Strawberry Lemonade Sheet Cake

$- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup buttermilk, at room temperature - 4 large eggs - Zest from 2 lemons - 1/3 cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup fresh strawberries, diced - 1 ½ cups powdered sugar - 2-3 tablespoons fresh lemon juice - 1 tablespoon lemon zest (optional) - Additional diced strawberries for garnish Let’s talk about the ingredients. First, I use dry ingredients like flour, sugar, baking powder, and salt. These form the base of the cake. The flour gives the cake structure. The sugar adds sweetness. Baking powder helps it rise, while salt balances the flavors. Next, I mix in the wet ingredients. Softened butter makes the cake rich and moist. Buttermilk adds a tangy flavor and keeps the cake tender. The eggs bind everything together. Adding lemon zest and juice brightens the flavor. Lastly, diced strawberries bring a fresh taste and texture. For the lemonade glaze, I combine powdered sugar and lemon juice. This mix gives a sweet and tangy finish. I may add lemon zest for extra zing. Don’t forget to garnish with more strawberries! They make the cake look stunning. Use fresh, ripe strawberries for the best flavor. - Set oven to 350°F (175°C) - Prepare the cake pan for baking Start by preheating your oven. Setting it to 350°F (175°C) warms it up for baking. Next, grab a 13x18-inch sheet cake pan. Grease it with butter. Lightly dust it with flour. This step helps the cake slide out easily after baking. - Combine flour, sugar, baking powder, and salt In a large bowl, mix the dry ingredients. Combine 2 cups of all-purpose flour with 1 ½ cups of granulated sugar. Add 1 tablespoon of baking powder and ½ teaspoon of salt. Whisk them together well. This helps to evenly distribute the baking powder. - Beat softened butter until fluffy - Gradually incorporate granulated sugar In another bowl, take ½ cup of softened butter. Beat it with an electric mixer until it’s fluffy. This should take a few minutes. Next, slowly add granulated sugar while mixing. Continue to beat until the mixture is light and airy. - Mix buttermilk, eggs, lemon zest, lemon juice, and vanilla Now, in the bowl with your butter mixture, add the wet ingredients. Pour in 1 cup of buttermilk, 4 large eggs, zest from 2 lemons, and 1/3 cup of fresh lemon juice. Add 1 teaspoon of vanilla extract too. Beat everything together until it mixes smoothly. - Gently mix wet and dry ingredients - Fold in diced strawberries Next, slowly combine the wet and dry mixes. Use a spatula to fold them together gently. Be careful not to overmix. Once just combined, fold in 1 cup of diced strawberries. This adds delicious fruit flavor to your cake. - Pour batter into prepared pan - Bake for 25-30 minutes - Cool in the pan before transferring to a wire rack Pour the batter into your prepared cake pan. Use a spatula to spread it evenly. Bake in your preheated oven for 25 to 30 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean. After baking, let the cake cool in the pan for about 10 minutes. Then, gently move it to a wire rack to cool fully. - Use room temperature ingredients for better mixing. - Avoid overmixing to keep the cake tender. Baking a great cake starts with your ingredients. When everything is at room temperature, it blends easily. This helps create a light and airy texture. If you mix too much, you risk making the cake tough. So, stir just until combined. - Make sure the cake is fully cooled before glazing. - Adjust glaze thickness to your liking. Let your cake cool completely to set the glaze well. A warm cake can make the glaze runny. If your glaze feels too thick, add a bit of lemon juice. This way, you can control how it pours. - Enhance with garnishes like mint leaves. - Pair with chilled strawberry lemonade drinks. Serve each slice with fresh mint leaves for a pop of color. This adds a nice touch and a hint of fresh flavor. Pair the cake with chilled strawberry lemonade for a refreshing treat on a hot day. Enjoy the sweet and tangy combo! {{image_4}} You can easily change the fruit in this cake. Blueberries or raspberries work well. They add a new taste and color. You can also mix different berries for a fun fruit medley. Each berry gives a unique flavor, making the cake even more special. Want to try something different? You can add almond extract to the cake mix. This gives it a nice nutty flavor. If you want a tropical vibe, use coconut milk instead of buttermilk. The coconut adds a rich, creamy taste that pairs well with the lemon. If you need a gluten-free cake, this recipe can adapt easily. Just swap all-purpose flour for a gluten-free flour blend. Make sure to choose a blend that works for baking. This way, everyone can enjoy a slice without worry. You can store the cake at room temperature. Just cover it to keep it fresh. It will stay good for up to 3 days. This works well if you plan to serve it quickly. If you want it to last longer, refrigerate the cake. This helps keep it fresh for up to a week. Just make sure to cover it well to avoid drying out. For long-term storage, wrap the cake tightly and freeze it. You can freeze it for up to 3 months. When you are ready to eat it, thaw the cake in the refrigerator. This keeps it moist and tasty before serving. To check if the cake is done, insert a toothpick in the center. If it comes out clean, your cake is ready. This simple test ensures your cake is baked perfectly. Remember, overbaking can lead to a dry cake. Yes, you can bake and glaze the cake a day in advance. This gives the flavors time to blend. Store it in the fridge, covered with plastic wrap. Just make sure to let it return to room temperature before serving. If you don't have buttermilk, use regular milk. Add a splash of vinegar or lemon juice to it. Let it sit for about five minutes. This will mimic the acidity of buttermilk and work just fine in your cake. This blog post covered how to make a fresh lemon-strawberry cake. You learned the right dry and wet ingredients to use, along with easy steps for baking. Important tips can help you get the best cake texture and glaze. Baking is fun, and you can try different fruits. Storing leftovers is easy, too. Now you can impress friends and family with your tasty cake! Happy baking!$

Indulge in the sweet and tangy delight of Strawberry Lemonade Sheet Cake! This easy-to-follow recipe combines fluffy cake infused with fresh strawberries and bright lemon flavors, topped with a luscious lemonade glaze. Perfect for gatherings or a sunny afternoon treat, this cake is sure to impress.

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Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened at room temperature

1 cup buttermilk, brought to room temperature

4 large eggs

Zest from 2 lemons

1/3 cup fresh lemon juice

1 cup fresh strawberries, diced into small pieces

1 teaspoon vanilla extract

For the Lemonade Glaze:

1 ½ cups powdered sugar

2-3 tablespoons fresh lemon juice

1 tablespoon lemon zest (optional, for extra flavor)

Additional diced strawberries for garnish

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 13x18-inch sheet cake pan by greasing it with butter and lightly coating it with flour to prevent sticking.

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these ingredients together until they are thoroughly combined, ensuring an even distribution of the leavening agent.

Cream Butter and Sugar: In a separate bowl, use an electric mixer to cream the softened butter. Beat the butter until it’s light and fluffy, then gradually sprinkle in the granulated sugar while continuing to beat. Mix until the texture is airy and creamy.

Combine Wet Ingredients: Add the buttermilk, large eggs, lemon zest, fresh lemon juice, and vanilla extract to the butter mixture. Beat this mixture on medium speed until all the ingredients are fully blended and smooth.

Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture. Stir gently with a spatula or mixer until just combined, being careful not to overmix. Finally, fold in the diced strawberries, distributing them evenly throughout the batter.

Bake: Pour the prepared batter into the greased and floured sheet cake pan. Use a spatula to evenly spread the batter. Bake in the preheated oven for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Afterward, gently transfer it to a wire rack to cool completely, which will help maintain its moist texture.

Prepare the Glaze: While the cake is cooling, prepare the lemonade glaze. In a small bowl, whisk together powdered sugar and fresh lemon juice until you achieve a smooth consistency. If the glaze is too thick, add additional lemon juice, one teaspoon at a time, until it reaches your desired pourable thickness. Optionally, stir in the lemon zest for added brightness.

Glaze the Cake: Once the cake is completely cool, drizzle the prepared lemonade glaze over the top, letting it cascade down the sides for an aesthetically pleasing look.

Garnish: For a vibrant finish, top the glazed cake with additional diced strawberries. Allow the glaze to set for a few minutes before slicing and serving.

Prep Time, Total Time, Servings: 20 mins | 1 hr | 12-15 servings

- Presentation Tips: For an eye-catching presentation, serve generous slices of the cake on colorful plates. Enhance the visual appeal with fresh mint leaves as a garnish. For a refreshing experience, accompany each slice with a glass of chilled strawberry lemonade—perfect for warm sunny days!