Save to Pinterest My friend texted me a photo of pink lemonade at a farmer's market stand, and something clicked—what if that bright, tangy-sweet flavor could live inside a cake? I spent a Saturday afternoon in my kitchen testing layer after layer, filling the house with the smell of fresh strawberries and lemon zest until I finally nailed it. This cake became my go-to for celebrating the people I adore, whether it's Valentine's Day or just a Tuesday when someone needs a little joy on a plate.
I'll never forget pulling these layers out of the oven for my sister's birthday dinner and watching her face light up when she realized what that pink frosting tasted like—pure nostalgia mixed with something brand new. She asked for the recipe that night, and now it's become our little tradition, the one cake we make when we want to feel close to each other.
Ingredients
- All-purpose flour (2 1/2 cups): This is your structure, but don't sift it obsessively—a light stir in the bag and a careful scoop is all you need to avoid a dense crumb.
- Baking powder and baking soda (2 tsp and 1/2 tsp): These two work together to give you that tender, cloud-like texture—skip the temptation to add more or you'll end up with a metallic taste.
- Granulated sugar (1 1/4 cups): Measure by weight if you can; it makes the difference between a cake that's perfectly sweet and one that's cloying.
- Unsalted butter and vegetable oil (1/2 cup each): This combination is the secret—butter gives flavor while oil keeps everything impossibly moist and prevents the starchy crumb you get from butter alone.
- Eggs (4 large, room temperature): Cold eggs won't incorporate smoothly, and you'll end up with a grainy batter that bakes up dense, so let them sit on the counter while you prepare everything else.
- Buttermilk (1/2 cup): This adds tang and helps the leavening agents do their job—regular milk won't give you the same tender texture.
- Lemon juice and zest (1/2 cup juice, 1 tbsp zest): Use freshly squeezed juice; bottled tastes one-dimensional and won't give you that bright, living quality the cake needs.
- Strawberry purée (1/2 cup): Blend fresh strawberries smooth—frozen strawberries work too, but drain them well or you'll end up with extra moisture.
- Butter for frosting (3/4 cup, softened): This really must be soft or your frosting will be lumpy and your arms will hurt from beating it.
- Powdered sugar (3 cups, sifted): Sifting takes two minutes and eliminates the little lumps that make frosting grainy—it's worth it.
- Pink food coloring (optional): A drop or two goes a long way; add it slowly so you don't overshoot and end up with something that looks artificial.
Instructions
- Get your kitchen ready:
- Preheat your oven to 350°F and while it's warming, grease those cake pans generously and line them with parchment paper cut to fit the bottoms. This step feels tedious until you flip out a perfect cake layer on the first try.
- Mix your dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt—this distributes the leavening evenly so you don't get weird dense pockets in your finished cake. Set it aside and don't touch it again until you need it.
- Cream the butter, oil, and sugar:
- In your large bowl with the mixer, beat these three together for about three minutes until it looks pale, fluffy, and noticeably lighter than when you started. This process incorporates air into the batter, which is what makes the cake rise and stay tender.
- Add your eggs slowly:
- Beat in each egg one at a time, making sure each one is fully incorporated before adding the next—rushing this step results in a separated, curdled-looking batter that won't bake up as nicely. You'll know it's right when the mixture looks creamy and smooth, not broken or grainy.
- Introduce the wet ingredients:
- Mix in the buttermilk, lemon juice, and lemon zest until just combined—the batter might look curdled at this point, but don't panic, that's totally normal and the flour will fix it. The acidity in the lemon juice reacts with the baking soda and creates magic.
- Fold in the strawberries:
- Gently fold in the strawberry purée using a spatula, keeping the motions light and folding just until the pink is evenly distributed. Add a few drops of pink food coloring now if you want that vivid Valentine's Day hue.
- Combine wet and dry:
- Add the dry ingredients to the wet in two batches, folding gently each time—overmixing develops gluten and makes the cake tough, so stop as soon as you can't see any white streaks of flour. This is where patience actually matters.
- Fill your pans:
- Divide the batter evenly between your prepared pans and smooth the tops with a spatula—the smoother the tops, the flatter and more evenly you'll get.
- Bake with attention:
- Bake for 28–32 minutes, starting to check at 28—the cake is done when a toothpick inserted in the center comes out clean with maybe just a crumb or two clinging to it, not wet batter. The kitchen will smell absolutely incredible at this point.
- Cool with patience:
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely—this resting time lets the structure set so they don't fall apart when you flip them. Rushing this ruins everything.
- Make your frosting:
- Beat the softened butter until it's creamy and pale, then gradually add the sifted powdered sugar a little at a time while beating—this prevents lumps and creates a fluffy, spreadable texture. Once it's light, fold in the strawberry purée, lemon juice, lemon zest, and a pinch of salt, then add a tiny bit of pink food coloring if you want it more vivid.
- Assemble your cake:
- Place one cake layer on your serving plate, spread a generous layer of frosting on top, then carefully set the second layer on top and frost the outside. Take your time here—a slightly imperfect frosting job still looks homemade and charming.
- Make it beautiful:
- Top with fresh strawberries, lemon slices or zest, and sprinkles or edible flowers—this is where you get to play and make it feel like your own special creation.
Save to Pinterest There's a moment when someone takes their first bite and their eyes widen a little—when they taste the strawberry first, then the lemon hits them, bright and unexpected, and suddenly they're transported somewhere between a farmer's market and their childhood summer. That moment is why I make this cake.
Why This Cake Works for Any Celebration
The pink color makes it feel festive without being over the top, and the flavors are sophisticated enough that adults genuinely crave it while still being fun enough for kids to love. I've brought it to office parties where grown-ups I barely know have asked for seconds, and I've made it small-scale as a two-person dessert when someone just needs cheering up.
Storing and Make-Ahead Tips
The baked layers actually improve after a day—the flavors deepen and the crumb becomes even more tender—so bake them the day before if your schedule allows it. Wrap them individually in plastic wrap and leave them at room temperature, or refrigerate if your kitchen is warm.
Flavor Variations That Make It Your Own
I've learned that this cake is flexible without being fragile—you can swap different berries into the purée, add a splash of rose water if you want something floral, or even layer fresh strawberry slices between the cake layers for extra moisture and flavor. The base recipe is strong enough to handle creativity without falling apart.
- For a less sweet frosting, use half the powdered sugar and add a tablespoon of heavy cream to keep it spreadable.
- Fresh raspberries work beautifully in place of strawberries if that's what you have on hand or if you want a slightly tarter flavor.
- A tiny splash of vanilla extract in the frosting adds depth without being noticeable, just enough to make people wonder what makes it taste so good.
Save to Pinterest Every time I make this cake, I'm reminded that the best recipes are the ones that bring people together and taste like you actually care—and this one absolutely does both. Make it once and it becomes yours, the cake you reach for when you want to say something nice without words.
Recipe FAQs
- → What gives the cake its pink color?
The pink hue comes from natural strawberry purée and optional pink or red food coloring added to the batter and frosting.
- → Can I substitute any ingredients for dietary needs?
Yes, using a 1:1 gluten-free flour blend works well to make the cake gluten-free, while keeping the texture moist.
- → How can I enhance the strawberry flavor in the layers?
Adding sliced fresh strawberries between the layers provides extra bursts of strawberry flavor and texture.
- → What is the recommended baking temperature and time?
Bake at 350°F (175°C) for 28 to 32 minutes, or until a toothpick inserted comes out clean.
- → How should I store the cake if not serving immediately?
Store covered at room temperature or refrigerate for up to one day to keep it fresh and moist.