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Lemon Buttermilk Cake with Strawberries




Source of Recipe


Internet


List of Ingredients




CAKE

1-¾ cups sugar
1-½ sticks unsalted butter, room temperature
2 tablespoons grated lemon peel
3 extra-large eggs
¼ cup fresh lemon juice
3 cups cake flour
1 teaspoon baking soda
¼ teaspoon salt
1-½ cups buttermilk
1 (16-ounce) package frozen, sliced strawberries, thawed

FROSTING

12 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
5 tablespoons frozen lemonade concentrate, thawed
½ teaspoon finely grated lemon peel
3 (1-pint) baskets strawberries, hulled



Recipe



FOR CAKE

Preheat oven to 350 degrees. Butter and flour three 9-inch diameter cake pans with 1-½ inch-high sides.

Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice.

Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.

Divide batter among prepared pans. Bake about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic wrap and store at room temperature.

Boil sliced, sweetened strawberries with juices in heavy saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature.

FOR FROSTING

Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.

Divide strawberry mixture between 2 cake layers and spread over tops, leaving ½-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry topped layer on platter. Drop ¾ cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer.

Drop ¾ cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.)

Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.