Strawberry Lemonade Cake

Should we let our life overflow with love or refrain ourselves from vanities? It’s not a question when making a Strawberry lemonade cake.

As I currently have some time, I was browsing on the web a few days ago. On the lookout for new, interesting tips, inspiring meals that We have never tested before, to impress my loved ones with. Hunting for quite some time unfortunately couldn’t come across any interesting things. Just before I thought to give up on it, I found this delightful and easy treat by chance. The dessert seemed so delightful on its photo, it called for quick action.

It absolutely was not so difficult to imagine just how it is created, its taste and just how much my husband might love it. Mind you, it is very easy to delight the guy when it comes to cakes. Anyway, I visited the blog: Suncakemom and used the precise instuctions that have been accompanied by nice pics of the task. It really makes life rather easy. I can imagine that it is a bit of a hassle to take snap shots in the midst of baking in the kitchen as you may normally have sticky hands and so i really appreciate the effort and time she put in to make this post .

With that said I am empowered to present my very own dishes in a similar fashion. Many thanks the thought.

I was fine tuning the main recipe to make it for the taste of my family. Need to tell you that it was an incredible success. They enjoyed the taste, the structure and enjoyed getting a sweet like this in the middle of a lively week. They ultimately requested even more, a lot more. So the next time I am not going to make the same miscalculation. I’m going to twin the volume to make them happy.

Strawberry Lemonade Cake invented by Suncakemom.

Cake

Measure flour, baking powder, salt, lemon zest, butter, eggs, vanilla extract and milk into a mixing bowl.

Combine all ingredients together.

Mix in lemon juice or lemon extract. Lemon juice will whiten the batter. Acid in lemon juice can negatively affect the baking soda’s ability to raise the cake. A teaspoon of baking soda can help neutralize its effect on the cake.

Pour the batter into parchment papered and/or greased baking form.

Bake in a 360°F / 180°C preheated oven’s bottom rack until the top gets some golden brown spots for about 30 – 40 minutes.

Let it cool a bit then shape it by removing the uneven parts.

Slice the cake into three layers.

Jam

Bring the chopped strawberries and water to boil with the lid on.

Cook the strawberries on medium heat until soft.

Mash them or use a hand blander to puree.

Filter out the bits and seeds. This can take long and require some stirring and mashing things through the sieve.

Put the strawberry puree back to the cook top and reduce it by half or even more. The thicker it will be the more we can stack onto the layers. We can use a somewhat runny jam too but it will seep into the holes and crevices which still taste good but won’t look that nice. Any leftover jam can be canned and stored for later.

Cream

Beat cream cheese and sweetener of choice until soft and creamy.

Mix in the strawberries.

Beat heavy cream and lemon juice until hard peaks form.

Mix cream cheese and heavy cream together. Taste and add more sweetener if desired.

Assembly

Spread strawberry jam onto the first layer and spread it out evenly. If we haven’t reduced the strawberry to a thick spread then seal the outer side of the cake with some frosting first so the jam won’t escape sneakily.

Repeat it with the second layer.

On the third topmost layer skip the jam as it can ruin the even spreading of the cream and go straight to the frosting. Spread about half of the cream cheese frosting on top and the other half on the side of the cake.

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