Advertisement

strawberry

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Small Batch Rhubarb Strawberry Jam

Tart and sweet is the perfect combination of flavors to make small batch Rhubarb Strawberry Jam out of this world delicious!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

There is just something about fresh fruit and making jam that I just can’t get enough of. Especially as summer is winding down, I love pulling out a jar of homemade jam from the fridge, spreading some jam on a croissant and enjoy the sweet, tart flavors.

Every summer, I try to make at least one thing featuring rhubarb. This year it’s small batch Rhubarb Strawberry Jam!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Not only do I have jam for you today… but I’m also celebrating the birth of a new little baby boy to our blogger community!  Angie from Big Bear’s Wife welcomed her sweet little boy into the world this week and our blogging community is throwing her a Virtual Baby Shower to celebrate!

Make sure to scroll to the bottom and check out all the other delicious recipes from our great community!

Congratulations Angie!!!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Can we just take a minute to admire these gorgeous photos?  I feel so blessed to have found Fanette of Frenchly Photography!

She has elevated the look of my blog by 1000% because she is so incredibly skilled in food photography!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Back to the rhubarb strawberry jam!  Let me tell you how incredibly simple this jam was to make!  Seriously.

I looked up a few recipes online and compared ratios of fruit to sugar.  What I realized was that there is no right or wrong way to make jam.  It’s really about how sweet or tart you want it and how much you want to make!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Since I only had a few stalks of rhubarb on hand and I needed to use up some strawberries before they went bad, I diced all I had and tossed it in the pot!

I knew I didn’t want it too sweet, so I kept the sugar amount low.  The vanilla added a depth of flavor to the jam and the lemon a tang without  being too strong.

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

To be honest, it’s one of the best jams I have ever made. Seriously.  It was so good I wish it wasn’t a small batch but a HUGE batch!

Don’t forget to scroll down past the recipe and check out the rest of the blogs participating in Angie’s baby shower!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Small Batch Rhubarb Strawberry Jam

Small Batch Rhubarb Strawberry Jam

Yield: 1 jar
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 3 cups diced rhubarb
  • 1 1/2 cups quartered strawberries
  • 3/4 cup sugar
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 tsp vanilla extract

Instructions

  1. Over medium-high heat, mix together the sugar and fruit until coated in a medium sauce pan.
  2. Add the vanilla, lemon peel and juice and combine.
  3. Cook until the fruit begins to break down and the juices release, stirring constantly.
  4. Depending on how chunky you want the jam, be careful how much you break up the fruit.
  5. Reduce heat to low and simmer for an hour or so, stirring often.
  6. The mixture will begin to produce a white foam and begin to thicken.
  7. Pour into a clean glass jar and set out to cool at room temperature.
  8. Store with a lid on the jar in the fridge.
  9. Keeps several months or until you eat it all!

Please take some time to check out all the amazing recipes we made for Angie’s virtual baby shower!

Beverages:

Baby Blue Punch from Or Whatever You Do.
Easy Fall Party Punch from Miss in the Kitchen.
Simple & Fun Mimosa Bar from My Life Well Loved.
Simple Southern Sweet Tea from Love and Confections.

Appetizers, Sides & Salads:

Creamy Grape Salad with Toasted Pecans from Unsophisticook.
Mini Chicken and Waffles from Sweet Beginnings.
Pimento Cheese Stuffed Buttermilk Biscuits from It’s Yummi.
Savory Cucumber Melon Salad with Honey Thyme Vinaigrette from Cooking in Stilettos.
Spicy Southern Deviled Eggs from This Gal Cooks.

Entrees:

American Pierogi Casserole from Rants From My Crazy Kitchen.
Chicken Satay Skewers with Peanut Butter Sauce from Culinary Adventures with Camilla.
Pimento Cheese Tomato Ham Sliders from Honey and Birch.

Desserts:

Banana Pudding Layered Dessert from High Heels and Grills.
Brookies from Baked Bree.
Caramel Corn from The Redhead Baker.
Caramel Pecan Cheesecake from Cooking with Carlee.
Chocolate Chip Clouds from All Day I Dream About Food.
Lemon Donuts with Raspberry Glaze from Ashlee Marie
Low Carb Chocolate Peanut Butter Stuffed Cupcakes from Sugar-Free Mom.
Mickey Mouse Candy Pops from The Decorated Cookie.
Pumpkin Cheesecake Brownie Bars from The Bitter Side of Sweet.
Classic Yellow Butter Cake with Fudgy Chocolate Icing from That Skinny Chick Can Bake.
Yellow Cupcakes with Peach Cream Cheese Frosting from Cookie Dough and Oven Mitt.
Worms and Dirt Cookie Cups from Cupcakes & Kale Chips.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

Homemade Strawberry Preserves

When strawberry season is at its peak, easy homemade strawberry preserves are a must-make for my family!

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

One of my favorite things to do in the summer is take a road trip to the local farm and pick fresh berries with my kids. This year we drove about an hour away to Westmoreland Berry Farm in Colonial Beach, VA.

Say hello to my little friend! #ilovegoats

A post shared by b e t s y e v e s (@javacupcake) on

 

Westmoreland Berry Farm not only has berries but it has goats and is actually quite famous for them!  I’m not going to lie here and tell you that my favorite part of the farm was the berries… cause let’s be real… the goats are so flipping cute! #becausegoats

Farm to Fork

This trip to the farm had me inspired to make homemade strawberry preserves and I knew I had to include the recipe as part of my Farm to Fork series on the blog!

In the first post of the series, I shared how easy it is to make farm fresh bread.  I had the pleasuring of using the farmhouse at Good for You Farm to make that bread and these strawberry preserves!

Homemade Strawberry Preserves

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

Starting with fresh, never frozen, strawberries is the only way you should ever make homemade strawberry preserves.

For hundreds of years, fresh fruits have been preserved this way to keep the berries usable for the long-term.    Thus getting the name Strawberry Preserves.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

This preparation of the berries, since they are left whole and the flesh is included in the preserves, can also be considered a jam.  Jelly is different because it’s made with only the juice of the berry and not the flesh like in jam.

Some recipes call for the use of added pectin, however mine does not.  Sugar, lemon juice and zest are all that is added to the berries.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

The berries and sugar together make a natural pectin that can be seen while cooking.  The white foam on top is the key indicator that the pectin is being made and the jam will be thick and perfect!

I’m not a master as canning jams, so I don’t follow all the typical rules for canning.  I don’t boil my jars or do anything fancy with them.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

Instead, I simply run the jars through the dishwasher and let them air dry before pouring the hot preserves into each jar.

I’ve never had any issue with the jars breaking or the preserves going bad because I didn’t boil the jars first.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

After the mess has been cleaned and the preserves have cooled, I’m left with a thick, perfectly sweet and a bit tart strawberry jam!

My favorite way to eat strawberry preserves is on warm farm fresh homemade bread!

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

There are seriously fewer things in life that make me as happy as I am when I’m eating bread smeared with homemade jam.

It’s the little things like this that truly bring me joy and I always stop to take a moment to enjoy each delicious bite.

Seriously, so good.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

As an added treat, I’ve had my amazing photographer Fanette Rickert Photography create a video to accompany this recipe!  These are also all her photos… aren’t they amazing?

Strawberry Preserves

Strawberry Preserves

Yield: 3 jars
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Ingredients

  • 9 cups cleaned, halved fresh strawberries
  • 6 cups granulated sugar
  • 1 lemon, zested and juiced
  • heavy bottomed pan or crock
  • potato masher
  • 3 jam jars with lids

Instructions

  1. Clean and half the berries and place them in the pot.
  2. Sprinkle over the sugar, zest and juice. Stir to combine.
  3. Using a potato masher, gently break up the strawberries. Keep at least half of the berries in tact.
  4. On high heat, cook the mixture for 5 minutes while stirring frequently to help break up berries and bring out the juices.
  5. Continue cooking until the mixture comes to a boil, stirring occasionally.
  6. Bring the temperature down to a medium/low simmer. Continue to stir occasionally.
  7. When a pink foam appears on the top of the mixer, sure a spoon to scoop it off. This step isn't necessary, however sometimes if you skip it, chunks of pectin will be in the preserves.
  8. After about 90 minutes or until it has reduced and thickened, pour the preserves into clean, dry jam jars. Allow the jam to cool completely before putting the lid on.
  9. Store in the refrigerator for up to 2 months.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

Fresh Fruit Dessert Pizza | JavaCupcake.com

Fresh Fruit Dessert Pizza

It’s fresh fruit season and I love finding new ways to serve fruit to my family!  This Fresh Fruit Dessert Pizza is a fun, delicious way to get my kids to eat more!

Fresh Fruit Dessert Pizza | JavaCupcake.com

OXO provided the tools to make this dessert pizza, however all the opinions are my own.

When OXO asked if I wanted to be a part of their pizza campaign, I was a little unsure if my baking blog would be a good fit.   However, once I saw that the OXO Complete Grate & Slice Set was a part of the tools they were providing, I knew it would be perfect to slice fruit with and the idea for a Fresh Fruit Dessert Pizza was born!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The Fresh Fruit Dessert Pizza begins on a sugar cookie crust.  It’s topped with a sauce that is made of cream cheese, dark brown sugar and cinnamon (to die for!).  The fresh fruit could be anything, however I chose some of my favorites… kiwi, berries, and mango!

The OXO Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring.

Fresh Fruit Dessert Pizza | JavaCupcake.com

I used the thin sliced, red blade to cut the kiwi and strawberries for this dessert pizza.  It cut perfectly thin and even slices!

The pizza dough/crust was baked on the OXO Non-Stick Pro Pizza Pan.  This pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability.

I loved that the cookie didn’t stick at all to the pan and it actually made a perfect serving platter.  I didn’t have to transfer the cookie off the pan to serve.  It was perfect!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The sauce, as I call it, for this dessert pizza isn’t your typical cream cheese mixture.  It has added brown sugar and cinnamon to give a  richer flavor.

To be honest, I could probably eat the sauce just by itself with graham crackers or apples!  It’s so yum!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The OXO 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.

It’s actually big enough to help serve each slice.

Fresh Fruit Dessert Pizza | JavaCupcake.com

This Fresh Fruit Dessert Pizza is perfect for your next summer party or just as a treat for your family!

Enjoy!

Photography by Fanette Rickert Photography

Fresh Fruit Dessert Pizza

Fresh Fruit Dessert Pizza

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

Ingredients

Crust

  • 3/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt

Sauce

  • 8oz cream cheese
  • 2 cups powdered sugar
  • 1/3 cup dark brown sugar
  • 1 Tbsp cinnamon
  • 1 tsp vanilla extract

Topping

  • Fresh fruit - sliced thin
  • Kiwi
  • Strawberry
  • Mango
  • Blueberry
  • Raspberry

Tools

  • OXO Non-Stick Pro Pizza Pan
  • OXO Complete Grate & Slice Set
  • OXO 4" Pizza Wheel for Non-Stick Pans

Instructions

Crust

  1. In the bowl of your stand mixer, cream the butter until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth.
  10. Roll out dough in to a circle until it is the size of the OXO Non-Stick Pro Pizza Pan.
  11. Fold in half and gently transfer to the OXO Non-Stick Pro Pizza Pan.
  12. Poke the dough with a fork to create air holes.
  13. Bake for 6-8 minutes or until the edges just begin to brown. DO NOT OVER BAKE!
  14. Allow to cool completely.

Sauce

  1. In a bowl, combine the cream cheese, sugars, vanilla, and cinnamon.
  2. Beat together until incorporated and smooth.
  3. Scrape the sides of the bowl to ensure everything has been incorporated.
  4. Mix on medium-high for 30 seconds.

Topping

  1. Peel the kiwi. Clean the berries and dry.
  2. Using the OXO Complete Grate & Slice Set, cut the kiwi and strawberry into thin slices.
  3. Peel the mango and slice into long, thin pieces.

Assembly & Serving

  1. Spread the sauce over the top of the cookie leaving about 1/4" of the crust exposed along the edge.
  2. Get creative!! Place the fruit on top in a decorative manner!
  3. Use the OXO 4" Pizza Wheel for Non-Stick Pans to cut into pieces and serve immediately.

 

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

Strawberry Shortcake Cupcakes

Are you looking for a delicious summer treat?  These Strawberry Shortcake Cupcakes are packed full of fresh berries and topped with a delicious whipped cream and are prefect the perfect dessert for summer!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

 

It’s been a minute since I’ve posted a new recipe.  Starting the Fellowship Program at Dog Tag, Inc has taken up more of my time than I imagined it would and I’ve found myself savoring every free moment with my family and getting as much sleep as possible.

There was no reason to make these cupcakes other than I had a bit of free time just as the fellowship was beginning and I wanted to get in the kitchen and bake!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

I started with a shortcake cupcake recipe from Damn Delicious as the base of this cupcake.  I doubled the recipe and decided to top it with fresh whipped cream instead of buttercream.

When I think of how I like to eat strawberry shortcake it’s always topped with fresh whipped cream.  These cupcakes could be no exception.

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

Instead of using plain whipped cream though, I made a strawberry syrup to add to the cream to give it a sweet, subtle flavor.  When I shared these cupcakes with the fellows at Dog Tag the frosting got rave reviews!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

With strawberries in season now, I highly recommend making these Strawberry Shortcake Cupcakes.   They are simple to make and oh so yummy!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

Happy Baking!!

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Yield: 18 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Ingredients

Cupcakes

  • 2 1/4 cup all-purpose flour
  • 1/4 cup corn starch
  • 2 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 1 1/2 cups fresh strawberries, diced

Strawberry Whipped Cream

  • 10 strawberries, diced
  • 2 Tbsp water
  • 1/4 cup sugar
  • 2 cups heavy whipping cream
  • 3-4 Tbsp sugar
  • 18 strawberries, halved

Instructions

Cupcakes

  1. Preheat oven to 350F degrees. Line a cupcake pan with Sweets & Treats Boutique pink dot grease proof liners.
  2. In a large bowl sift together the flour, cornstarch, baking powder and salt.
  3. In the bowl of an electric mixer fitted with paddle attachment, gently cream together the sugar, eggs and vanilla for 2-3 minutes.
  4. Add the vegetable oil and melted butter and mix until combined.
  5. In another bowl, toss the diced strawberries in 2 Tbsp of the sifted flour mixture.
  6. Add the sifted flour mixture and milk alternately in 3 parts beginning and ending with the flour. Mis only until just incorporated.
  7. Add strawberries and gently fold by hand to combine.
  8. Fill the cupcake liners 2/3 full with batter.
  9. Bake 18-20 minutes or until a toothpick comes out clean.
  10. Allow the cupcakes to cool in the pan for 5-10 minutes before removing to a wire rack to cool completely before frosting.

Strawberry Whipped Cream

  1. In a shallow pan, combine the water, 1/4 cup sugar, and 10 diced strawberries and cook over medium-high heat until the sugar melts.
  2. With a spoon or potato masher, mash the berries until no more chunks remain and the mixture is mostly liquid.
  3. Cook over medium high heat until the sauce thickens and reduces by about half.
  4. Immediately strain the sauce to remove any chunks of berry that remains.
  5. Allow the remaining syrup to cool completely in the refrigerator.
  6. In a chilled bowl for your stand mixer fitted with the whisk attachment, combine the heavy cream, chilled strawberry syrup and sugar with the mixer on low.
  7. Turn the mixer to high and whip until semi-stiff peaks form. You want the whipped cream to hold its shape when piped onto the cupcakes.

Assembly

  1. Using an open round tip fitted to a piping bag filled with whipped cream frosting, pipe swirls of frosting on to each cupcake.
  2. Topped each cupcake with half a strawberry.
  3. Serve immediately or store chilled for up to 2 days.

 

Strawberry Rhubarb Crumble | JavaCupcake.com

Strawberry Rhubarb Crumble

Tart rhubarb paired with sweet strawberry is a perfect summer flavor combination.  Top both fruits with a thick layer of crumble and you’ve got an amazing afternoon treat!

Strawberry Rhubarb Crumble | JavaCupcake.com

I wasn’t planning on posting this recipe.  Really, I just wanted to try out baking rhubarb and strawberry together to see how I liked the flavor.  I invited a few friends over with their kids to play and pulled this crumble out of the oven just in time for an afternoon treat.

As soon as I saw it completely baked, I knew it was going to taste amazing and decided to snap a few pictures in the backyard before we dug into it!

Strawberry Rhubarb Crumble | JavaCupcake.com

Not only did the kids devour it, but my friends and I literally licked the dish I baked it in clean!

The freshness of the fruit with the crumbly sweet topped is literally so good, I went to the store and bought more rhubarb just so I could make it (or something like it) again!

Strawberry Rhubarb Crumble | JavaCupcake.com

You must TRY THIS!  It’s so simple to put together and you will WOW anyone you serve it to!

Happy Baking!

Strawberry Rhubarb Crumble

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

Filling

  • 550g strawberries, cleaned & quartered
  • 200g rhubarb, strings removed and sliced into 1/2in pieces
  • 3/4 cup sugar
  • zest and juice of 1 lemon
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon

Topping

  • 1 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1 tsp salt
  • 1 cup unsalted butter, cubed and cold
  • 1 1/2 cups rolled oats

Instructions

  1. Preheat oven to 375 F degrees. Spray a 28cm fluted, round baking dish with non-stick baking spray with flour. Alternatively you can use a 9x13in baking dish.
  2. In a medium bowl, combine the strawberries, rhubarb, sugar, lemon zest, lemon juice and toss until incorporated. Add the flour and cinnamon and fold to coat completely. Pour into prepared baking dish and spread evenly.
  3. In a food processor, pulse together the flour, sugar and salt until combined. Add the cold butter and process until it comes to a loose dough. Add the oats and pulse until combined. Remove to a bowl and mix together the oats if the food processor doesn't thoroughly incorporate them enough with out breaking them.
  4. Press the topping into clumps and spread them evenly over the top of the fruit. Place the baking dish on a baking sheet and place on the center rack of the heated oven.
  5. Bake for about an hour or until the topping is golden brown and the filling is bubbling.
  6. Allow to cool for 20 minutes before serving. Eat while warm.

 

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

Strawberry Lemon Cake with Spring Flowers

Celebrate spring with this simple, delicious Strawberry Lemon cake with Spring Flowers! Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

I made this cake for no other reason than I was inspired by a cake that jennycookies made for Easter.  Jenny made a “naked” carrot cake and topped the cake with frosting and a pile of fresh flowers.  The look was unique and stunning.  I had to recreate it!

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

Since I wasn’t making this cake for any particular reason or occasion, I decided I’d make a small 6-in cake so I wouldn’t have tons of cake to give away or waste.  I know my family can’t eat an entire cake by ourselves!

SpringFlowersCake-Collage

For the cake, I used a German recipe I had just used to make an Osterlamm and kicked it up a bit adding fresh lemon zest and lemon extract and coloring the cake pink.  I filled the cake with a simple strawberry filling and frosted it in my usual buttercream but added vanilla bean and lemon extra to bring out even more lemon flavor in the cake.

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

The weekend before I made this cake, I went to the Nuremberg Easter Market where the fresh flowers are abundant! I had in mind the kind of flowers I wanted to use and hoped I could find some.  I knew these large Gerbera Daisy’s would be perfect to top my cake!

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

Cutting into the cake, you’ll see the beautiful pink cake and strawberry filling.  That next to the white frosting and bright flowers, this cake is a simply gorgeous! I mean seriously… isn’t this cake stunning?

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

The flowers on top really bring it to the next level!  You could easily use this cake for Easter, a baby shower, a birthday or a weekend BBQ!

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

I almost didn’t want to cut into it!  I just wanted to look at it because it was so pretty!

Strawberry Lemon Cake with Spring Flowers

Strawberry Lemon Cake with Spring Flowers

Yield: 1 6in 4-layer cake

Ingredients

Strawberry Filling

  • 2 Tbsp unsalted butter
  • 500g strawberries, cleaned and quartered
  • 1/2 cup granulated sugar
  • juice of 1/2 a lemon
  • pinch of salt
  • 1 tsp vanilla extract
  • 2 Tbsp all-purpose flour

Lemon Cake

  • 240g unsalted butter, room temperature
  • 220g sugar
  • zest of one lemon
  • 4 large eggs
  • 2 Tbsp vanilla extract
  • 1 tsp lemon extract
  • 320g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 2 Tbsp whole milk
  • pink gel food coloring

Lemon Vanilla Bean Buttercream

  • 12 Tbsp unsalted butter, room temperature
  • 1 1/2 lbs powdered sugar
  • 3/4 cup heavy cream
  • 1/8 tsp salt
  • 1 Tbsp lemon extract
  • seeds of 1 vanilla bean
  • Fresh flowers

Instructions

Strawberry Filling

  1. In a large skillet, melt the butter over medium high heat. Add the strawberries and stir to coat.
  2. Mix in the sugar, lemon juice, salt and vanilla extract. Cook on medium high for 3-5 minutes or until the berries begin to break down, the sugar has melted and the berries begin to juice. Do not boil the berries, just simmer.
  3. Remove a few tablespoons of the juice and mix with the flour until smooth. Add this back into the pan and stir to combine. Cook 1-3 more minutes or until the mixture has thickened.
  4. Transfer the filling to another bowl and refrigerate until cool.

Lemon Cake

  1. Grease and flour 2 6in round cake pans. Preheat oven to 350 F degrees.
  2. Zest the lemon into a medium bowl. Add the sugar. Using the back of your spatula, press the sugar into the zest until it becomes fluffy and fragrant.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and lemon sugar for 2 minutes.
  4. Add the eggs one at a time and mix well after each addition making sure to scrape down the sides and bottom of the bowl.
  5. Mix in the sour cream, vanilla and lemon extracts.
  6. In another bowl, whisk together the flour, baking powder and salt.
  7. Add the flour mixture to the wet, scraping the sides and bottom of the bowl first. Mix on medium-low speed until combined. Add the milk and food coloring then mix again until combined. Give the batter a few mixes by hand with a spatula.
  8. Divide batter evenly between the two pans and level with an offset spatula.
  9. Bake on the center rack for about 40 minutes or until a toothpick comes out clean and the tops are golden.
  10. Cool in the pans for 10 minutes until removing to a wire rack to cool completely. When you remove them to the rack, place them top side down to encourage the top to level out flat.
  11. Once the cakes have cooled, trim the tops so they are the same height. Measure the height then cut them horizontally down the center, creating two halves for each cake.

Lemon Vanilla Bean Buttercream

  1. In the bowl of your stand mixer cream the butter until smooth. Add the powdered sugar and beat on high until incorporated.
  2. Add the heavy cream, salt, extract and vanilla bean seeds. Scrape down the sides of the bowl and beat on high for 3-4 minutes. Scrape the bowl again and beat another 2-3 minutes.

Assembly

  1. Place one layer of cake, cut side up, on a cake board or plate. Spread an even layer of strawberry over the top coming almost to the edge. Don't put so much on that when you put the next layer on it will all squeeze out. Place a second layer cut side down and repeat. Do this until all four layers are on the cake.
  2. Spread a very thin "crumb coat" of frosting on the top and sides of the cake. This will help trap in the crumbs and frosting before you actually frost the cake. Chill the cake in the freezer 20-30 minutes or until the cakes are firm and the crumb coat is set.
  3. Spread a 1/4 inch layer of frosting on the top of the cake and level flat with a spatula.
  4. Using a piping bag fitted with a large round tip, use the petal technique to frost the sides of the cake.
  5. Cut the stems of the flowers almost completely off. Leave about 1/4-1/2 inch to help stabilize the flower on the cake. Place the flowers on the top of the cake. There is no rule or right way to do this. Arrange the flowers however you think looks the most beautiful.
  6. Chill the cake until an hour before you want to serve it. Serve it the day you make it.

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com 

www.cheapauthenticjordans.co/Air-Jordan-11-32145 www.bestshoesmeme.com/nike-air-mens-56146 https://www.viva-awa.com/