If you’re craving a dessert that bursts with bright, fresh flavors and feels like a sunny day on a plate, you have to try this Strawberry Lemonade Cake Recipe. It’s a delightful fusion of zesty lemon and sweet strawberries, coming together in a moist, fluffy cake topped with a creamy, dreamy frosting. Perfect for gatherings, celebrations, or just when you want to treat yourself to something special, this cake offers the perfect balance of tart and sweet with a luscious texture that will keep everyone coming back for more.
Ingredients You’ll Need
With just a handful of staples, this Strawberry Lemonade Cake Recipe is surprisingly simple to whip up. Each ingredient plays a crucial role, whether it’s providing flavor, moisture, or that irresistibly light finish on top.
- Lemon cake mix: The foundation that gives the cake its bright lemon flavor and tender crumb.
- Strawberry pie filling: Adds juicy sweetness and a beautiful pink hue.
- Vanilla extract: Enhances the overall flavor with a warm, comforting note.
- Large eggs: Bind the ingredients and contribute to the cake’s structure and fluffiness.
- Milk: Keeps the batter smooth and moist, perfect for cake texture.
- Vanilla instant pudding mix: Essential for the rich, creamy frosting that complements the cake perfectly.
- Powdered sugar: Sweetens the frosting and balances the tartness of lemon and strawberry.
- Lemon extract: Packs an extra citrus punch in the frosting.
- Cool Whip topping: Lightens up the frosting and adds a fluffy, cloud-like texture that melts in your mouth.
How to Make Strawberry Lemonade Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350ºF and greasing a 9×13 inch baking pan to ensure the cake doesn’t stick. In a large mixing bowl, combine the lemon cake mix, strawberry pie filling, vanilla extract, eggs, and milk. Use an electric mixer to blend everything just until combined—overmixing can make the cake dense, so keep it gentle and quick.
Step 2: Bake the Cake
Pour your luscious batter into the prepared pan, spreading it evenly with a spatula. Bake for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean. This ensures the cake is perfectly baked and moist inside without being underdone.
Step 3: Cool Down
Once baked, set the cake aside and allow it to cool completely in the pan. This step is important because a warm cake can cause your frosting to melt and become runny, and no one wants that!
Step 4: Whip Up the Frosting
While the cake cools, mix the instant vanilla pudding mix, powdered sugar, and cold milk in a large bowl with a whisk. Whisk vigorously for about two minutes until smooth and thickened. Then fold in the Cool Whip and lemon extract. This frosting is light, fluffy, and packed with subtle lemon flavor that pairs beautifully with the strawberry-infused cake.
Step 5: Frost and Finish
Spread the frosting evenly over the cooled cake with a spatula or the back of a spoon. The creamy topping will add a sweet, tangy finish that perfectly balances the fruity cake layers. Chill the cake for a bit before serving if you want a firmer frosting texture.
How to Serve Strawberry Lemonade Cake Recipe
Garnishes
For an extra special touch, garnish your Strawberry Lemonade Cake with fresh strawberry slices or a few lemon zest curls on top. These simple additions elevate the presentation and add a burst of freshness with every bite.
Side Dishes
This cake is a star on its own, but if you want to offer a complete dessert experience, serve it alongside a dollop of vanilla ice cream or a scoop of lemon sorbet to complement the cake’s flavors. Fresh berries on the side also add vibrant color and texture contrasts.
Creative Ways to Present
Try cutting the cake into fun shapes using cookie cutters for a party, or serve it in elegant individual portions topped with edible flowers for a fancy touch. Layering small pieces of this cake in clear trifle bowls with whipped cream and strawberries creates a stunning parfait-like dessert that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Lemonade Cake can be stored in an airtight container in the refrigerator for up to 3 days. This keeps the frosting fresh and the cake moist, making it easy to enjoy later without losing any of that wonderful flavor.
Freezing
You can freeze the cake if you want to save it for longer. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. It’s best to freeze before frosting or freeze the unfrosted cake layers separately, then frost after thawing so the texture stays perfect.
Reheating
Since this cake is best served chilled or at room temperature, it’s not recommended to warm it up. If you’ve frozen slices, allow them to thaw fully in the refrigerator before serving to preserve its delicate texture and flavors.
FAQs
Can I use homemade lemon cake instead of box mix?
Absolutely! Homemade lemon cake works wonderfully if you want a fully from-scratch version. Just make sure your cake has a similar moist and tender texture to the box mix for best results.
Is there a dairy-free way to make this recipe?
Yes, you can substitute milk with almond or oat milk, and use a dairy-free whipped topping instead of Cool Whip. Be mindful that this might slightly change the texture but will still taste delicious.
How long does the cake need to cool before frosting?
It’s essential to let the cake cool completely, typically about 1 to 2 hours, to prevent the frosting from melting and sliding off.
Can I make this cake into cupcakes?
Definitely! Just reduce the baking time to around 18-22 minutes and use muffin tins. Frost once completely cooled, and you’ll have perfectly portable mini strawberry lemonade treats.
Does the strawberry pie filling make the cake very sweet?
The pie filling adds natural sweetness, but it’s balanced by the tart lemon cake and frosting, creating a harmonious blend that’s sweet without being overpowering.
Final Thoughts
There’s something so joyful about bites of Strawberry Lemonade Cake Recipe that instantly brighten your mood and bring smiles to the table. Whether you’re making it for a special occasion or just because you deserve a treat, this cake is sure to become a beloved favorite. Give it a try, and get ready for all the compliments headed your way!
Print
Strawberry Lemonade Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Lemonade Cake combines the zest of lemon cake with the sweet tang of strawberry pie filling to create a moist and flavorful dessert. Topped with a creamy, light frosting made from vanilla pudding, powdered sugar, and Cool Whip, it’s a perfect treat for any occasion that’s quick to prepare and irresistibly delicious.
Ingredients
Cake
- 1 box lemon cake mix
- 1 (21-oz) can strawberry pie filling
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup milk
Frosting
- 1 (3.9-oz) package vanilla instant pudding mix
- ¼ cup powdered sugar
- 1 cup cold milk
- 1 tsp lemon extract
- 1 (8-oz) tub Cool Whip topping, thawed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease a 9×13 inch baking pan thoroughly to ensure the cake does not stick. Set the pan aside while you prepare the batter.
- Make the Cake Batter: In a large mixing bowl, combine the lemon cake mix, strawberry pie filling, vanilla extract, eggs, and milk. Use an electric mixer to blend the ingredients just until they are combined, being careful not to overmix to keep the cake light and fluffy.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Place in the oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is done. Remove the cake from the oven and allow it to cool completely before frosting.
- Prepare the Frosting: In a large bowl, whisk together the vanilla instant pudding mix, powdered sugar, cold milk, and lemon extract for about 2 minutes until the mixture starts to thicken.
- Combine Frosting and Cool Whip: Gently fold the thawed Cool Whip topping into the pudding mixture until well combined, creating a light and fluffy frosting.
- Frost the Cake: Once the cake has cooled completely, spread the prepared frosting evenly over the top of the cake. Chill if desired to set the frosting before serving.
Notes
- Ensure the cake is completely cool before applying frosting to prevent it from melting.
- For extra flavor, garnish the frosted cake with fresh strawberry slices or lemon zest.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- This cake can be stored covered in the refrigerator for up to 3 days.
- If you want a stronger lemon flavor, add a bit more lemon extract to the frosting mixture.
