CHUNKY STRAWBERRY LEMONADE
This is a nice, refreshing drink for those sweltering summer days. Of course you can add variations with the fruit, however always add the sugar to the fruit and let it sit a bit.
Provided by podapo
Categories Beverages
Time 15m
Yield 1 gallon, 12 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and hull strawberries, put in bowl and sprinkle with the 2 T. sugar, set aside.
- Squeeze the lemons and limes into large bowl or gallon jar. (You should have about 16 0z juice from the fruit) Add the 2 cups sugar and half the water. Stir until sugar is disolved, add the remaining water.
- With a potato masher or fork, mash the strawberries, but leave semi chunky. Add to lemonade, stir well.
Nutrition Facts : Calories 169, Fat 0.3, Sodium 6.7, Carbohydrate 44.4, Fiber 2.5, Sugar 39.1, Protein 0.9
STRAWBERRY SAUCE
This Homemade Strawberry Sauce is perfect for cheesecake, pancakes, biscuits, and more! Made with a handful of ingredients including fresh strawberries, sugar, vanilla, and lemon juice. And it requires less than 15 minutes of prep and cooking!
Provided by Rebecca Hubbell
Time 1h12m
Number Of Ingredients 7
Steps:
- Whisk together the cornstarch and water and add to a small saucepan.
- Add the strawberries, sugars, vanilla, and lemon juice to the saucepan and cook over medium-high heat until the mixture begins to simmer, stirring constantly.
- Reduce heat to medium and simmer for 5 minutes, stirring frequently.
- Remove from heat and allow to cool in the pot before transferring to a serving dish or storing it in an airtight container in the refrigerator. The mixture will thicken more as it cools.
Nutrition Facts : Calories 201 kcal, Carbohydrate 49 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 8 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving
STRAWBERRY LEMONADE CAKE
A great summertime layer cake full of strawberry lemonade flavor!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h50m
Yield 16
Number Of Ingredients 21
Steps:
- Place strawberries, sugar, and lemon juice for the reduction into an electric blender and puree until smooth.
- Pour strawberry mixture into a large saucepan and simmer over medium heat, stirring frequently, until reduced by 1/2, 20 to 25 minutes. Remove from heat and let cool to room temperature, 10 to 15 minutes. Reserve 1/2 cup plus 5 tablespoons for cake and frosting; remainder will be used as cake filling.
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and line with parchment paper.
- Whisk flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- Beat sugar and butter using an electric mixer in a large bowl until creamy. Beat in eggs one at a time, mixing thoroughly after each addition. Mix in lemon zest and vanilla extract. Stir in 1/3 of the flour mixture until just combined. Stir in 1/2 of the sour cream, and 1/2 of the lemon juice. Repeat alternating additions of flour mixture and sour cream plus lemon juice until just combined, making sure not to overmix.
- Place 1/2 of the batter into a separate bowl. Fold in 1/2 cup strawberry reduction. Place dollops of both lemon and strawberry-lemon batters alternately into the prepared cake pans. Swirl batters together with a butter knife.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and let cool for 10 minutes in the pans before removing and transferring cakes to a wire rack to cool completely, 15 to 30 minutes.
- While cakes are cooling, beat butter for frosting with an electric mixer in a mixing bowl until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 5 tablespoons strawberry reduction, lemon juice, vanilla extract, lemon zest, and salt until combined. Pour in heavy cream and beat until frosting is smooth and fluffy, 2 to 3 minutes. Add additional powdered sugar if too thin, or additional heavy cream if too thick, 1 tablespoon at a time, until desired consistency is reached.
- Place 1 cooled cake layer on a serving platter and cover top with a thin layer of frosting. Pipe a border around the edge of the cake layer using a piping bag filled with frosting, leaving the center open. Pour remaining strawberry reduction into the center of the border, making sure it doesn't overflow over the sides. Place second cake layer on top and continue to frost as desired. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 671 calories, Carbohydrate 90 g, Cholesterol 127 mg, Fat 33.9 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 20.9 g, Sodium 246 mg, Sugar 69.2 g
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