Strawberry Lemonade Layer Cake

By á-38659

Best made with fresh picked strawberries

Ingredients

• For the filling:
• For the cake: (boxed cake mix also works)
• 1 cup butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated
• 3 cups cake flour
• 1 tbsp baking powder
• 1/8 tsp table salt
• 1 cup milk
• 1 tbsp lemon zest (if using box cake mix, add this to it)
• 1 tbsp fresh lemon juice (if using box cake mix, add this to it)
• Shortening
• 2 1/2 cups coarsely chopped fresh strawberries
• 3/4 cup sugar
• 1/4 cup fresh lemon juice
• 3 tbsps cornstarch
• For the frosting:
• 1 (8 oz) package cream cheese, softened
• 2/3 cups sugar, divided
• 2/3 cup chopped fresh strawberries
• 1 drop pink food coloring gel (optional)
• 1 1/2 cups heavy cream
• 3 tbsp fresh lemon juice

Preparation

Step 1

For the cake:
If using cake mix, follow directions on box
1. Preheat oven to 350F
2. Beat beat butter at medium speed with an electric mixer until creamy
3. Gradually add sugar, beating until fluffy
4. Add egg yolks 1 at a time, beating until blended after each addition
5. Stir together flour and next 2 ingredients
6. Add to butter mixture alternately with milk beginning and ending with flour mixture at low speed just until blended
7. Stir in lemon zest and juice
8. Beat egg whites in a large bowl at high speed until stiff peaks form
9. Gently stir in one third of egg whites into batter
10. Fold into egg whites
11. Spoon batter into 4 greased (with shortening) and floured 9 inch round cake pans
12. Bake at 350F for 16-20 mins
13. Cool in pans on wire rack for 2 mins.
14. Remove from pans and cool cometely

For the filling:
1. Process strawberries in blender until smooth
2. Press through a wire mesh strainer into a 3 quart saucepan using the back of a spoon
3. Discard pulp
4. Stir in sugar
5. Whisk together lemon juice and cornstarch
6. Gradually whisk into strawberry mixture
7. Bring mixture to a boil over medium heat whisking constantly for 1 minute
8. Remove from heat
9. Place plastic wrap directly on warm jam
10. Chill 2 hours or until cold

For the frosting:
1. Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth
2. Add strawberries and food coloring blended
3. Beat cream and juice at medium speed until foamy
4. Increase speed to medium high and slowly add remaining 1/3 cup sugar beating until stiff peaks form
5. Fold half of cream mixture into cheese mixture
6. Fold in remaining cream mixture
7. Use immediately

For assembly:
1. Spread jam in between layers of the cake
2. Stack
3. Frost