Strawberry Lemonade Cake Recipe

Should we let our life overflow with love or refrain ourselves from vanities? It’s not a question when making a Strawberry lemonade cake.

As I lately have a little time, I had been looking on the internet yesterday. Attempting to find new, interesting thoughts, inspirational meals that I’ve never used before, to treat my loved ones with. Looking for quite some time but couldn’t find too many interesting stuff. Right before I wanted to give up on it, I discovered this fabulous and simple treat simply by luck on Suncakemom. The dessert seemed so fabulous on its photo, that called for rapid actions.
It had been not difficult to imagine how it is created, how it tastes and how much my husband might want it. Actually, it is rather easy to impress the man when it comes to puddings. Anyways, I went to the page and then used the step-by-step instuctions that were combined with wonderful images of the task. It really makes life less difficult. I could imagine that it’s a bit of a effort to shoot pics in the midst of baking in the kitchen as you ordinarily have gross hands therefore i genuinely appreciate the hard work she devote for making this blogpost .
With that in mind I am inspired to present my own recipe similarly. Many thanks for the idea.
I was tweaking the original recipe to make it for the taste of my loved ones. I can mention it was a great success. They prized the flavour, the overall look and enjoyed getting a sweet like this during a stressful workweek. They ultimately requested lots more, many more. Thus the next occasion I am not going to make the same miscalculation. I am likely to double the quantity to make them pleased.

The Strawberry Lemonade cake cupcake originally is from SunCakeMom


Measure flour, baking powder, salt, lemon zest, butter, eggs, vanilla extract and milk into a mixing bowl.
Combine all ingredients together.
Mix in lemon juice or lemon extract. Lemon juice will whiten the batter. Acid in lemon juice can negatively affect the baking soda’s ability to raise the cake. A teaspoon of baking soda can help neutralize its effect on the cake.
Pour the batter into parchment papered and/or greased baking form.
Bake in a 360°F / 180°C preheated oven’s bottom rack until the top gets some golden brown spots for about 30 – 40 minutes.
Let it cool a bit then shape it by removing the uneven parts.
Slice the cake into three layers.


Bring the chopped strawberries and water to boil with the lid on.
Cook the strawberries on medium heat until soft.
Mash them or use a hand blander to puree.
Filter out the bits and seeds. This can take long and require some stirring and mashing things through the sieve.
Put the strawberry puree back to the cook top and reduce it by half or even more. The thicker it will be the more we can stack onto the layers. We can use a somewhat runny jam too but it will seep into the holes and crevices which still taste good but won’t look that nice. Any leftover jam can be canned and stored for later.


Beat cream cheese and sweetener of choice until soft and creamy.
Mix in the strawberries.
Beat heavy cream and lemon juice until hard peaks form.
Mix cream cheese and heavy cream together. Taste and add more sweetener if desired.


Spread strawberry jam onto the first layer and spread it out evenly. If we haven’t reduced the strawberry to a thick spread then seal the outer side of the cake with some frosting first so the jam won’t escape sneakily.
Repeat it with the second layer.
On the third topmost layer skip the jam as it can ruin the even spreading of the cream and go straight to the frosting. Spread about half of the cream cheese frosting on top and the other half on the side of the cake.

Written by