Strawberry Lemonade Cake Recipe | Yummly
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Strawberry Lemonade Cake

Alysia Tsuyuki: "This recipe worked perfectly, totally delicious…" Read More
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Strawberry Lemonade Cake

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This luscious strawberry layer cake sandwiched with tangy lemon curd and pink-tinged strawberry-lemonade buttercream has a secret ingredient. It’s mayonnaise. Think of what mayonnaise is — an emulsion of eggs, oil, and acid. All of those ingredients are ones you typically use in baking, and adding mayo to cake batter ensures the cake turns out ultra-moist and tender. Two more smart tricks: The batter is flavored and colored with pureed fresh strawberries cooked down to a thick paste. The rich frosting gets its rosy hue and bright flavor from freeze-dried strawberries, which are available in most supermarkets. The recipe is a Yummly original created by Ashley Strickland Freeman.


  • 2 lb. strawberries
  • vegetable shortening (or butter, for greasing pans)
  • flour (for pans)
  • 1 3/4 cups salted butter (divided, softened)
  • 2 cups granulated sugar
  • 1/2 cup mayonnaise
  • 3 large eggs
  • 4 tsp. vanilla extract (divided)
  • 3 1/2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 cup whole milk
  • red food coloring (optional)
  • 1 oz. freeze-dried strawberries (1 1/2 cups)
  • 1 Tbsp. whole milk
  • 1 tsp. lemon zest
  • 2 tsp. lemon juice
  • 4 cups powdered sugar
  • 1/2 cup lemon curd (store-bought)
  • lemon slices (optional, for serving)
  • lemon zest (curls, optional, for serving)
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    1. Hull and stem 1 1/2 pounds of the strawberries, then pulse berries in a food processor or blender until pureed. (Save the remaining strawberries for serving.) Pour puree into a medium saucepan and cook over medium heat, stirring frequently, until reduced to 3/4 cup, 20-40 minutes. (The texture of the mixture will look like tomato paste.) Set aside to cool to room temperature, about 15 minutes.
    2. Preheat oven to 350°F. Grease and flour 3 (8-inch) round cake pans. In a stand mixer using the paddle attachment, beat ¾ cup butter and the granulated sugar at medium speed until fluffy, about 3 minutes. Add mayonnaise and beat until creamy. Add eggs one at a time, beating well after each addition. Beat in 3 teaspoons (1 tablespoon) vanilla.
    3. In another bowl, stir together 3 ½ cups flour, the baking powder, and baking soda. Alternately add the flour mixture and 3/4 cup milk to the butter mixture, beginning and ending with flour. Beat in the cooled strawberry puree. Add a few drops of red food coloring if you like.
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    NutritionView More

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    Calories990Calories from Fat410
    Total Fat46g71%
    Saturated Fat25g125%
    Trans Fat0g
    Calories from Fat410
    Total Carbohydrate142g47%
    Dietary Fiber4g16%
    Vitamin A25%
    Vitamin C110%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviewer Profile Image
    Alysia Tsuyuki a year ago
    This recipe worked perfectly, totally delicious! I couldn’t get the nice pink color in the cake with about 6 drops of red food coloring though, and if I was using it with a different frosting it would not be strawberry enough. The flavor barely comes through in the cake but SO does in the frosting. That and it sure is time-intensive reducing the purée- only complaints. I only had 2 deep 8” pans so I baked 2 layers, which took 43 min, and split them with a cake leveler to make a 4-layer cake. They didn’t dome at all which was nice. I used 1/3 c of the buttercream and the full 1/4 c of curd between each, perfect proportions and perfect amount left for the outside! Perfect consistency of frosting, thick but spreadable, and with the tart fruit it didn’t seem overly sweet like most basic buttercreams. And the cake was moist and soft but mostly held together- I did have one crack incident while constructing but the frosting fixed it!