Strawberry Lemonade Cake Recipe

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WebStrawberry Lemonade Cake Cook Time: 40 minutes Cool: 20 minutes Total Time: 1 hour This is a delicous Low Carb Strawberry

Rating: 5/5(4)
Total Time: 1 hrCategory: DessertCalories: 293 per serving

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Web1 Oopsie roll recipe 1/4 tsp powdered Stevia Frosting 1/3 cup butter (softened) 2 tbsp So Nourished erythritol sweetener 1 tsp …

Rating: 5/5(448)
Total Time: 45 minsCategory: DessertCalories: 430 per serving

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WebStir in sugar.Whisk together lemon juice and cornstarch; gradually whisk into strawberry mixture. Bring mixture to a boil over …

Rating: 5/5(14)
Total Time: 4 hrs 30 mins1. Prepare Cake: Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy.Add egg yolks, 1 at a time, beating until blended after each addition. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans.Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
2. For Strawberry-Lemonade Jam: Process strawberries in a blender until smooth; press through a wire-mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir in sugar.Whisk together lemon juice and cornstarch; gradually whisk into strawberry mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat. Place plastic wrap directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week.
3. For Frosting: Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended.Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.
4. Layer Cake: Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.

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WebWhisk in the melted butter. In a separate container (a large pourable liquid measuring cup works great for this), whisk the sour cream, then whisk in the eggs, one at a time. Whisk in the whiskey, vanilla extract, and almond …

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Web1 cup strawberries sliced 1 cup cream cheese frosting Instructions Preheat the oven to 160C/320F. Grease an 8-inch springform cake pan and set aside. In a small bowl, add your almond flour and …

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WebThis easy homemade strawberry lemonade cake recipe needs 20 minutes prep time & 10 ingredients. No one will guess it's low carb, sugar-free & gluten-free!ING

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Web4 oz Pureed Strawberries (fresh or frozen) 2/3 cup Lakanto Baking Sweetener (see substitutes below) 1/2 dropper Sweetleaf Stevia Pinch of Salt 2 Eggs 1/4 cup Butter, softened 1 tsp. Vanilla Extract For the Cool …

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Web13 Medium size strawberries, green tops removed 5 Cups Water 1 ½ Cups Swerve Powdered Sweetener 1 ¼ Cups Freshly squeezed lemon juice (yield from 8-10 lemons) Equipment Blender Lemon Juicer …

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WebLine the bottom of a 9 in (23 cm) round springform pan with parchment paper. In a large bowl, beat together the Besti and butter, until fluffy with a hand mixer. Beat in the eggs, one at a time, then the

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WebGrease a springform cake pan (about 8 inches / 20 cm in diameter) with butter. Separate the eggs. Place the yolks in a small saucepan and set aside. In a large …

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WebIn a small saucepan, combine the strawberries, sugar, and lemon juice. Bring to a simmer over medium-high heat. Cook while frequently stirring until the mixture is …

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Web- preheat oven to 350°F. - in a bowl, mix the flours, baking soda, baking powder, salt, and Protein Milkshake powder. - in a separate bowl, cream together sugar …

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WebPreparation Preheat your oven to 350°F (180°C). Grease three 8-inch (20 cm) tins with butter or cooking spray, then sprinkle with flour to cover all sides, shaking off any excess. Cut out three rounds of …

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Web2 tablespoons of lemon zest and 2 tablespoons of lemon juice 10-12 small to medium organic strawberries (weighing 9 ounces), stemmed and quartered Instructions …

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WebSTEP 1: Using a stand mixer or a large bowl with a hand mixer, cream together the erythritol and butter. STEP 2: add the cream cheese in chunks and mix until …

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WebIn the bowl of an electric stand mixer, cream the sugar and butter on high until light and fluffy, 3-5 minutes. Scrape the bowl with a spatula. Turn the mixer on low

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Web1 unwaxed lemon 75g caster sugar For the icing 250g butter, softened 600g icing sugar 180g full-fat soft cheese 10g freeze-dried strawberry or raspberry powder (see tip, …

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