STRAWBERRY LEMONADE CAKE RECIPE BY TASTY
Here's what you need: cooking spray, large eggs, granulated sugar, olive oil, vanilla extract, lemon juice, lemon zest, whole milk, all-purpose flour, baking powder, baking soda, kosher salt, heavy whipping cream, strawberry jam, strawberry
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat your oven to 350°F (180°C).
- Grease three 8-inch (20 cm) tins with butter or cooking spray, then sprinkle with flour to cover all sides, shaking off any excess. Cut out three rounds of parchment paper to fit in the bottom of each tin.
- In a large mixing bowl, combine the eggs and sugar and use a hand mixer to beat until it has tripled in volume and is thick and pale yellow in color.
- Continue blending and gradually add the olive oil. Add the vanilla extract, lemon zest, lemon juice, and milk, and mix until smooth.
- Sift in the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently incorporate into the liquid batter until just combined. Be careful not to over-mix.
- Evenly divide the batter into the three baking tins.
- Bake for 20-25 minutes, until cakes are lightly golden and fork comes out clean from the center.
- Allow cakes to cool into the pan for 10 minutes before transferring to a baking rack to cool completely.
- Using a hand mixer, whisk the heavy whipping cream until soft peaks form. Add in the strawberry jam whisking together until fully incorporated and peaks are stiff.
- Keep in the fridge until ready to use.
- To assemble, start with a bottom layer of cake. Cover top with a generous amount of icing, followed by an even layer of sliced strawberries. Repeat with the remaining layers.
- Finish the cake by icing the top and sides with icing, and garnishing the top with remaining strawberries.
- Store in the fridge until ready to serve.
- Enjoy!
Nutrition Facts : Calories 762 calories, Carbohydrate 62 grams, Fat 56 grams, Fiber 2 grams, Protein 10 grams, Sugar 31 grams
STRAWBERRY LEMONADE CAKE
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
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
STRAWBERRY LEMONADE CAKE
This luscious strawberry layer cake sandwiched with tangy lemon curd and pink-tinged strawberry-lemonade buttercream has a secret ingredient. It's mayonnaise. Think of what mayonnaise is - an emulsion of eggs, oil, and acid. All of those ingredients are ones you typically use in baking, and adding mayo to cake batter ensures the cake turns out ultra-moist and tender. Two more smart tricks: The batter is flavored and colored with pureed fresh strawberries cooked down to a thick paste. The rich frosting gets its rosy hue and bright flavor from freeze-dried strawberries, which are available in most supermarkets. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).
Provided by Yummly
Time 4h
Number Of Ingredients 21
Steps:
- Hull and stem 1 1/2 pounds of the strawberries, then pulse berries in a food processor or blender until pureed. (Save the remaining strawberries for serving.) Pour puree into a medium saucepan and cook over medium heat, stirring frequently, until reduced to 3/4 cup, 20-40 minutes. (The texture of the mixture will look like tomato paste.) Set aside to cool to room temperature, about 15 minutes.
- Preheat oven to 350°F. Grease and flour 3 (8-inch) round cake pans. In a stand mixer using the paddle attachment, beat ¾ cup butter and the granulated sugar at medium speed until fluffy, about 3 minutes. Add mayonnaise and beat until creamy. Add eggs one at a time, beating well after each addition. Beat in 3 teaspoons (1 tablespoon) vanilla.
- In another bowl, stir together 3 ½ cups flour, the baking powder, and baking soda. Alternately add the flour mixture and 3/4 cup milk to the butter mixture, beginning and ending with flour. Beat in the cooled strawberry puree. Add a few drops of red food coloring if you like.
- Divide batter evenly between prepared pans. Bang pans on a work surface a couple of times to remove any excess air bubbles.
- Bake cake layers, switching pan positions halfway through baking, until a toothpick inserted in the center of cake comes out clean and cakes spring back when lightly pressed in center, 24-33 minutes total. Set pans on wire racks to cool for 5 minutes. Run a knife around edges of pans and turn out cakes to cool completely (about 1 hour).
- While cakes bake and cool, make strawberry-lemonade buttercream: In a food processor, whirl freeze-dried strawberries into a fine powder, scraping down inside of container. (You'll have 4-5 tablespoons.)
- In a stand mixer using the paddle attachment and a clean bowl, beat remaining 1 cup butter at medium speed until creamy. Add the strawberry powder, 1 tablespoon milk, lemon zest, lemon juice, and remaining 1 teaspoon vanilla and beat until combined. Add powdered sugar 1 cup at a time and beat until smooth and spreadable.
- To assemble cake, with a long serrated knife, trim cake layers to make them level, if you like. Place one cake layer on a cake stand or plate. If you like, tuck strips of waxed paper under cake layer to protect cake stand. Top cake layer with about 1/2 cup buttercream and spread evenly to the edges. Top with 1/4 cup lemon curd, and spread almost all the way to the edges (but not all the way - that would make it hard to frost the edges of the cake). Place a second cake layer on top of the first, and repeat with more frosting and lemon curd. Place the third cake layer on top. Frost the top and sides of the cake with the remaining buttercream. Remove strips of waxed paper.
- Just before serving, decorate top of cake with the remaining strawberries (whole and cut in half), and if you like, lemon slices and lemon zest curls.
Nutrition Facts : Calories 990 calories, Carbohydrate 142 grams, Cholesterol 205 milligrams, Fat 46 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 25 grams, Sodium 570 milligrams, Sugar 99 grams
STRAWBERRY LEMONADE CAKE WITH FRESH STRAWBERRY BUTTERCREAM FROSTING
Strawberries and lemonade say 'summer', don't they? Combining these flavors in a cake makes a tangy, sweet dessert or snack. Garnish with additional fresh strawberries and lemon slices.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans.
- Place cake flour, sugar, baking powder, and 1/2 teaspoon kosher salt into the bowl of an electric mixer and stir to combine.
- Stir lemonade concentrate, milk, eggs, 2 teaspoons strawberry extract, lemon extract, and food coloring together in a separate bowl.
- Add 12 tablespoons cubed butter to the flour mixture, 2 to 3 pieces at a time, and mix on low speed until all butter is added and the mixture resembles coarse meal. Stop the mixer and scrape the sides and bottom of the bowl.
- Resume mixing at medium speed; add 1/2 of the egg mixture slowly and mix, about 20 seconds. Scrape the sides and bottom of the bowl. Resume mixing at medium speed; add remaining egg mixture in 2 batches, about 20 seconds after each addition, scraping the sides and bottom of the bowl after each addition. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 28 to 33 minutes.
- Remove cakes from the oven and let cool on cooling racks for 10 minutes. Turn cake layers out onto the racks to cool completely, 15 to 30 minutes.
- While cakes cool, place 8 strawberries into a small food processor or an electric blender. Blend to make 1/4 cup puree.
- Place 10 tablespoons softened butter and a pinch of kosher salt into the bowl of an electric mixer and beat on medium speed until light and fluffy, about 2 minutes. Mix in 1/8 teaspoon strawberry extract. Gradually add about 1/3 of the confectioners' sugar to the butter while continuing to mix. Add 1/2 of the strawberry puree, scraping the sides and bottom of the bowl, and continue mixing.
- Add the next 1/3 of the confectioners' sugar, scraping the sides and bottom of the bowl. Mix in remaining strawberry puree. Sprinkle in the remaining confectioners' sugar and mix until desired consistency is reached, adding more confectioners' sugar or strawberry puree as needed.
- Place the cooled bottom cake layer on a serving plate and spread the top with lemon curd. Place the second layer on top of the first and frost with strawberry buttercream starting with the sides, then the top of the cake.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 106.5 g, Cholesterol 136.3 mg, Fat 24.5 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 14.6 g, Sodium 264.6 mg, Sugar 79.5 g
STRAWBERRY-LEMON LOAF CAKE
This cake is summer in a loaf pan. When baked, strawberries can become sour and a little gummy. Here, berries are macerated with sugar first to remove some of their liquid and concentrate their flavor. (Don't use frozen strawberries. Keep those for your smoothie!) The lemon icing adds a nice finish, to balance and bolster the cake's tart-sweetness. Have it as dessert or a snack, but it's especially good at breakfast with hot coffee or tea.
Provided by Millie Peartree
Categories cakes, quick breads, dessert
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 15
Steps:
- Make the cake: Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a small bowl, toss the strawberries with 1 tablespoon sugar to macerate while you prepare the cake batter.
- In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar. Whisk to combine. In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. Whisk to combine.
- Pour the wet ingredients into the dry, and stir gently to mix. Lift the macerated berries out of their liquid and add them to the batter. Gently fold in the berries until evenly incorporated.
- Pour the batter into the prepared loaf pan. Bake until a skewer inserted into the middle comes out clean, 60 to 70 minutes. If it looks to be browning on top too much, tent with aluminum foil. Cool it in the pan on a rack for about 10 minutes, then unmold the cake carefully and transfer to the rack to cool completely.
- Make the glaze: In a small bowl, combine the confectioners' sugar with the lemon zest and juice and stir until smooth. Pour the glaze over the cooled cake. Let stand until set.
STRAWBERRY-LEMONADE POUND CAKE
Transform your classic summer drink into Strawberry-Lemonade Pound Cake! With strawberry and lemon flavors, Strawberry-Lemonade Pound Cake sure is tasty.
Provided by My Food and Family
Categories Flour
Time 2h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and 1/4 cup water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
- Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in center of batter; spoon preserves into trench. Cover with remaining batter. Gently spread batter to completely cover preserves, being careful to not allow preserves to not touch sides of pan.
- Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Whisk powdered sugar and remaining water until blended; drizzle over cake.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
STRAWBERRY LEMONADE CAKE
A friend of mine shared this on FaceBook and this is something I thought my grand girls would love! It's their favorite flavors in a cake! Sounded easy and I am posting so I have for safe keeping.
Provided by CindiJ
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
- Cream together cream cheese, lemonade and yellow food coloring until smooth. Mix marshmallow creme in and then mix in Cool Whip until completely smooth.
- Refrigerate until cake is cooled and cut. Cut each cake layer in half.
- Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
- Top with sliced strawberries.
- Refrigerate and serve chilled.
Nutrition Facts : Calories 307.8, Fat 16.4, SaturatedFat 9.7, Cholesterol 56.3, Sodium 118.1, Carbohydrate 38.6, Fiber 0.3, Sugar 22.8, Protein 2.3
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STRAWBERRY-LEMONADE LAYER CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (10)Total Time 4 hrs 30 mins
- Prepare Cake: Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy.Add egg yolks, 1 at a time, beating until blended after each addition. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans.Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
- For Strawberry-Lemonade Jam: Process strawberries in a blender until smooth; press through a wire-mesh strainer into a 3-qt. saucepan, using back of a 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, 1 minute. Remove from heat. Place plastic wrap directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week.
- For Frosting: Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended.Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.
- Layer Cake: Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.
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