Food and Recipes Desserts Cakes Strawberry-Lemonade Cake 4.5 (16) 15 Reviews If you're looking for the perfect layer cake for a summertime celebration, this Strawberry-Lemonade Cake recipe is the one. By Southern Living Editors Updated on April 18, 2023 Print Rate It Share Share Tweet Pin Email Hands On Time: 45 mins Total Time: 4 hrs 30 mins Servings: 12 If you're looking for the perfect cake for a summertime celebration, this Strawberry-Lemonade Layer Cake is the one. Made with tender lemony cake layers spread with a tangy Strawberry-Lemonade Jam, the cake is frosted with a dreamy Strawberry Frosting made with fresh berries and a drop of pink food coloring. You can assemble this beautiful cake up to two days ahead and store at room temperature. Also, you can freeze cooled layers up to a month in plastic wrap and aluminum foil. Ingredients Cake 1 cup butter, softened 4 large eggs, separated 2 cups granulated sugar 3 cups cake flour 1 tablespoon baking powder 1/8 teaspoon table salt 1 cup milk 1 tablespoon lemon zest 1 tablespoon fresh lemon juice Shortening (to grease the pan) Strawberry-Lemonade Jam 2 1/2 cups coarsely chopped fresh strawberries 3/4 cup sugar 1/4 cup fresh lemon juice 3 tablespoons cornstarch Strawberry Frosting 1 (8-oz.) package cream cheese, softened 2/3 cup sugar, divided 2/3 cup chopped fresh strawberries 1 drop pink food coloring gel (optional) 1 1/2 cups heavy cream 3 tablespoons fresh lemon juice Directions Prepare Cake: Preheat oven to 350°F. Assemble your ingredients. Caitlin Bensel; Food Stylist: Torie Cox Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Caitlin Bensel; Food Stylist: Torie Cox Add egg yolks, 1 at a time, beating until blended after each addition. Caitlin Bensel; Food Stylist: Torie Cox Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Caitlin Bensel; Food Stylist: Torie Cox Beat at low speed just until blended. Caitlin Bensel; Food Stylist: Torie Cox Stir in zest and juice. Caitlin Bensel; Food Stylist: Torie Cox Beat egg whites in a large bowl at high speed until stiff peaks form. Caitlin Bensel; Food Stylist: Torie Cox Gently stir one-third of egg whites into batter; fold in remaining egg whites. Caitlin Bensel; Food Stylist: Torie Cox Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans. Caitlin Bensel; Food Stylist: Torie Cox Bake at 350°F for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Caitlin Bensel; Food Stylist: Torie Cox Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. Make Strawberry-Lemonade Jam Filling: Process strawberries in a blender until smooth. Caitlin Bensel; Food Stylist: Torie Cox Press through a wire-mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Caitlin Bensel; Food Stylist: Torie Cox Stir in sugar. Caitlin Bensel; Food Stylist: Torie Cox Whisk together lemon juice and cornstarch. Caitlin Bensel; Food Stylist: Torie Cox Gradually whisk lemon juice mixture into strawberry mixture. Caitlin Bensel; Food Stylist: Torie Cox Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute. Caitlin Bensel; Food Stylist: Torie Cox Remove from heat. Place plastic wrap directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week. Caitlin Bensel; Food Stylist: Torie Cox Make Frosting: Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth. Caitlin Bensel; Food Stylist: Torie Cox Add strawberries and food coloring (if desired); beat until blended. Caitlin Bensel; Food Stylist: Torie Cox Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Caitlin Bensel; Food Stylist: Torie Cox Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately. Caitlin Bensel; Food Stylist: Torie Cox Assemble the Cake: Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Caitlin Bensel; Food Stylist: Torie Cox Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Caitlin Bensel; Food Stylist: Torie Cox Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Caitlin Bensel; Food Stylist: Torie Cox Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake. Caitlin Bensel; Food Stylist: Torie Cox Rate it Print