Have you ever tried slice of Strawberry Lemonade Cake? Believe me when I say it's just as yummy as it is pretty! This easy to make cake has become our family's go-to cake for First Communion Season, which is soon approaching, and works perfectly for Spring and Summer entertaining.
Would you believe me if I told you the main ingredient is a store bought boxed cake mix? True story. I originally found the cake recipe on Paula Deen's website, she calls it a Pink Lemonade Layered Cake. Hint: you can never go wrong by using one of Miss Paula's recipe's if you're looking to serve up some sweet Southern hospitality and delicious eats. I came up with a slightly different frosting recipe though and it turned out really yummy, too.
* Rachel Tip: my favorite boxed cake is always Betty Crocker. I think it has the best texture and is always so moist.
Strawberry Lemonade Cake Recipe
- 1 (18 oz) boxed white cake mix, plus any additional ingredients the package directions call for
- 3 tablespoons pink lemonade drink powder
- 1 teaspoon finely grated lemon zest
- 1 teaspoon strawberry extract (Rachel's add in)
Preheat the oven to 350 °F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside.
For the cake, stir together in a large bowl the cake mix and lemonade powder. Prepare the cake batter according to the package directions, being sure to use any additional ingredients the box recipe calls for: eggs, milk, water, oil, etc. Stir lemon zest and strawberry extract into the batter. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden. An inserted toothpick in the center of the cakes should come out clean. Let the cakes cool in the pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely.
Indulgent Strawberry Lemonade Buttercream Frosting Recipe (Hello Cream Cheese!)
- 1/2 cup softened butter (1 stick)
- 4 oz softened, room temperature cream cheese
- 1 lb confectioner's sugar, adjust to get desired consistency
- 1/4 cup of strawberry puree (made from frozen or fresh strawberries)
- 1 teaspoon of lemon zest
- 1 teaspoon vanilla
To make the frosting, beat together the butter and cream cheese until fluffy, slowly add in the confectioners’ sugar . Mix in the strawberry puree, vanilla, and lemon zest until combined.
Transfer one cake to a cake stand or serving plate. Using an offset spatula spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.
We actually have a much overdue family date planned to visit Savannah next weekend. I cannot resist all the Southern Charm that Savannah has to offer. It makes for a fabulous day trip, so I'm super excited to go! We'll definitely be paying a visit to Miss Paula's restaurant, The Lady and Sons when we're there. I'm not sure if she's serving up any of her Pink Lemonade Layered Cake right now or not, but if you're ever in town, be sure to put her restaurant on your must-do list. It's really a treat and a wonderful example of Southern Goodness. It sits downtown at City Market where you'll find great food, live music, galleries, an old fashioned candy shoppe and boutique shopping. What's not to love about City Market? Come on, you're always welcome in the South!
Wishing you happy baking and delicious memories!