Strawberry Lemonade Cake

Strawberry Lemonade Cake

Should we let our life overflow with love or refrain ourselves from vanities? It’s not a question when making a Strawberry lemonade cake.

As I currently have some time, I had been searching on the web yesterday. In search of new, interesting tips, inspirational meals that I have never tried before, to astonish my loved ones with. Hunting for a long time unfortunately could not find too many interesting things. Right before I wanted to give up on it, I stumbled on this tempting and simple dessert by chance at Suncakemom. It seemed so scrumptious on its image, that required urgent action.
It was not so difficult to imagine the way it is made, its taste and how much my husband will want it. Mind you, it is rather easy to keep happy him in terms of desserts. Yes, I am a blessed one. Or maybe he is.Anyways, I got into the website and used the step-by-step instuctions which were combined with wonderful pictures of the method. It just makes life rather easy. I can suppose it’s a bit of a hassle to shoot pics in the middle of baking in the kitchen as you usually have sticky hands thus i seriously appreciate the time and energy she placed in to make this post and recipe conveniently implemented.
Having said that I’m encouraged presenting my own dishes in the same way. Many thanks for the idea.
I had been tweaking the main formula to make it for the taste of my family. I have to tell you it was an awesome success. They loved the taste, the structure and loved having a treat like this in the midst of a busy week. They ultimately requested lots more, many more. So the next occasion I am not going to commit the same miscalculation. I am gonna double the volume .

You can find the original Strawberry Lemonade Pound Cake and more at SunCakeMom


Measure flour, baking powder, salt, lemon zest, butter, eggs, vanilla extract and milk into a mixing bowl.
Combine all ingredients together.
Mix in lemon juice or lemon extract. Lemon juice will whiten the batter. Acid in lemon juice can negatively affect the baking soda’s ability to raise the cake. A teaspoon of baking soda can help neutralize its effect on the cake.
Pour the batter into parchment papered and/or greased baking form.
Bake in a 360°F / 180°C preheated oven’s bottom rack until the top gets some golden brown spots for about 30 – 40 minutes.
Let it cool a bit then shape it by removing the uneven parts.
Slice the cake into three layers.


Bring the chopped strawberries and water to boil with the lid on.
Cook the strawberries on medium heat until soft.
Mash them or use a hand blander to puree.
Filter out the bits and seeds. This can take long and require some stirring and mashing things through the sieve.
Put the strawberry puree back to the cook top and reduce it by half or even more. The thicker it will be the more we can stack onto the layers. We can use a somewhat runny jam too but it will seep into the holes and crevices which still taste good but won’t look that nice. Any leftover jam can be canned and stored for later.


Beat cream cheese and sweetener of choice until soft and creamy.
Mix in the strawberries.
Beat heavy cream and lemon juice until hard peaks form.
Mix cream cheese and heavy cream together. Taste and add more sweetener if desired.


Spread strawberry jam onto the first layer and spread it out evenly. If we haven’t reduced the strawberry to a thick spread then seal the outer side of the cake with some frosting first so the jam won’t escape sneakily.
Repeat it with the second layer.
On the third topmost layer skip the jam as it can ruin the even spreading of the cream and go straight to the frosting. Spread about half of the cream cheese frosting on top and the other half on the side of the cake.