Strawberry Lemonade Cake
A delicious and fluffy three layered strawberry cake.
Ingredients
- 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
Instructions
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Preheat the oven to 350°F.
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Grease three 8-inch cake baking pans with butter. Sprinkle the walls of the pans with flour and place parchment on the bottom.
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In a mixing bowl, combine the eggs and sugar with a hand mixer until thick and pale yellow.
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keep mixing and slowly add the olive oil. Then the vanilla extract, lemon zest, lemon juice, and milk. Mix until smooth.
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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.
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Divide the batter into the three baking pans evenly.
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Bake for 20-25 minutes or until the cakes are lightly golden brown and a toothpick comes out clean in the center.
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Allow cakes to cool in the pan.
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Whisk the heavy whipping cream until soft peaks form. Add the strawberry jam and continue whisking until completely mixed and peaks are stiff.
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For each layer of cake, cover the top with a the strawberry cream, followed by a layer of sliced strawberries.
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Finish by coating the top and sides with the strawberry cream and garnish with remaining strawberries.