Strawberry Lemonade Cake

A Strawberry Lemonade Cake is a vibrant, refreshing dessert perfect for any occasion, especially during the warmer months. Here’s how to make this delightful cake:

Ingredients:

Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 4 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup chopped fresh strawberries

Strawberry Filling:

• 2 cups fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Cake

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar:
   • In a large bowl, beat the softened butter, granulated sugar, and vegetable oil together until light and fluffy.
4. Add Eggs and Flavors:
   • Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
5. Combine Wet and Dry Ingredients:
   • Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in Strawberries:
   • Gently fold in the chopped fresh strawberries.
7. Bake:
   • Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
   • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Prepare the Strawberry Filling

9. Cook Strawberries:
   • In a medium saucepan, combine the chopped strawberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries break down, about 10-15 minutes. Allow to cool completely.

Step 3: Prepare the Lemon Cream Cheese Frosting

10. Beat Cream Cheese and Butter:
    • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
11. Add Sugar and Flavors:
    • Gradually add the powdered sugar, beating until well combined. Mix in the lemon juice, lemon zest, and vanilla extract until smooth.

Step 4: Assemble the Cake

12. Layer Cake:
    • Place one cake layer on a serving plate. Spread a layer of the cooled strawberry filling over the top. Place the second cake layer on top.
13. Frost Cake:
    • Frost the top and sides of the cake with the lemon cream cheese frosting.
14. Decorate:
    • Decorate the cake with fresh strawberries and lemon zest, if desired.

Step 5: Serve

15. Chill and Serve:
    • Chill the cake in the refrigerator for at least 1 hour before serving. This helps the layers set and makes the cake easier to slice. Serve chilled or at room temperature.

Tips:

• Strawberries: Ensure the strawberries are fresh and ripe for the best flavor. You can also use frozen strawberries for the filling, but thaw and drain them first.
• Room Temperature Ingredients: Use room temperature eggs, butter, and cream cheese for a smoother batter and frosting.
• Storage: Store the cake in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.

Enjoy your refreshing and delicious Strawberry Lemonade Cake!