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

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4.3 from 3 reviews

This Strawberry-Lemonade Cake is a moist, flavorful layer cake combining zesty lemon and fresh strawberries in both the cake and frosting. Featuring a tender lemon-infused butter cake, tangy strawberry-lemonade jam filling, and a creamy strawberry frosting with a hint of lemon juice, this cake is perfect for spring and summer celebrations or any occasion craving a refreshing fruity dessert.

  • Total Time: 2 hours 55 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.) pkg. 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 gather all your ingredients to ensure smooth workflow.
  2. Make cake batter: Using an electric mixer at medium speed, beat the softened butter until creamy. Gradually add the sugar and continue beating until the mixture is light and fluffy. Add the egg yolks one at a time, beating well after each addition to integrate fully.
  3. Combine dry ingredients and liquids: In a separate bowl, stir together cake flour, baking powder, and table salt. Add this flour mixture alternately with the milk to the butter mixture, starting and ending with the flour mixture. Beat at low speed just until blended. Finally, stir in the lemon zest and fresh lemon juice for bright citrus flavor.
  4. Whip egg whites and fold in: Beat egg whites in a clean bowl at high speed until stiff peaks form. Gently stir one-third of the egg whites into the cake batter to lighten it, then carefully fold in the remaining egg whites to keep the batter airy.
  5. Prepare pans and bake cake layers: Grease four 9-inch round cake pans with shortening and lightly dust with flour. Divide the batter evenly among the pans. Bake for 16 to 20 minutes, or until a wooden pick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes, then remove from pans and cool completely on wire racks.
  6. Make Strawberry-Lemonade Jam Filling: Blend the chopped strawberries until smooth, then press the puree through a wire-mesh strainer into a saucepan to extract juice, discarding the pulp. Stir in the sugar. In a small bowl, whisk together the lemon juice and cornstarch, then gradually whisk this mixture into the strawberry juice. Cook over medium heat, whisking constantly until the mixture boils and thickens, about 1 minute. Remove from heat, cover with plastic wrap directly on the surface, and chill for 2 hours or until cold.
  7. Prepare Strawberry Frosting: Beat cream cheese with 1/3 cup sugar using an electric mixer until smooth. Add chopped strawberries and food coloring (if using), and beat until combined. In a separate bowl, beat heavy cream and lemon juice at medium speed until foamy, then gradually add remaining 1/3 cup sugar while increasing to medium-high speed, beating until stiff peaks form. Fold half of the whipped cream mixture into the cream cheese mixture, then fold in the rest gently until combined. Use immediately.
  8. Assemble the cake: Place one cake layer on a serving platter. Spread about 1/2 cup of the chilled Strawberry-Lemonade Jam, leaving a 1/2-inch border. Pipe a ring of strawberry frosting around the edge using a plastic bag with a cut corner. Repeat layering and filling with the second and third cake layers. Finally, place the fourth cake layer on top and spread the remaining frosting evenly over the top and sides of the assembled cake.

Notes

  • Ensure egg whites are whipped to stiff peaks for optimum cake texture and volume.
  • Pressing strawberry puree helps achieve a smooth jam without seeds or pulp.
  • If pink food coloring is not available or preferred, it can be omitted without affecting flavor.
  • Use fresh lemon juice for best flavor; bottled lemon juice may affect taste.
  • Store assembled cake in the refrigerator and consume within 3-4 days for freshness.
  • This cake can be made a day ahead; keep jam and frosting chilled separately until assembly.
  • Author: Amelia
  • Prep Time: 35 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/