Strawberry Pink Lemonade Cake Recipe
This doctored up Strawberry Pink Lemonade cake is moist and full of fresh strawberry flavor! Pair it with my delicious pink lemonade filling and you have a mouth-watering delicious cake!
This cake recipe is very simple to make, just the way I like them. lol The hardest part is probably the strawberry reduction. But if you follow the recipe exactly you will find it is actually pretty simple.
You can pair this delicious strawberry cake with any pudding or filling you want. I really love how amazingly well it goes with my pink lemonade filling. You can find the recipe here!
If you are going for more of a strawberry chocolate taste, then you must try it with my Nutella Pudding. Perhaps top the cake off with some chocolate covered strawberries! That would actually go perfect for a valentines cake! I need to remember that for next Valentines Day!
It was a bit of challenge to get the perfect strawberry cake. I’ve always loved strawberries and I wanted the cake to have an accurate strawberry taste. So after long research and trying different things I finally found that the strawberry reduction was the best way to add the flavor!
You can also make the strawberry reduction up to a week in advance. Then just store it in the fridge until you are ready to use it. You do need it be cooled off completely before using it in the cake. So it is always a good idea to make it in advance.
I like to make this cake when strawberry season is full on. That way I can use the freshly picked strawberries. But I also tried it with frozen strawberries and it is equally amazing with either one! So whatever you have on hand will work great!
You can get a better view at the inside cake in the following video. I am also sharing how I make my white chocolate ganache in the video! Doesn’t it look delicious!?
You are going to love this strawberry pink lemonade cake! So let’s get baking!
Strawberry Pink Lemonade Cake Recipe
Ingredients
- 2 ½ cups strawberries, reduced to ½ cup
- ⅔ cup sour cream room temp.
- ½ cup milk room temp.
- ⅓ cup vegetable oil
- 3 eggs room temp.
- 1 Tbsp. vanilla
- 1 box Betty Crocker white cake mix
- 2 drops pink food coloring, optional
Instructions
- Start by preparing the strawberry reduction. Measure 2 ½ cups of fresh or frozen strawberries and blend with an immersion blender or a ninja.
- Bring to a boil. Then reduce heat to low and let it simmer for about 25 minutes or until the mixture is reduced to ½ cup.
- Let it cool completely before using it in the cake.
- Preheat oven to 325° F and prepare two deep 8" cake pans (or 3 6" cake pans) by lightly greasing the sides with shortening and dusting with all purpose flour. Set aside.
- In the bowl of a stand mixer whisk together ½ cup strawberry reduction, sour cream, milk, oil, eggs, vanilla and pink food color until well combined.
- Sift in the white cake mix and mix until just combined. The batter should be smooth and completely combined but do not overmix!
- Evenly divide batter between your prepared cake pans and bake for 23-26 minutes.
- When the cake is done, the top should spring back to the touch and when inserting a toothpick in the center it should come out clean with no wet batter.
- Remove from the oven, go around the sides with a small offset spatula to separate the cake from the pan but not removing it from the cake pan just yet.
- Allow cakes to cool in the cake pans for about 5 minutes, then carefully flip the pans and remove the layers from the cake pans onto a cooling rack to cool completely before decorating.