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Strawberry Lemonade Cake

This recipe makes a 3-layer 6” round cake or a 2-layer 8” round cake.
Course: Dessert
Author: Hip Foodie Mom


For the Cake:

  • 1/3 cup unsalted butter room temperature
  • 1 1/3 cups sugar
  • 3 eggs room temperature
  • ¼ cup frozen pink lemonade concentrate thawed
  • 1 teaspoon vanilla
  • 3/4 cup sour cream
  • 1/4 cup strawberry jam or preserves
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the Pink Lemonade Frosting:

  • 1/3 cup unsalted butter softened
  • 4 cups powdered sugar; split
  • 1/3 cup frozen pink lemonade concentrate thawed + more if needed
  • ½ teaspoon vanilla
  • 1 to 2 drops red food coloring
  • Fresh strawberries and thin lemon slices for decoration
  • Suggested equipment: offset spatula

For the Candied Lemon Slices:

  • 2 lemons sliced
  • 1 cup pink lemonade concentrate thawed
  • 1 cup granulated sugar
  • Strawberries sliced
  • Turbinado sugar; optional


For the Cake:

  • Preheat oven to 350 degrees F. Grease and prep round cake pans with parchment paper and set aside.
  • Using your electric stand mixer fitted with the paddle attachment, beat the butter on medium to high speed for about 30 seconds. Gradually pour in the sugar, about 1/4 cup at a time, mixing until well combined. Scrape sides of bowl as needed and mix for about 2 more minutes. Add the eggs, one at a time, beating well after each addition. Add in the lemonade concentrate, vanilla, sour cream and strawberry jam and mix until combined.
  • Using a separate medium-sized mixing bowl, mix together the flour, baking powder, baking soda, and salt. Pour the flour mixture into the wet ingredients slowly, while your mixer is on low to medium speed until combined. Pour the cake batter evenly into the prepared cake pans and bake for 30 to 35 minutes or until the top springs back when lightly touched. Cool in pans on a wire rack.

For the frosting:

  • Using your electric stand mixer fitted with the whisk attachment, beat the softened butter on medium speed until smooth. Gradually add in 1 cup of powdered sugar, beating well until fully incorporated. Add in the pink lemonade concentrate and vanilla. Gradually beat in the remaining powdered sugar until fully combined. Add in extra frozen lemonade concentrate if the frosting seems too thick and mix in 1 to 2 drops of red food coloring if a pink hue is desired. Makes 2 cups.
  • Frost cakes using an offset spatula and top with lemon slices and strawberries.

For the Candied Lemon Slices:

  • Place the lemon slices in a small pot with a heavy bottom or enameled cast iron dish. Pour the thawed pink lemonade concentrate over the lemon slices and let sit for about 20 minutes.
  • Transfer to stovetop and bring to a boil. Turn down the heat and let simmer for about 20 minutes. Do not stir or touch the lemon slices, which will destroy their pretty round shapes. Add the sugar evenly over the top and continue cooking until the sugar is dissolved and everything has thickened slightly, for about 20 minutes longer. Remove from the heat and let it cool to room temperature.
  • Arrange the candied lemon slices over the top of the cake, overlapping them. Arrange some sliced strawberries on top and sprinkle a little turbinado sugar on top of the strawberries if desired.