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Strawberry Lemon Cake with Strawberry Jam and Frosting Recipe

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4.3 from 3 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 15 servings
  • Diet: Vegetarian

Description

This Strawberry Lemon Cake is a delightful dessert combining the fresh zestiness of lemon with the sweet, fruity flavor of strawberries. The moist, buttery cake is layered with a fluffy strawberry-infused frosting and a smooth jam spread, creating the perfect balance of tart and sweet in every bite. Garnished with fresh strawberries and lemon slices, this cake is perfect for spring and summer gatherings or any special occasion.

Ingredients

Cake

  • 1 cup unsalted butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs
  • ⅓ cup grated lemon zest
  • 3 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup lemon juice
  • ¾ cup buttermilk
  • 1½ teaspoons vanilla extract
  • cooking spray

Frosting

  • 1 cup freeze dried strawberries
  • 1 cup unsalted butter (softened)
  • 1½ teaspoons vanilla extract
  • 3½ cups powdered sugar
  • 2 tablespoons milk
  • ¾ cup strawberry jam

Garnish

  • Fresh strawberries
  • Lemon slices

Instructions

  1. Prepare the Cake Pan: Preheat your oven to 350°F (175°C). Coat a 9×13-inch cake pan with cooking spray, then line it with parchment paper to ensure the cake releases easily after baking.
  2. Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for 3 to 4 minutes until the mixture is smooth and creamy.
  3. Add Eggs and Lemon Zest: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then mix in the grated lemon zest until evenly combined.
  4. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
  5. Combine Wet Ingredients: In another bowl, stir together the lemon juice, buttermilk, and vanilla extract until well blended.
  6. Mix Batter: Add one-third of the dry ingredients to the butter mixture and mix until just combined. Next, add half of the wet ingredients and mix again. Repeat by adding another third of the dry ingredients, then the remaining wet ingredients, and finally the last third of the dry ingredients, mixing gently to create a smooth batter.
  7. Bake the Cake: Transfer the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes. Then release it from the pan and place it on a wire rack to cool completely before frosting.
  9. Prepare Strawberry Powder: Place the freeze-dried strawberries in a small food processor or spice blender and grind them into a fine powder.
  10. Make Frosting Base: In the stand mixer bowl, beat the softened butter on medium speed until it becomes smooth and creamy.
  11. Add Sugar and Flavors: Sift in the powdered sugar, then add the vanilla extract and milk. Continue beating until the mixture is smooth and well combined.
  12. Incorporate Strawberry Powder: Sift the strawberry powder into the frosting and beat on medium speed for an additional 5 minutes until the frosting is fluffy and holds its shape well. Adjust consistency by adding milk if too thick, or powdered sugar if too runny.
  13. Apply Jam Layer: Spread the strawberry jam evenly over the top surface of the cooled cake to add moisture and flavor beneath the frosting.
  14. Frost the Cake: Dollop the strawberry frosting over the jam layer and use an offset spatula to spread it evenly into a smooth, attractive finish.
  15. Garnish and Serve: Slice the cake into 15 squares. Garnish with fresh strawberries and lemon slices if desired before serving.

Notes

  • Ensure all butter and eggs are at room temperature for better mixing and texture.
  • If freeze-dried strawberries are unavailable, substitute with high-quality strawberry powder or finely ground freeze-dried raspberries for a similar flavor.
  • Make sure to sift the dry ingredients and powdered sugar to prevent lumps in the batter and frosting.
  • The frosting consistency can be adjusted with small amounts of milk or powdered sugar to make spreading easier or thicker.
  • This cake is best served at room temperature to enjoy the full flavor and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-lemon-cake-with-strawberry-jam-and-frosting-recipe/