Strawberry and lemon. These are probably some of the best summer flavors out there. So, why not put them together, it would be like having strawberry lemonade (which is delicious)!
At the end of this post, you will find the recipe that we use for strawberry cake. Its the best recipe that we have found, and we love it, so we want to share it with everyone!
For the lemon frosting, we simply made a buttercream frosting recipe. Instead of adding vanilla extract, we added lemon extract. It took more lemon extract than the it would have the vanilla extract to get the lemon flavor that we wanted.To get the lemon color we added in some gel food coloring (lemon yellow).
We used Almond milk instead of the whole milk that the recipe calls for. This swap of milks didn’t affect the recipe, and you couldn’t tell! So, both almond milk and whole milk can make this delicious recipe!
2 cups white sugar
1 (3 oz) package strawberry flavor jell-o
1 cup butter, softened
4 eggs (room temp.)
2 3/4 cups sifted cake flour
2 1/2 tsp. baking powder
1 cup whole milk, room temp. (we used Almond Milk)
1 Tbsp. vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
- Preheat the oven to 350F. Grease and flour 2 9-inch round cake pans.
- In a large bowl, cream together the butter, sugar, and dry strawberry jell-o until light and fluffy. Beat in eggs one at a time, mixing well after each.
- Combine the flour and baking powder, stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter between two pans.
- Bake 25-30 minutes. (or cupcakes for 20 min.) Allow to cool in pans on wire rack, for at least 10 minutes, before tapping out to cool completely.