I almost didn’t post this because I don’t really like the pictures. But if I’ve learned anything in my three years of blogging, it’s to JUST POST IT.
What’s the worst that can happen? Someone doesn’t like strawberries, lemons, or cake? That’s totally their problem.
So, at the very least, I decided I’d just show you guys the cake I made for my family’s Easter get-together over the weekend.
I knew a few weeks ago that I wanted to make one of the cakes from the April issue of Southern Living. It was either this Strawberry Lemonade Cake or this Strawberries-and-Cream Sheet Cake. They both use the same frosting, but it doesn’t have very good reviews. So it came down the cake: strawberry or lemonade!?
I went with lemon just so there’d be more flavors, but that sheet cake is still calling my name. That one may have to happen sometime in the near future.
The only thing about the Strawberry Lemonade Cake…I don’t have a cake stand with a cover that will hold a four layer cake!
So I prepared the cake batter a little differently. Partially because I didn’t read the directions all the way through and just tossed all the eggs in the batter instead of adding the yolks, whipping the whites, and then folding them in. I think because I didn’t whip the whites, the batter wasn’t as fluffy, and it surprisingly all fit into two 9 inch cake pans.
I also didn’t make the Strawberry-Lemon Jam because I was a little short on time. I’m not really jam-filling kind of girl either, so I was just fine adding more frosting between the layers.
Other than preparing the batter a little differently, the only other thing I changed was to use 1/4 cup fresh lemon juice instead of one tablespoon.
What I was really excited about was the strawberry frosting. I’ve only made strawberry frosting once or twice, but it was sort of…goopy. It was supposed to be like that a little bit, though. The recipe directions said to just “pour” it over the cake, so it wasn’t good for piping. Or even spreading it out in a pretty swirly pattern.
But this frosting? Totally dreamy. Smooth, spreadable, creamy, and bursting with strawberry flavor. I started with two sticks of butter, a couple tablespoons of seedless strawberry jam, tons of powdered sugar (as you do), and a couple tablespoons of strawberry puree with the seeds and solids removed (you know how I am about chunks of things).
This cake was absolutely perfect for our Easter lunch. The strawberry + lemon combo just screams springtime to me! Usually my family requests something chocolate, so it was nice to have these refreshing flavors for a change. Even though I’m all about some chocolate. You can ask my (empty) Easter basket. 😉
- This recipe from Southern Living
- 1 cup butter, room temp
- 2 tbsp seedless, strawberry jam
- 2 tbsp seedless, strawberry puree (I pureed about 1/2 cup chopped strawberries)
- 1 3/4 cup powdered sugar
- Strawberries for garnish
- Prepare cake according to instructions. Or if you'd like to make this two layer cake, add in the whole eggs where the recipe says to add it in the yolks. Then use 1/4 cup lemon juice instead of 1 tablespoon. Bake in two greased 9 inch cake pans for 20-25 minutes.
- In the bowl of a stand mixer, beat butter on medium-high speed until smooth and creamy.
- Add strawberry jam and mix until it's completely blended in with the butter.
- Add the strawberry puree. (I pureed about 1/2 cup chopped strawberries, pressed the puree through a strainer, and then discarded the seeds and solids. You may have some puree leftover.)
- Add half of the powdered sugar and mix on low speed until mostly combined. Mix on medium speed until completely combined and there are no lumps. Repeat with the second half of the powdered sugar.
- Spread frosting between and all over cooled cake layers. Topped with fresh strawberries!
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.