Yummy Strawberry Lemon Cake Recipe! (EASY STEP BY STEP TUTORIAL IN 2019!)

Hi everyone, I'm Shawna with love and

cake

. This is my first YouTube

tutorial

and I am very excited. This is me. I just want you to take a moment to ask her taste buds right now. Ask your taste buds if they are ready for it. explosion of flavor your taste buds will dance when they experience the flavor in your mouth so let's go ahead and get started so first we're going to take two sticks of room temperature unsalted butter, we're going to cream them together and then we're going to pour in a 3 ounce package of

strawberry

gelatin, then we're going to pour in two cups of sugar and then we're going to beat the mixture until it's light and fluffy.

Yes, our dough looks nice and fluffy, baby. Next, we are going to break four eggs. If you consider yourself a challenging cracker, I would recommend getting a separate container to crack your eggs into and then bring it into your mixture so you don't accidentally introduce eggshells into your

cake

mix. eggs together and a tip is not to over beat the batter once the eggs are there because it will alter the consistency of your cake so you don't want to over beat the eggs get a separate bowl and now let's mix our dry ingredients together bring out 2 3 4 cup of cake flour and now you will add two and a half teaspoons of baking powder, stir the dry ingredients and set them aside.

Now we're going to measure in a cup of whole milk and I. I mean there were times when I didn't have whole milk on hand and I used vitamin D or two percent and that's fine too, in fact you can even use almond milk if you want so pour in the first half of your dry mixture and then pour in a cup of milk and then the other half of your dry mixture, stir the mixture, scrape the sides of your bowl, now we're going to pour in the vanilla extract and I'm going to say I feel like it.

You can't go wrong with vanilla extract, I never measure it, but I would say maybe about two tablespoons and then you're going to pour in half a cup of crushed strawberries and you can do this by using fresh strawberries or frozen strawberries or by putting it in your blender or food processor. and at this point our

strawberry

cake batter is finished. Look at those chunky strawberries in the mix. Next we're going to grease our pans and I'm actually using two seven inch cake pans, but you can also use eight inch or nine inch pans um I also have a special baking spray that I coat my hands with, but also you can use crisco and then fill the pans halfway with the batter, you don't want to overfill it because when the cake bakes it will overflow to the bottom of your oven there will be smoke it will stink you have to clean up your mess you will have to get fans believe me I have made this many times make sure you use real butter not margarine I hate margarine Not only do I hate the taste of margarine but the consistency of the buttercream is too runny and not as firm as real butter.

You will have to use a ton of powdered sugar to make it stiff. We will force your buttercream to be too sweet, always use real butter even if it costs, but your taste buds are going to dance. I'm telling you, you want your taste buds to dance, so beat those eight sticks of butter until it's creamy. We're going to pour in our vanilla extract and as usual you see me pointing out that I would say in this case use maybe a tablespoon and then we'll pour in our

lemon

juice and I would say start with a third of a cup of

lemon

juice and then we're going to pour in thick whipping cream.

Now you may have noticed that I didn't use heavy whipping cream, I actually use cold brew coffee cream, which I think is tastier, but either way works with coffee cream or your heavy whipping cream and then. Let's pour in our 8 cups of powdered sugar and mix everything together now. If you want a stronger lemon flavor, you can always add more lemon juice and that's why I said to start with 1 3 cups of lemon juice initially so you can. add more to the flavor of the meat some people like a fake lemon flavor and some like a strawberry flavor so it's up to you and then if you need to add a little more powdered sugar you can do that too.

I would say he would like to play. With um adding powdered sugar versus lemon juice until the frosting is a fluffy consistency, not too thick and not too thin, go ahead and taste test to see if you like the lemon flavor that you used, let me tell you something right now. If you taste the taste, don't dip it twice if you dip it twice it's already unpleasant, it's unpleasant and this one has a good consistency, okay, next we're going to wash some strawberries, some of them we're going to leave at home so we can put them on top. of the cake and then we're going to take some and then we're going to cut them into pieces and put them in a bowl.

Now we're going to take some vanilla extract, pour it into our strawberries and my secret. the strawberry ice cream topping is so good, just mix it with the strawberries and then since this is a strawberry lemonade cake and we want to bring out the tartness of the strawberries, we're just going to pour some lemon juice in there and stir our mix okay so now we're going to use half a bag of our pink candy melts and we're going to pour it into a bowl and then we're going to take a yellow bag and then we're going to take some heavy whipping cream and I would say. pour in about half a cup of whipping cream and then we're going to microwave them for about 45 seconds so do it long enough so you can start until it's creamy so that's exactly what it should look like and then as you can.

I see from my yellow, I needed to put it back in the microwave a little longer. Alright, now our cakes are cooling. Make sure your cake is cold. First put some frosting on the cake board so that when we put frosting on it, the cake won't. scroll through the next part, it may not be something you have to do depending on the size of the cake pans you used because my cake pans are thicker and created thicker cake layers so I just wanted to cut it in half to make it thinner then. I'm taking some of the lemon and strawberry juice that we made and I'm spreading it on the layers of my cake so that it seeps into the cake to give it more lemon and strawberry flavor and then I'm going to spread it on some buttercream of lemon.

I didn't do it for this video, but I have done it in the past. Cut fresh strawberries and place them on top of the lemon buttercream. It's super delicious, so it's up to you if you want to do that. Next, we're going to cover the crumbs. the cake and if you're not familiar with crumb coating, crumb coating, it just means we're putting on a thin layer of frosting to trap the crumbs in the frosting and then we're putting the cake in the refrigerator or freezer for about 10 minutes. so it hardens that way when we put the final layer of frosting on it, you get a nice clean layer of frosting without a bunch of crumbs, although this next part is something that I do, I like to take a scraper with a paper. towel and scrape the bottom of the cake board so that's the easiest way for me to clean, so I took the cake out of the freezer, it's nice and cold, now I'm putting the final layer of frosting on it for this. cake I'm just going to ice my sides I'm not going to ice the top of the cake since we're decorating it so you won't even be able to see the top of the cake and then hey, hey, oh, hey, hey, you