Amazing Strawberry Lemonade Cake Recipe

By Preppy Kitchen · 120 min

Ingredients

Instructions

1. Make the strawberry reduction: combine the strawberries, sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat.
2. Cook, stirring often, for 20 to 30 minutes until thick and jammy. For a smoother result, blend or press through a sieve.
3. Transfer to a bowl, cover loosely and refrigerate until chilled, about 2 hours.
4. Heat the oven to 350°F. Grease three 8-inch round cake pans and line the bases with parchment paper.
5. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
6. Beat the butter until creamy, add the sugar, lemon zest and vanilla, and beat about 5 minutes until light and fluffy.
7. Add the eggs one at a time, beating well after each and scraping the bowl now and then.
8. On low speed, add a third of the flour mixture, then half the milk. Repeat until both are used, scrape the bowl, add the lemon juice and mix just until combined. Divide the batter among the pans.
9. Bake 30 to 35 minutes until the centres spring back when touched and the sides begin to pull away from the pans.
10. Cool in the pans for 20 minutes, then turn out onto wire racks to cool completely.
11. Make the buttercream: beat the butter on medium-high speed about 5 minutes until very pale and fluffy.
12. On low speed, add half the powdered sugar, then the strawberry reduction, then the rest of the sugar, scraping the bowl as needed.
13. Add the lemon juice and heavy cream and beat on medium-low about 1 minute until fluffy.
14. Assembly: pipe a border of frosting around the edge of one cake layer, spread ½ cup frosting inside it, then spread 3 tablespoons strawberry reduction in the middle. Stack the next layer on top and repeat, then add the final layer.
15. Frost the top and sides with the remaining frosting and decorate as you like. Chill for 2 hours before slicing.

Summarized from Preppy Kitchen's video. Watch it for the details.

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EggLemonMilkCreamHeavy creamStrawberry