Courtney Richmakes afruity Strawberry Lemonade Cake.
Strawberry Lemonade Cake
Yield: one 8-inch round, 3-layer cake
Ingredients
For the Strawberry Cake:
- 1 1/3 cups granulated sugar
- 1 (3 oz.) package of strawberry flavored Jell-O
- 3 teaspoons lemon zest
- 3 cups cake flour
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 5 large or extra large egg whites, room temperature
- 1 1/4 cup buttermilk, divided room temperature
- 1 tablespoon pure vanilla extract
For the Lemon Curd:
- 1 cup sugar
- 1 tablespoon grated lemon zest, plus 1/2 cup lemon juice (about 3 lemons)
- Pinch of salt
- 3 large eggs, plus 3 egg yolks
- 4 tablespoons cold unsalted butter, cut into small pieces
For the Strawberry Cream Cheese Frosting:
- 2 cups unsalted butter, room temperature
- 6 oz. cream cheese, room temperature
- 6 cups powdered sugar, sifted
- 1 teaspoon strawberry emulsion
- 3 tablespoons heavy whipping cream
- Pinch of salt
Instructions
For the Strawberry Cake:
1. Preheat your oven to 350 degrees F. Spray three 8-inch cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the cake flour, sugar, Jell-O, lemon zest, baking powder, and salt. Stir to combine.
3. Add the cubed butter, one piece at a time, and 1 cup of buttermilk to the dry ingredients. Beat on medium speed until light and fluffy. About 2 minutes. Scrape down the sides of the bowl.
4. In a small mixing bowl, whisk the egg whites and remaining 1/4 cup buttermilk. Add the mixture to the mixing bowl in 3 separate additions, mixing for about 30 seconds and scraping down the sides of the bowl in between each addition. Mix in the vanilla.
5. Divide the batter evenly between the pans and bake for 23 to 25 minutes.
6. Let cool in the pans for about 10 minutes and then invert onto wire cooling wraps to cool completely. Cakes can be individually wrapped in plastic wrapped and frozen for a week. If you'd like to freeze them longer than one week, wrap each cake layer in tin foil as well.
For the Lemon Curd:
1. Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
2. Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
3. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
For the Strawberry Cream Cheese Frosting:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes.
2. Turn the mixer to low speed and gradually add the powdered sugar, followed by the strawberry emulsion, cream and salt.
3. Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
4. Before frosting your cake, mix the frosting by hand with a wooden spoon to push out any air pockets. If the frosting feels too soft to frost or pipe, cover it and refrigerate it for about 30 minutes.
Assembly
1. Spread a dollop of frosting on a cake board or cake plate to hold the first cake layer in place.
2. Place the first cake layer, top side up, on the cake board and pipe a rim of strawberry frosting around the edges to act as a barrier to the lemon curd. Spread half of the lemon curd (about 3/4 cup) on the cake layer.
3. Top with the next cake layer and repeat step 2.
4. Place the third cake layer, top side down, on the second layer of filling. Apply a thin layer of frosting around the entire cake to lock in the crumbs. Freeze the cake for about 10-15 minutes to set the crumb coat.
5. If your frosting feels soft at this point, refrigerate it while the crumb coat sets.
6. Continue frosting your cake, making sure to stir the frosting with a wooden spoon to push out any air pockets.
7. If you're not serving within the day, you can freeze the cake in a cake box or container for up to a week - just make sure to remove the cake from the freezer about 6 hours before you plan to serve it.
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FAQs
4 - Dice the strawberries and mix them with sugar to allow the juices to seep out of the berries so that they don't bleed on the cake. Strain the juice from the strawberries and then fill the cake.
How do you keep strawberries dry on a cake? ›
If using fresh, I would slice and sugar them about an hour before needed. Sugar them pretty heavy. Then pat dry and use. The sugar will draw out a lot of moisture helping to prevent puddles.
How long will strawberries last on a cake? ›
Storage Tips
You do need to refrigerate a cake with cream cheese frosting. Without the optional sliced fresh strawberries added, this cake will last in the refrigerator for 5 days. Sliced fresh strawberries will last in a cake for 3 days in the refrigerator.
How do you keep fruit from making cake soggy? ›
Toss the fruit in a little flour before adding it to the batter. Use 2-3 tablespoons to coat the fruit thoroughly, then gently fold it into the cake batter right before you pour it into the pan or patty pans.
Can you put fresh strawberries on top of cake? ›
Using a paring knife, slice the strawberries lengthwise to between ⅛-inch and ¼-inch thickness. Place strawberries on the cake with their points facing out. Starting from the outside perimeter of the cake, place a ring of strawberries (flat-side down) with the points facing out.
Can you put fresh strawberries in the middle of a cake? ›
You can glaze them and then add to cake. I would leave them as they are. Sliced fresh ripe strawberries are a delightful addition to a light frosted sponge cake. You could cook them into a jam or a compote but I recommend not overloading On the sweetness.
Can you put strawberries in between cake layers? ›
For an impressive dessert centerpiece, try this Vanilla Cake with Strawberry Filling! This cake features a delectable strawberry filling sandwiched between layers of vanilla cake and is crowned with a luscious whipped cream frosting.
How to put fresh strawberries on a cake? ›
Wash and cut the strawberries, then place them on top of the cake. To really make the strawberries pop and give them a glossy sheen, cover them with warm fruit preserves. Brush the preserves on the strawberries instead of drizzling them. It's more precise, and you're less likely to get the glaze on the frosting.
Can you put sliced strawberries between cake layers? ›
Lots of other recipes also have chopped strawberries in the batter, but I opted for thinly sliced fresh strawberries in between the cake layers for even more bright strawberry flavor. You don't need to use any food coloring, but I found that using just a bit of pink gel food coloring helps bring out the color.
Should a cake with strawberries be refrigerated? ›
A ganache-covered chocolate cake with buttercream frosting can remain at room temperature, but a cream cake with a fresh fruit filling should stay in the refrigerator.
Cakes With Fresh Berries
To work ahead, you can always frost the final layer of the buttercream, add any ganache drips, and store the cake overnight in the refrigerator. Then finish the rest of the decorating the day the cake is due to keep those berries looking fresh.
Can you leave strawberry cake out overnight? ›
Do you need to refrigerate cakes? It is not necessary to refrigerate cakes all the time. Cakes with frosting are usually the ones that need refrigerating, whereas cakes with no frosting can last up to 4 days at a moderately cool room temperature.
Why does my fruit always sink to the bottom of my cake? ›
Have you ever had fresh or dried fruit sink to the bottom of a cake or loaf? Don't worry, it's a common problem and generally happens when the cake batter isn't heavy or thick enough to hold the weight of the fruit as it bakes.
Why is my fruit cake heavy? ›
But to answer your question, the cake is heavy because it's very dense. The dried fruit, for instance, is soaked in syrup, then there are nuts and usually a cup or so of shortening to mix into the eggs and flour. It doesn't rise much because it's compact and that's what makes it heavy.
Why do you coat fruit in flour before baking? ›
The flour (or cornstarch) thickens the batter surrounding the fruit, allowing it to better stay in place. It also creates a barrier between the batter and the juice of the fruit—as the fruit cooks and releases liquid, that flour coating can absorb a bit of the moisture and keep the fruit from sliding to the bottom.
How do you stop a cake from bleeding? ›
In the baking industry, many believe that adding white food colouring will help avoid colour bleeding. Simply add white food colouring to the royal icing before adding the desired colour. Or, if the icing is too dark, add white food colouring to lighten the shade.
