Strawberry Lemonade Cake Cupcake

Should we let our life overflow with love or refrain ourselves from vanities? It’s not a question when making a Strawberry lemonade cake.

As I lately have some time, I had been looking on the web last week. On the lookout for fresh, challenging thoughts, inspiring recipes that We have never used before, to treat my loved ones with. Hunting for a long time unfortunately couldn’t discover lots of interesting stuff. Right before I thought to give up on it, I ran across this fabulous and easy dessert by chance on Suncakemom. The dessert looked so scrumptious on its image, it required prompt action.
It was simple enough to imagine how it’s made, how it tastes and how much my hubby will probably like it. Mind you, it is extremely easy to keep happy the guy when it comes to treats. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I got into the page and simply followed the step by step instuctions that had been accompanied by great graphics of the process. It just makes life faster and easier. I can imagine that it’s a bit of a inconvenience to take pics in the midst of baking in the kitchen as you usually have gross hands so I seriously appreciate the hard work she placed in to build this post .
That being said I’m encouraged presenting my own, personal formulas in a similar fashion. Many thanks the idea.
I was tweaking the initial formula to make it for the taste of my loved ones. Need to tell you it absolutely was an incredible success. They enjoyed the flavour, the structure and loved getting a treat like this in the midst of a stressful week. They quite simply demanded more, many more. Thus the next occasion I’m not going to make the same mistake. I am going to double the amount .

For more Strawberry Lemonade Cake Cupcake check out SunCakeMom


Measure flour, baking powder, salt, lemon zest, butter, eggs, vanilla extract and milk into a mixing bowl.
Combine all ingredients together.
Mix in lemon juice or lemon extract. Lemon juice will whiten the batter. Acid in lemon juice can negatively affect the baking soda’s ability to raise the cake. A teaspoon of baking soda can help neutralize its effect on the cake.
Pour the batter into parchment papered and/or greased baking form.
Bake in a 360°F / 180°C preheated oven’s bottom rack until the top gets some golden brown spots for about 30 – 40 minutes.
Let it cool a bit then shape it by removing the uneven parts.
Slice the cake into three layers.


Bring the chopped strawberries and water to boil with the lid on.
Cook the strawberries on medium heat until soft.
Mash them or use a hand blander to puree.
Filter out the bits and seeds. This can take long and require some stirring and mashing things through the sieve.
Put the strawberry puree back to the cook top and reduce it by half or even more. The thicker it will be the more we can stack onto the layers. We can use a somewhat runny jam too but it will seep into the holes and crevices which still taste good but won’t look that nice. Any leftover jam can be canned and stored for later.


Beat cream cheese and sweetener of choice until soft and creamy.
Mix in the strawberries.
Beat heavy cream and lemon juice until hard peaks form.
Mix cream cheese and heavy cream together. Taste and add more sweetener if desired.


Spread strawberry jam onto the first layer and spread it out evenly. If we haven’t reduced the strawberry to a thick spread then seal the outer side of the cake with some frosting first so the jam won’t escape sneakily.
Repeat it with the second layer.
On the third topmost layer skip the jam as it can ruin the even spreading of the cream and go straight to the frosting. Spread about half of the cream cheese frosting on top and the other half on the side of the cake.