Soft, tender and fluffy, the ultimate spring or summer treat with our Gluten Free Strawberry Lemonade Cake recipe! Delight in layers of moist, tender cake infused with zesty lemon juice, fragrant lemon zest, and luscious strawberries. Each bite is a symphony of flavors, complemented by a luscious strawberry buttercream and a tantalizing strawberry reduction. Get ready for a burst of freshness in every slice.

“This stunning cake is not merely a dessert; rather, it’s an experience that will linger in your memory for a long time”.

Prepare to embark on a delectable journey with our Strawberry Lemonade Cake recipe, where soft, tender, and fluffy layers harmonize to create a masterpiece bursting with the vibrant essence of lemon juice, lemon zest, and fresh strawberries. Delight in the luxurious embrace of a luscious strawberry buttercream interlaced between each cake layer, accompanied by a tantalizing strawberry reduction that will leave you yearning for more after just one heavenly bite!

This cake embodies the essence of spring and summer, exuding beauty and refreshment in every slice. Drawing inspiration from the iconic strawberry lemonade, this confection strikes the perfect balance between sweetness and tanginess. Its light, moist, and buttery texture is complemented by a sumptuous strawberry lemon buttercream and an irresistible strawberry reduction, ensuring that each mouthful is a symphony of lemony zing and sweet strawberry bliss—a true fusion of flavors that invigorate the palate with notes of tartness, tanginess, and freshness.

Embrace the visual splendor of this cake, adorned with a captivating pink frosting and crowned with fresh, ripe strawberries, destined to steal the spotlight at any summer gathering.

The secret to enhancing the flavors lies in selecting the ripest, reddest strawberries, as their sweetness will elevate the overall taste experience. Additionally, using fresh lemons for juice and zest is paramount to infusing the cake with that signature bright, citrusy punch that defines a classic strawberry lemonade.

From its light texture to its beautiful presentation, you won’t be able to resist indulging in this one-of-a-kind creation.

Get ready to impress everyone at your next party with this amazing Gluten Free Strawberry Lemonade Cake!

Key Ingredients 

Strawberries- opt for the ripest, deepest red strawberries you can find, as their sweetness is paramount to the cake’s flavor profile. Remember, strawberries don’t ripen after being picked, so choose wisely for the best taste experience.

Lemon- the essence of lemonade in your cake! Freshly squeezed lemon juice is crucial for its unparalleled zest and vibrant flavor, which bottled juices simply can’t match. Don’t forget the lemon zest; it adds a delightful tartness that beautifully complements the strawberries’ sweetness. Incorporating both juice and zest will infuse your cake with a refreshing citrus kick.

Leavening Agents- to ensure your cake is wonderfully light and airy, verify that your baking powder and soda are current and not past their prime. Stale leavening agents can lead to a denser, less appealing texture.

Butter- unsalted butter is key, allowing you to control the saltiness of your batter to perfection. Soften it to room temperature for effortless blending into a smooth consistency—too hard, and you’ll find it difficult to achieve the creaminess essential for the batter.

Milk- whole milk is recommended for its rich flavor and moisture-enhancing qualities, contributing to the cake’s overall succulence. Skim or low-fat milk simply won’t do justice to the cake’s decadent texture.

Powdered Sugar- often known by names like confectioners’ sugar, icing sugar, or 10X sugar, this is a baker’s secret to a smooth frosting. If you’ve run out, don’t worry—I have a guide on making your own powdered sugar at home.

For the ultimate Strawberry Lemonade Cake, starting with the right ingredients is crucial. Each component plays a pivotal role in creating a cake that’s not just a treat for the taste buds but a feast for the senses.

What you will need to make this recipe

Key Ingredients 

• Strawberries: opt for the ripest, deepest red strawberries you can find, as their sweetness is paramount to the cake’s flavor profile. Remember, strawberries don’t ripen after being picked, so choose wisely for the best taste experience.
• Lemon: The essence of lemonade in your cake! Freshly squeezed lemon juice is crucial for its unparalleled zest and vibrant flavor, which bottled juices simply can’t match. Don’t forget the lemon zest; it adds a delightful tartness that beautifully complements the strawberries’ sweetness. Incorporating both juice and zest will infuse your cake with a refreshing citrus kick.
• Leavening Agents: To ensure your cake is wonderfully light and airy, verify that your baking powder and soda are current and not past their prime. Stale leavening agents can lead to a denser, less appealing texture. I use Aluminum, corn and gluten free Baking Powder, and Pure Baking Soda.

• Butter: Unsalted butter is key, allowing you to control the saltiness of your batter to perfection. Soften it to room temperature for effortless blending into a smooth consistency—too hard, and you’ll find it difficult to achieve the creaminess essential for the batter.

• Milk: Whole milk is recommended for its rich flavor and moisture-enhancing qualities, contributing to the cake’s overall succulence. Skim or low-fat milk simply won’t do justice to the cake’s decadent texture.

• Powdered Sugar: Often known by names like confectioners’ sugar, icing sugar, or 10X sugar, this is a baker’s secret to a smooth frosting. If you’ve run out, don’t worry—I have a guide on making your own powdered sugar at home. Or you can try this clean Powdered Sugar.

For the ultimate Strawberry Lemonade Cake, starting with the right ingredients is crucial. Each component plays a pivotal role in creating a cake that’s not just a treat for the taste buds but a feast for the senses.

So, let’s roll your sleeves and make this delicious cake….

How to make the cake

• Step – In a medium saucepan add strawberries, lemon juice and sugar.
• Step 2- Cook it on a medium heat then mash the strawberries with a potato masher after 15 minutes of cooking or until the water evaporated.

• Step 3- Transfer to a bowl and let it cool.
• Step 4- In a small bowl combine flour, baking powder, baking soda and salt and whisk together.

• Step 5- Add butter to a food processor.
• Step 6- Cream it on a medium speed for 30 seconds.

• Step 7- Add sugar, lemon zest, and lemon juice, and vanilla extract then cream it again while scraping the sides and mix on high speed for 5 minutes until smooth and fluffy.
• Step 8- Add eggs, one at a time then process.

• Step 9- Add the flour mixture one at a time.
• Step 10- Add milk one at a time. 

• Step 11- Add 1/3 of flour mixture.
• Step 12- Add 1/3 of milk then alternate flour and milk while processing.

• Step 13- Process all for 2 minutes until smooth and fluffy. 
• Step 14- Scrape the sides for an even distribution and creaminess.

• Step 15- Swirl the mixture with a spatula.
• Step 16- Divide the mixture into 3 round baking pan of 8″

• Step 17- Evenly spread the mixture into the pans.
• Step- 18- Bake for 30-35 minutes at 350 degrees F. Once cooked until golden, remove from pan and let it cool down.

• Step 19- Add butter to the food processor.
• Step 20- Beat it for 5 minutes then add powdered sugar and mix for few minutes.

• Step 21- Add heavy cream, lemon juice process for few minutes, then add strawberry reduction.
• Step 22- Mix for few minutes until all incorporated.

• Step 23- Fill a pipping bag with 1/2 cup of the strawberry buttercream, then pipe on the cake about 3 tablespoons, spread all over the top of the cake.
• Step 24- Repeat the same steps with the other 2 layers cake, spread the buttercream all over the cake, then decorate it as you desire. 

Pro tips to unlock the full potential of this Recipe

• Elevate your dessert game with the strawberry reduction, a speedy alternative to jam. Got leftovers? Drizzle it over cake slices or scoop it onto ice cream for a zesty twist.
• Tame those domed cake layers like a pro by wielding a serrated knife. Slice off the peaks for even stacking. For flawless layers, enlist the help of this Cake Strips. These wonders ensure uniform rising, banishing any unsightly domes. 
• Precision is key, especially with flour. Invest in a scale for foolproof accuracy and fluffy cakes. No scale? No sweat. Fluff up your flour with a spoon, then spoon it into your measuring cup and level it off. Say goodbye to dense disasters.
• Avoid tough cakes by letting chilled ingredients like eggs, milk, and butter reach room temperature before showtime. Overmixing is the enemy here, rock stars.
• Chill out for easier assembly. Cold cake layers are your secret weapon against crumbling catastrophes. Make them ahead and pop them in the fridge until you’re ready to build.
• Don’t let air bubbles crash the party. Give your cake pans a few gentle taps on the counter to deflate any unwanted guests.
• Zest like a boss but watch out for the bitter white stuff. Stick to the vibrant outer layer for that burst of citrusy goodness.
• Lemon zest before juice, always. It’s a game-changer, trust me.

Frequently Asked Questions 

WONDERING ABOUT STORING THIS CAKE?

You’ve got options! Leave it at room temperature for around four days without any toppings or pop it in the fridge where it’ll stay good for up to a week. Adding garnishes? No problem. Grab a cake dome to keep everything intact, especially those delicate strawberries and frosting. No dome? No worries. Just stick a few toothpicks strategically into the strawberries, then gently tent plastic wrap over the cake, ensuring it doesn’t squash the toppings.

CAN I GET A HEAD START ON THIS?

Absolutely! Feel free to prep parts of the strawberry lemonade cake or the whole shebang ahead of time. My suggestion? Bake those cake layers and whip up that strawberry reduction a couple of days beforehand. Then, when it’s go time, whip together the frosting and assemble the cake fresh on the day you plan to indulge.

WHAT ABOUT FREEZING?

Yep, this strawberry lemonade cake is a champ in the freezer department. Whether it’s the whole masterpiece or individual slices, wrap ’em up snugly in a couple of layers of plastic and toss them in the freezer for up to three months. Just remember to thaw the cake at room temperature before diving in. And hey, you can even freeze those cake layers solo, ready to assemble whenever the craving hits.

If you’ve tried this Gluten Free Strawberry lemonade cake recipe, then don’t forget to rate the recipe and let me know how you liked it in the comments below, I love hearing from you!

If you are a lemon lover like me checkout my delicious gluten free lemon tart Easy Gluten Free Lemon Tart.

More Gluten Free Recipes:

Amazing Gluten Free Pumpkin Muffin

Amazing Gluten Free Blueberry Muffin

Best Homemade Banana Oatmeal Muffins (Gluten Free)

The Best No-Bake and Gluten Free Strawberry Cheesecake

Delicious and Easy Gluten-Free Banana Cream Pie

Amazing Gluten Free Strawberry Lemonade Cake

Author: Cali Cooking Method:Baking Cuisine:Mediterranean French Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 50 minutesRest time:4 hours Total time:5 hours 20 minutesServings:12 servingsCalories:1100 kcal Best Season:Available

Description

Get ready for a burst of freshness in every slice. This stunning cake is not just a dessert—it’s an experience you won’t soon forget.

Ingredients

• 3 Cups Gluten Free Flour  
• 1/2 Teaspoon baking soda
  
• 2 Teaspoons baking powder
• 1/4 Teaspoon salt
• 1 Cup butter room temperature
• 2 Cups sugar
• 1 Cup milk room temperature
• Two full lemon zest
• Juice of two lemons
• 1 Tablespoon vanilla extract
• 2 large eggs room temperature

Strawberry Reduction ingredients

• 3 Cups sliced strawberries.
• 1/4 Cup Lemon juice.
• 1/2 Cup Sugar.

Strawberry Buttercream Ingredients

• 2 Cups unsalted butter room temperature
• 1/2 Cup powdered sugar
  
• 2 Tablespoon lemon juice
• 2 Tablespoon heavy cream
• 1/2 Cup room temperature strawberry reduction

Instructions

Cake Instructions

1. Pre-heat oven at 350 F
2. In a bowl add Gluten Free Flour (I used 1-1 Bob’s Red Mill All Purpose Gluten Free), baking soda, baking powder, and salt and give it a quick whisk.
3. In a Stand mixer or bread mixer add room temperature butter and cream it on a medium speed for 30 seconds, add the sugar and two full lemon zest then mix on high for about 5 minutes, the add the juice of two lemons, Scrape the sides then mix again. Add the vanilla extract, then add the room temperature eggs one at a time then mix until smooth and fluffy.
4. Add room temperature milk, on a low mode add 1/3 batch of flour then 1/2 milk then flour then remaining milk then remaining flour. Scrape the sides then mix with a spatula mix from the bottom up to make sure no flour is left in the bottom so no hidden clumps.
5. Line up (3) 8” round pan with parchment paper, or if you don’t have grease with butter then sprinkle flour to prevent sticking.
6. Pour and separate the batter onto the three pans.
7. Pour and separate the batter onto the three pans.
8. Smooth out the batter top with the spatula, so it can level out.
9. Don’t over mix the batter, the batter should look fluffy and a bit firm about 30-35 minutes or until the edge is pulling away.

Strawberry reduction instructions

10. Toss the sliced strawberries in a pan and add a juice of two lemons, and sugar.
11. Pop it on medium high heat until you get a gel consistency, stir from time to time the sides.
12. After it start to simmer use a potato masher to break it down. And continue to cook for water to evaporate.
13. Take off heat and transfer to a bowl to cook down significantly to room temperature.

Strawberry Buttercream instructions

14. Add the room temperature butter and beat it for 5 minutes on high speed.
15. Add 1/2 of powdered sugar then mix again for few minutes on low until incorporated and silky, the add the lemon juice, and the heavy cream.
16. Add the room temperature strawberry reduction.

Cake Assembly Instructions

17. Remove the cakes from each pan.
18. Grab A piping bag and fill with 1/2 cup of the strawberry buttercream then pipe it on the cake about 3 tablespoons and spread it to an even layer.
19. Put the second cake on top add another 3 tablespoons and spread evenly.
20. Then last layer of cake and add the on top, cover all the sides and smooth out until complete coverage.
21. On top decorate with fresh strawberries and add any leftover of strawberry reduction.

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