Strawberry Lemonade Cake

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This Strawberry Lemonade Cake Recipe is the ultimate dessert for your summer cookout or barbecue! A moist strawberry cake is topped with a creamy lemon frosting -- it's fresh and fruity and made with real strawberries! Easy to make ahead and freezer friendly.
from therecipecritic.com

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Ingredients

  • Frosting:
  • 1/2 1/2 1/2 cup canola oil
  • 2 2 2 cups granulated sugar
  • 2 1/2 2 1/2 1lb cups fresh strawberry puree (about 1lb strawberries)
  • 4 4 4 eggs
  • 2 2 2 teaspoons vanilla
  • 3 3 3 cups all purpose flour
  • 2 2 2 teaspoons baking powder
  • 1/2 1/2 1/2 teaspoon salt
  • 1/2 1/2 1/2 cup butter, room temperature
  • 3 3 3 cups powdered sugar
  • 1/4 1/4 1/4 cup heavy cream
  • 1 and zest of 1 lemon

Preparation

Step 1


Preheat the oven to 350 degrees and lightly grease a 9x13" baking dish.

In a large bowl, whisk together oil and sugar until combined.

Add strawberry puree, eggs and vanilla and whisk until combined.

Add the flour, baking powder and salt and slowly stir just until moistened. Spread batter into prepared cake pan.

Bake for 40-45 minutes, just until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool completely before frosting.

Frosting:

In a large bowl, beat butter until smooth with an electric mixer.

Add the powdered sugar, cream and lemon zest and beat until smooth.

Gradually add lemon juice and beat just until desired consistency is reached.

Notes
*This cake can be made ahead and refrigerated for up to 2 days, or stored in the freezer for up to 3 months.

Serves: 12 pieces

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