I made this cake for Mother’s Day. Actually I made it twice, one for my mommy, and one for my mother-in-law.
(Sorry the lighting isn’t great in the second one!)
I made 6″ lemon cakes (with the help of my friend Betty), then whipped up some fresh strawberry buttercream. I basically make my standard buttercream, but substituted almost all of the milk for strawberry puree. I added the strawberry first, then slowly added milk a tablespoon at a time until it was the consistency I was looking for.
The picture above makes me happy.
(We’re still working on our kitchen, which is why the walls look funny. It’ll be done soon though, yay!)
Man… this cake was tasty.
Oh yeah and I threw in a middle layer of chopped up strawberries mixed with a few drops of puree and a pinch of sugar. Easy, fresh, and yummy!
After having the first piece at my mother-in-law’s for lunch, my first thought was that I wish I could have more… then I realized I would get another piece after dinner at my parents house that night. 🙂
It was loved by my family members that love sweets, as well as those who don’t care much for them. It was a perfect party cake for a small group.
2 responses to “Lemon and Strawberry Cake”
I love the 6 inch cake pans! Your cakes look fabulous and that pink icing is wonderful.
omg that middle looks amazingly delicious!!