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 most recently have some time, I was searching on the web yesterday. In search of new, exciting tips, inspirational recipes that We have never used before, to amaze my loved ones with. Searching for quite some time unfortunately couldn’t find any interesting stuff. Just before I wanted to give up on it, I ran across this scrumptious and simple dessert by chance. The dessert seemed so mouth-watering on its photo, that required quick actions.
It had been not difficult to imagine just how it’s created, how it tastes and how much boyfriend might want it. Mind you, it is very easy to please the guy in terms of desserts. Yes, I’m a blessed one. Or possibly he is.Anyways, I went to the page: Suncakemom and then used the simple instuctions which were coupled with great shots of the process. It just makes life much simpler. I could suppose it’s a bit of a effort to shoot photographs in the middle of cooking in the kitchen because you most often have sticky hands thus i sincerely appreciate the time and effort she placed in for making this blogpost .
Having said that I’m inspired presenting my personal recipe in a similar way. Thanks for the concept.
I had been tweaking the original mixture to make it for the taste of my family. Need to tell you it absolutely was an awesome outcome. They loved the flavor, the thickness and enjoyed getting a sweet such as this in the midst of a hectic workweek. They basically requested more, more and more. Hence the next occasion I am not going to make the same mistake. I’m likely to twin the amount .
All credit from Strawberry Lemonade Cake Recipe goes to 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.