Strawberry Cake-3

Strawberry Lemon Cake

This scrumptious creation features a perfect pairing of flavors: strawberry with lemon. Sweet, tart, and oozing with flavor, this cake has both fresh cut strawberries and lemon zest right in the batter. And continuing that theme, the frosting between the layers of cake is no mere buttercream- it’s been flavored half with (you guessed it) lemon juice and half with strawberry jam. Plus, when the two frostings blend together, they look wicked cool when you cut into the cake.

Speaking of the buttercream frosting… OMG it was the absolute easiest frosting I’ve worked with all week- and I’ve made 6 different cakes this week. So don’t be surprised if you see this frosting recipe again in the future. Now, I will admit that the frosting flowers on top are not photorealistic; but it was my first attempt ever at floral decorations, so I don’t think they’re too bad. Well… that’s not entirely true- I made an entire cookie sheet worth of practice roses that I couldn’t use. They were just too ugly to go on my precious cake!

AuthorMackie

Cake
 1 ⅔ cups Flour
 1 cup Sugar
 1 tsp Baking Powder
 ¼ tsp Baking Soda
 ¼ tsp Salt
 ¾ cup Butter
 ¼ cup Whole Milk
 ¼ cup Strawberry Jam (strained)
 ½ cup Sour Cream
 1 tbsp Vanilla
 3 Egg Whites
  cup Fresh Strawberries (finely chopped)
 1 tbsp Lemon Zest
 Yellow Food Coloring (if desired)
Butter Cream Frosting
 1 lb Confectioners' Sugar
 1 cup Unsalted Butter
 ¼ tsp Salt
 ¼ cup Strawberry Jam (strained)
 1 dash Clear Vanilla
 1 dash Milk
 1 dash Lemon Juice
 Red Food Coloring
 Yellow Food Coloring

Cake
1

Preheat the oven to 350 degrees.

2

In a medium sized bowl, sift the dry ingredients together. In a separate, larger bowl, whisk together the wet ingredients and lemon zest. Add the dry ingredients to the bowl of wet ingredients; mix until well combined.

3

Add a few drops of yellow food coloring to the batter, if desired. Pour the batter into three 6 inch cake pans (roughly 1 1/2 cups of batter per pan). Bake for 30-38 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and set on a wire rack to allow to cool completely.

Butter Cream Frosting
4

Just FYI: I doubled the recipe so I would have plenty for the frosting roses, two types of flavored filling, and all of my white frosting needs.

Cream the butter until fluffy. Sift in half of the confectioners' sugar and beat to combine. Sift in the second half of the sugar and add the salt. If the mixer is struggling, add a splash of milk and a touch of vanilla.

5

Once the frosting is assembled, separate some of the frosting into two smaller bowls. In one bowl, add lemon juice. (I had some lemon zest leftover from making the cakes, so I added a sprinkle of zest to flavor the frosting, as well.) To the second bowl, add strawberry jam to flavor. If desired, add a drop of red and yellow food coloring to each respective bowl. Reserve about a cup of frosting from the mixing bowl and dye bright red for the frosting roses.

6

Scrape the lemon and strawberry frosting into individual piping bags. Set one of the cake layers onto a cake stand and pipe the flavored frostings on top of the cake. Place the second cake layer on top of the frosting and repeat. Set the third layer of cake on top of the frosting and frost the sides and top of the cake with white buttercream. Chill the cake in the freezer until the frosting is firm.

7

To make the frosting roses, scrape bright red frosting into a piping bag fit with a size 104 piping tip. Using any leftover frosting, add confectioners' sugar until the frosting has a stiff Play-Dough consistency. Mold the frosting into a rudimentary tree shape, wide and flat at the bottom but pointed at the top. (Taller is better than shorter.) Cut a small piece of parchment paper and set the frosting on the paper. Take a toothpick and garnish the top of the "tree" with a touch of the yellow lemon frosting. Using the frosting "tree" for the structural base, pipe the red frosting around to create the flowers. (Position the piping bag so that the wider side of the tip points down.) Carefully move the sheets of individual flowers to a cookie sheet. Place the cookie sheet in the freezer until the flowers have fully set.

8

Add any leftover white frosting around the top rim of the cake. While the frosting is still tacky, promptly place the flowers on the top of the cake. Avoid excessive handling of the roses- it warms the frosting and can leave pink smudges on the brilliant white frosting. (I speak from experience.)

Ingredients

Cake
 1 ⅔ cups Flour
 1 cup Sugar
 1 tsp Baking Powder
 ¼ tsp Baking Soda
 ¼ tsp Salt
 ¾ cup Butter
 ¼ cup Whole Milk
 ¼ cup Strawberry Jam (strained)
 ½ cup Sour Cream
 1 tbsp Vanilla
 3 Egg Whites
  cup Fresh Strawberries (finely chopped)
 1 tbsp Lemon Zest
 Yellow Food Coloring (if desired)
Butter Cream Frosting
 1 lb Confectioners' Sugar
 1 cup Unsalted Butter
 ¼ tsp Salt
 ¼ cup Strawberry Jam (strained)
 1 dash Clear Vanilla
 1 dash Milk
 1 dash Lemon Juice
 Red Food Coloring
 Yellow Food Coloring

Directions

Cake
1

Preheat the oven to 350 degrees.

2

In a medium sized bowl, sift the dry ingredients together. In a separate, larger bowl, whisk together the wet ingredients and lemon zest. Add the dry ingredients to the bowl of wet ingredients; mix until well combined.

3

Add a few drops of yellow food coloring to the batter, if desired. Pour the batter into three 6 inch cake pans (roughly 1 1/2 cups of batter per pan). Bake for 30-38 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and set on a wire rack to allow to cool completely.

Butter Cream Frosting
4

Just FYI: I doubled the recipe so I would have plenty for the frosting roses, two types of flavored filling, and all of my white frosting needs.

Cream the butter until fluffy. Sift in half of the confectioners' sugar and beat to combine. Sift in the second half of the sugar and add the salt. If the mixer is struggling, add a splash of milk and a touch of vanilla.

5

Once the frosting is assembled, separate some of the frosting into two smaller bowls. In one bowl, add lemon juice. (I had some lemon zest leftover from making the cakes, so I added a sprinkle of zest to flavor the frosting, as well.) To the second bowl, add strawberry jam to flavor. If desired, add a drop of red and yellow food coloring to each respective bowl. Reserve about a cup of frosting from the mixing bowl and dye bright red for the frosting roses.

6

Scrape the lemon and strawberry frosting into individual piping bags. Set one of the cake layers onto a cake stand and pipe the flavored frostings on top of the cake. Place the second cake layer on top of the frosting and repeat. Set the third layer of cake on top of the frosting and frost the sides and top of the cake with white buttercream. Chill the cake in the freezer until the frosting is firm.

7

To make the frosting roses, scrape bright red frosting into a piping bag fit with a size 104 piping tip. Using any leftover frosting, add confectioners' sugar until the frosting has a stiff Play-Dough consistency. Mold the frosting into a rudimentary tree shape, wide and flat at the bottom but pointed at the top. (Taller is better than shorter.) Cut a small piece of parchment paper and set the frosting on the paper. Take a toothpick and garnish the top of the "tree" with a touch of the yellow lemon frosting. Using the frosting "tree" for the structural base, pipe the red frosting around to create the flowers. (Position the piping bag so that the wider side of the tip points down.) Carefully move the sheets of individual flowers to a cookie sheet. Place the cookie sheet in the freezer until the flowers have fully set.

8

Add any leftover white frosting around the top rim of the cake. While the frosting is still tacky, promptly place the flowers on the top of the cake. Avoid excessive handling of the roses- it warms the frosting and can leave pink smudges on the brilliant white frosting. (I speak from experience.)

Strawberry Lemon Cake

Thanks to Preppy Kitchen for the recipe!

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