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Strawberry Lemonade Cake

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An all-time favorite summertime beverage in cake form! Layers of vanilla cake with strawberry buttercream and tangy lemon curd filling make the perfect summer dessert. Topped with tons of juicy strawberries, it’ll make a statement on your dessert table! Recipe by Dani Flowers.

Strawberry Lemonade Cake

Strawberry Lemonade Cake

Course: Dessert
Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes
Yield: 1 4 Layer 6" Cake

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Ingredients

Vanilla Cake

  • ½ cup unsalted butter softened (115 g)
  • 1 1/4 cup sugar 250 g
  • 1/4 cup brown sugar packed (60 g)
  • 3 large eggs
  • 1/2 cup buttermilk 110 g
  • 1/3 cup + 1 Tbsp grapeseed oil 75 g
  • 1 Tbsp vanilla extract 12 g
  • 1 1/2 cups cake flour 185 g
  • 1 tsp baking powder 4 g
  • 1 tsp salt 4 g

Strawberry Jam

  • 1 lb fresh strawberries stems removed (600 g)
  • 1 cup sugar 200 g
  • 1 1/2 Tbsp lemon juice 15 gr

Strawberry Buttercream

  • 1 cup salted butter room temperature (220 g)
  • 2 1/2 cups powdered sugar sifted (325 g)
  • 3 Tbsp strawberry jam

Lemon Curd Filling

  • 3 lemons
  • 1/2 cup sugar 100 g
  • 4 large eggs
  • 1 gelatin sheet
  • 1 stick unsalted butter cold and cut into small cubes (115 g)
  • 1 pinch of salt 2 g
  • 1 cup cream cheese room temperature (250 g)
  • 3/4 cup sugar 150 g

Decoration and assembly

  • 4 Tbsp lemon juice
  • 1/2 cup strawberries stems removed and quartered
  • ½ cup strawberries halved with stems on
  • 3-4 small lemon wedges
  • 5 small edible flowers

Instructions

Vanilla Cake

  • Heat the oven to 350°. Line two 6-inch baking pans with parchment paper and then spray with nonstick baking spray.
  • In the bowl of a stand mixer fitted with the paddle, cream the butter with both of the sugars on medium-high speed for 3 minutes, until light and fluffy. Scrape down the sides of the bowl.
  • Add the eggs, one at a time, beating on medium-high for 1 minute after each addition. After adding the last egg, beat on high for 4 more minutes. Scrape sides of the bowl.
  • In a glass measuring cup, whisk together the buttermilk, oil, and vanilla. Reduce the mixer speed to low and drizzle the mixture in very slowly. It should take approximately 2 minutes.
  • Increase the mixer speed to medium-high, and beat for approximately 2 minutes, until the batter doubles in volume and turns white.
  • Combine flour, baking powder, and salt in a medium bowl and whisk together. Reduce the mixer speed to low and add the flour mixture ½ cup at a time. Scape the sides of the bowl and mix until just combined, about 30-45 seconds.
  • Divide the batter into the prepared pans and bake for 35-50 minutes, until a toothpick inserted in the middle of the cake comes out clean.
  • Let the cakes cool and transfer to a freezer.

Strawberry Jam

  • In a blender, puree the strawberries until smooth and transfer into a small saucepan.
  • Add sugar and lemon juice. Stir to combine.
  • Bring to a boil over high heat, and then reduce the heat to medium-low. Cook the jam for approximately 30 minutes, stirring until thickened and glossy. Remove the jam from the heat and let cool completely.

Strawberry Frosting

  • Place butter in a mixer fitted with the paddle attachment and beat on high for about 1 minute, until light and fluffy.
  • Add powdered sugar in two additions and beat until fully incorporated.
  • Add 3 Tbsp of strawberry jam. Keep mixing until well combined.
  • Transfer 1/2 cup strawberry buttercream to a piping bag fitted with a star tip and set aside.

Lemon Curd Filling

  • Using a microplane or grater, zest the lemons. Juice the lemons and set aside 1/3 cup of lemon juice.
  • In a food processor or blender, blend the sugar with the lemon juice and lemon zest until the sugar dissolves.
  • Add the eggs and pulse until smooth and foamy. Transfer into a small saucepan and clean the blender.
  • Heat the curd over low, and cook, stirring until thickened and it comes to a low boil.
  • In a small bowl, hydrate the gelatin sheet with cold ice water and let stand for 5 minutes. Pour the lemon curd into the blender along with the softened gelatin, butter, and salt, and puree until smooth.
  • Transfer into a small bowl and let cool completely.
  • Place cream cheese in a mixer fitted with the paddle attachment and beat on high for about 1 minute, until soft.
  • Add powdered sugar in two additions and beat until fully incorporated.
  • Add 1/2 cup of lemon curd and mix until well combined.

Assembly

  • Slice each cooled cake in two using a serrated knife or cake leveler, to create four layers.
  • On a cake circle or cake stand, place a dollop of strawberry frosting in the center and place the first cake layer on top, caramelized side down.
  • Pipe a double border of strawberry buttercream just inside the outline of the layer. This will create a dam that will prevent the filling from bulging out.
  • Using a small spoon, drizzle 1 Tbsp of the lemon juice evenly over the cake.
  • Add 2 Tbsp of strawberry jam and spread using an angled spatula. Then add 1/2 cup of lemon curd filling on top of the strawberry jam, and spread evenly with the angled spatula.
  • Place the next layer on top, making sure its leveled, and repeat steps 2-5 until last cake is placed on top, caramelized side up.
  • Refrigerate until buttercream has hardened, about 10-15 minutes.
  • Ice the cake with remaining strawberry buttercream.
  • Pipe a border on the top side of the cake with buttercream and place halved strawberries carefully on top.
  • Insert a toothpick on the lemon wedges and stick into cake so that they stand. Place edible flowers alongside the strawberries and enjoy!

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