Summertime means strawberries… and summertime means lemonade. In this delectable dessert, you can combine the flavor of the two! This is a great recipe to impress and satisfy your family and friends.
Pinterest/Sarah Lester
Recipes
Strawberry Lemonade Cake, The Ultimate Summer Dessert
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Strawberry Lemonade Cake
INGREDIENTS:
Cake Ingredients:
1 cup butter, softened
2 cups granulated sugar
4 large eggs, separated
3 cups cake flour
1 Tablespoon baking powder
1/8 teaspoon salt
1 cup milk
1 Tablespoon lemon juice
Shortening
Strawberry Lemonade Jam Ingredients:
2 ½ cups coarsely chopped fresh strawberries
¾ cup sugar
¼ cup fresh lemon juice
3 Tablespoons cornstarch
Strawberry Lemonade Frosting Ingredients:
8 ounces cream cheese, softened
2/3 cup sugar
2/3 cup chopped fresh strawberries
1 drop pink food coloring gel (optional)
1 ½ cups heavy cream
3 Tablespoons fresh lemon juice
INSTRUCTIONS:
Jam Recipe Instructions:
*Note: Start preparing strawberry jam first, as it takes time to cool.
Process strawberries in a blender until smooth.
Drain through wire-mesh into 3 quart saucepan, using back of spoon to squeeze out juice, discard pulp.
Stir in sugar.
Whisk together lemon juice and cornstarch gradually whisk into strawberry mixture.
Bring mixture to a boil over medium heat and cook, whisking constantly about 1 minute.
Remove from heat.
Place mixture in a bowl and cover with plastic wrap and chill about 2 hours or until cold.
Cake Recipe Instructions:
Preheat oven to 350 degrees.
Beat butter at medium speed until creamy gradually add sugar, alternating with milk beating until fluffy.
Add egg yolks 1 at a time beating until blended.
Stir together flour, baking powder, and salt.
Add egg yolks one at a time beating on low speed until well blended.
Stir in zest and lemon juice.
Beat egg whites in large bowl at high speed until peaks form.
Gently stir one third egg whites into batter, fold in remaining egg whites.
Spoon batter into four greased and floured 9-inch round cake pans.
Bake at 350 degrees for 16-20 minutes. Check with toothpick for doneness.
Cool pans on a wire rack for 10 minutes.
Remove from pans onto wire racks and cool completely. *Note: At this time, start preparing Strawberry Lemonade Frosting (see directions below).
After cake cools completely, place 1 cake layer on a serving platter and spread with about ½ cup Strawberry-Lemonade Jam leaving a ½ inch border around the edges.
Spoon 1 cup Strawberry Lemonade Frosting into a plastic freezer bag, snip one corner of the bag to make a small hole.
Pipe a ring of frosting around the cake layer around the outside of the jam.
Repeat process with layers two and three.
Top with the last cake layer and spread remaining frosting on top and sides of cake.
Garnish with strawberries as desired.
Frosting Recipe instructions:
Beat cream cheese and 1/3 cup sugar in electric mixer until smooth.
Add strawberries and food coloring until well blended.
Beat cream and lemon juice at medium speed until foamy, increasing speed gradually to medium high and slowly add 1/3 cup sugar beating until soft peaks form.
Fold half cream mixture into cheese mixture, and then fold remaining cream into mixture.
Recipes from:
Southern Living, May 2016
Styling: Caroline M. Cunningham
