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
CLASSIC STRAWBERRY CAKE RECIPE BY TASTY
The strawberry takes the cake! This classic cake is full of strawberry flavor and frosted to perfection with a thick vanilla-scented buttercream.
Provided by Betsy Carter
Categories Bakery Goods
Time 2h
Yield 16 servings
Number Of Ingredients 18
Steps:
- Make the strawberry purée: Preheat the oven to 400°F (200°C).
- Spread the strawberries on a baking sheet and toss with the sugar until well coated.
- Roast the strawberries for about 25 minutes, or until very fragrant and bright red in color.
- Transfer the roasted strawberries to a blender and purée for 1-2 minutes, or until very smooth.
- Transfer the strawberry purée to a small saucepan over medium heat. Simmer for about 20 minutes, or until very fragrant and most of the liquid has evaporated. Stir in the vanilla. 6. Remove the pot from the heat and let the purée cool completely. The purée can be made 1 day ahead and stored in an airtight container in the refrigerator.
- Make the cake: Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
- In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until very light and fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the strawberry purée and beat on high speed for 30 seconds. Add the eggs, 1 at a time, beating on medium speed after each addition for about 30 seconds, or until just combined, before adding the next.
- Add ⅓ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add the vanilla, ½ of the buttermilk, and another ⅓ of the dry ingredients and beat for another 30 seconds, until well incorporated. Add the remaining buttermilk and dry ingredients and beat to incorporate. Scrape down the sides of the bowl. Add the vanilla, then mix on medium speed for 2 minutes.
- Divide the batter evenly between the prepared pans. Bake the cakes for 30-32 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
- Make the frosting: In a large bowl, combine the powdered sugar and butter. Beat with an electric hand mixer on medium-high speed for 1 minute, until fluffy. Add the vanilla and heavy cream and beat for 1 minute more, until smooth. The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
- To frost the cake, set one layer on a cake stand lined with strips of parchment paper. Spread about 1½ cups (260 G) of frosting evenly over the cake. Top with the remaining cake layer and evenly frost the top and sides with a thick layer of frosting. Decorate the cake with fresh strawberries.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 83 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 61 grams
MAMAW EMILY'S STRAWBERRY CAKE
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
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