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 most recently have a little time, I was surfing on the web the other day. Trying to get fresh, intriguing thoughts, inspirational recipes that I’ve never tested before, to delight my family with. Searching for a long time but could not find lots of interesting stuff. Just before I wanted to give up on it, I came across this tempting and simple dessert simply by chance. The dessert seemed so yummy on its photo, that called for quick actions.
It had been simple enough to imagine how it is made, its taste and just how much my hubby is going to love it. Actually, it is rather simple to keep happy him in terms of puddings. Anyhow, I got into the site: Suncakemom and followed the simple instuctions that had been accompanied by superb snap shots of the method. It just makes life rather easy. I can imagine that it’s a slight inconvenience to shoot pics down the middle of cooking in the kitchen because you ordinarily have sticky hands thus i genuinely appreciate the hard work she put in for making this post .
With that said I’m inspired presenting my personal recipes similarly. Appreciate your the concept.
I was fine tuning the original formula create it for the taste of my loved ones. I must tell you it absolutely was an awesome success. They loved the flavour, the structure and enjoyed having a delicacy such as this during a stressful week. They ultimately wanted more, more and more. Thus the next time I am not going to make the same miscalculation. I’m likely to multiply the amount .
The original Strawberry Lemonade Cake Recipe is provided by SunCakeMom
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.
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.
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.
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.