FRUIT CAKE - CAKE WITH STRAWBERRY LEMONADE

Fruit cake  - Lemonade Cake with strawberries. A delicate layer cake recipe topped with a tangy, sweet fresh strawberry buttercream icing and infused with lemon juice, zest, and fresh strawberries. While my beloved Lemon Blueberry Cake has always been a hit in our home, it also rapidly became a reader fave when I shared it last summer. 

So many of you have tried it and commented on it. I'm grateful. It turns out that one of the most frequently requested questions regarding this dish is whether or not I can use strawberries in place of the blueberries. 

Furthermore, although I totally see the craving for a strawberry and lemon combination, it's not as simple as just substituting these berries. I thus made a Fruit cake strawberry variation of the lemon blueberry cake following our strawberry harvesting excursion, which you can read about here! 

This Fruit cake embodies summer's greatest qualities: it's tart and sweet, tangy and fresh. With noticeable zest particles and additional lemon notes from a dab of extract, the lemon cake has a hint of lemon flavour that is strong without being overly sour. It is very soft. 

The strawberry icing, the true star of the show, then appears. To make the strongest strawberry reduction, fresh strawberries are cooked with sugar, lemon juice, and extra liquid to eliminate all of the excess. It gives our buttercream the perfect amount of strawberry flavour without adding too much moisture that could spoil it. a frosting very quickly. 

Today's frosting is all about utilizing the abundance of fresh berries that summer offers, even if I also adore using freeze-dried berries for a rich berry frosting (as in this recipe). 

Fresh strawberries' tartness balances the sweetness of a traditional crusting buttercream, giving the dessert the ideal ratio that's neither overly sweet nor overly sour. 

Its natural colour also doesn't hurt the eyes too much. An additional layer of sliced strawberries is placed amid the icing, in between the layers of cake. 

They offer that extra pop of red that visually reminds us of strawberries and particularly brings out the flavour of fresh strawberries. This dessert honours the bounty of fresh berries. Adding the strawberry slices is crucial It just takes a little preparation to prevent excess liquid from leaking out and damaging the cake's texture or appearance. 

One day ahead of time, slice the strawberries and arrange them on a baking tray covered with paper towels. Refrigerate for the entire night after adding a second layer of paper towels. You'll have gorgeous, fresh strawberry slices that won't leak too much liquid when it comes time to build the cake.

 

Just spread a tiny layer of frosting, place the strawberry slices that have been prepared on top, and then spread another thin coating of icing. To keep the cake looking as gorgeous as it tastes, the buttercream will encircle the strawberries entirely, preventing them from touching the Fruit cake itself. 

I advise omitting this step if you don't have time to let the strawberry slices dry overnight. collectively.

FRUIT CAKE WITH STRAWBERRY LEMONADE

This recipe for tender layer Fruit cake is enhanced with fresh strawberries, lemon zest, and lemon juice. It is then iced with a delicious, tangy fresh strawberry buttercream frosting. 

What's in the Lemon Fruit Cake Ingredients? 

3 cups of cake flour 

2 tsp powdered baking 

½ teaspoon salt, 

1 tablespoon organic lemon zest, and 

8 ounces of room-temperature unsalted butter 

2 cups of powdered sugar 

4 eggs two tsp of essence from vanilla 

1 tsp lemon extract 

One-fourth cup full milk 

Half a cup of lemon juice 

Regarding the Reduction of Strawberries: 32 ounces of fresh strawberries 

1 tablespoon lemon juice and 

3 tablespoons sugar Regarding the Strawberry Buttercream: 

16 ounces of room-temperature unsalted butter 

4 cups of confectioners' sugar For the assembly: 

2 tsp vanilla extract, 

¼ tsp salt, and 

¼ cup chilled strawberry reduction 

Eight ounces of freshly cut, dried, and sliced strawberries between paper towels for the night Six little strawberries and 

6 complete lemon slices 

6 paper straws, 

cut to a length of 3 inches. 

INSTRUCTIONS

Prepare the Lemon Fruit cake : 

Set oven temperature to 350. Grease and dust three 8-inch round pans with flour. 

Make a circular outline using parchment paper. 

Mix 3 cups cake flour, baking powder, lemon zest, and salt together by sifting them. 

Put aside. Whisk together the milk and lemon juice in a small bowl. 

After giving everything a quick stir, let the milk curdle. 

It's like producing your own buttermilk! 

Using the paddle attachment, beat butter and sugar in the bowl of a stand mixer on medium-high speed.

 Beat for about 4 minutes, or until pale and fluffy. 

Add the eggs one at a time, with the mixer on low. 

After each egg, thoroughly mix. 

Add the lemon and the vanilla extract. 

Toss to blend. 

Add the flour mixture in three stages, 

starting and finishing with the flour mixture and alternating with the milk. 

Avoid overmixing. Scrape down the mixing blade and bowl after stopping the mixer. 

Evenly distribute the batter among the three 8-inch round pans. 

When a toothpick inserted in the centre comes out clean, bake for 28 to 30 minutes. 

After 10 to 15 minutes of chilling in the pans, take to a wire rack to complete the cooling process.

Prepare the Reduction of Strawberry: 

Put the strawberries in a sauté pan over medium heat with the sugar and lemon juice. 

Simmer for 25 minutes, or until the berries are soft enough to crush with a spoon and the juices are bubbling. 

To get rid of the seeds, pour the mixture through a fine-mesh strainer into a fresh basin. 

Using the wooden spoon's back, firmly force as much pulp through as possible.

To remove all of the accumulated strawberry pulp, scrape the underside of the strainer. 

After discarding the seeds, put the strained puree back in the pan. 

Simmer on medium-low heat, stirring occasionally with a wooden spoon, for 5 to 10 minutes, or until there is only ¼ cup left. 

Transfer into a tiny bowl and enclose with plastic wrap, ensuring the plastic touches the strawberry reduction to prevent the formation of skin. 

Let it cool. 

Prepare the Fruit cake buttercream strawberry: 

Creamy butter and salt should be beaten together in a stand mixer bowl with the paddle attachment attached. 

Stir in the cooled strawberry reduction and the vanilla essence. Blend thoroughly. 

One cup of confectioner's sugar at a time, gradually add, stir, and scrape down the sides of the bowl as needed. 

For several minutes, whip on medium-high until smooth and fluffy. 

Take out ½ cup of the frosting and set it aside for garnish. 

Put the Cake Together: Put one layer of cake on a cake stand or serving plate, then cover with ½ cup of strawberry frosting. 

Top the icing with a layer of strawberry slices, making sure there is room between them so they don't touch. 

Using your spatula, push the additional ½ cup of strawberry frosting down around the strawberry slices so they are fully encased in frosting. 

Repeat with additional frosting, strawberries, and cake layer #2. Place the last cake layer on top. 

The cake is crumb-coated and the remaining frosting is frosted. 

A French star pastry tip should be used to pipe six swirls of frosting onto the cake. 

The swirls will set if the cake is refrigerated for five minutes. 

If desired, garnish with paper straws, entire strawberries, and slices of lemon. Keep refrigerated. 

Allow to settle at room temperature. 

NOTES: 

This can be baked as two layers of a full-sized, 8-inch circular Fruit cake. 

Alternatively, I baked it in three purposefully shorter 8-inch round layers, which require less time and effort to bake because they are shorter. 

When constructing the cake, if the frosting starts to lose air or gets sparse, beat it again to incorporate the air back in and amplify the loudness.

It's crucial to drain the strawberry slices that are sandwiched between the Fruit cake layers. 

To achieve this, cut them into slices and arrange them between two layers of paper towels on a baking pan. Store it in the fridge all night.

When you're ready to build your Fruit cake, carefully remove the strawberry slices from the paper towels. 

You can adjust the frosting's thickness and sweetness by adding more confectioners' sugar as needed.

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