Pink Lemonade Cake with Strawberry Vanilla Buttercream

pink lemonade cake


So I found this box of Pink Lemonade cake while grocery shopping and thought it sounded delicious. I did not, however, pick up any frosting. It gave me the opportunity to try out a couple of Pinterest pins, and make my own frosting! I can say that the biggest downfall of adapting the buttercream recipe I found was that the strawberries I added so much more liquid into the frosting I had a hard time getting enough butter and sugar back in to fully stiffen it back up. So my frosting, while tasty I think, ended up a little runny. It still covered nicely though, just didn’t look as pretty. I also had a ton left over that I’m afraid went to waste. I was originally going to make cupcakes, but I didn’t have any paper liners and really didn’t want to use my silicone ones. So I went with a stacked cake. Again, the downfall was the I was not watching the cakes cool and they kind of collapsed a bit.
I’m going to list my sources here for the adaptations I made:
Shepperd, C. Recipe for Making a Box Cake Taste Like It’s from the Bakery
Niel, K., Vanilla Bean Buttercream Dream (USED FOR how full to fill the pans and the adaptations in cooking heat)
Vanilla Bean Buttercream Frosting Recipe

Pink Lemonade Cake with Strawberry Vanilla Buttercream

A deliciously sweet and refreshing Pink Lemonade Cake with Fresh Strawberry Vanilla Buttercream. The cake itself can end up quite tart, despite the sweetness. I found that the Vanilla in the buttercream really balanced out the flavors. A perfect summertime treat! This is actually an excellent cake to serve chilled.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 8 Slices
Calories: 346kcal
Author: JustLikeMomBlog


  • 2 Mixing bowls
  • 1 Knife
  • 1 Electric mixer, Stand mixer, Mixing spoon
  • 1 Small blender or food processor
  • 2 8-9" Cake pans
  • Foil
  • Non-stick spray



  • 1 Box Pillsbury Pink Lemonade Cake Mix
  • 4 Eggs
  • 2/3 Cup Butter Softened
  • 1 Cup Milk Slightly less if using Almond/Coconut/Soy milks


  • 1 1/2 Cups Confectioners Sugar
  • 1/2 Cup Butter Room temp
  • 1-2 tsp Natural Vanilla Extract
  • 1 Tbls Strawberry jam
  • 10-12 Strawberries Stems/leaves removed, washed, and WELL DRAINED!


  • 1. Preheat Oven to 350 degrees.
  • 2. Line cake pans with foil and spray them with non-stick spray (or add cupcake liners to cupcake pan for cupcakes.)
  • 3. In one bowl mix together cake mix, eggs, melted butter, and milk.
  • 4. Mix on low until blended. There will be some lumps. Don't over mix!
  • 5. Pour batter into pans evenly. Fill cupcakes 3/4 way full.
  • 6. Reduce heat in the oven to 325 degrees.
  • 7. Bake cakes for around 35 minutes. For cupcakes take the time on the box and add 3-5 minutes. Times may vary depending on your oven, altitude, etc......You'll need to cook it longer than the box times due to reducing the heat.
  • 8. While the cake is baking, add jam and strawberries to the blender/food processor. Blend until they are finely chopped and blended into a paste. If you need to add water (Like I did!) just know you'll need to add more sugar and possibly more butter, later on, to stiffen it up.
  • 9. Add confectioners sugar and softened butter to a bowl. Mix until well blended and thick. If you beat on higher speeds, you'll get a more "whipped" frosting. This is what I did.
  • 10. Add in the strawberry mixture and your vanilla.
  • 11. You can fold the mixture together or continue to beat it with the electric mixer.
  • 12. Add more sugar to thicken. Add milk (1 Tbls at a time) if you need to thin it.
  • 13. Once cakes are done (toothpick comes out clean from the center) remove and let cool COMPLETELY!
  • 14. Pull the first cake out of the pan and foil and place on a plate. I poured a good bit of frosting into the middle as mine was thin enough to "flow." I then spread it with the knife to the edges and let it drip over. I scooped up frosting on the knife and filled in the gaps. Leave a good "cushion" of frosting on top to layer the cakes.
  • 15. Pull the second cake out of pan and foil and place on top of the first frosted cake.
  • 16. Pour more frosting over the top of the second cake and spread like before. Fill in any gaps with extra frosting.
  • 17. I chose to refrigerate mine overnight. It helped the frosting hold up better, and it cuts cleanly. It even tastes pretty good cold, very refreshing, but that choice is yours 😉


My problem was getting the frosting thick enough. If you have any suggestions other then just pouring in a ton more sugar, please comment and let me know! LOL
Obviously, you can make these in any form and frost accordingly.
I considered for next time adding fresh cut strawberries directly to the cake batter as well!
I'm sure a lemon, vanilla, or white frosting would taste just as wonderful! Any other ideas on flavors of frostings that would go well with lemonade flavored cake? Blueberry maybe? Comment below!

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