STRAWBERRY LEMONADE CAKE WITH FRESH STRAWBERRY BUTTERCREAM FROSTING
Strawberries and lemonade say 'summer', don't they? Combining these flavors in a cake makes a tangy, sweet dessert or snack. Garnish with additional fresh strawberries and lemon slices.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans.
- Place cake flour, sugar, baking powder, and 1/2 teaspoon kosher salt into the bowl of an electric mixer and stir to combine.
- Stir lemonade concentrate, milk, eggs, 2 teaspoons strawberry extract, lemon extract, and food coloring together in a separate bowl.
- Add 12 tablespoons cubed butter to the flour mixture, 2 to 3 pieces at a time, and mix on low speed until all butter is added and the mixture resembles coarse meal. Stop the mixer and scrape the sides and bottom of the bowl.
- Resume mixing at medium speed; add 1/2 of the egg mixture slowly and mix, about 20 seconds. Scrape the sides and bottom of the bowl. Resume mixing at medium speed; add remaining egg mixture in 2 batches, about 20 seconds after each addition, scraping the sides and bottom of the bowl after each addition. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 28 to 33 minutes.
- Remove cakes from the oven and let cool on cooling racks for 10 minutes. Turn cake layers out onto the racks to cool completely, 15 to 30 minutes.
- While cakes cool, place 8 strawberries into a small food processor or an electric blender. Blend to make 1/4 cup puree.
- Place 10 tablespoons softened butter and a pinch of kosher salt into the bowl of an electric mixer and beat on medium speed until light and fluffy, about 2 minutes. Mix in 1/8 teaspoon strawberry extract. Gradually add about 1/3 of the confectioners' sugar to the butter while continuing to mix. Add 1/2 of the strawberry puree, scraping the sides and bottom of the bowl, and continue mixing.
- Add the next 1/3 of the confectioners' sugar, scraping the sides and bottom of the bowl. Mix in remaining strawberry puree. Sprinkle in the remaining confectioners' sugar and mix until desired consistency is reached, adding more confectioners' sugar or strawberry puree as needed.
- Place the cooled bottom cake layer on a serving plate and spread the top with lemon curd. Place the second layer on top of the first and frost with strawberry buttercream starting with the sides, then the top of the cake.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 106.5 g, Cholesterol 136.3 mg, Fat 24.5 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 14.6 g, Sodium 264.6 mg, Sugar 79.5 g
STRAWBERRY JAM CAKE WITH FRESH BERRY FROSTING
Make and share this Strawberry Jam Cake With Fresh Berry Frosting recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; spray three 9-inch round cake pans with nonstick baking spray with flour.
- In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla at medium speed with a mixer until fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- In a large bowl, combine flour and baking powder; sift.
- Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
- In a medium bowl, beat egg whites until soft peaks form.
- Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
- Gently fold into batter.
- Spoon batter into prepared pans, and bake for 18-20 minutes or until a pick inserted into the center comes out clean.
- Cool in pans for 10 minutes.
- Remove from pans, and cool completely on wire racks.
- While cake is cooling, make frosting-in a large bowl, beat butter, cream cheese, and strawberry extract at medium speed with a mixer until creamy.
- Add strawberries, beating until combined.
- Gradually beat in powdered sugar until combined.
- Spread strawberry jam between layers; spread frosting on top and sides of cake.
- Garnish with strawberries, if desired.
- Store cake, covered, in refrigerator up to 3 days.
Nutrition Facts : Calories 921.2, Fat 36.1, SaturatedFat 22, Cholesterol 154.7, Sodium 458.6, Carbohydrate 144.1, Fiber 1.1, Sugar 101.8, Protein 7.5
FRESH STRAWBERRY CAKE WITH BUTTERCREAM FROSTING
Categories Cake Fruit Dessert Bake Easter Fourth of July Picnic Super Bowl Valentine's Day Kid-Friendly Mother's Day Father's Day Backyard BBQ Spring Summer Potluck
Yield 12-16 people
Number Of Ingredients 15
Steps:
- For the consistency of the cake, it is very important to follow the steps. Cake: Combine strawberry puree butter & sugar, slowly add in egg yolks and vanilla (Add food coloring if desired) Mix dry ingredients together and add into sugar mixture Slowly add milk and stir gently Slowly stir in chopped or mashed strawberries Pour batter into cupcake pans and bake for about 20 minutes on 350 degrees, or cake pans and bake for about 40 Minutes on 350 degrees. Cool then top with Strawberry Buttercream Frosting or your favorite frosting. *I just pureed fresh strawberries in the food processor until liquefied Strawberry Buttercream Frosting: Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM FROSTING
Categories Cake Fruit Dessert Bake Easter Fourth of July Picnic Valentine's Day Kid-Friendly Quick & Easy Mother's Day Father's Day Spring Summer Potluck
Yield 10 slices
Number Of Ingredients 15
Steps:
- Cake: Combine Strawberry Puree Butter & Sugar, Slowly add in Eggs and Vanilla (Add food coloring if desired) Mix Dry Ingredients together and Add into Sugar Mixture Slowly add Milk and stir gently Slowly stir in chopped or mashed strawberries Pour batter into Cupcake Pans and bake for 20 minutes on 350 degrees, or Cake Pans and bake for 40 Minutes on 350 degrees. Cool then top with Strawberry Buttercream Frosting or your favorite frosting. *I just pureed fresh strawberries in the food processor until liquefied Strawberry Buttercream Frosting: Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)
FRESH STRAWBERRY FROSTING
Make and share this Fresh Strawberry Frosting recipe from Food.com.
Provided by puppitypup
Categories Dessert
Time 5m
Yield 1 3 layer cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- In mixer, combine butter, sugar and vanilla.
- Add strawberries, one at a time, until you reach the desired consistency.
- I wouldn't use frozen strawberries for this recipe.
- For a smaller cake, the Zaar conversion isn't quite right. Here is what I do:.
- 10x13 or two layer cake: 2 cups powdered sugar to just under 1/4 c butter.
- 9x9 or one layer cake: 1 cup powdered sugar to just under 2 T butter.
Nutrition Facts : Calories 166.3, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.5, Sodium 36.7, Carbohydrate 30.6, Fiber 0.2, Sugar 29.9, Protein 0.1
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