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🍓 Mike & John’s Strawberry Lemonade Cake Recipe: A Slice of Summer Bliss 🍋

There’s something magical about the combination of strawberries and lemons—sweet, tart, refreshing, and nostalgic all at once. And when you bring them together in a beautifully layered dessert? You get Mike and John’s Strawberry Lemonade Cake, a true celebration of summer in every bite.

This cake isn’t just a dessert—it’s a statement. With its blushing pink frosting, juicy fresh strawberries on top, and soft, tender crumb infused with citrus and berry flavors, it’s bound to be the centerpiece of any gathering. Whether you're baking for a brunch, a birthday, or just for fun, this cake brings joy and sunshine straight to the table.

🌼 Why You’ll Fall in Love with This Cake

This recipe takes inspiration from the classic drink we all know and love—strawberry lemonade—and transforms it into a light, moist, buttery cake layered with dreamy strawberry lemon buttercream and strawberry reduction. It’s the perfect balance of sweet and tangy, with every forkful offering a burst of brightness.

✨ What makes it special?

• Lemon zest and juice give the sponge a zippy citrus flavor

• Fresh strawberry reduction adds natural sweetness and a Jammy richness

• Whipped strawberry buttercream is light, fluffy, and flecked with fruity essence

• Decorative pink frosting and fresh fruit garnish make this cake a showstopper

  
  

It’s not just delicious—it’s beautiful. Pink, elegant, and absolutely irresistible.

🛒 Ingredients You’ll Need

🍓 For the Strawberry Reduction:

• 3 cups chopped fresh strawberries

• ½ cup granulated sugar

• ¼ cup lemon juice (about 2 lemons)

  
  

🍰 For the Cake:

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter (room temperature)

• 2 cups granulated sugar

• 2 tablespoons lemon zest (about 2 lemons)

• 2 teaspoons vanilla extract

• 4 large eggs

• 1 cup whole milk (room temperature)

• ¼ cup lemon juice (about 2 lemons)

  
  

🧁 For the Strawberry Lemonade Buttercream:

• 2 cups unsalted butter (room temperature)

• 8 cups powdered sugar

• 6 tablespoons strawberry reduction

• 2 tablespoons lemon juice

• 2–3 tablespoons heavy cream

  
  

🧰 Equipment Checklist

To make this cake with ease, you’ll need the following:

1. Three 8-inch round cake pans

2. Parchment paper (to line the pans)

3. Mixing bowls (medium and large)

4. Electric hand mixer or stand mixer

5. Wire cooling racks

6. Piping bag

7. Decorative piping tip (optional)

   
   

👩‍🍳 How to Make Mike & John’s Strawberry Lemonade Cake

Follow these detailed steps to create this bakery-worthy cake at home:

1. Make the Strawberry Reduction

In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Bring to a simmer over medium-high heat. Stir frequently and cook until thick and jam-like—about 15–20 minutes. Transfer to a bowl and refrigerate until completely cool.

2. Prepare the Dry Ingredients

In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

In a stand mixer or using a hand mixer, beat the room-temperature butter on medium speed until smooth and creamy (about 2–3 minutes). Add in the sugar, lemon zest, and vanilla extract, and continue beating until light and fluffy.

4. Add the Eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

5. Combine the Wet and Dry

With the mixer on low speed, add in a third of the flour mixture, then half of the milk. Repeat with another third of the flour, followed by the remaining milk, then the rest of the flour. Finish by mixing in the fresh lemon juice until just combined—don’t overmix.

6. Bake the Cakes

Evenly divide the batter between your greased and parchment-lined pans. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 20 minutes, then turn out onto wire racks to cool completely.

7. Make the Buttercream

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until very pale and fluffy (5 minutes). Lower the speed and gradually add half the powdered sugar. Beat in the chilled strawberry reduction. Add the remaining powdered sugar, then the lemon juice and heavy cream. Whip on medium speed until smooth, airy, and spreadable.

8. Assemble the Cake

Place one cake layer on your serving stand. Spread ½ cup of buttercream on top, then pipe a border around the edge. Spoon 3 tablespoons of strawberry reduction into the center of the frosting border. Repeat with the second layer.

9. Add the Final Layer and Frost

Top with the third cake layer. Spread the remaining buttercream over the sides and top of the cake. Smooth it out, then use the piping bag to decorate the top edge and base if desired.

10. Garnish and Chill

• Garnish the top with fresh strawberries and a sprinkle of lemon zest for an elegant finish.

• If you have leftover frosting, pipe additional decorative rosettes or swirls between the garnishes.

• Chill the cake for at least 2 hours before slicing—this helps the layers set beautifully and enhances the flavor.

  
  

🌟 Final Thoughts: The Taste of Summer in Every Bite

Mike and John’s Strawberry Lemonade Cake is not just a treat—it’s an experience. With every layer infused with zesty lemon and sweet strawberries, this cake is bright, bold, and bursting with fresh flavors. It’s light enough for warm weather, but decadent enough to feel like a celebration.

Whether you’re baking it for a loved one or just for yourself, this cake promises to delight. And once you’ve had your first bite? You’ll find yourself coming back for more.

Beautiful. Refreshing. Unforgettable. This cake is ready to become your new seasonal favorite.