Strawberry Lemonade Cake is a cake made of strawberries and lemonade. Lemon juice, lemon zest, and new strawberries brighten this tender layer cake recipe, which is frosted with a tangy sweet fresh strawberry buttercream frosting.

I posted my delicious Lemon Blueberry Cake last summer, and although it’s always been a success in our kitchen, it soon became a reader favorite as well. So many of you have used it and given reviews. Thank you so much! One of the most often asked questions regarding this recipe is about substituting strawberries for the blueberries, as in, can I replace the blueberries with strawberries? Although I appreciate the need for a lemon and strawberry combination, the fact is that replacing these berries is not as simple as it seems. So, after our strawberry-picking excursion, I wanted to create a strawberry lemon blueberry cake!


  • 460 grams.Of cake flour.
  • 400 grams.Of granulated sugar.
  • 1 Large spoon.Of baking powder
  • 1 small spoon.Of salt.
  • 12 large spoons. Of butter softened.
  • 1½ Cups. Of milk, at room temp.
  • 1 Large spoon.Of vanilla extract.
  • 4 eggs, large-sized.
  • An 8-ounces pkg.Of strawberry gelatin.
  • 1 Cup. Of puréed strawberries, you should measure the strawberries before puréeing them.
  • One large lemon zest.
  • 2 drops.Of magenta coloring.


  • 2 drops. Of food coloring, I used the yellow color.
  • The juice of two large squeezed lemons.
  • 1½ Cups.Of icing sugar.


Step 1:

I started by heating the oven to 350 degrees Fahrenheit =180 degrees Celsius, and I greased a medium cake pan, I preferred using the Heritage pan for this recipe.

Step 2:

Next, I whisked together the granulated sugar, with flour that I sifted before, gelatin, baking powder, and salt in a medium mixing bowl.

Step 3

Following that, I mixed in the butter at low speed until the mixture resembles sand.

Step 4:

Then, I combined the milk with the vanilla flavoring in a large mixing bowl and I poured it in all at once, and I mixed on low for 30 seconds, then I raised it to medium and beat for another 30 seconds.

Step 5:

And, I scraped the mixing bowl’s bottom and edges, and using a low-speed mixer, I added eggs one after the other mixing for 30 seconds of each addition, scraping down the sides of the bowl, and beating for 30 seconds on a medium-high pace.

Step 6:

After that, I combined the strawberry purée and one lemon zest in a mixing bowl, and I poured the batter into the prepared pan.

Step 7:

I baked for around 35 to 40 minutes until a toothpick inserted into the center of the cake comes out clean.

Step 8:

Once the 40 minutes are done, I removed from the oven and set aside for 5 minutes to cool, turning it out onto a wire rack to cool completely.

Step 9:

To make the glaze, I combined the powdered sugar, with two large lemons’ juice, and yellow food coloring.

Step 10:

And I combined it all in a large mixing bowl, put it for around 10 seconds in the microwave, and drizzled the glaze over the cooled cake.

Step 11:

And to finish, I served the cake with fresh strawberry halves for garnish.

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