice
- 1 tablespoon strawberry cocktail syrup *
- Gel food coloring optional; yellow and pink**
Equipment
- Kitchen Scale optional
- 3 8-inch Round Cake Pan(s)
- Hand Mixer or Stand Mixer
- Piping Tip Set optional
Instructions
For the Cakes
- Preheat oven to 350°F (175°C).
- Spray three 8-inch round cake pans with nonstick spray and line the inside bottom of each pan with parchment paper. Set aside.
- In a large bowl, stir together the lemon cake mix, flour, and granulated sugar. Set aside.
- In a separate medium bowl, using a hand or stand mixer, beat the buttermilk, sour cream, eggs, strawberry syrup, lemon juice, and lemon zest together on low speed until well mixed.
- Pour the wet ingredients into the dry ingredients and beat on low speed until well mixed, about 1 minute. Use a spatula to scrape down the sides and bottom of the bowl to ensure that all dry ingredients are mixed well.
- Divide the cake batter evenly between the prepared cake pans (about 512 grams per pan).
- Bake for 23-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove cakes from oven and cool in pans for 15 minutes before transferring to wire racks to finish cooling completely.
- Once completely cooled, wrap individually in plastic wrap and refrigerate for 2 hours to firm up before frosting.
- Remove cakes from fridge and use a large serrated knife to cut the dome tops off all cake layers so they all have a flat top.
For the Frosting
- In a large bowl, beat the powdered sugar, butter, lemon juice, and strawberry syrup on high speed until light and fluffy (about 5 minutes). The frosting should be firm enough to hold its shape for piping, yet soft enough to spread smoothly.
- Place about 2 tablespoons of frosting in the middle of a cake board or plate, then place one cake layer (cut side up) on top to secure it.
- Spread a generous layer of frosting on the first cake layer, then place the second layer (cut side up) on top. Repeat with another generous layer of frosting.
- Place the third layer (bottom side up) on top of the frosted second layer.
- Apply a thin layer of frosting around the top and sides of the cake. This “crumb coat” seals in any loose crumbs. Use a cake scraper for smoothness.
- Place the crumb-coated cake in the freezer for 10 minutes to set the frosting.
- Optional: Color about ½ cup of the remaining icing yellow and the rest pink using gel food coloring.
- Remove the cake from the freezer. Apply the final layer of pink (or white) frosting to the top and sides, smoothing with a cake scraper.
- Optional: Use a small star tip and an icing bag with yellow frosting to pipe a border along the bottom of the cake.
- Optional: Use an icing bag with a Wilton 1M tip to frost pink swirls along the top edge of the cake. For visual contrast, you can make this pink a slightly darker shade than the main frosting.
Notes
**For these colors, I used the brand Chefmaster Liqua-gel in the colors Neon Brite Pink and Lemon Yellow.
Tips:
- Measure the flour using the spoon-and-level method to avoid a dense, dry cake.
- Make sure the cake is fully cooled before frosting it. I like to bake the cake the day before and decorate it the next day so I know it’s fully cooled.
- If your buttercream frosting is too thin, chill it for 10-20 minutes, then whip again. If it is still too thin, add powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency. If your buttercream is too thick, add milk, 1 tablespoon at a time, until it reaches the desired consistency.
Storage: Store strawberry lemonade cake in an airtight container or cake dome at room temperature for up to 3 days, in the refrigerator for up to 5 days, or tightly wrapped in plastic wrap in the freezer for up to 3 months. Bring the cake back to room temperature before serving for the best flavor and texture.
Calories from Fat 270
@easydessertrecipes
for a chance to be featured.
Expert Tips for Baking Your Best Pink Lemonade Cake
Achieving a perfectly moist and flavorful cake is all about the details. Follow these expert tips to ensure your Strawberry Pink Lemonade Cake turns out absolutely perfect:
- Room Temperature Ingredients are Key: This is a golden rule in baking! Make sure your buttermilk, sour cream, and eggs are all at room temperature. Cold ingredients don’t emulsify properly, which can lead to a lumpy batter and a denser cake. Room temperature ingredients blend more smoothly, creating a more uniform batter and a softer, fluffier cake.
- Measure Flour Correctly: The “spoon-and-level” method is crucial for accurate flour measurement. Lightly spoon flour into your measuring cup until it overflows, then level off the top with a straight edge (like a knife). Don’t scoop directly from the bag, as this compacts the flour and can result in using too much, leading to a dry, dense cake.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until everything is incorporated, about 1 minute on low speed. Overmixing develops the gluten in the flour, making the cake tough and chewy instead of tender and fluffy. A few small lumps are perfectly fine!
- Prepare Your Pans Properly: Always spray your cake pans generously with nonstick spray and line the bottoms with parchment paper. This simple step guarantees that your cakes will release cleanly from the pans without sticking or tearing, saving you a lot of frustration.
- Cool Cakes Completely: Patience is a virtue when it comes to cooling cakes. Let them cool in their pans for about 15 minutes to firm up slightly before inverting them onto wire racks to cool completely. Attempting to frost a warm cake is a recipe for disaster, as the frosting will melt and slide right off. For best results, chill the completely cooled layers for at least 2 hours (or even overnight) before frosting; this makes them much easier to handle and level.
- Master the Crumb Coat: A crumb coat is a thin layer of frosting applied to the cake before the final decorative layer. Its purpose is to trap any loose crumbs, preventing them from mixing into your pristine outer frosting layer. Once applied, chill the cake for 10-15 minutes to allow the crumb coat to set before proceeding with the final frosting.
- Adjust Frosting Consistency: Buttercream frosting can be finicky. If it’s too thick, add milk or more lemon juice, 1 teaspoon at a time, until it reaches your desired spreadable consistency. If it’s too thin, add more powdered sugar, 1 tablespoon at a time, until it stiffens up. Chilling a thin frosting for 10-20 minutes and re-whipping can also help.
- Even Baking: Use a kitchen scale to divide your batter evenly among the cake pans. This ensures all layers bake uniformly and are roughly the same height, making stacking and leveling much easier.
How to Make Strawberry Lemonade Cake Step-by-Step
Let’s walk through the process of creating this stunning Strawberry Pink Lemonade Cake, step by delicious step.
Preparation is Key
Begin by gathering all your ingredients. Make sure your buttermilk, sour cream, and eggs are at room temperature – this will ensure a smooth, uniform batter. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by spraying them thoroughly with nonstick spray, then lining the bottom of each with a round of parchment paper. This extra step guarantees your cakes won’t stick. Set the prepared pans aside.
Mixing the Dry Ingredients
In a large mixing bowl, combine the 15.25 ounces (one box) of lemon cake mix with 1 cup of all-purpose flour and 1 cup of granulated sugar. Whisk these dry ingredients together until they are well combined. This combination of dry ingredients enhances the texture and structure of the cake, moving it beyond a basic boxed mix. Set this bowl aside for a moment.
Beating the Wet Ingredients
In a separate medium bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, beat together the wet ingredients. Add 1½ cups of room-temperature buttermilk, 1 cup of full-fat room-temperature sour cream, 3 large room-temperature eggs, 2 tablespoons of strawberry cocktail syrup, 1 tablespoon of fresh lemon juice, and 1 tablespoon of fresh lemon zest. Mix on low speed until all these ingredients are thoroughly combined and the mixture is smooth and lightly pink.
Combining the Cake Batter
Now, pour the wet ingredient mixture into the bowl containing your dry ingredients. Using your mixer on low speed, beat the mixture just until everything is well combined, usually about 1 minute. Be careful not to overmix, as this can lead to a tough cake. Use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring no pockets of dry mix remain and all ingredients are fully incorporated into the beautiful peach-colored batter.
Baking the Cake Layers
Evenly divide the prepared cake batter among your three 8-inch round cake pans. For precise layers, you can use a kitchen scale to measure approximately 512 grams of batter per pan. This ensures even baking and consistent cake heights. Bake in the preheated oven for 23-25 minutes. To check for doneness, insert a toothpick into the center of a cake; if it comes out clean, the cakes are ready. Once baked, remove them from the oven and let them cool in their pans for about 15 minutes before carefully inverting them onto wire racks to cool completely to room temperature. This gradual cooling prevents the cakes from sinking.
Chill and Level the Cakes
Once the cake layers have cooled completely to room temperature, wrap each individual layer tightly in plastic wrap. Refrigerate them for at least 2 hours (or even overnight) to allow them to firm up. Chilling makes the cakes much easier to handle and less prone to tearing during the leveling and frosting process. After chilling, retrieve the cakes from the fridge. Use a large serrated knife to carefully slice off the domed tops of each cake layer, creating perfectly flat surfaces. This ensures stable, even layers for a professional-looking cake.
Preparing the Pink Lemonade Frosting
In a large bowl, combine 6 cups of powdered sugar, 1½ cups of slightly melted unsalted butter (microwave for about 45 seconds until softened but not fully liquid), ¼ cup of fresh lemon juice, and 1 tablespoon of strawberry cocktail syrup. Beat on high speed with your mixer for about 5 minutes until the frosting is light, airy, and fluffy. The ideal consistency should be firm enough to hold its shape for piping, yet soft enough to spread smoothly across the cake layers. Adjust with more powdered sugar (if too thin) or a tiny bit more lemon juice/milk (if too thick) as needed.
Stacking the Cake Layers
To begin assembling your cake, place a small dollop of frosting (about 2 tablespoons) in the center of your cake board or serving plate. This acts as an anchor to prevent the cake from sliding during decoration. Place your first leveled cake layer (cut side facing up) on top of this frosting. Spread a generous, even layer of frosting over the first cake layer. Carefully place the second leveled cake layer (cut side facing up) on top of the frosted first layer. Repeat with another generous layer of frosting, then carefully place the third and final cake layer on top, this time with the bottom side facing up for the smoothest top surface.
Applying the Crumb Coat
With your cake layers stacked, it’s time for the crucial crumb coat. Apply a thin, even layer of frosting around the entire top and sides of the cake. This initial layer is designed to trap any loose crumbs, sealing them in so they don’t spoil the appearance of your final frosting layer. Don’t worry about perfection at this stage; focus on covering the entire surface thinly. Use a cake scraper or offset spatula to smooth the frosting as much as possible. Once applied, place the lightly frosted cake in the freezer for about 10-15 minutes. This allows the crumb coat to firm up and create a solid base for your final decorative layer.
Decorating Your Masterpiece
Now for the fun part – decorating! Remove the chilled, crumb-coated cake from the freezer. If desired, separate about ½ cup of the remaining frosting and color it yellow with gel food coloring, then color the rest of the frosting pink. Apply a generous, smooth layer of your chosen pink (or white) frosting to the top and sides of the cake. Use a cake scraper tool to achieve perfectly smooth sides and a sharp edge on top. For optional flair, use a small star piping tip with the yellow frosting to pipe a delicate border along the bottom edge of the cake. For the top, fit an icing bag with a Wilton 1M tip and pipe beautiful pink swirls around the top edge. For an extra pop, you can make this top pink frosting a slightly darker shade than the main cake frosting. Garnish with fresh lemon slices, mint leaves, or fresh strawberries for a truly stunning presentation.
How to Store Your Strawberry Pink Lemonade Cake
To keep your delicious Strawberry Pink Lemonade Cake fresh and flavorful for as long as possible, proper storage is essential:
- Room Temperature: If stored in an airtight container or under a cake dome, this cake will stay fresh and moist at room temperature for up to 3 days. This is often preferred for buttercream-frosted cakes as it keeps the frosting soft and the cake tender.
- Refrigerator: For longer storage, you can refrigerate the cake in an airtight container for up to 5 days. Be aware that refrigeration can sometimes slightly alter the texture of the cake, making it a bit denser. To counteract this, always bring refrigerated cake back to room temperature for at least 30 minutes to an hour before serving for the best taste and texture.
- Freezer: This cake freezes beautifully! To freeze the entire cake, chill it until the frosting is firm, then wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. For individual slices, wrap each slice tightly in plastic wrap, then place them in an airtight freezer-safe container or freezer bag. The cake can be frozen for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator, then let it come to room temperature before serving.
Frequently Asked Questions (FAQ)
Can I use fresh strawberries instead of strawberry syrup?
Absolutely! For a more natural strawberry flavor, you can make a simple strawberry puree by blending fresh strawberries and straining to remove seeds, then reducing it slightly on the stovetop. Use this puree in place of the strawberry cocktail syrup in both the cake batter and the frosting. Be mindful that fresh puree might alter the consistency of the batter or frosting slightly, so you might need minor adjustments to flour/powdered sugar. You can also add finely diced fresh strawberries as a filling between the cake layers, following the jam-filling method.
What if I don’t have buttermilk?
No problem! You can easily make a homemade buttermilk substitute. For 1½ cups of buttermilk, simply pour 1½ cups of regular milk (dairy or non-dairy) into a measuring cup, then add 1½ tablespoons of fresh lemon juice or white vinegar. Stir gently and let it sit for 5-10 minutes until the milk slightly curdles. Use this mixture as you would regular buttermilk in the recipe.
Can I make this cake gluten-free?
Yes, you can! Start with a gluten-free lemon cake mix. Ensure any additional flour you use (if the recipe calls for it to enhance the box mix) is a gluten-free all-purpose flour blend (one that contains xanthan gum works best). All other ingredients in this recipe are naturally gluten-free. Always check ingredient labels to confirm they are certified gluten-free.
Can I make this cake ahead of time?
This cake is excellent for making ahead! You can bake the cake layers up to 2-3 days in advance. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature or in the refrigerator. The frosting can also be made a day or two in advance and stored in an airtight container in the refrigerator; just let it come to room temperature and re-whip before frosting the cake. As mentioned in the storage tips, the frosted cake can also be frozen for longer periods.
Can I make this into cupcakes?
Certainly! This recipe adapts beautifully to cupcakes. Prepare the batter as directed. Line a cupcake tin with paper liners, then fill each well about ¾ full with batter. Bake for approximately 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Adjust baking time as needed. Once cooled, frost and enjoy your delightful Strawberry Pink Lemonade Cupcakes!
Creative Ways to Decorate and Serve Your Cake
Beyond the classic swirls and borders, there are many ways to make your Strawberry Pink Lemonade Cake even more special:
- Fresh Fruit Garnish: Adorn the top of the cake with vibrant fresh strawberries, thinly sliced lemons or limes, and a few sprigs of fresh mint. The natural colors and aromas enhance the cake’s appeal.
- Edible Flowers: For an elegant touch, scatter edible flowers like pansies or violas on the frosting. Choose colors that complement the pink and yellow palette.
- Sugared Lemon Slices: Dip thin lemon slices in simple syrup and then coat them in granulated sugar for a beautiful, sparkling garnish that adds a touch of sweetness and tang.
- Lemon Zest Swirls: Finely grate extra lemon zest over the top of the cake for an aromatic and visually appealing finish.
- White Chocolate Drizzle: A drizzle of melted white chocolate over the pink frosting can add an extra layer of sweetness and visual interest.
- Serving Suggestions: This cake is fantastic on its own, but it also pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. For a complete summer treat, serve it alongside a glass of homemade pink lemonade or iced tea.
More Cake Recipes to Try!
White Wedding Cake
Cotton Candy Cake
Mango Cake
Doctored White Cake Mix
Browse All Cakes