Strawberry Lemonade Buttermilk Cake

Strawberry Lemonade Buttermilk Cake Recipe

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Introduction

Nothing says sunshine and sweet refreshment quite like the vibrant flavors of strawberries and lemonade. When these bright, zesty flavors are paired with the richness and tenderness of a buttermilk cake, the result is pure magic — a cake that’s moist, fluffy, and bursting with fresh fruity notes and a subtle tang.

This Strawberry Lemonade Buttermilk Cake is a showstopper for celebrations, afternoon teas, or simply whenever you want a slice of summery happiness. The tender crumb from buttermilk, the zing of fresh lemon juice and zest, and the juicy sweetness of strawberries swirl together beautifully in this recipe.

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Why Buttermilk Cake?

Buttermilk is a baker’s secret weapon. It adds:

• Tenderness: The acidity of buttermilk breaks down gluten, resulting in a softer, more tender crumb.

• Moisture: Buttermilk’s fat content contributes to moistness.

• Tang: It adds a subtle tanginess that balances sweetness perfectly.

• Better rise: Reacts with baking soda to create a lighter, fluffier texture.

All these qualities make buttermilk cake ideal for pairing with bright, acidic flavors like lemon and strawberry.

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Ingredients Overview

This recipe is divided into four main components:

• The Cake batter (lemon & buttermilk based)

• The Strawberry puree or fresh strawberry addition

• The Lemon glaze or simple syrup for soaking the cake

• The Frosting, typically a cream cheese or whipped cream frosting with lemon and strawberry accents

• Optional decorations: fresh strawberries, lemon zest, edible flowers

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Ingredients

For the Cake:

• 2 ½ cups (312 g) all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup (226 g) unsalted butter, softened to room temperature

• 1 ¾ cups (350 g) granulated sugar

• 3 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest (from about 2 lemons)

• ½ cup fresh lemon juice (about 2-3 lemons)

• 1 cup buttermilk, at room temperature

• 1 cup fresh strawberries, chopped (or strawberry puree, see notes)

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For the Lemonade Soak (Simple Syrup):

• ½ cup granulated sugar

• ½ cup water

• ¼ cup fresh lemon juice

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For the Frosting:

• 8 oz (226 g) cream cheese, softened

• ½ cup (113 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar, sifted

• 1 teaspoon vanilla extract

• 1-2 tablespoons fresh lemon juice

• Optional: 1/3 cup strawberry puree or finely chopped strawberries for swirl or flavor

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For Decoration:

• Fresh strawberries, halved or sliced

• Lemon zest or thin lemon slices

• Edible flowers (optional)

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Equipment

• Two 8-inch round cake pans

• Mixing bowls

• Electric mixer (stand or hand)

• Measuring cups and spoons

• Rubber spatula

• Saucepan (for simple syrup)

• Cooling racks

• Offset spatula or butter knife (for frosting)

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Step-by-Step Instructions

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Step 1: Prepare Cake Pans

Grease and flour two 8-inch round cake pans or line them with parchment paper circles. Preheat your oven to 350°F (175°C). Properly prepared pans help cakes release easily after baking.

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Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

Set aside. This ensures even distribution of leavening agents.

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Step 3: Cream Butter and Sugar

In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter until creamy and smooth (about 1-2 minutes).

Add the sugar gradually and continue to beat until the mixture is pale and fluffy (about 3-4 minutes). This process is crucial for a light, airy crumb.

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Step 4: Add Eggs, Lemon Zest, and Vanilla

Add eggs one at a time, beating well after each addition to incorporate air and prevent curdling.

Add lemon zest and vanilla extract, mixing until just combined.

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Step 5: Alternate Adding Dry Ingredients and Buttermilk

Reduce mixer speed to low. Add the dry flour mixture in three parts, alternating with buttermilk in two parts:

• Add ⅓ flour mixture, mix just until combined

• Add half of the buttermilk, mix until just combined

• Add another ⅓ flour mixture, mix

• Add the remaining buttermilk, mix

• Finish with the last ⅓ of flour mixture, mixing gently

Avoid overmixing to keep the cake tender.

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Step 6: Fold in Lemon Juice and Strawberries

Gently fold in fresh lemon juice and chopped strawberries or strawberry puree. The strawberry addition creates pockets of fruity flavor and moisture within the cake.

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Step 7: Bake the Cake

Divide batter evenly between the two prepared pans. Smooth the tops with a spatula.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

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Step 8: Cool the Cake

Let cakes cool in the pans for 10-15 minutes. Then invert onto wire racks and remove parchment paper if used.

Allow cakes to cool completely before assembly.

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Step 9: Make the Lemonade Soak (Simple Syrup)

While cakes cool, combine sugar, water, and lemon juice in a small saucepan over medium heat.

Bring to a gentle boil, stirring to dissolve sugar completely.

Remove from heat and let cool slightly.

This syrup will be brushed over cake layers to keep them moist and infuse extra lemon flavor.

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Step 10: Make the Frosting

In a large bowl, beat softened cream cheese and butter together until smooth and creamy.

Gradually add powdered sugar, 1 cup at a time, beating on low until fully incorporated.

Add vanilla extract and lemon juice, and continue beating on medium speed until fluffy (about 3-5 minutes).

Optionally, fold in strawberry puree or finely chopped strawberries for a light pink frosting with fruity flavor.

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Step 11: Assemble the Cake

Using a pastry brush, gently brush a generous amount of lemonade syrup over the first cake layer to soak in.

Spread a thick layer of frosting evenly over the soaked cake.

Place the second cake layer on top.

Brush with syrup again and frost the top and sides of the cake evenly.

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Step 12: Decorate

Decorate the top with fresh strawberries, lemon zest, or thin lemon slices.

Add edible flowers for a beautiful presentation, perfect for parties or special occasions.

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Tips for Success

• Room temperature ingredients: Butter, eggs, and buttermilk at room temp blend better for a smooth batter.

• Don’t overmix: Once dry and wet ingredients are combined, fold gently to keep cake tender.

• Use fresh lemons: Fresh juice and zest pack way more flavor than bottled lemon juice.

• Chill frosting: If frosting is too soft, chill for 15-20 minutes before using.

• Strawberry puree: If using puree, strain seeds for smoother texture.

• Cake layers: For extra even layers, weigh the batter to divide equally.

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Variations

• Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend. Adjust baking time slightly.

• Vegan Version: Use plant-based butter, flax eggs, and non-dairy buttermilk substitutes (like almond milk + lemon juice). Adjust frosting with vegan cream cheese.

• Add poppy seeds: For a classic lemonade cake twist, add 1-2 tablespoons of poppy seeds to the batter.

• Strawberry Swirl: Instead of folding strawberries in, swirl strawberry puree into the batter before baking for a marbled effect.

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Serving Suggestions

• Serve chilled or at room temperature.

• Pair with a cup of tea, lemonade, or a light white wine.

• Garnish slices with whipped cream and extra fresh berries.

• Great for picnics, birthdays, or summer barbecues.

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Storage

• Keep the cake refrigerated due to cream cheese frosting.

• Store covered tightly with plastic wrap or in an airtight container.

• Cake stays fresh for 3-4 days in the fridge.

• Can freeze unfrosted layers for up to 3 months; thaw before frosting.

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Nutritional Information (Estimate per slice, based on 12 slices)

• Calories: ~350-400

• Fat: 18g

• Carbohydrates: 45g

• Sugar: 30g

• Protein: 4g

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Final Thoughts

This Strawberry Lemonade Buttermilk Cake offers a perfect balance of bright citrus, sweet berries, and rich, creamy textures. It’s a crowd-pleasing dessert that’s as stunning to look at as it is delicious to eat. Whether you’re baking for a special occasion or just craving a sweet, refreshing treat, this cake will quickly become a go-to recipe.

The beauty lies in the layers of flavor — the zingy lemon, juicy strawberries, and smooth cream cheese frosting — all tied together by the moist, tender crumb of the buttermilk cake. Enjoy baking and, of course, indulging in every luscious bite!

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