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 LEMON LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
- Prepare the cake batter according to the package directions 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, covering 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.
- Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
- Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.
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 POKE CAKE
A simple recipe with flavors that pop. Top cake with fresh whole or sliced strawberries just before serving.
Provided by Yoly
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
- Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.
- Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.
- Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 34.5 g, Cholesterol 42.5 mg, Fat 11.3 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 4.6 g, Sodium 313.7 mg, Sugar 18.4 g
STRAWBERRY LEMONADE CAKE
A summery twist on my standard apple cinnamon cake, made lighter/less dense by switching out the coconut oil with palm shortening. Free of gluten, dairy, eggs, soy, corn, legumes (peanuts), and tree nuts. (Coconut is a drupe, not a nut.)
Provided by shancarter
Categories Dessert
Time 45m
Yield 1 single layer cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Grease your baking pans well with coconut oil or palm shortening or other oil of choice.
- *** Please note: I used a 9 1/2 inch x 2 inch round enameled pan for this cake, and it made a single 1 1/2 inch layer. Double the recipe for a 2-layer cake, or use smaller pans and divide the batter. ***.
- Measure dry ingredients (coconut flour, tapioca starch, psyllium fiber powder, sugar, baking soda, and salt) into a mixing bowl and whisk together.
- Add palm shortening to dry ingredients and carefully mix until well combined. The tapioca starch will fly everywhere if you mix too fast.
- Remove stems from strawberries and rinse. Mash with a fork or puree in a blender or food processor. Add lemon juice and mix well.
- Batter will be fluffy, not pourable. Spread it into well-greased pan.
- Place a layer of parchment paper over the top of the cake and use your hands to smooth the cake batter to an even layer. Trim off excess parchment paper and leave it on the cake while baking.
- Bake at 350*F for 30 minutes.
- Remove cake from oven and remove parchment paper immediately, to prevent condensation on the cake.
- Let cake cool in the pan for 10 minutes. Shake the cake pan lightly to loosen the cake. Place a cooling rack face down on the cake pan. Holding cake pan in one hand, and cooling rack on top with the other, flip the cake onto the cooling rack. Let cake cool completely before frosting.
- Frost with lemon frosting. (https://www.geniuskitchen.com/recipe/vegan-quot-cream-cheese-quot-frosting-536008).
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
STRAWBERRY LEMONADE CAKE
Wow guests with this showstopping celebration cake. It tastes of strawberry lemonade, with lemon-syrup-soaked sponges, a cheesecake icing, candied lemons and popping candy
Provided by Nadiya Hussain
Categories Dessert
Time 1h10m
Yield Serves 12-15
Number Of Ingredients 15
Steps:
- Butter two 20cm loose-bottomed cake tins and line the base and sides with baking parchment. Heat the oven to 180C/160C fan/gas 4. Tip the butter and caster sugar into a stand mixer and beat until pale and fluffy. Or, do this using an electric whisk. Add the eggs, one at a time, beating between each addition.
- Add the flour, baking powder and a pinch of salt and mix again, then the yogurt. Zest the two lemons, add this and mix until everything is fully combined. You may need to scrape the sides of the bowl as you go.
- Divide the cake batter between the prepared tins and smooth the surfaces with a spatula. Bake for 30 mins, or until a skewer inserted into the middles comes out clean. Cool in the tins for 10 mins, then transfer to a wire rack to cool fully. Once cool, the cakes can be wrapped and frozen for up to three months. Defrost overnight before icing.
- For the candied lemon peel, use a vegetable peeler to remove the peel from the remaining lemon in long, thin strips. Use a small, sharp knife to cut the white pith away from the peel, then cut it into thinner strips. Put 50g of the caster sugar in a small pan with 100ml water. Juice all three lemons and pour into the pan. Bring the mixture to the boil, reduce to a simmer and cook for a few minutes until the sugar has dissolved. Tip in the strips of lemon peel, then return to the boil, reduce the heat to a simmer again and cook for 5 mins until the peel is soft. Tip the remaining 25g sugar into a bowl. Remove the lemon peel from the syrup using a fork and add to the bowl of sugar. Shake the bowl gently to coat the strips of peel, then shake off the excess and arrange the candied peel on a plate or baking tray in a single layer to dry, about 30 mins. Once set, the candied peel will keep in an airtight container in a cool place for six months.
- Spoon 3 tbsp of the lemon syrup over each of the cooled sponges. For the icing, beat the butter in a stand mixer until soft and creamy, or do this using an electric whisk. Add half the icing sugar and half the soft cheese, then beat again. Add the rest of the icing sugar and soft cheese and most of the freeze-dried strawberry powder (reserving 1 tsp for decorating later), and beat until well-combined.
- Hull and finely chop 200g of the strawberries. Put one of the sponges on a cake stand or plate and spread over a generous amount of icing. Scatter evenly with some of the chopped strawberries and put the second sponge on top. Spoon the rest of the icing over the top and use a palette knife to spread it all over the top and sides, smoothing and swirling it as you go. Thinly slice five or six strawberries of a similar size, then arrange these around the base of the cake, with the pointed ends facing upwards. Cut half the remaining strawberries in half, leaving the rest whole with their stalks intact, and pile all of these on top of the cake. Scatter over the candied lemon peel, reserved freeze-dried strawberry powder and the popping candy, if using. Best eaten within a day, but will keep chilled for up to two days.
Nutrition Facts : Calories 599 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 63 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
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
Make the most of summer strawberries at your next garden party or barbecue with this fresh take on easy homemade lemonade.
Provided by Samuel Goldsmith
Categories Drink
Time 5m
Yield Makes 1.5 litres
Number Of Ingredients 4
Steps:
- Tip the sugar and 1 litre water into a saucepan over a medium heat and heat, stirring, until the sugar has dissolved. Remove from the heat and leave to cool completely.
- Put the strawberries in a blender and blitz to a purée. You can strain this through a fine mesh sieve to remove any seeds, if you prefer. Tip the strawberry purée into a large jug with the sugar water and lemon juice, and stir to combine. Pour into glasses filled with ice and serve garnished with whole strawberries, if you like. Will keep chilled for a day.
Nutrition Facts : Calories 72 calories, Fat 0.2 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
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STRAWBERRY-LEMONADE LAYER CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (14)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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