Dessert - Strawberry lemon curd cake recipe
Author: Augusta Lawson
Strawberry Lemonade Cake with strawberry cake, lemon curd and lemon buttercream! Most of the time I just use a can or two of lemon pie filling, but if you'd like to make your own microwave-easy lemon curd, The recipe is included (which is best made by making the lemon curd the day before.
Strawberry Lemon Curd Cake with Cream Cheese Frosting
A delicious strawberry cake with layers of fresh strawberries and luscious lemon curd. Nothing beats a homemade strawberry cake with a decadent cream cheese frosting on a Summer party!
Provided by: Stine Mari | Ginger with Spice
Total time: 105 minutes
Cook time: 75 minutes
Prep time: 30 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 16
Provided by: Stine Mari | Ginger with Spice
Total time: 105 minutes
Cook time: 75 minutes
Prep time: 30 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
- 9 oz greek yoghurt, 250g. May sub sour cream or ricotta.
- 1 cup + 1 tablespoon canola oil, 250 ml.
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 cups + 1/3 cup sugar, 470g.
- 6 eggs
- 3 cups all purpose flour, 380g
- 3 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 pints strawberries, 500g. More is also fine + more for garnish
- 2 tablespoon sugar
- 1 cup lemon curd, homemade* or store bought.
- 1 cup heavy cream, 250ml
- 1 1/2 cups powdered sugar, 200g
- 1/3 cup cream cheese, 75g
- pinch salt
Nutrition:
- Calories: 421 calories
- Gather up the cake ingredients. Prepare two 8 inch (20-22 cm) cake pans with parchment paper at the bottom and grease with cooking spray or butter. Pre-heat oven to 300F (150C).
- Mix the dry ingredients together: flour, baking powder and salt.
- In another bowl, whip greek yoghurt, oil, lemon juice and vanilla for 2 minutes by hand, until creamy. You may need to whisk vigourously.
- Whip sugar and eggs in a large bowl until pale and airy, using a hand or stand mixer for 5-7 minutes. You should be able to spell OLE when drizzling the mixture and the O is still visible when you're done.
- Add greek yoghurt mixture into egg mixture. Carefully mix.
- Sift the dry ingredients into the eggs in smaller increments. Fold each flour batch until you no longer see any unmixed flour. Run your spatula down to the bottom, as it often hides there. Do this several times.
- Divide the batter between the two prepared cake pans. Bake for about 75 minutes, or until a toothpick in the center of the cake comes out clean. If you think it browns too quickly, add aluminum foil loosely at the top. Completely cool in the pans.
- Hull the strawberries and cut into quarters (smaller is also fine). Divide equally into two bowls. Add 2 tablespoon sugar into one of the bowls and carefully whisk with a spoon. Let it rest for 5-10 minutes.
- Cut the cakes: Once your cakes are cool (this could be the next day if you prefer), run a serrated knife in the middle of each cake. I like to carefully press the tip into the center, and then (again) carefully run it horizontally around the cake to form two equally sized shorter layers.
- First layer: Add the bottom half of the cake onto a cake stand. Spread half of the sugar strawberries on top. Then pile half of the fresh strawberries over that. Add the top half of the sponge cake.
- Second layer: Next, take your lemon curd, it could be this homemade lemon curd or even store bought. Spread all of it in an even layer on top of the cake. Leave a little room at the edge of the cake so the lemon curd won't spread out and over the edge.
- Third layer: Add the bottom half of the next cake on top. Repeat step for first layer and you will get a finished layered cake with two strawberry layers and one with lemon curd.
- Add heavy cream, salt and powdered sugar to a medium bowl, whisk until almost stiff peaks. Add in cream cheese and mix until stiff.
- I like to add a thin layer of frosting to the cake and then refrigerate for a few hours. I do this to trap all the cake crumbs in place. So when you add all the rest of the cream cheese frosting, you won't get crumbs all over the cake. Optional, but recommended.
- I also like to keep it pretty rustic, so I just pile on the rest of the frosting in a somewhat evenly layer to create nice waves and textures. You can of course smooth this any way you want. Garnish with more fresh strawberries and a few mint leaves for a pop of color!
Tags:
strawberry cake with lemon filling
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lemon curd cake with cream cheese frosting
lemon cake with lemon curd and strawberry buttercream
strawberry lemon curd cake with cream cheese frosting
strawberry lemon cake with lemon curd and strawberry buttercream
The Best Strawberry Lemonade Cake!
If you love lemonade, you'll love this strawberry lemonade cake with sour lemon buttercream
Duration: 11:20
Strawberry Lemon Cake with Lemon Curd and Strawberry Buttercream
Luscious Strawberry Lemon Cake is made with an easy and moist lemon sponge cake scented with bits of lemon zest and fresh lemon juice.
Provided by: Elizabeth Van Lierde
Yields: 0 servings
Number of ingredients: 22
Provided by: Elizabeth Van Lierde
Yields: 0 servings
Number of ingredients: 22
Ingredients:
- lemon cake
- 2 Sticks of unsalted butter, at room temperature
- 2 Cups of granulated sugar
- 2 Large eggs + 2 yolks
- Zest of one lemon
- Juice from two lemons, strained
- 1 Tablespoon of vanilla extract
- 2 1/2 Cups of all purpose flour
- 1/2 Teaspoon of baking powder
- 1/2 Teaspoon of baking soda
- 1 Teaspoon of kosher salt
- 1 Cup of buttermilk
- 1 Cup of diced strawberries
- 2 Tablespoons of flour
- 1 Cup of lemon curd
- strawberry buttercream
- 1 Cup of freeze dried strawberries (I bought mine from Trader Joes)
- 2 1/2 Sticks of unsalted butter at room temp
- 4-5 Cups of powdered sugar
- 1/2 Teaspoon of salt
- 1/4 Cup of half and half
- 1 Teaspoon of vanilla extract
How to cook:
- Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8-inch cake tins and set aside.
- In a large bowl combine flour, baking powder, baking soda, salt, and whisk well.
- In a separate large bowl fitted with a hand or stand mixer beat butter and sugar for 3-5 minutes or until light and fluffy. Add in eggs and egg yolks one at a time with your mixer on low. Add in vanilla extract, lemon zest, and lemon juice until combined.
- In 3 separate increments add flour mixture and buttermilk mixture, alternating and finishing with the last flour addition. In a small bowl toss together your diced strawberries and 2 tablespoons of flour. Fold strawberry chunks gently into cake batter.
- Pour batter evenly into two cake tins and bake for 30 minutes or until a toothpick comes out cleanly. Cool for thirty minutes and remove from cake tins to finish cooling on a wire baking rack.
- In a food processor of vitamix, blend freeze dried strawberries until a powder consistency is reached. In a large bowl fitted with a stand or hand mixer beat butter until light and fluffy, about 3-5 minutes. Add vanilla extract, salt, and 1/3 of powdered sugar to butter mixture until fluffy. Add in a tablespoon of half and half at a time after powdered sugar. If frosting is still or you live in a dry climate add two at a time. If you live in a humid climate, you may need less.
- Continue to add powdered sugar and half and half in two separate increments and mix until light and fluffy. Add in freeze dried strawberries as the last addition.
- Assemble cake layers and pipe a ‘dam’ around the rim of the cake with a ziplock bag or piping bag. Fill inner circle with lemon curd and frost evenly with strawberry buttercream. Optional: top off with fresh berries and lemons slices.
The Best Strawberry Lemonade Cake
Strawberry Lemonade Cake with strawberry cake, lemon curd and lemon buttercream!
Provided by: tatyanaseverydayfood
Total time: 130 minutes
Cook time: 40 minutes
Prep time: 90 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 25
Provided by: tatyanaseverydayfood
Total time: 130 minutes
Cook time: 40 minutes
Prep time: 90 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 25
Ingredients:
- 4 eggs (large)
- 1 cup buttermilk
- 3/4 cup light cooking oil
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups strawberries (diced)
- zest (from 1 lemon)
- 2/3 cup lemon juice (freshly-squeezed)
- 2 eggs
- 4 egg yolks
- 1 cup white granulated sugar
- 1/2 cup butter (unsalted)
- 1 tsp vanilla extract
- 3 cups unsalted butter (softened at room temp)
- 4 1/2 cups powdered sugar
- 1 1/2 tsp lemon extract
- 3 tsp citric acid
- yellow food coloring
- zest from 1 lemon
- 1 1/2 cups strawberries (diced or crushed)
Nutrition:
- Calories: 765 kcal
- Carbohydrate: 78 g
- Protein: 6 g
- Fat: 49 g
- Saturated Fat: 24 g
- Trans Fat: 1 g
- Cholesterol: 204 mg
- Sodium: 282 mg
- Fiber: 1 g
- Sugar: 61 g
- Unsaturated Fat: 22 g
- Serving Size: 1 serving
- Strawberry Lemon Cake Layers:
- Preheat the oven to 350F/177C and line two, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray. Set aside.
- Prepare the cake batter first. In a large mixing bowl, combine the eggs, oil, buttermilk, extracts and sugar. Beat on medium speed for a few minutes until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder and salt. Sift the dry ingredients into the batter, then mix on low speed for about 1 minute, just until incorporated.
- Next, fold in just half of the diced strawberries into the cake batter, along with the zest of 1 lemon. Divide the cake batter evenly between the two pans and sprinkle the remaining diced strawberries over the top.
- Bake the layers in the preheated oven at 350F/177C for about 38 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the pans and onto a wire rack to cool completely.
- Lemon Curd:
- Next, prepare the lemon curd. It needs to be completely chilled before being used in the recipe! In a medium sized saucepan, combine the sugar, eggs and egg yolks. Whisk vigorously for 3 to 4 minutes, until the mixture is thick, pale and ribbons off the whisk. Stir in the lemon juice. Cook the curd over medium heat, stirring constantly with a spatula, for about 4 to 5 minutes, until the curd thickens to pudding-like consistency.
- Remove the curd from the heat, whisk again to remove any clumps and add the butter in chunks. Allow the butter to melt completely, then add the vanilla and whisk until the butter is well incorporated. Transfer the curd into a bowl, cover well with plastic wrap and refrigerate.
- Lemon Buttercream:
- Soften the butter at room temperature. It should be slightly soft to touch but not melted! Place the butter into a mixing bowl and beat on high speed for 6 to 8 minutes, until the butter is fluffy and pale white in color. Add the confectioner's sugar and mix for another 3 to 4 minutes. Add the extract, lemon zest, citric acid and food coloring last. Mix again for about a minute, until the frosting is smooth and uniform.
- Assembling the Cake:
- Make sure the cake layers are completely cooled before assembling the cake! Using a long, serrated knife, level the tops of each cake layer, then split each layer in half. You will have 4 cake layers. Transfer about 1 cup of the lemon buttercream into a pastry bag tipped with a round or star tip; I used Ateco tip #823.
- Pipe a barrier ring of frosting around the edge of the cake layer before adding the filling. Watch my YouTube video to see how it's done. Fill the first layer with half of the crushed strawberries, the second layer with 1/4 to 1/3 cup lemon curd, and the third layer with the remaining berries.
- Frost the top and sides of the cake with a thin crumb coat of buttercream, then chill the cake for about 20 minutes. Add the final layer of frosting, smoothing it with cake spatulas. Garnish the top of the cake with dollops of frosting and more lemon curd. Keep the cake refrigerated until ready to serve.
- Garnish the top of the cake with strawberries and lemon wedges when ready to serve. Don't add them too early as they will dry out.
Bird's Strawberry Cake With Lemon Filling
One of my favorite desserts. You can make a 9x13 sheet cake, or choose a 3-layer cake. Most of the time I just use a can or two of lemon pie filling, but if you'd like to make your own microwave-easy lemon curd, The recipe is included (which is best made by making the lemon curd the day before. Makes 3 1/2 cups of curd).
Provided by: 2Bleu
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 15
Provided by: 2Bleu
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 15
Ingredients:
- 1 (20 ounce) can lemon pie filling
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 egg yolks
- 1 pint half-and-half
- 3 tablespoons lemon juice
- 3 tablespoons butter, room temperature
- 1/2 teaspoon vanilla
- 1 (18 1/4 ounce) box strawberry cake mix (Duncan Hines)
- 3 eggs
- 1/3 cup oil
- 1 1/3 cups water
- 12 ounces Cool Whip
- fresh strawberries (garnish)
Nutrition:
- Calories: 331.8 calories
- Fat: 23.3 grams
- Saturated Fat: 12.6 grams
- Cholesterol: 124.4 milligrams
- Sodium: 118.9 milligrams
- Carbohydrate: 27.9 grams
- Fiber: 0 grams
- Sugar: 23.4 grams
- Protein: 4 grams
- LEMON CURD: In a microwave safe bowl mix sugar, cornstarch, salt, egg yolks, half and half, and lemon juice. Whisk until blended.
- Place in the microwave and cook on high for 2 minutes. Remove and whisk to smooth. Repeat this two times until pudding has thickened.
- Add in the butter and vanilla. Mix well until the butter is melted.
- Cover with plastic wrap directly on top of the filling and chill at least 4 hours (overnight is best).
- CAKE: Make cake according to package directions. (You can either make a 9x13 cake or a layer cake. I usually use 3 round cake pans, and make a tri-tier cake). Cool completely.
- ASSEMBLY: Spread lemon curd over top of cake for a 9x13, and top of first and second layer only if making a layer cake.
- Spread cool whip over top (and sides if making a layer cake). Refrigerate 4-8 hours.
- Garnish with fresh strawberry slices. Serve. (Keep leftovers refrigerated).
