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To make a delightful Strawberry Lemonade Sheet Cake, gather the following ingredients: - 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 - 3 large eggs - Zest of 2 lemons - ¼ cup fresh lemon juice - 1 cup fresh strawberries, pureed - 1 teaspoon vanilla extract - ½ cup powdered sugar (for icing) - 2 tablespoons fresh lemon juice (for icing) - Fresh strawberries and lemon slices (for garnish) Each ingredient plays a key role in creating the perfect balance of sweet and tart flavors. The all-purpose flour gives the cake structure, while the granulated sugar adds sweetness. Baking powder helps the cake rise, and salt enhances all the flavors. Unsalted butter adds richness and moisture, and buttermilk makes the cake tender. The eggs provide stability and help with rising. Lemon zest and juice bring a bright, fresh taste that pairs wonderfully with the pureed strawberries. For the icing, powdered sugar mixed with lemon juice creates a smooth finish that complements the cake. Lastly, fresh strawberries and lemon slices make for a lovely garnish, adding a pop of color and extra flavor. With these ingredients ready, you'll create a cake that shines at any summer gathering. First, you need to prepare your oven. Preheat it to 350°F (175°C). This helps the cake bake evenly. Next, take a 9x13 inch baking pan. Grease it well with butter or oil. Then, sprinkle a bit of flour on it. This keeps the cake from sticking. In a large bowl, mix the dry ingredients. Add 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Whisk these together until they blend well. Now, it’s time for the wet ingredients. Add ½ cup of softened unsalted butter, 1 cup of buttermilk, and 3 large eggs. Then, include the zest of 2 lemons, ¼ cup of fresh lemon juice, 1 cup of pureed strawberries, and 1 teaspoon of vanilla extract. Mix all these until the batter is smooth and well combined. Pour the batter into your prepared baking pan. Spread it evenly so it cooks well. Place the pan in the oven and bake for 25-30 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, the cake is ready. Let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This step is key for the icing to stick later. To ensure your cake rises well and stays moist, follow these tips: - Use room temperature ingredients. Bring your butter, eggs, and buttermilk to room temperature. This helps the batter mix well. - Don’t overmix the batter. Mix just until combined. Overmixing can make the cake tough. - Check the oven temperature. An oven thermometer can help ensure the right baking temperature. - Do not open the oven door too soon. This can cause the cake to sink. Wait until the last few minutes to check. Achieving the perfect icing consistency is key for a beautiful finish: - Use powdered sugar. This helps create a smooth and thick icing. - Add lemon juice slowly. Start with two tablespoons, then adjust. You want a spreadable but not runny icing. - Mix thoroughly. Stir until there are no lumps. It should be glossy and smooth. - Spread on a cooled cake. Ensure the cake is completely cool before icing. This prevents melting. To make your cake look extra special, consider these ideas: - Garnish with fresh strawberries and lemon slices. They add a pop of color and freshness. - Use a spatula for icing. A small offset spatula helps spread icing evenly. - Add zest on top. Sprinkle some lemon zest for a vibrant look. - Cut into squares for serving. This makes it easy for guests to grab a piece. {{image_2}} You can change the flavor of this cake easily! Swap strawberries for other berries like blueberries or raspberries. You can also try using different citrus fruits. Oranges and limes offer a fun twist! If you need to adjust for dietary needs, make this cake gluten-free by using a gluten-free flour blend. For a dairy-free version, replace buttermilk with almond milk mixed with lemon juice. These options keep the cake tasty and fresh! Want to serve this cake in a different way? You can adapt the recipe for layer cakes or cupcakes. For layer cakes, use two 9-inch round pans. Divide the batter evenly and bake. For cupcakes, fill each liner about two-thirds full. Bake them for 18-20 minutes. Both options will still give you that yummy strawberry lemonade taste! Every season brings unique ingredients! In spring, add fresh mint for a cool hint. In summer, swap in peaches for a juicy twist. Fall brings apples, which can mix well with lemon. Winter can feature cranberries for a tart punch. Using seasonal ingredients can make your cake even more special. Just think about what’s fresh and in season, and get creative! To keep your strawberry lemonade sheet cake fresh, store it in an airtight container. This helps prevent it from drying out. Place the container in a cool, dry area. If you have leftover cake, you can also wrap it tightly in plastic wrap. This method keeps the cake moist and tasty. You can freeze the cake before icing it. Wrap the cooled cake in plastic wrap, then place it in a freezer bag. This way, it stays fresh for up to three months. If you want to freeze it after icing, wait until the icing hardens. Then, wrap the cake gently. Keep it in the freezer for up to two months. The strawberry lemonade sheet cake lasts about three days at room temperature. If you store it in the fridge, it can stay fresh for up to a week. After that, the taste and texture may decline. Always check for any signs of spoilage before enjoying your cake. To measure flour correctly, use a spoon. Scoop flour into a measuring cup. Then level it off with a straight edge. Do not pack it down or shake the cup. This method ensures you get the right amount without adding extra flour. Too much flour can make your cake dry. For best results, weigh flour using a kitchen scale. One cup of all-purpose flour is about 120 grams. Yes, you can make this cake ahead of time. Bake the cake and let it cool completely. Wrap it tightly in plastic wrap. Store it at room temperature for up to two days. You can also freeze the cake for longer storage. Just make sure it is well-wrapped. When you're ready to eat, thaw it in the fridge overnight. Ice the cake just before serving for best flavor. If your cake is too dry, don't worry! You can fix it. First, try adding a simple syrup. Combine equal parts sugar and water in a pot. Heat until the sugar dissolves, then cool. Brush the syrup over the cake layers. This adds moisture and sweetness. You can also serve the cake with whipped cream or fresh fruit. This will enhance the texture and flavor. This blog post covered all you need for a delicious cake. We discussed the key ingredients, simple steps, and helpful tips. You can use various fruits or adjust for dietary needs. Storing and freezing options keep your cake fresh for longer. Remember, baking is a mix of fun and learning. Enjoy trying these ideas, and soon you'll bake a great cake with ease.

Strawberry Lemonade Sheet Cake

Satisfy your sweet tooth with this delicious Strawberry Lemonade Sheet Cake recipe! With a perfect blend of fresh strawberries and zesty lemons, this mouthwatering dessert is easy to make and sure to impress. Whether for a summer gathering or a cozy night in, it’s a delightful treat everyone will love. Click to explore this simple recipe and learn how to whip up a slice of sunshine today!
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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

1 cup buttermilk

3 large eggs

Zest of 2 lemons

¼ cup fresh lemon juice

1 cup fresh strawberries, pureed

1 teaspoon vanilla extract

½ cup powdered sugar (for icing)

2 tablespoons fresh lemon juice (for icing)

Fresh strawberries and lemon slices (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

      Add the softened butter, buttermilk, eggs, lemon zest, lemon juice, strawberry puree, and vanilla extract to the dry ingredients. Mix until well combined and smooth.

        Pour the batter into the prepared baking pan, spreading it evenly.

          Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

            In a small bowl, mix the powdered sugar and fresh lemon juice to create a smooth icing. Adjust consistency with more powdered sugar or lemon juice if necessary.

              Once the cake is completely cool, spread the icing evenly over the top.

                Garnish with fresh strawberries and thin lemon slices for a decorative touch.

                  Prep Time, Total Time, Servings: 20 min | 50 min | 12 servings