Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Strawberry-Lemonade Cake with Fresh Strawberry Jam and Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 14 reviews

This refreshing Strawberry-Lemonade Cake combines tender, moist lemon-infused layers with a homemade strawberry-lemonade jam filling and luscious strawberry cream cheese frosting. Perfect for spring and summer gatherings, it features a delightful balance of tartness from fresh lemons and sweetness from ripe strawberries, all encased in a light and fluffy cake.

  • Total Time: 3 hours 15 minutes
  • Yield: 12 servings

Ingredients

Cake:

  • 1 cup unsalted butter, softened
  • 4 large eggs, separated
  • 2 cups granulated sugar
  • 3 cups cake flour
  • 1 Tbsp. baking powder
  • 1/8 tsp. table salt
  • 1 cup milk
  • 1 Tbsp. lemon zest
  • 1 Tbsp. fresh lemon juice
  • Shortening (to grease the pan)

Strawberry-Lemonade Jam:

  • 2 1/2 cups coarsely chopped fresh strawberries
  • 3/4 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 3 Tbsp. cornstarch

Strawberry Frosting:

  • 1 (8-oz.) package cream cheese, softened
  • 2/3 cup granulated 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

Instructions

  1. Prepare oven: Preheat your oven to 350°F (175°C) and assemble all your ingredients to begin the cake preparation.
  2. Make cake batter: Using an electric mixer, beat the softened butter at medium speed until creamy. Gradually add the sugar, beating until the mixture is light and fluffy. Add the egg yolks one at a time, beating each until fully blended. Stir together the cake flour, baking powder, and salt, then alternately add this dry mixture and the milk to the butter mixture, starting and ending with the flour mixture. Beat at low speed just until combined. Finally, stir in the lemon zest and fresh lemon juice.
  3. Whip egg whites and fold into batter: Beat the egg whites in a clean large bowl at high speed until stiff peaks form. Gently stir one-third of the whipped egg whites into the cake batter to lighten it, then carefully fold in the remaining egg whites to maintain maximum airiness.
  4. Bake cake layers: Spoon the batter evenly into four 9-inch round cake pans that have been greased with shortening and lightly floured. Bake in the preheated oven for 16 to 20 minutes, or until a wooden pick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 10 minutes before removing them from pans to cool completely on racks.
  5. Make Strawberry-Lemonade Jam Filling: Puree the chopped strawberries in a blender until smooth. Press the puree through a fine wire-mesh strainer into a 3-quart saucepan, using the back of a spoon to extract all the juice and separating out the pulp. Stir in the sugar until fully dissolved. In a separate bowl, whisk together the lemon juice and cornstarch until smooth. Gradually add this lemon juice mixture to the strawberry mixture in the saucepan. Bring this mixture to a boil over medium heat, whisking constantly, and cook for 1 minute until thickened. Remove from heat, press plastic wrap directly on the surface of the warm jam to prevent a skin from forming, and chill for at least 2 hours until cold. Store covered in the refrigerator for up to 1 week.
  6. Make Strawberry Frosting: Beat the softened cream cheese and 1/3 cup of the sugar with an electric mixer until smooth. Add the chopped strawberries and pink food coloring gel if using, then mix until well combined. In a separate bowl, beat the heavy cream and lemon juice at medium speed until foamy, then increase to medium-high and gradually add the remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture gently, then fold in the remaining half. Use the frosting immediately to ensure the best texture and spreadability.
  7. Assemble the Cake: Place one cake layer on a serving platter. Spread about 1/2 cup of the chilled Strawberry-Lemonade Jam on top, leaving a 1/2-inch border around the edges. Spoon 1 cup of the Strawberry Frosting into a plastic freezer bag and snip a small corner to pipe a ring of frosting just inside the top edge of this layer. Repeat this layering process with the second and third cake layers, each with jam and frosting. For the final layer, spread the remaining Strawberry Frosting evenly over the top and sides of the cake for a smooth finish.

Notes

  • Ensure egg whites are whipped to stiff peaks to add airiness to the cake layers.
  • Pressing jam through a strainer removes seeds and results in a smooth filling.
  • Using freshly squeezed lemon juice intensifies the cake's tartness and freshness.
  • The pink food coloring in the frosting is optional and purely for aesthetic appeal.
  • Make sure the cakes are completely cooled before assembling to avoid melting the frosting.
  • This cake is best served chilled but can be brought to room temperature before serving for best flavor.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/strawberry-lemonade-cake-with-fresh-strawberry-jam-and-cream-cheese-frosting-recipe-2/