Should we let our life overflow with love or refrain ourselves from vanities? It’s not a question when making a Strawberry lemonade cake.
Ingredients
Cake
- 3 cups / 450g Flour
- 4 teaspoons / 12g Baking powder
- ½ teaspoon / 2g Salt
- 1 Lemon Zest
- 2 sticks / 200g Butter (room temperature)
- 4 Eggs
- ½ teaspoon / 2.5ml Vanilla extract
- ¾ cup / 200ml Milk
- 1 lemon Juice or 1 teaspoon Lemon extract
Jam
- 32 oz / 100g Strawberries
- ⅓ cup / 100ml Water
Cream
- 8 oz / 250g Cream cheese
- 3 tablespoon Sweetener of choice
- 1 ½ cup / 350ml Heavy cream
- 3 tablespoons / 50ml Lemon juice
- 1 cup / 100g Chopped strawberries
Kitchen equipment
- ؽ” / Ø21cm Baking tray
How to make Strawberry lemonade cake
Cake
- Measure flour, baking powder, salt, lemon zest, butter, eggs, vanilla extract and milk into a mixing bowl.
- Combine all ingredients together.
- Mix in lemon juice or lemon extract. Lemon juice will whiten the batter. Acid in lemon juice can negatively affect the baking soda’s ability to raise the cake. A teaspoon of baking soda can help neutralize its effect on the cake.
- Pour the batter into parchment papered and/or greased baking form.
- Bake in a 360°F / 180°C preheated oven’s bottom rack until the top gets some golden brown spots for about 30 – 40 minutes.
- Let it cool a bit then shape it by removing the uneven parts.
- Slice the cake into three layers.
Jam
- Bring the chopped strawberries and water to boil with the lid on.
- Cook the strawberries on medium heat until soft.
- Mash them or use a hand blander to puree.
- Filter out the bits and seeds. This can take long and require some stirring and mashing things through the sieve.
- Put the strawberry puree back to the cook top and reduce it by half or even more. The thicker it will be the more we can stack onto the layers. We can use a somewhat runny jam too but it will seep into the holes and crevices which still taste good but won’t look that nice. Any leftover jam can be canned and stored for later.
Cream
- Beat cream cheese and sweetener of choice until soft and creamy.
- Mix in the strawberries.
- Beat heavy cream and lemon juice until hard peaks form.
- Mix cream cheese and heavy cream together. Taste and add more sweetener if desired.
Assembly
- Spread strawberry jam onto the first layer and spread it out evenly. If we haven’t reduced the strawberry to a thick spread then seal the outer side of the cake with some frosting first so the jam won’t escape sneakily.
- Repeat it with the second layer.
- On the third topmost layer skip the jam as it can ruin the even spreading of the cream and go straight to the frosting. Spread about half of the cream cheese frosting on top and the other half on the side of the cake.
Enjoy!
Strawberry Lemonade Cake Recipe
Should we let our life overflow with love or refrain ourselves from vanities? It’s not a question when making a Strawberry lemonade cake.
Ingredients
Cake
- 3 cups Flour
- 4 teaspoons Baking powder
- ½ teaspoon Salt
- 1 Lemon Zest
- 2 sticks Butter room temperature
- 4 Eggs
- ½ teaspoon Vanilla extract
- ¾ cup Milk
- 1 lemon Juice or 1 teaspoon Lemon extract
Jam
- 32 oz Strawberries
- ⅓ cup Water
Cream
- 8 oz Cream cheese
- 3 tablespoon Sweetener of choice
- 1 ½ cup Heavy cream
- 3 tablespoons Lemon juice
- 1 cup Chopped strawberries
Instructions
Cake
- Measure flour, baking powder, salt, lemon zest, butter, eggs, vanilla extract and milk into a mixing bowl.
- Combine all ingredients together.
- Mix in lemon juice or lemon extract. Lemon juice will whiten the batter. Acid in lemon juice can negatively affect the baking soda’s ability to raise the cake. A teaspoon of baking soda can help neutralize its effect on the cake.
- Pour the batter into parchment papered and/or greased baking form.
- Bake in a 360°F / 180°C preheated oven’s bottom rack until the top gets some golden brown spots for about 30 – 40 minutes.
- Let it cool a bit then shape it by removing the uneven parts.
- Slice the cake into three layers.
Jam
- Bring the chopped strawberries and water to boil with the lid on.
- Cook the strawberries on medium heat until soft.
- Mash them or use a hand blander to puree.
- Filter out the bits and seeds. This can take long and require some stirring and mashing things through the sieve.
- Put the strawberry puree back to the cook top and reduce it by half or even more. The thicker it will be the more we can stack onto the layers. We can use a somewhat runny jam too but it will seep into the holes and crevices which still taste good but won’t look that nice. Any leftover jam can be canned and stored for later.
Cream
- Beat cream cheese and sweetener of choice until soft and creamy.
- Mix in the strawberries.
- Beat heavy cream and lemon juice until hard peaks form.
- Mix cream cheese and heavy cream together. Taste and add more sweetener if desired.
Assembly
- Spread strawberry jam onto the first layer and spread it out evenly. If we haven’t reduced the strawberry to a thick spread then seal the outer side of the cake with some frosting first so the jam won’t escape sneakily.
- Repeat it with the second layer.
- On the third topmost layer skip the jam as it can ruin the even spreading of the cream and go straight to the frosting. Spread about half of the cream cheese frosting on top and the other half on the side of the cake.
Notes
Enjoy!
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