Strawberry Lemonade Cake


12 Servings


Dessert, Cake



3cps self-rising flour

1/2 tsp salt

1cp unsalted butter (room temp)

2cps white sugar

4 eggs (room temp)

1tsp vanilla extract

2Tbs lemon zest

1cp milk

2 1/2 Tbs lemon juice



2cps heavy cream chilled

3/4cp confectioners' sugar

1 1/2 Tbs lemon juice

Cooking Instructions:

Preheat oven to 375 degrees F

Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

Bake about 17 minutes. Let the cake cool in the pan for about 10 minutes before removing to finish cooling on a rack.

To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cake. Refrigerate leftovers.

Add some Fresh Strawberries or Strawberry pie filling to the top

Suggested Handi-Foil Products:

Cook and Carry Cake Pans
Previous Recipe: Pumpkin Pie Next Recipe: Tiramisu