Strawberry Lemonade Cake Bites Recipes

STRAWBERRY LEMONADE CAKE RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F (180°C).
• Grease three 8-inch (20 cm) tins with butter or cooking spray, then sprinkle with flour to cover all sides, shaking off any excess. Cut out three rounds of parchment paper to fit in the bottom of each tin.
• In a large mixing bowl, combine the eggs and sugar and use a hand mixer to beat until it has tripled in volume and is thick and pale yellow in color.
• Continue blending and gradually add the olive oil. Add the vanilla extract, lemon zest, lemon juice, and milk, and mix until smooth.
• Sift in the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently incorporate into the liquid batter until just combined. Be careful not to over-mix.
• Evenly divide the batter into the three baking tins.
• Bake for 20-25 minutes, until cakes are lightly golden and fork comes out clean from the center.
• Allow cakes to cool into the pan for 10 minutes before transferring to a baking rack to cool completely.
• Using a hand mixer, whisk the heavy whipping cream until soft peaks form. Add in the strawberry jam whisking together until fully incorporated and peaks are stiff.
• Keep in the fridge until ready to use.
• To assemble, start with a bottom layer of cake. Cover top with a generous amount of icing, followed by an even layer of sliced strawberries. Repeat with the remaining layers.
• Finish the cake by icing the top and sides with icing, and garnishing the top with remaining strawberries.
• Store in the fridge until ready to serve.
• Enjoy!

STRAWBERRY LEMONADE CAKE

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.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle with paper towel to reduce sticking.
• In medium bowl, beat frosting and mashed strawberries with spoon until well blended. While cake is still warm, gently spread over cake; working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with chopped berries and 1 tablespoon lemon peel. Store loosely covered in refrigerator.

STRAWBERRY LEMONADE CAKE MIX COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, mix together lemon cake mix, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon lemon juice.
• In a separate large bowl, mix together strawberry cake mix, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon lemon juice.
• Cover bowls with plastic wrap and place in the fridge for 15-20 minutes to let the dough firm up.
• Remove bowls from fridge and roll 2 teaspoons of dough from the lemon cake mix bowl into a ball. Do the same with 2 teaspoons from the strawberry cake mix bowl. Carefully roll the balls together so that the cookie is half yellow and half pink.
• Place the dough on a baking sheet lined with parchment paper or a silicone liner. Repeat all the steps until the baking sheet is full.
• Bake cookies for 9-10 minutes (being careful not to overcook) and remove cookie sheets from oven. Let cookies stay on the pan for 2-3 minutes, then move to a cookie sheet to full cool.
• While cookies are cooling, place 1/2 cup powdered sugar in a bowl and gently "dip" the top of each cookie in the powdered sugar (tap cookie on the edge of the bowl if it gets too much powdered sugar on it).
• After cookies have cooled completely, mix 1 cup powdered sugar and 1 Tablespoon lemon juice in a bowl. Use a spoon to drizzle lemon glaze over each cookie (you can make the glaze thicker or thinner by adding more lemon juice or more powdered sugar).

STRAWBERRY POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
• Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
• Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

STRAWBERRY-LEMON LOAF CAKE

Steps:

• Make the cake: Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a small bowl, toss the strawberries with 1 tablespoon sugar to macerate while you prepare the cake batter.
• In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar. Whisk to combine. In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. Whisk to combine.
• Pour the wet ingredients into the dry, and stir gently to mix. Lift the macerated berries out of their liquid and add them to the batter. Gently fold in the berries until evenly incorporated.
• Pour the batter into the prepared loaf pan. Bake until a skewer inserted into the middle comes out clean, 60 to 70 minutes. If it looks to be browning on top too much, tent with aluminum foil. Cool it in the pan on a rack for about 10 minutes, then unmold the cake carefully and transfer to the rack to cool completely.
• Make the glaze: In a small bowl, combine the confectioners' sugar with the lemon zest and juice and stir until smooth. Pour the glaze over the cooled cake. Let stand until set.

STRAWBERRY LEMONADE CAKE

Steps:

• Butter two 20cm loose-bottomed cake tins and line the base and sides with baking parchment. Heat the oven to 180C/160C fan/gas 4. Tip the butter and caster sugar into a stand mixer and beat until pale and fluffy. Or, do this using an electric whisk. Add the eggs, one at a time, beating between each addition.
• Add the flour, baking powder and a pinch of salt and mix again, then the yogurt. Zest the two lemons, add this and mix until everything is fully combined. You may need to scrape the sides of the bowl as you go.
• Divide the cake batter between the prepared tins and smooth the surfaces with a spatula. Bake for 30 mins, or until a skewer inserted into the middles comes out clean. Cool in the tins for 10 mins, then transfer to a wire rack to cool fully. Once cool, the cakes can be wrapped and frozen for up to three months. Defrost overnight before icing.
• For the candied lemon peel, use a vegetable peeler to remove the peel from the remaining lemon in long, thin strips. Use a small, sharp knife to cut the white pith away from the peel, then cut it into thinner strips. Put 50g of the caster sugar in a small pan with 100ml water. Juice all three lemons and pour into the pan. Bring the mixture to the boil, reduce to a simmer and cook for a few minutes until the sugar has dissolved. Tip in the strips of lemon peel, then return to the boil, reduce the heat to a simmer again and cook for 5 mins until the peel is soft. Tip the remaining 25g sugar into a bowl. Remove the lemon peel from the syrup using a fork and add to the bowl of sugar. Shake the bowl gently to coat the strips of peel, then shake off the excess and arrange the candied peel on a plate or baking tray in a single layer to dry, about 30 mins. Once set, the candied peel will keep in an airtight container in a cool place for six months.
• Spoon 3 tbsp of the lemon syrup over each of the cooled sponges. For the icing, beat the butter in a stand mixer until soft and creamy, or do this using an electric whisk. Add half the icing sugar and half the soft cheese, then beat again. Add the rest of the icing sugar and soft cheese and most of the freeze-dried strawberry powder (reserving 1 tsp for decorating later), and beat until well-combined.
• Hull and finely chop 200g of the strawberries. Put one of the sponges on a cake stand or plate and spread over a generous amount of icing. Scatter evenly with some of the chopped strawberries and put the second sponge on top. Spoon the rest of the icing over the top and use a palette knife to spread it all over the top and sides, smoothing and swirling it as you go. Thinly slice five or six strawberries of a similar size, then arrange these around the base of the cake, with the pointed ends facing upwards. Cut half the remaining strawberries in half, leaving the rest whole with their stalks intact, and pile all of these on top of the cake. Scatter over the candied lemon peel, reserved freeze-dried strawberry powder and the popping candy, if using. Best eaten within a day, but will keep chilled for up to two days.

STRAWBERRY LEMONADE CAKE

Steps:

• Preheat oven to 350*F.
• Grease your baking pans well with coconut oil or palm shortening or other oil of choice.
• *** Please note: I used a 9 1/2 inch x 2 inch round enameled pan for this cake, and it made a single 1 1/2 inch layer. Double the recipe for a 2-layer cake, or use smaller pans and divide the batter. ***.
• Measure dry ingredients (coconut flour, tapioca starch, psyllium fiber powder, sugar, baking soda, and salt) into a mixing bowl and whisk together.
• Add palm shortening to dry ingredients and carefully mix until well combined. The tapioca starch will fly everywhere if you mix too fast.
• Remove stems from strawberries and rinse. Mash with a fork or puree in a blender or food processor. Add lemon juice and mix well.
• Batter will be fluffy, not pourable. Spread it into well-greased pan.
• Place a layer of parchment paper over the top of the cake and use your hands to smooth the cake batter to an even layer. Trim off excess parchment paper and leave it on the cake while baking.
• Bake at 350*F for 30 minutes.
• Remove cake from oven and remove parchment paper immediately, to prevent condensation on the cake.
• Let cake cool in the pan for 10 minutes. Shake the cake pan lightly to loosen the cake. Place a cooling rack face down on the cake pan. Holding cake pan in one hand, and cooling rack on top with the other, flip the cake onto the cooling rack. Let cake cool completely before frosting.
• Frost with lemon frosting. (https://www.geniuskitchen.com/recipe/vegan-quot-cream-cheese-quot-frosting-536008).