WEEKDAYS 1e|12c|p

Strawberry Lemonade Cake

Carla Hall
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Servings: 4 - 8
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easy
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45 to 60 min

A viral sensation waiting to happen!


  • Ingredients
  • step-by-step directions
Ingredients
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)
Topping:
  • 1/2 pound strawberries (hulled and thinly sliced)
  • 1 lemon(zest only)
  • 1/4 cup confectioners' sugar (divided)
Directions
  • 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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