Name: Strawberry Lemonade Cake with Fresh Strawberry Buttercream Frosting
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Cake flour - 2 ½ cups; White sugar - 1 ½ cups; Baking powder - 2 ½ teaspoons; Kosher salt - ½ teaspoon; Frozen pink lemonade from concentrate, thawed - ¾ cup; Milk - ½ cup; Eggs, at room temperature - 4 large; Strawberry extract - 2 teaspoons; Lemon extract - 1 teaspoon; Red food coloring, or more as needed (Optional) - 2 drops; Unsalted butter, at room temperature, cubed - 12 tablespoons; Fresh strawberries, stemmed, or more as needed - 8 large; Unsalted butter, softened - 10 tablespoons; Kosher salt - 1 pinch; Strawberry extract, or to taste - ⅛ teaspoon; Confectioners' sugar - 1 (16 ounce) package; Lemon curd - 1 (10 ounce) jar

Ingredients for - Strawberry Lemonade Cake with Fresh Strawberry Buttercream Frosting

1. Cake flour 2 ½ cups

2. White sugar 1 ½ cups

3. Baking powder 2 ½ teaspoons

4. Kosher salt ½ teaspoon

5. Frozen pink lemonade from concentrate, thawed ¾ cup

6. Milk ½ cup

7. Eggs, at room temperature 4 large

8. Strawberry extract 2 teaspoons

9. Lemon extract 1 teaspoon

10. Red food coloring, or more as needed (Optional) 2 drops

11. Unsalted butter, at room temperature, cubed 12 tablespoons

12. Fresh strawberries, stemmed, or more as needed 8 large

13. Unsalted butter, softened 10 tablespoons

14. Kosher salt 1 pinch

15. Strawberry extract, or to taste ⅛ teaspoon

16. Confectioners' sugar 1 (16 ounce) package

17. Lemon curd 1 (10 ounce) jar

How to cook deliciously - Strawberry Lemonade Cake with Fresh Strawberry Buttercream Frosting

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans.

2 . Stage

Place cake flour, sugar, baking powder, and 1/2 teaspoon kosher salt into the bowl of an electric mixer and stir to combine.

3 . Stage

Stir lemonade concentrate, milk, eggs, 2 teaspoons strawberry extract, lemon extract, and food coloring together in a separate bowl.

4 . Stage

Add 12 tablespoons cubed butter to the flour mixture, 2 to 3 pieces at a time, and mix on low speed until all butter is added and the mixture resembles coarse meal. Stop the mixer and scrape the sides and bottom of the bowl.

5 . Stage

Resume mixing at medium speed; add 1/2 of the egg mixture slowly and mix, about 20 seconds. Scrape the sides and bottom of the bowl. Resume mixing at medium speed; add remaining egg mixture in 2 batches, about 20 seconds after each addition, scraping the sides and bottom of the bowl after each addition. Pour batter evenly into the prepared cake pans.

6 . Stage

Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 28 to 33 minutes.

7 . Stage

Remove cakes from the oven and let cool on cooling racks for 10 minutes. Turn cake layers out onto the racks to cool completely, 15 to 30 minutes.

8 . Stage

While cakes cool, place 8 strawberries into a small food processor or an electric blender. Blend to make 1/4 cup puree.

9 . Stage

Place 10 tablespoons softened butter and a pinch of kosher salt into the bowl of an electric mixer and beat on medium speed until light and fluffy, about 2 minutes. Mix in 1/8 teaspoon strawberry extract. Gradually add about 1/3 of the confectioners' sugar to the butter while continuing to mix. Add 1/2 of the strawberry puree, scraping the sides and bottom of the bowl, and continue mixing.

10 . Stage

Add the next 1/3 of the confectioners' sugar, scraping the sides and bottom of the bowl. Mix in remaining strawberry puree. Sprinkle in the remaining confectioners' sugar and mix until desired consistency is reached, adding more confectioners' sugar or strawberry puree as needed.

11 . Stage

Place the cooled bottom cake layer on a serving plate and spread the top with lemon curd. Place the second layer on top of the first and frost with strawberry buttercream starting with the sides, then the top of the cake.