Strawberry Lemonade Cake

5 from 3 votes

This bright & summery dessert has three layers of moist lemonade cake, strawberry buttercream and fresh strawberry slices!

Prep Time45

Cook Time25

Cool Time1 30

Total Time2 40

Course: Dessert

Keyword: layer cake, strawberry lemonade

Servings:

Calories: 399kcal

Preheat oven to 325°F and line 3 round cake pans (8 or 9") with parchment paper rounds. Spray the edges of the pan with cooking spray.
In the bowl of a stand mixer, add the cake mix, flour, sugar, lemonade mix and stir to combine.
Add the sour cream, butter, milk, and eggs. Beat for 1 minute, scrapping the sides down half-way through.
Divide batter evenly between the three prepared pans (about 2 cups of batter each).*
Bake for 20-25 minutes or until a toothpick poked into the middle of the cake comes out clean.
Let the cakes cool for a few minutes, then go around the edges with a butter knife to help release the cake. Then, flip the pans over to release the cake onto a cooling rack. Remove the parchment paper and let cool completely.

When the cakes are cool, it's time to make the buttercream and assemble. To make the buttercream, place the butter in the bowl of a stand mixer and beat until smooth.
Add powdered sugar and pureed strawberries. Mix slowly until combined.
Add 1-2 tbsp of milk, if needed, mixing well between each addition.

Place one cake layer on the bottom of a platter. Spread frosting over the cake in a smooth, even layer and add fresh strawberry slices over the frosting.
Repeat with the second layer.
Add the third and final cake layer and frost the edges and top of the cake, making a think layer of frosting called the crumb coat (don't worry if there are some crumbs in there – it'll be covered later). Place in the freezer for 30 minutes.
Once the crumb coat is firm, you'll put the final coat of buttercream on!
Top with additional strawberries, if desired and enjoy!

*Cake Pans – See notes above in the blog post about different options if you don’t have three round cake pans.