Easy Lemon Strawberry Cake

Easy Lemon Strawberry Cake

Easy Lemon Strawberry Cake. Soft, lemon cake with a strawberry filling and strawberry buttercream frosting. Delicious combination of sweet and tang!

Easy Lemon Strawberry Cake - Penultimate hebdomad my parents came to visit and my mom brought me a toothsome strawberry cake with birthmark topping. Since then, I've been thought a lot most strawberries. I've also been cerebration most how great strawberries and lemons go unitedly, and how hot they would be unitedly in a cover.

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Easy Lemon Strawberry Cake
Ingredients
Cake Ingredients :

• 2 cups all purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 cups sugar
• 3 extra large eggs or 4 large eggs
• 1 cup vegetable oil
• 1/2 cup fresh lemon juice from about 1.5 large lemons
• 1 tablespoon lemon zest from about 1 large lemon
• 2/3 cup sour cream

Strawberry Filling :

• 16 ounce bag frozen strawberries thawed
• 1/2 cup sugar
• 1 teaspoon lemon juice
• 2 tablespoons cornstarch
• Strawberries about 10 large strawberries

Strawberry Frosting :

• 1 cup of strawberry puree made from frozen strawberries used in filling
• 1/2 cup butter softened
• 1/2 cup vegetable shortening
• 4-5 cups powdered sugar
• 1 teaspoon vanilla
• pinch salt

Instructions
Cake Directions :

1. Turn on oven to 325 degrees. Line three, 8" round pans with parchment paper. Flour and butter sides of pan (I use baking PAM for this).
2. In large mixing pan, whisk together flour, cornstarch, salt, baking soda and baking powder.
3. Mixer in sugar, eggs, oil, lemon juice, and zest, until well combined, about 2 minutes.
4. Then, mix in sour cream until well mixed.
5. Share for between three prepared pans and bake for 25-30 minutes, or until tops are golden and toothpick in center of cake comes out with just a few crumbs.
6. Cool before removing from the pan and frosting.

Strawberry filling

1. Put thawed strawberries in blender and puree until smooth. Will make about 1 3/4 cups. Place 3/4 cup in small sauce pan to use for filling. Set remaining puree aside until preparing frosting.
2. Pour sugar, lemon juice and cornstarch to strawberries and small sauce pan.
3. Heat over medium heat, whisking constantly, until sauce thickens, about 10-15 minutes. Remove from heat.
4. Squish enough strawberries to make 1/4 cup of strawberry chunks. I used my hands to do this part. Stir strawberry chunks into mixture in pot.
5. move it mixture to container with lid and put in fridge for at least 2 hours.

Frosting directions

1. Heat remaining strawberry puree in small sauce pan over medium heat, stirring frequently for about 20 minutes.
2. Remove from heat and transfer to container with lid. Place container in fridge for at least 2 hours.
3. In large mixing bowl, beat together butter and shortening on medium-high until light and fluffy, about 3 minutes.
4. Mixer in 1/2 cup powdered sugar, followed by 1 tablespoon cooled strawberry puree. Then beat in salt and vanilla. After this, add 1/2 powdered sugar and 1 tbsp strawberry puree at a time until desired consistency and strawberry taste is reached. You will likely not use all of the powdered sugar and puree.

Assembly :

1. Level cakes and place one layer on a cardboard round.
2. Use frosting bag with large, round opening to pipe border around outside of cake.cake layer 
3. Fill inside of layer with half of cooled filling mixture.
4. Layer on second cake round and repeat. Place third layer on top.
5. Coat outside of cake with thin layer of frosting. Place cake in fridge for about 15-20 minutes.
6. Remove cake and finish frosting.

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