Strawberry Lemonade Cake Mix Cookies Recipes

STRAWBERRY LEMONADE CAKE MIX COOKIES

Strawberry Lemonade Cake Mix Cookies image

Remember the days when lemonade stands were still a thing? These Glazed Strawberry Lemonade Cake Mix Cookies will bring you right back to your childhood! They are simple to make and are the perfect mix of strawberry and lemonade!

Provided by Camille

Categories Dessert

Yield 36 cookies

Number Of Ingredients 8

Ingredients

1 (15.25 ounce) box lemon cake mix
1 (15.25 ounce) box strawberry cake mix
4 eggs
2/3 cup vegetable oil (divided)
2 teaspoons lemon juice (divided)
1/2 cup powdered sugar
1 cup powdered sugar
1 Tablespoon lemon juice

Steps:

Preheat oven to 375 degrees.
In a large bowl, mix together lemon cake mix, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon lemon juice.
In a separate large bowl, mix together strawberry cake mix, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon lemon juice.
Cover bowls with plastic wrap and place in the fridge for 15-20 minutes to let the dough firm up.
Remove bowls from fridge and roll 2 teaspoons of dough from the lemon cake mix bowl into a ball. Do the same with 2 teaspoons from the strawberry cake mix bowl. Carefully roll the balls together so that the cookie is half yellow and half pink.
Place the dough on a baking sheet lined with parchment paper or a silicone liner. Repeat all the steps until the baking sheet is full.
Bake cookies for 9-10 minutes (being careful not to overcook) and remove cookie sheets from oven. Let cookies stay on the pan for 2-3 minutes, then move to a cookie sheet to full cool.
While cookies are cooling, place 1/2 cup powdered sugar in a bowl and gently "dip" the top of each cookie in the powdered sugar (tap cookie on the edge of the bowl if it gets too much powdered sugar on it).
After cookies have cooled completely, mix 1 cup powdered sugar and 1 Tablespoon lemon juice in a bowl. Use a spoon to drizzle lemon glaze over each cookie (you can make the glaze thicker or thinner by adding more lemon juice or more powdered sugar).

Nutrition Facts : Servingsize 1 serving, Calories 6452 kcal, Fat 284 g, SaturatedFat 56 g, Cholesterol 544 mg, Sodium 6357 mg, Carbohydrate 936 g, Sugar 591 g, Protein 54 mg

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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