Description
This delightful Strawberry-Lemonade Cake is a perfect blend of tart lemon and sweet strawberries encapsulated in a moist, fluffy cake. Featuring layers of tender cake, tangy strawberry-lemonade jam filling, and a smooth strawberry cream cheese frosting, it's an impressive dessert that balances fresh fruit flavors with creamy richness. Ideal for spring and summer celebrations or any time you're craving a fruity, refreshing dessert treat.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 4 large eggs, separated
- 2 cups granulated sugar
- 3 cups cake flour
- 1 Tbsp. baking powder
- 1/8 tsp. table salt
- 1 cup milk
- 1 Tbsp. lemon zest
- 1 Tbsp. fresh lemon juice
- Shortening (to grease the pan)
Strawberry-Lemonade Jam:
- 2 1/2 cups coarsely chopped fresh strawberries
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 3 Tbsp. cornstarch
Strawberry Frosting:
- 1 (8-oz.) pkg. cream cheese, softened
- 2/3 cup granulated sugar, divided
- 2/3 cup chopped fresh strawberries
- 1 drop pink food coloring gel (optional)
- 1 1/2 cups heavy cream
- 3 Tbsp. fresh lemon juice
Instructions
- Prepare oven: Preheat the oven to 350°F. Gather and assemble all your ingredients to ensure smooth preparation.
- Make cake batter: Using an electric mixer at medium speed, beat the softened butter until creamy. Gradually add the sugar while continuing to beat until the mixture is light and fluffy. Add the egg yolks one at a time, beating well after each addition. In a separate bowl, stir together the cake flour, baking powder, and salt. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Beat on low speed just until combined. Stir in the lemon zest and fresh lemon juice to infuse flavor.
- Whip egg whites and fold into batter: Beat the egg whites in a clean bowl on high speed until stiff peaks form. Gently stir one-third of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining egg whites to maintain the airy texture. This technique keeps the cake tender and fluffy.
- Bake cake layers: Grease and flour four 9-inch round cake pans with shortening. Divide the batter evenly among the pans, smoothing the tops. Bake in the preheated oven for 16 to 20 minutes or until a wooden pick inserted into the center comes out clean. Let the cakes cool in pans on wire racks for 10 minutes, then remove them from pans and cool completely on wire racks.
- Make Strawberry-Lemonade Jam Filling: Place the chopped strawberries in a blender and process until smooth. Press the puree through a wire-mesh strainer into a 3-quart saucepan, using the back of a spoon to extract as much juice as possible; discard the pulp. Stir in the sugar. In a small bowl, whisk together the lemon juice and cornstarch until smooth. Gradually add this lemon juice mixture to the strawberry juice, whisking constantly. Over medium heat, bring this mixture to a boil, stirring frequently, and cook for 1 minute until thickened. Remove from heat and immediately press plastic wrap directly onto the surface of the jam to prevent a skin from forming. Chill for at least 2 hours or until cold. Store in an airtight container in the refrigerator for up to 1 week.
- Make Frosting: Beat the softened cream cheese with 1/3 cup of the sugar until smooth using an electric mixer. Add the chopped strawberries and optional pink food coloring gel, and continue beating until fully incorporated. In a separate bowl, beat the heavy cream and fresh lemon juice at medium speed until foamy, then increase to medium-high speed and slowly add the remaining 1/3 cup sugar, beating until stiff peaks form. Gently fold half of the whipped cream mixture into the cream cheese mixture, followed by the remaining whipped cream, combining thoroughly but carefully. Use the frosting immediately for best texture.
- Assemble the cake: Place one cake layer on a serving platter. Spread about 1/2 cup of the chilled Strawberry-Lemonade Jam evenly on the top, leaving a 1/2-inch border around the edge. Transfer 1 cup of the Strawberry Frosting into a zip-top plastic freezer bag, snip off a tiny corner, and pipe a ring of frosting just inside the top edge of the jam to visually frame it. Repeat this layering process with the second and third cake layers, applying jam and frosting between each. Top with the final cake layer, then spread the remaining Strawberry Frosting evenly on the top and sides of the assembled cake for a beautiful finish.
Notes
- Use cake flour for a lighter, tender crumb.
- Be sure to beat the egg whites until stiff peaks form to ensure your cake rises nicely.
- Pressing plastic wrap onto the jam prevents a skin from forming.
- Chilling the jam before assembly helps it set and prevents the cake from becoming soggy.
- Optional pink food coloring adds a lovely color to the frosting but is not necessary.
- Allow cake layers to cool completely before assembling to prevent frosting from melting.
- Store any leftover cake in the refrigerator due to the cream cheese frosting, consume within 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American