Have some berries in the freezer? Make this: Strawberry Lemonade Cake

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So here it is. A vibrant, delicious, moist, rich, and unique cake. One that screams spring and summer like no other. One that screams strawberries like no other.

And one that disappears like no other. (Except perhaps, these.)

Here’s what I did:

First, preheat your oven to 350 degrees, and grease your cake pans. I used two 8″ – but 9″ pans would work just as well.

Next, mix your dry ingredients – a white cake mix (18.25 ounces) and a box of strawberry gelatin (3 oz).

Next, mix your wet ingredients. Pull out that blender from the cupboard. (Come on and do it – you can always make those smoothies you’ve been wanting to do all summer while your cake’s in the oven anyway.) Add in your frozen strawberries – a 15 oz package or a pound of your own frozen ones from this years crop.

Then add 1/4 cup of water to your blender.

Then add 1/2 cup of vegetable oil to your blender.

Put 4 eggs in that cake mix/gelatin mixture. Yes, 4 of them!

Then, add in your strawberry puree mixture and mix it real good-like with your electric mixer.

Awww man – you’ll be smelling strawberries through your entire house at this point!

Next, you’ll wanna divide your batter between your two pans.

Let them bake for 20-25 minutes, or until that wooden toothpick (or fork, or knife, or whatever you use to test your cakes with) comes out crumb free.

And take deep breaths through your nose. I promise you won’t regret it.

Unless you hate strawberries. :)

Next you can frost away. I used my favorite Swiss Meringue Buttercream Recipe from here. Instead of adding vanilla extract to it though, I used lemon extract. That’s where my strawberry lemonade came from. You could also do what Paula Dean would probably do if she had time to think about it – you know if she weren’t so busy making other amazing cakes all the time….a “regular” lemon buttercream.

Either way – here’s what I got. And it turned out lovely.

As for explanation on those monogrammed initials – it was a baby shower cake. The Mother-to-be’s initials were going to “match” the new baby girl’s initials. (How sweet, right?!)

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About Kimberly Rackley

I am a sinner, miraculously saved by grace, living by faith, and pressing toward the mark of being more like Christ. I absolutely love being a stay-at-home mom! I'm also a caterer for a few weddings throughout the year, a baker, and a party planner. And I love to play in other people's kitchens as well as my own! My husband, Chris, just finished his studies for his MA degree in Pastoral Studies. He's a wonderful (and super smart!) daddy - and the most loving and supportive husband. My two beautiful daughters, Chloe and Kami, are the joys of our lives! We pray that they both would be greatly used of the Lord. Throughout their short time here on earth, we have learned so much about ourselves, our God, and the gratefulness we have towards our own parents, who raised us in the ways of God's Word. Our third unborn child is a blessing as well - even after its recent pre-diagnosis of Trisomy 18, or Edwards Syndrome. This blog has kinda turned into a little journal of sorts of our dark journey down this rather uncommon road. I stay busy cooking, cleaning, gardening, and raising the plants I killed back to life, and homeschooling. I blog when get the chance. :) We are always happy to have visitors, so please stop by anytime! Although, if you do give us a call first, we'll make sure to have some fresh cookies and sweet tea available when you arrive!

4 responses »

  1. that looks wonderful! did you use food coloring for the frosting or is the cake not frosted and only the gorgeous flowers made with the frosting?

    • I used a little red food coloring in the frosting – then I used some “non-colored” frosting for the flowers. So it was pink colored lemon flavored frosting. :)

      And thank you for your sweet note!

      (And thank you again, for waiting!) :)

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