Strawberry Lemon Cake????
Strawberry Lemon Cake????
Grocery list/ingredients:
White Cake Mix
Strawberry Jello
Lemon Juice
Strawberries
Lemon
Cream Cheese
Heavy Whipping Cream
Powdered Sugar
Let cake sit in the refrigerator for 2-3 hours before
adding the frosting
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HOW TO MAKE| ????STRAWBERRY ????LEMONADE CAKE ????! EASY STEP BY STEP
Ingredients Used:
* Strawberry Cake Mix
* Lemon Cake Mix
* Eggs
* Water
* Vegetable oil
* Lemon Extract
* 3 oz lemon pudding
* 3 oz strawberry jello
* 1 stick unsalted butter (softened, divided )
* 1 cup all purpose flour (divided)
* 4 sticks unsalted butter softened
* 6 cups confectioners sugar
* 1/4 cup heavy whipping cream or milk
* Optional gel food coloring
* Fresh strawberries and lemons for garnish
Strawberry Lemonade Cake | Easter Sunday Dessert | Soul Food Recipe
Take your box cake to another level???? It's Easter Sunday and we are going to show you how to make this strawberry lemonade pudding cake that's full of surprises and 4 layers. You don't want to to skip this video. We'll add this strawberry cake to our soul food recipe play . Be sure to subscribe, comment, share and like this video. #easter #strawberry #soulfood
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How to Make a Strawberry-Lemonade Cake | Fast Cakes Ep05
Baker Erin McGinn shows us how to make a fast and easy Strawberry Lemonade Cake from a vanilla box cake mix that would make Cake Boss Buddy Valastro proud!
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STRAWBERRY LEMONADE CAKE RECIPE
VANILLA CAKE
2 ½ cups Cake Flour
2 cups Sugar
2 cups Italian Custard Cream (recipe below)
¾ cups Vegetable Oil
2 ¼ tsp Baking Powder
1 tsp Vanilla Extract
½ tsp Sea Salt
4 extra large Eggs
1 cup Whole Milk
Preheat oven to 350F
Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth.
Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated.
Scoop into your forms and bake until cake tester comes out clean.
ITALIAN CUSTARD CREAM
2 ½ cups Whole Milk
1 Tbs Vanilla Extract
1 cup Sugar
2/3 cups Cake Flour
5 extra large Egg Yolks
2 Tbs Salted Butter
Put milk and vanilla in a saucepan and bring to a simmer over medium heat.
In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs.
Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours.
STRAWBERRY AND LEMONADE ICING
2 cups Unsalted Butter
5 cups Powdered Sugar
1 Tbs Vanilla Extract
¼ tsp Sea Salt
3 Tbs Water (room temp)
1 cup diced Strawberries
1 drop red food coloring
2 lemons
1 drop yellow food coloring
Put the butter in the bowl of a standing mixture fitted with a paddle attachment and mix on low speed until the butter is smooth. With the motor running add the sugar 1 cup at a time. Stop the motor and add vanilla and salt. Paddle on medium speed until completely incorporated and smooth, approximately 2 minutes. Add the water and mix until light and fluffy.
Split icing into 2 bowls.
Add strawberries and red to one bowl
Add lemon juice, zest and yellow color to the other bowl
Starring Erin McGinn
Produced by Andy Mills & Cakehouse Media
Culinary Producer: Erin McGinn
Music: artlist.io
2017
Strawberry Lemonade Poke Cake Recipe
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Learn how to make a delicious Strawberry Lemonade Poke Cake that’s an easy treat for your 4th of July celebration or a summer birthday party! This easy cake recipe is made by poking holes in the baked cake and then covering it with a sweet gelatin and fresh fruit mixture.
Download the recipe here:
You’ll need:
1 package (15.25 ounces) white cake mix
1 cup milk
½ cup vegetable oil
3 eggs
1 tablespoon lemon zest (from 1 large lemon)
8 ounces fresh strawberries (about 2 cups)
½ cup water
¼ cup lemon juice, divided
1 package (3 ounces) strawberry gelatin mix
1-1/2 cups heavy whipping cream
2 tablespoons confectioners’ sugar
13 x 9 Oblong Cake Pan:
Instructions:
1) Preheat oven to 350°F. Prepare 9 in. x 13 in. pan with vegetable pan spray.
2) In large bowl, beat cake mix, milk, vegetable oil, eggs and lemon zest with electric mixer on medium speed for 2 minutes. Pour into prepared pan.
3) Bake 27-29 minutes or until toothpick inserted in center of cake comes out clean. Cool completely in pan on cooling grid.
4) In large saucepan, heat strawberries, water and 2 tablespoons lemon juice on medium-low heat until strawberries are softened, about 10 minutes. Pour mixture into food processor and pulse until all strawberries are pureed. Add gelatin; pulse until thoroughly combined.
5) Using a lollipop stick or fork, poke holes in cake approximately 1 inch apart. Slowly pour strawberry liquid evenly over cake; wrap with plastic and refrigerate at least 2 hours or up to overnight.
6) In large bowl, beat cream and confectioners’ sugar to soft peaks. Add remaining 2 tablespoons lemon juice. Cover cake with whipped cream. Serve immediately.
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Ricotta Strawberry Lemon Cake
This ricotta strawberry lemon cake is made up of fluffy lemon ricotta cake layered with fresh strawberries and strawberry buttercream. It's soft, bright, and full of summery flavors!
Full Recipe |
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