Name: Strawberry-Lemonade Cake with Fresh Strawberry Jam and Cream Cheese Frosting Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 4 large eggs, separated; 2 cups granulated sugar; 3 cups cake flour; 1 Tbsp. baking powder; 1/8 tsp. table salt; 1 cup milk; 1 Tbsp. lemon zest; 1 Tbsp. fresh lemon juice; Shortening (to grease the pan); 2 1/2 cups coarsely chopped fresh strawberries; 3/4 cup granulated sugar; 1/4 cup fresh lemon juice; 3 Tbsp. cornstarch; 1 (8-oz.) pkg. cream cheese, softened; 2/3 cup granulated sugar, divided; 2/3 cup chopped fresh strawberries; 1 drop pink food coloring gel (optional); 1 1/2 cups heavy cream; 3 Tbsp. fresh lemon juice

Jump to Recipe· 4.3 from 3 reviews

If you are looking for a dreamy, fresh, and utterly irresistible dessert to share with friends or family, this Strawberry-Lemonade Cake with Fresh Strawberry Jam and Cream Cheese Frosting Recipe is a must-try. It perfectly captures the bright, tangy flavors of lemon and strawberry in a moist, fluffy cake that bursts with vibrant summer energy. Each bite combines the richness of cream cheese frosting with the natural sweetness and zest of homemade fresh strawberry jam, creating a harmonious balance of flavors that feels like sunshine on a plate. This cake is not just a treat; it’s an experience that will brighten any gathering and leave everyone asking for more.

Ingredients You'll Need

A top-down view of various baking ingredients arranged neatly on a white marbled surface: a large white bowl filled with bright white granulated sugar near the top right, a smaller white bowl on the bottom right containing light brown flour, and a small clear glass bowl with a white powder near the middle. To the left, there is a white bowl filled with chunks of pale yellow butter, a clear glass bowl with four deep orange yolks, and a white bowl full of fresh red strawberry pieces near the top center. Around these, clear measuring jugs contain off-white milk and light yellowish liquid, a small white bowl has shredded orange zest, and a few other clear bowls hold various white powders and melted yellow butter. In the bottom left, two foil-wrapped butters rest on the surface. The scene is softly lit and looks ready for baking. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the key to the delightful layers of tastes and textures in this Strawberry-Lemonade Cake with Fresh Strawberry Jam and Cream Cheese Frosting Recipe. Each component, from the butter to the fresh strawberries and cream cheese, plays an essential role in turning this cake into a showstopper dessert that’s as beautiful as it is delicious.

1 cup unsalted butter, softened: Provides the rich, tender base for a moist cake texture.
4 large eggs, separated: Separated to add structure and lightness to the cake layers.
2 cups granulated sugar: Sweetens the cake perfectly without overpowering the fresh fruit flavors.
3 cups cake flour: Ensures a delicate, soft crumb that’s ideal for layering.
1 Tbsp. baking powder: This natural leavening agent lifts the cake so it’s airy and light.
⅛ tsp. table salt: Balances sweetness and enhances the overall flavor of the cake.
1 cup milk: Adds moisture and richness for a tender bite.
1 Tbsp. lemon zest: Brings an aromatic citrus note that awakens the senses.
1 Tbsp. fresh lemon juice: Introduces a bright, tangy kick to the cake batter.
Shortening: Used to grease the pans, ensuring easy release of cake layers after baking.
2 ½ cups coarsely chopped fresh strawberries: The heart of the strawberry-lemonade jam and frosting for freshness.
¾ cup granulated sugar for jam: Sweetens and helps preserve the vibrant strawberry flavor.
¼ cup fresh lemon juice for jam: Balances sweetness and adds natural pectin for thickening.
3 Tbsp. cornstarch: Keeps the jam luscious and thick without using pectin.
1 (8-oz.) pkg. cream cheese, softened: Creates a silky, tangy frosting base that complements the fruit.
⅔ cup granulated sugar, divided: Sweetens the frosting perfectly with no graininess.
1 drop pink food coloring gel (optional): Adds a pretty blush to tie in the strawberry theme visually.
1 ½ cups heavy cream: Whipped to lightness for creamy, airy frosting.
3 Tbsp. fresh lemon juice for frosting: Infuses the frosting with a refreshing zing.

How to Make Strawberry-Lemonade Cake with Fresh Strawberry Jam and Cream Cheese Frosting Recipe

Step 1: Prepare the Cake Batter

Start by beating the softened butter on medium speed until creamy and smooth using an electric mixer. Gradually add the sugar, continuing to beat until the mixture becomes light and fluffy. Next, add the egg yolks one at a time, making sure each is fully blended before adding the next. Meanwhile, combine the cake flour, baking powder, and salt in a separate bowl to keep the dry ingredients well mixed.

Step 2: Combine Dry Ingredients and Milk with Butter Mixture

Now, alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Keep the mixer speed low to prevent overmixing. Once combined, stir in the fresh lemon zest and lemon juice to infuse that iconic strawberry-lemonade tang deep within the batter.

Step 3: Whip Egg Whites and Fold Into Batter

Using a clean bowl, beat the egg whites on high speed until stiff peaks form—this step is crucial for a light, airy texture. Gently stir one-third of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining whites. This technique keeps your cake fluffy, which is exactly what you want for this vibrant dessert.

Step 4: Bake the Cake Layers

Grease four 9-inch round cake pans with shortening and dust with flour to prevent sticking. Evenly divide the batter among the pans, smoothing the tops for even baking. Bake in a preheated 350°F oven for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Once done, cool the cakes in their pans for 10 minutes, then transfer to wire racks to cool completely before assembling.

Step 5: Make the Fresh Strawberry-Lemonade Jam Filling

While the cakes bake, process the chopped strawberries in a blender until smooth. Push the puree through a wire-mesh strainer into a saucepan to remove seeds and pulp, ensuring a silky jam. Stir in sugar, then whisk together lemon juice and cornstarch, gradually mixing into the strawberry juice. Cook over medium heat, whisking constantly, until it thickens and boils for one minute. Cool by placing plastic wrap directly on the jam’s surface, then chill for at least 2 hours.

Step 6: Prepare the Cream Cheese Frosting

Beat the softened cream cheese with one-third of the sugar until smooth and creamy. Add the chopped strawberries and pink food coloring if using, blending until combined. Whip the heavy cream with fresh lemon juice at medium speed until foamy, then increase to medium-high while adding the remaining sugar slowly, whipping until stiff peaks form. Gently fold half of the whipped cream mixture into the cream cheese, then fold in the rest to create a luscious, airy frosting perfect for layering and decorating.

Step 7: Assemble the Cake Layers

Place the first cake layer on your serving platter and spread about half a cup of the chilled strawberry-lemonade jam, keeping about a half-inch border around the edge. Put one cup of frosting into a plastic bag, cut a small corner, and pipe a decorative ring just inside the jam’s edge to contain the filling. Repeat this jam and frosting layering process with the next two cake layers. Finally, top the entire cake with the last layer and generously frost the top and sides, smoothing or piping for a gorgeous finish.

How to Serve Strawberry-Lemonade Cake with Fresh Strawberry Jam and Cream Cheese Frosting Recipe

A round, four-layer yellow cake with pink frosting covers the outside and between each layer. On top, there are fresh red strawberries and bright yellow lemon slices arranged neatly. One slice of the cake is cut and placed on a clear white glass plate nearby, showing the distinct pink filling between the soft cake layers. The cake sits on a white plate on a white marbled surface. A woman's hand with a pink cloth is near the slice, with two pink-tinted glasses and two gold forks beside the cake. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the already stunning Strawberry-Lemonade Cake with beautiful garnishes like fresh strawberry slices and a sprinkle of finely grated lemon zest on top. Mint leaves add a pop of green that creates a lovely contrast and a refreshing aroma. These simple touches not only elevate presentation but also reinforce the fresh fruit flavors in each bite.

Side Dishes

Pair this vibrant cake with light accompaniments like a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to balance the zesty brightness of the lemon. A chilled glass of sparkling lemonade or iced tea can also complement the dessert’s flavors perfectly, making for a refreshing and festive experience.

Creative Ways to Present

Consider serving the cake on a rustic wooden board or delicate porcelain plate to highlight its homemade charm. For a whimsical twist, cut the cake into small individual squares and serve in pretty cupcake liners, perfect for parties or afternoon teas. You can also drizzle some of the leftover strawberry-lemonade jam artistically on the plate for added color and sweetness.

Make Ahead and Storage

Storing Leftovers

Once assembled, the Strawberry-Lemonade Cake with Fresh Strawberry Jam and Cream Cheese Frosting Recipe keeps beautifully in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or keep it in an airtight cake carrier to preserve its moisture and flavors without drying out the frosting or cake layers.

Freezing

If you want to prepare in advance, the cake layers freeze well separately for up to 3 months. Wrap each layer tightly in plastic wrap, followed by foil, and thaw in the refrigerator overnight before assembling. Note that the fresh strawberry jam and cream cheese frosting are best made fresh, as freezing can affect texture.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating is generally unnecessary. If you prefer, allow the cake to sit out for 20 to 30 minutes before serving to bring out the flavors and soften the texture slightly for the perfect serve.

FAQs

Can I use frozen strawberries for the jam and frosting?

While fresh strawberries provide the brightest, most vibrant flavor and texture for the jam and frosting, you can use thawed frozen strawberries in a pinch. Just be sure to drain any excess liquid after thawing to avoid overly runny jam or frosting.

Is this cake very sweet or balanced?

This Strawberry-Lemonade Cake strikes a perfect balance between sweet and tangy. The sugar levels complement the bright lemon and fresh strawberry notes, so it’s never cloying—just refreshingly delightful.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the cake flour with a trusted gluten-free baking flour blend. Be sure your baking powder is also gluten-free. Texture might vary slightly but flavor remains spectacular.

How far in advance can I assemble the cake?

For best freshness, assemble the cake the day before serving and refrigerate overnight to allow flavors to meld. This also helps the frosting to set nicely, making slicing easier and neater.

What if I don’t have food coloring?

The pink food coloring is purely optional and only for visual appeal. The natural strawberry pieces already give the frosting a lovely pink tint, so feel free to skip this step without losing any flavor or charm.

Final Thoughts

This Strawberry-Lemonade Cake with Fresh Strawberry Jam and Cream Cheese Frosting Recipe is a celebration of fresh flavors and joyous baking. It’s the kind of dessert that brings smiles around the table and marks any occasion as special. I wholeheartedly encourage you to try this recipe—you’ll find the process as delightful as the result, and you’ll have an impressive, mouthwatering cake that everyone will adore. Enjoy every moment of making and sharing this beautiful treat!