REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Glorious Strawberry Lemonade Cake
| Glorious Strawberry Lemonade Cake | Print |
Recipe By: Alice Morrow
Glorious Strawberry Lemonade Cake
Ingredients
- 1 c. butter, softened
- 2 c. sugar
- 4 large eggs, separated
- 3 c. cake flour
- 1 t. baking powder
- ⅛ t. salt
- 1 c. milk
- 1 T. lemon zest
- 1 T. fresh lemon juice
- Shortening
- Strawberry-Lemonade Jam
- Strawberry Frosting
- Whole Strawberries, garnish
Instructions
- Preheat oven 350. Beat butter with electric mixer until creamy.
- Gradually add sugar, beating until light and fluffy.
- Add egg yolks, one at a time, beating until blended after each addition.
- Stir together flour, baking powder and salt.
- Add the flour mixture to the butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low just until blended.
- Stir in zest and juice.
- Beat egg whites in large bowl at high speed until stiff peaks form.
- Gently stir ⅓ of egg whites into batter. Fold in remaining egg whites.
- Spoon batter into 4 greased (with shortening) and floured 9” round cake pans.
- Bake for 15-20 minutes or until a wooden pick inserted into center comes out clean.
- Cool in pans in on wire racks for 10 minutes.
- Remove pans and place cake on wire racks until completely cooled.
- Place 1 cake layer on serving platter and spread with ½ c. of Strawberry-Lemonade Jam, leaving ½” border around edges.
- Spoon 1 c. Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag with small hole. Pipe a ring of frosting around cake layer just inside the top edge.
- Top with second and third cake layers, repeating procedure with filling and frosting between each layer.
- Top with last cake layer and spread remaining Strawberry Frosting on top and sides of cake. Garnish with whole strawberries. Keep in refrigerator
| Glorious Strawberry Lemonade Cake | Print |
Recipe By: Alice Morrow
STRAWBERRY-LEMONADE JAM
Ingredients
- 2 ½ c. coarsely chopped fresh strawberries
- ¾ c. sugar
- ¼ c. fresh lemon juice
- 3 T. cornstarch
Instructions
- Process strawberries in food processor until smooth. Press through a wire-mesh strainer into 3 qt. saucepan.
- Using back of spoon to squeeze out juice. Discard pulp.
- Stir in sugar.
- Whisk together lemon juice and cornstarch.
- Gradually whisk into strawberry mixture.
- Bring mixture to a boil and cook whisking constantly, 1 minute.
- Remove from heat. Place plastic wrap directly on warm jam.
- Chill 2 hours or until cold. Refrigerate in airtight container for up to 1 week.
- Makes 1⅔ c.
| Glorious Strawberry Lemonade Cake | Print |
Recipe By: Alice Morrow
STRAWBERRY FROSTING
Ingredients
- 1 (8-oz.) package cream cheese, softened
- ⅔ c. sugar, divided
- ⅔ c. chopped fresh strawberries
- 1 drop pink food coloring gel, optional
- 1 ½ c. heavy cream
- 3 T. fresh lemon juice
Instructions
- Beat cream cheese and ⅓ c. sugar with electric mixer until smooth.
- Add berries and food coloring. Beat until blended.
- Beat cream and juice at medium speed until foamy.
- Increase speed to medium-high, and slowly add remaining sugar, beating until stiff peaks form.
- Fold half of cream mixture into cheese mixture.
- Fold in remaining cream mixture. Use immediately.
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