Strawberry Lemonade Cake
A delicious and fluffy three layered strawberry cake.
- 4 large eggs room temperature
- 1 1/2 cups granulated sugar
- 1 cup olive oil
- 1 tspn vanilla extract
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1 cup whole milk
- 2 1/4 cups flour
- 1 tspn baking soda
- 1 tspn kosher salt
- 2 cups heavy whipping cream
- 1/2 cup strawberry jam
- 2 cups strawberries sliced
Preheat the oven to 350°F.
Grease three 8-inch cake baking pans with butter. Sprinkle the walls of the pans with flour and place parchment on the bottom.
In a mixing bowl, combine the eggs and sugar with a hand mixer until thick and pale yellow.
keep mixing and slowly add the olive oil. Then the vanilla extract, lemon zest, lemon juice, and milk. Mix until smooth.
Sift the flour to the mixture, then the baking powder, baking soda, and salt. Fold in the butter to gently mix but be careful not to over-mix.
Divide the batter into the three baking pans evenly.
Bake for 20-25 minutes or until the cakes are lightly golden brown and a toothpick comes out clean in the center.
Allow cakes to cool in the pan.
Whisk the heavy whipping cream until soft peaks form. Add the strawberry jam and continue whisking until completely mixed and peaks are stiff.
For each layer of cake, cover the top with a the strawberry cream, followed by a layer of sliced strawberries.
Finish by coating the top and sides with the strawberry cream and garnish with remaining strawberries.