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I first made this easy strawberry lemonade cake recipe over Father’s Day weekend last month. I don’t make cakes very often, but a celebration like that was a wonderful excuse to do it!
Strawberry lemonade cake is all about the flavors of summer: sweet strawberries and tangy lemon. The lemon cake is light and airy, with a creamy fresh strawberry frosting and a layer of fresh strawberries in the middle. It’s such a wonderful way to enjoy both fresh strawberries and fresh lemons!
Fitting a homemade strawberry lemonade layer cake recipe into ten ingredients wasn’t easy. There are multiple flavors required here, plus I wanted the texture to be just like “real” cake. I started with my keto birthday cake recipe as a baseline and made several modifications to transform it into a strawberry lemon cake. It turned out to be a big success!
To be honest, I had to stretch my definition to make this recipe for strawberry lemonade cake. It does have ten ingredients, but it also has salt and optional lemon zest. I never count salt in my list of ingredients, which is pretty common for recipes.
The lemon zest is optional here to keep it under ten ingredients, but I do recommend using it if you can. It’s wonderful for adding more lemon-y flavor! You could also use lemon extract instead.
There were only seven of us at our Father’s Day gathering – my husband, daughter, and I, and all of our parents. Needless to say, an entire full-sized cake was too much to finish. And, this low carb strawberry lemonade cake is quite filling! Everyone loved it, but of course there was plenty left over. Unsure what results to expect, I decided to freeze the remainder in individual slices.
I’d forgotten all about it, until last week, when we had some friends over for dinner. I didn’t have time to make a sugar-free dessert, so I crossed my fingers and grabbed the strawberry lemonade cake slices from the freezer to thaw. I was excited and surprised when I found out that they were still delicious as ever! The fresh strawberries were much softer, of course, but still sweet and flavorful. The cake itself was incredibly moist. Even the frosting maintained a good texture. Awesome!
- Hand mixer – This powerful hand mixer works great at both high and low speeds.
- 9-inch springform pan – This springform pan is nonstick. Make sure you grab two to make this recipe.
- Blender – This is my favorite blender to use. It’s high powered and works great for pureeing.
Low Carb Gluten-Free Strawberry Lemonade Cake Recipe:
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Strawberry Lemonade Cake Recipe (Low Carb, Gluten-free, Sugar-free)
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Strawberry Lemonade Cake
Preheat the oven to 350 degrees F (177 degrees C). Line the bottoms of two 9 in (23 cm) round springform pans with parchment paper.
- In a large bowl, use a hand mixer to beat together the butter and erythritol, until light in color and slightly fluffy.
- Beat in the eggs, one at a time, then the sour cream, lemon juice, and lemon zest.
- Beat in the almond flour, coconut flour, baking powder, and sea salt.
Transfer the batter to the lined pans and smooth the top with a spatula. Bake for 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
Whipped Cream Frosting
- Puree the strawberries in a blender. Add the powdered erythritol, sour cream, and lemon juice. Puree again until smooth.
- In a large bowl, use a hand mixer to beat heavy cream until very stiff peaks form.
Gradually fold in the strawberry mixture, 1/4 to 1/2 cup (60 to 120 mL) at a time, being careful not to break down the whipped cream.
- Let the cake layers cool separately to room temperature.
Frost the bottom cake layer first. Arrange sliced strawberries over the frosting, then top with the second cake layer. Frost the top and sides of the cake. Refrigerate for at least 1 hour.
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Serving size: 1 slice, or 1/16 of entire cake
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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