Strawberry Lemonade Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.

Add in 4 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and the zest of 2 lemons.

In another bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.

Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of lemonade, and mix until just combined.

Gently fold in 1 cup of chopped fresh strawberries. Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the frosting by beating together 1 cup of unsalted butter and 4 cups of powdered sugar until smooth.

Add in 1/4 cup of lemonade and the zest of 1 lemon, mixing until well combined. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.

Place the second layer on top and frost the top and sides of the cake. Garnish with additional fresh strawberries on top.

Slice and serve your delicious Strawberry Lemonade Cake!