STRAWBERRY LEMONADE CAKE RECIPE

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This Strawberry Lemonade Cake Recipe is the ultimate dessert for your summer cookout or barbecue! A moist strawberry cake is topped with a creamy lemon frosting ? it's fresh and fruity and made with real strawberries! Easy to make ahead and freezer friendly.

Strawberry and lemon is one of the best combos for summer ? the flavours are so fresh and light and they are the perfect complement to those burgers or steaks on the grill. Plus, strawberries are best around this time and there is nothing like freshly picked strawberries to take this cake to over the top delicious!

INGREDIENTS

1. ½ cup canola oil
2. 2½ cups fresh strawberry puree (about 1lb strawberries)
3. 2 cups granulated sugar
4. 4 eggs
5. 3 cups all purpose flour
6. ½ teaspoon salt
7. 2 teaspoons vanilla
8. 2 teaspoons baking powder

Frosting:

1. ½ cup butter, room temperature
2. ¼ cup heavy cream
3. 3 cups powdered sugar
4. juice and zest of 1 lemon

INSTRUCTIONS

1. Preheat the oven to 350 degrees and lightly grease a 9x13" baking dish.
2. In a large bowl, whisk together oil and sugar until combined.
3. Add strawberry puree, eggs and vanilla and whisk until combined.
4. Add the flour, baking powder and salt and slowly stir just until moistened. Spread batter into prepared cake pan.
5. Bake for 40-45 minutes, just until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool completely before frosting.
6. Frosting:
7. In a large bowl, beat butter until smooth with an electric mixer.
8. Add the powdered sugar, cream and lemon zest and beat until smooth. Gradually add lemon juice and beat just until desired consistency is reached.

NOTES
*This cake can be made ahead and refrigerated for up to 2 days, or stored in the freezer for up to 3 months.


This cake will absolutely be a hit at your next summer cookout! The bright, fresh flavors are something everyone starts craving once the sun starts shining again.