Dry Ingredients
2½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
Wet Ingredients
½ cup unsalted butter, softened
2 large eggs
1 cup buttermilk
¼ cup fresh lemon juice
1 tbsp lemon zest
½ cup strawberry purée (fresh or thawed frozen strawberries blended)
1 tsp vanilla extract
For Strawberry Lemonade Frosting
1 cup unsalted butter, softened
3–4 cups powdered sugar
3 tbsp strawberry purée
1–2 tbsp lemon juice
Pinch of salt
Instructions
1. Prep:
Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line with parchment.
2. Dry mix:
Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter + sugar:
Using a mixer, beat butter and sugar until light and fluffy (2–3 minutes).
4. Add eggs & flavorings:
Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
5. Combine:
Add dry ingredients in 2 additions, alternating with the buttermilk.
Fold in the strawberry purée just until blended (don’t overmix).
6. Bake:
Divide batter between pans and bake 23–28 minutes, until a toothpick comes out clean.
7. Cool:
Let cakes cool 10 minutes in pans, then turn out and cool completely.
8. Make frosting:
Beat butter until smooth. Add powdered sugar gradually.
Mix in strawberry purée and lemon juice until your desired consistency.
9. Assemble:
Frost between layers and over the top. Chill 20 minutes before slicing.
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