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 a little time, I was looking on the internet last week. Attempting to find fresh, interesting ideas, inspiring meals that We have never used before, to astonish my family with. Searching for quite some time but couldn’t discover too many interesting things. Right before I thought to give up on it, I ran across this delightful and simple treat by accident on Suncakemom. The dessert looked so delightful on its snapshot, that required instant actions.
It was easy to imagine just how it’s made, how it tastes and just how much boyfriend will love it. Actually, it is very easy to impress him when it comes to cakes. Anyhow, I visited the website and simply used the detailed instuctions which were combined with superb snap shots of the operation. It just makes life quite easy. I could suppose it’s a slight hassle to take photos in the midst of baking in the kitchen as you may most often have sticky hands so that i sincerely appreciate the effort and time she placed in to build this blogpost and recipe conveniently followed.
Having said that I am empowered presenting my personal formulas in a similar fashion. Thanks for the concept.
I had been fine tuning the main recipe to make it for the taste of my loved ones. I must tell you it had been a great outcome. They prized the flavour, the thickness and loved getting a delicacy like this in the midst of a stressful workweek. They basically asked for lots more, a lot more. So the next time I am not going to make the same mistake. I’m gonna twin the quantity .
This Strawberry Lemonade Cake Cupcake is from 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.