Prep: 45 min | Total: 4 hrs 30 min | Yield: 12 Servings
Anyone special in your life having their birthday soon? What better way to surprise them than to make them a special cake for their special day? This recipe will surely make your loved one very happy on his or her birthday! I have listed all the ingredients and steps. All you need to do is to follow them and they will guide you to perfection! The taste of strawberry is so refreshing in this particular cake recipe. I hope you all like it. Enjoy!
INGREDIENTS
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What you need for the Cake:
1 cup butter, softened
4 large eggs, separated
2 cups granulated sugar
3 cups cake flour
1 tablespoon baking powder
1/8 teaspoon table salt
1 cup milk
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
Shortening
What you need for the Strawberry-lemonade jam:
2 1/2 cups coarsely chopped fresh strawberries
3/4 cup sugar
1/4 cup fresh lemon juice
3 tablespoons cornstarch
What you need for the Strawberry Frosting:
1 8-oz package cream cheese softened
2/3 cup sugar, divided
2/3 cup chopped fresh strawberries
1 drop pink food coloring gel (optional)
1 1/2 cups heavy cream
3 tablespoons fresh lemon juice
HOW TO MAKE STRAWBERRY-LEMONADE CAKE
Prepare cake:
Step 1: Ready the oven and preheat to 350 degrees C.
Step 2: Place the butter in a mixing bowl and beat using an electric mixer at medium speed until it becomes creamy.
Step 3: Add a little amount of sugar at a time and beat until the texture becomes fluffy.
Step 4: Add in the egg yolks gradually and beat every added yolk.
Step 5: In another mixing bowl, add in the flour and the dry ingredients then transfer into the butter mixture with the milk alternately.
Step 6: Beat at low speed until well mixed the adding the juice and zest into the mixture.
Step 7: In another mixing bowl, add in the egg whites and beat until it forms stiff peaks at high speed.
Step 8: Transfer about 1/3 of the beaten egg whites into the batter and stir then add in the rest of the egg whites.
Step 9: Grease and flour four 9-inch round cake pans.
Step 10: Spoon the mixture into the prepared round cake pans.
Step 11: Place inside the preheated oven and bake for 16 to 20 minutes or until the inserted toothpick in the middle of the cake comes out clean.
Step 12: Remove from the oven let it sit on a wire rack to cool for 10 minutes.
Step 13: Remove from the pans and allow the cakes to cool at room temperature on the wire rack.
For the Strawberry-Lemonade Jam:
Step 1: Place the strawberries in the blender and process until it becomes smooth.
Step 2: Squeeze into a wire-mesh strainer on a saucepan. Remove the pulp then add in the sugar. Stir until well blended.
Step 3: Add in cornstarch and lemon juice. Add a little amount of the strawberry mixture at a time then whisk.
Step 4: Place on the stove and allow it to boil on medium heat then simmer for 1 minute while whisking.
Step 5: Remove from the heat and wrap with plastic and place inside the fridge to chill for at least 2 hours.
To make the frosting:
Step 1: In a mixing bowl, add the cream cheese and 1/3 cup of sugar and beat using an electric mixer until the texture becomes smooth.
Step 2: Add in the strawberries and beat until well mixed.
Step 3: Mix juice and cream at a medium speed until it becomes foamy and add in the rest of the sugar then beat again.
Step 4: Add in about 1/2 of the cream mixture into the cheese mixture. Use right away.
For Cake Layer:
Step 1: Place 1 cake later on a serving plate and spread 1/2 cup of the Strawberry-Lemonade Jam on top. Leave a half-inch border on the sides.
Step 2: Add 1 cup of the Strawberry Frosting into a zip-top bag. Pinch a tiny hole and spread the frosting around the cake. Spread the 2nd and 3rd layer on top of the cake. Repeat this method until all the layers have been filled.
Step 4: Place the final layer over and spread the rest of the Strawbery Frosting on the sides and top of the cake.
Step 5: Serve and enjoy!
Nutrition facts: 200 calories | 20 grams fat
Ingredients
- What you need for the Cake:
- 1 cup butter, softened
- 4 large eggs, separated
- 2 cups granulated sugar
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/8 teaspoon table salt
- 1 cup milk
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- Shortening
- What you need for the Strawberry-lemonade jam:
- 2 1/2 cups coarsely chopped fresh strawberries
- 3/4 cup sugar
- 1/4 cup fresh lemon juice
- 3 tablespoons cornstarch
- What you need for the Strawberry Frosting:
- 1 8-oz package cream cheese softened
- 2/3 cup sugar, divided
- 2/3 cup chopped fresh strawberries
- 1 drop pink food coloring gel (optional)
- 1 1/2 cups heavy cream
- 3 tablespoons fresh lemon juice
Instructions
Prepare cake:
Step 1: Ready the oven and preheat to 350 degrees C.
Step 2: Place the butter in a mixing bowl and beat using an electric mixer at medium speed until it becomes creamy.
Step 3: Add a little amount of sugar at a time and beat until the texture becomes fluffy.
Step 4: Add in the egg yolks gradually and beat every added yolk.
Step 5: In another mixing bowl, add in the flour and the dry ingredients then transfer into the butter mixture with the milk alternately.
Step 6: Beat at low speed until well mixed the adding the juice and zest into the mixture.
Step 7: In another mixing bowl, add in the egg whites and beat until it forms stiff peaks at high speed.
Step 8: Transfer about 1/3 of the beaten egg whites into the batter and stir then add in the rest of the egg whites.
Step 9: Grease and flour four 9-inch round cake pans.
Step 10: Spoon the mixture into the prepared round cake pans.
Step 11: Place inside the preheated oven and bake for 16 to 20 minutes or until the inserted toothpick in the middle of the cake comes out clean.
Step 12: Remove from the oven let it sit on a wire rack to cool for 10 minutes.
Step 13: Remove from the pans and allow the cakes to cool at room temperature on the wire rack.
For the Strawberry-Lemonade Jam:
Step 1: Place the strawberries in the blender and process until it becomes smooth.
Step 2: Squeeze into a wire-mesh strainer on a saucepan. Remove the pulp then add in the sugar. Stir until well blended.
Step 3: Add in cornstarch and lemon juice. Add a little amount of the strawberry mixture at a time then whisk.
Step 4: Place on the stove and allow it to boil on medium heat then simmer for 1 minute while whisking.
Step 5: Remove from the heat and wrap with plastic and place inside the fridge to chill for at least 2 hours.
To make the frosting:
Step 1: In a mixing bowl, add the cream cheese and 1/3 cup of sugar and beat using an electric mixer until the texture becomes smooth.
Step 2: Add in the strawberries and beat until well mixed.
Step 3: Mix juice and cream at a medium speed until it becomes foamy and add in the rest of the sugar then beat again.
Step 4: Add in about 1/2 of the cream mixture into the cheese mixture. Use right away.
For Cake Layer:
Step 1: Place 1 cake later on a serving plate and spread 1/2 cup of the Strawberry-Lemonade Jam on top. Leave a half-inch border on the sides.
Step 2: Add 1 cup of the Strawberry Frosting into a zip-top bag. Pinch a tiny hole and spread the frosting around the cake. Spread the 2nd and 3rd layer on top of the cake. Repeat this method until all the layers have been filled.
Step 4: Place the final layer over and spread the rest of the Strawbery Frosting on the sides and top of the cake.
Step 5: Serve and enjoy!
