EASY

STRAWBERRY LEMONADE CAKE

This bright and summery Strawberry Lemonade Cake gets its pretty pink color and strawberry flavor from strawberry-flavored gelatin and lemon zest.

 INGREDIENTS

Strawberry Cake – 3 cups 345 g cake flour – 1 tablespoon 12 g baking powder – 1 tablespoon lemon zest – ½ teaspoon 3 g salt – 1 cup 226 g unsalted butter, room temperature – 1 ⅓ cups 266 g granulated sugar – 1 3 oz. package of strawberry flavored Jell-O – 5 large egg whites room temperature – 1 tablespoon 13 g pure vanilla extract – 1 cup 240 g buttermilk, room temperature

 INGREDIENTS

Strawberry Cream Cheese Buttercream – 2 cups 452g unsalted butter, slightly cold – 6 oz. 170 g cream cheese, slightly cold – 6 cups 750 g powdered sugar, measured then sifted – 1 teaspoon strawberry emulsion – 3 tablespoons 42g heavy whipping cream – Pinch of salt

Preheat your oven to 325° F. Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.

Prepare cake according to recipe and then divide the batter evenly between the pans. Bake for 23 to 25 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs on it.

Remove the cake pans from the oven and let the layers cool in pans for about 15 minutes before inverting onto cooling rack to cool completely.

Prepare lemon curd according to recipe Transfer to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.

Prepare Strawberry Cream Cheese Buttercream and then assemble cake with a layer of frosting and lemon curd between each layer.

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