Strawberry Lemonade Cake
Ingredients: Strawberries, Granulated sugar, Fresh lemon juice, All-purpose flour, Baking powder · 240 min cook time · 450kcal · ₩31,400
Ingredients
500g Strawberries, 100g Granulated sugar, 0.25cup Fresh lemon juice, 360g All-purpose flour, 2teaspoons Baking powder, 0.5teaspoon Baking soda, 0.5teaspoon Salt, 226g Room temperature butter, 400g Granulated sugar, 2tablespoons Lemon zest, 2teaspoons Vanilla, 4ea Eggs, 1cup Whole milk, 0.25cup Fresh lemon juice, 454g Room temperature unsalted butter, 8cups Sifted powdered sugar
Instructions
1. Hull and chop 3 cups (500g) of strawberries into smaller pieces for the reduction.
2. Transfer chopped strawberries to a small to medium pot. Add 1/2 cup (100g) granulated sugar and 1/4 cup fresh lemon juice (from about two lemons).
3. Cook the strawberry mixture over medium-high heat, stirring occasionally, until it thickens and becomes jammy. This can be made ahead of time and chilled for at least 2 hours.
4. Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans by spraying them and lining the bottoms with parchment rounds.
5. In a medium bowl, combine the dry ingredients: 3 cups (360g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk to combine and set aside.
6. In the bowl of a stand mixer (or a large bowl with a hand mixer), cream 1 cup (226g) of room temperature butter on medium speed until light and creamy.
7. Add 2 cups (400g) granulated sugar and 2 tablespoons of lemon zest (from about two lemons) to the creamed butter. Mix on medium for about 5 minutes until light and fluffy, scraping the bowl down as needed.
8. Add 2 teaspoons of vanilla extract to the butter mixture.
9. Crack four eggs into a separate bowl to check for shells. Add them to the mixer one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the bowl as needed.
10. With the mixer on its lowest setting, add the dry flour mixture in three additions, alternating with 1 cup of whole milk. Begin and end with flour.
11. Stop the mixer when there are still streaks of flour. Scrape down the bowl, then add 1/4 cup of fresh lemon juice. Mix briefly until almost combined.
12. Finish mixing the batter by hand, folding any remaining bits together.
13. Divide the batter equally between the three 8-inch prepared cake pans. Use a scale for best results to ensure even baking.
14. Level the batter in the pans with an offset spatula. Wrap cake strips around the pans for an even bake and flat layers.
15. Bake the cake layers in the preheated oven for 30 to 35 minutes, or until the centers spring back when gently pressed, or a skewer inserted comes out clean.
16. Allow cake layers to cool completely. Ensure the strawberry reduction is chilled and set.
17. For the buttercream, add 2 cups (454g) of room temperature unsalted butter to the bowl of a stand mixer. Beat on medium-high with the whisk attachment until light, fluffy, and almost off-white in color (about 5 minutes).
18. Scrape down the bowl. With the mixer on low, add half of the 8 cups of sifted powdered sugar.
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