Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition.
Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice.
Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans.
Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.
I made this cake because my husband asked me too. It is very tasty and good. The icing is my only concern but my husband loves the icing. I think when I make it again I would use powered sugar in icing instead of granulated sugar.
AMAZING CAKE!!!! I did change a few things! (No recipe is sacred in my world!) I added 1 Tbsp of lemon extract to the cake batter. I baked the cake in 2 nine inch pans and torted the two cakes to make four. I increased the frosting by another half (I like a little cake with my frosting!) The whole thing was just DIVINE!!!! I will especially use the frosting recipe again! It is the most delightful and light cream cheese frosting I have ever found! YUM!!!
I made this for my boyfriend's birthday since strawberry lemonade is his favorite beverage. He absolutely loved it! The only change I had to make was that I used the strawberry puree not the strawberry juice since I did not have a fine mesh sieve. I think it made the jam a bit more tart but we enjoyed it that way.
This cake was delicious, but I would DEFINITELY recommend refrigerating this cake after serving it. I like to leave my cakes out covered, on the counter, but the cake got mold on it after only 2 full days. I had to throw the rest of it away, which was heart-breaking. I don't know if it was because of the chopped fresh strawberries in the frosting, but it just didn't last.
Beautiful fresh cake-but sorry,if you use a cake mix and then change other things you have NOT made the cake. Your not doing justice to the recipe if you change everything and then rate it. That is NOT the recipe-using a boxed cake mix is heresy in my opinion!
I made this cake last Easter and making it again this Easter. It was a huge hit with my family, which several family members have made it now. The cake it light and the icing is light and fluffy. You definitely need to refrigerate it. I have used seedless strawberry jam for the filling. It is well worth the time and effort!
Dry, dense cake that was as heavy as a bowling ball. There was no lemon taste to the cake at all. I followed the recipe exactly and was very disappointed. The reason I gave this recipe 2 stars was because the strawberry lemonade jam filling was very good. And the frosting was a hit with my family. Although I would recommend leaving out the chopped fresh strawberries from the frosting. They go bad by day 2 and a cake this large is hard for a family to finish, unless you're serving a crowd.
I saw this cake and just had to try it. It was a tad bit time consuming for someone who doesn't have a load of free time on their hands, but I was able to split it up after work very easily. Made the jam one night, it had to be refrigerated for at least two hours anyways...baked the cakes the next night and left them to cool, made the frosting the next morning and assembled. I followed the recipe, but due to many readers saying the cake didn't have enough lemon flavor, I added the juice of a whole lemon (about 4 tbs) to give it a bit of an extra punch. I baked in 4 pans, which I bought specifically for this recipe and were really cheap at Walmart. I also used my handy dandy kitchen scale to make sure all of the cake pans were filled mostly evenly since they all weighed about the same. It took a good 20 minutes for the cakes to set. The cakes were yummy with a good lemon flavor, and they were moist, but admittedly much more dense than I typically like a cake to be. The frosting was absolutely delicious - I listened to other reviewers and used powdered sugar as opposed to granulated and found it to be smooth and creamy. One drop of your basic red food coloring was enough to give me a pretty pink hue, and there was definitely more than enough to frost the entire cake, though admittedly, I did miss the part about piping the frosting around the inside of the cake layers. The frosting got pretty droopy pretty quickly, so I put it in the fridge to set before eating, and considering it's dairy frosting, plus strawberries that don't last long, I would never store this at room temperature. The cake was delicious, great flavor....I used about 3/4 of the jam...if I make this again, I'll use all of the jam, because I think with the denseness of the cake itself, it could use it, but it was pretty good. I do wish the cake layers themselves were more light and airy though, which is why I only gave 4 instead of 5 stars.
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