Strawberry Lemonade Cake
A viral sensation waiting to happen!
- step-by-step directions
Strawberry Lemonade Cake:
- 1/2 pound strawberries (hulled)
- 1 lemon (zest only)
- 1 cup lemon curd
- 3 large eggs
- 1 box yellow cake mix
- Kosher salt (to pinch)
- nonstick cooking spray (for greasing)
- 1/2 pound strawberries (hulled and thinly sliced)
- 1 lemon(zest only)
- 1/4 cup confectioners' sugar (divided)
- For Strawberry Lemonade Cake: Preheat oven to 325ºF. Line the bottom of a 9-inch spring form pan with parchment spray and spray with nonstick cooking spray.
- In a carafe of a food processor fitted with a blade attachment, add strawberries and puree until a smooth consistency. Measure out 3/4 cup of strawberry puree and transfer to a large bowl, add lemon zest, lemon curd and whisk to combine. Whisk in eggs, cake mix and a pinch of salt. Transfer to the prepared cake pan and bake for until the cake starts to pull away from the pan, about 45-50 minutes.
- For Topping: In a large bowl, add sliced strawberries, lemon zest and 2 tablespoons of confectioners' sugar, stirring to combine.
- Top cake with strawberry mixture and dust with remaining confectioners' sugars. Slice and serve!
- Tip: Get creative! Substitute your favorite fresh fruit and favorite flavored curd to give this recipe a tasty twist!
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