Strawberry Lemon Love Cake Recipes

STRAWBERRY LOVE CAKE

Strawberry Love Cake image

Provided by Valerie Bertinelli

Categories dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, for the baking pan
1 box strawberry cake mix (plus ingredients indicated on the box, such as eggs and vegetable oil)
32 ounces part-skim ricotta cheese
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone
One 3.4-ounce box instant strawberry creme pudding
1 cup milk

Steps:

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside.
Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter and cover it completely.
Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
Combine the remaining 12 ounces mascarpone with the pudding mix and milk in a clean bowl in the stand mixer fitted with a paddle attachment. Beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy. Spread the frosting evenly over the cake. Serve.

STRAWBERRY LEMONADE CAKE

Strawberry Lemonade Cake image

A great summertime layer cake full of strawberry lemonade flavor!

Provided by Kim

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h50m

Yield 16

Number Of Ingredients 21

Ingredients

5 cups fresh strawberries, hulled and sliced
¼ cup white sugar
1 tablespoon lemon juice
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups white sugar
1 cup unsalted butter, softened
4 eggs, room temperature
1 ½ tablespoons lemon zest
1 teaspoon vanilla extract
¾ cup sour cream, room temperature
¼ cup lemon juice
1 ½ cups unsalted butter, softened
5 cups powdered sugar, or more as needed
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest
¼ teaspoon salt
4 tablespoons heavy cream

Steps:

Place strawberries, sugar, and lemon juice for the reduction into an electric blender and puree until smooth.
Pour strawberry mixture into a large saucepan and simmer over medium heat, stirring frequently, until reduced by 1/2, 20 to 25 minutes. Remove from heat and let cool to room temperature, 10 to 15 minutes. Reserve 1/2 cup plus 5 tablespoons for cake and frosting; remainder will be used as cake filling.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and line with parchment paper.
Whisk flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
Beat sugar and butter using an electric mixer in a large bowl until creamy. Beat in eggs one at a time, mixing thoroughly after each addition. Mix in lemon zest and vanilla extract. Stir in 1/3 of the flour mixture until just combined. Stir in 1/2 of the sour cream, and 1/2 of the lemon juice. Repeat alternating additions of flour mixture and sour cream plus lemon juice until just combined, making sure not to overmix.
Place 1/2 of the batter into a separate bowl. Fold in 1/2 cup strawberry reduction. Place dollops of both lemon and strawberry-lemon batters alternately into the prepared cake pans. Swirl batters together with a butter knife.
Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and let cool for 10 minutes in the pans before removing and transferring cakes to a wire rack to cool completely, 15 to 30 minutes.
While cakes are cooling, beat butter for frosting with an electric mixer in a mixing bowl until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 5 tablespoons strawberry reduction, lemon juice, vanilla extract, lemon zest, and salt until combined. Pour in heavy cream and beat until frosting is smooth and fluffy, 2 to 3 minutes. Add additional powdered sugar if too thin, or additional heavy cream if too thick, 1 tablespoon at a time, until desired consistency is reached.
Place 1 cooled cake layer on a serving platter and cover top with a thin layer of frosting. Pipe a border around the edge of the cake layer using a piping bag filled with frosting, leaving the center open. Pour remaining strawberry reduction into the center of the border, making sure it doesn't overflow over the sides. Place second cake layer on top and continue to frost as desired. Keep refrigerated until ready to serve.

Nutrition Facts : Calories 671 calories, Carbohydrate 90 g, Cholesterol 127 mg, Fat 33.9 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 20.9 g, Sodium 246 mg, Sugar 69.2 g

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