Strawberry-Lemonade Cake with Fresh Strawberry Buttercream Frosting

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup lemon juice
• 1/2 cup sour cream
• 2 cups fresh strawberries, diced
• 3/4 cup butter, softened
• 3 1/2 cups powdered sugar
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh strawberry puree

Directions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat together sugar and butter until light and fluffy. Beat in eggs, one at a time, then stir in vanilla, lemon juice, and sour cream until blended.
4. Stir in flour mixture until blended, then fold in diced strawberries.
5. Divide batter between prepared pans and bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
7. In a medium bowl, beat together butter, powdered sugar, lemon juice, and strawberry puree until light and fluffy. Spread frosting between layers and over top and sides of cake.

Interesting Facts

• This cake is a great way to use up any ripe strawberries you may have on hand.
• Strawberry-lemonade cake is also a great dessert for summer barbecues.
• If you’re feeling adventurous, you can try adding a few drops of food coloring to the frosting for a fun pop of color.