Today I am thrilled to introduce you all to my friend Alice from Hip Foodie Mom. She is sharing her beautiful and delicious Strawberry Lemonade Cake with us. If you have a moment (after you snag this recipe!) Be sure to check Alice out on Facebook, Pinterest and Twitter.
Hello everyone! I'm Alice from Hip Foodie Mom. Hip Foodie Mom is a fresh food blog, featuring recipes using local, seasonal and organic ingredients. You’ll find a little bit of everything from vegetarian to meat dishes to Asian food but one thing remains constant: my use of fresh, quality, local ingredients.
I'm thrilled to be here guest posting today! I met Carrie in Miami at BlogHer Food and although we didn't get to talk all that much, in the few times we did get to chat, I think that she is just the sweetest, most genuine person ever. As you all know, she's a mother of 3 beautiful children and is keeping busy this summer with her family. As a mother myself, I can relate to the ups and downs of being a mom. Some days are just awesome and some days frankly just suck. But what I love about kids is that they always seem to forget and want to give you a big hug. . . which is great because sometimes as a parent, life throws us a curveball and some days we aren't always at our best. I'm friends with Carrie on Facebook so I love seeing all the summer fun and sweet moments she's been having with her kids and her family.
As a kid, I loved summertime. I mean, what's not to love right? No school and I just hung out with my friends and all the other neighborhood kids all day long. Most of the time, we just ran around all day until dinner time and only sometimes would go back home to grab some food for lunch. Was it like this for anyone else? We would go explore at this nearby creek and just have fun and splash around. God knows what was in that water but we didn't care. We were kids.
It was kind of awesome then because we would hang out all day just exploring and playing around and there was no TV watching, no texting, no handheld device app playing. Just good, clean fun. And sometimes, my friend's mom would make us lemonade. Pink lemonade to be exact. For me as a kid, this was the essence of summer. Refreshing, super cold pink lemonade and running around with my friends.
So, to celebrate summer and my childhood memories, I wanted to bake a cake for you guys and Carrie today!
This cake was so delicious. You get the slight sour tang from the lemonade and the sweet sugary goodness you should get with any cake. This is like summer in cake-form. My friend, Rina, made me a homemade batch of fresh strawberry jam using local, organic strawberries and I added this into my cake batter to get this nice, pink hue. I did add just a touch of red food coloring to the frosting because I wanted a pink frosting for this cake. You can definitely omit the food coloring if desired.
So, here's to summer, relaxing and making memories! Let's enjoy the rest of this gorgeous summer, shall we?
Strawberry Lemonade Cake
Recipe adapted from Better Homes and Gardens
Note: This recipe makes a 3-layer 6” round cake or a 2-layer 8” round cake.
For the Cake:
1/3 cup unsalted butter, room temperature
1 1/3 cups sugar
3 eggs, room temperature
¼ cup frozen pink lemonade concentrate, thawed
1 teaspoon vanilla
3/4 cup sour cream
1/4 cup strawberry jam or preserves
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
For the Pink Lemonade Frosting:
1/3 cup unsalted butter, softened
4 cups powdered sugar; split
1/3 cup frozen pink lemonade concentrate, thawed + more if needed
½ teaspoon vanilla
1 to 2 drops red food coloring
Fresh strawberries and thin lemon slices for decoration
Suggested equipment: offset spatula
For the Cake:
Preheat oven to 350 degrees F. Grease and prep round cake pans with parchment paper and set aside.
Using your electric stand mixer fitted with the paddle attachment, beat the butter on medium to high speed for about 30 seconds. Gradually pour in the sugar, about 1/4 cup at a time, mixing until well combined. Scrape sides of bowl as needed and mix for about 2 more minutes. Add the eggs, one at a time, beating well after each addition. Add in the lemonade concentrate, vanilla, sour cream and strawberry jam and mix until combined.
Using a separate medium-sized mixing bowl, mix together the flour, baking powder, baking soda, and salt. Pour the flour mixture into the wet ingredients slowly, while your mixer is on low to medium speed until combined. Pour the cake batter evenly into the prepared cake pans and bake for 30 to 35 minutes or until the top springs back when lightly touched. Cool in pans on a wire rack.
For the frosting:
Using your electric stand mixer fitted with the whisk attachment, beat the softened butter on medium speed until smooth. Gradually add in 1 cup of powdered sugar, beating well until fully incorporated. Add in the pink lemonade concentrate and vanilla. Gradually beat in the remaining powdered sugar until fully combined. Add in extra frozen lemonade concentrate if the frosting seems too thick and mix in 1 to 2 drops of red food coloring if a pink hue is desired. Makes 2 cups.
Frost cakes using an offset spatula and top with lemon slices and strawberries.
2 lemons, sliced
1 cup pink lemonade concentrate, thawed
1 cup granulated sugar
Turbinado sugar; optional
Arrange the candied lemon slices over the top of the cake, overlapping them. Arrange some sliced strawberries on top and sprinkle a little turbinado sugar on top of the strawberries if desired.