How to Make a Simple Lemon Strawberry Cream Naked Cake
This mini Lemon strawberry cream cake is super easy to assemble and a delicious combination of fruit and cream.
When it comes to fruits, Lemon and Strawberry are 2 of the most popular flavors in the dessert making.
It should be noted there are always one or both stocked in the house so making this the perfect cake to put together.
Apart from this, I had some delicious sweet cream cheese filling left from my Stuffed French Toast with apple compote recipe and there is no way it was going to waste over here.
The cake is a simple moist sponge with lemon zest and juice for flavor. Strawberries are cooked down and thickened into a sauce, while whipping cream, cream cheese, sugar ans vanilla are combined to create a sweet whipped filling.
Naked Cakes
A Naked cake is basically cake that is either without frosting or slightly coated where you can see the actual cake.
These cakes are amazing because not only do they require no decorating skill but also are really easy to put together in little time. So if there was ever a need for an emergency cake, this is the one for you.
More importantly, they are beautiful! they can be easily dressed with fruit or floral arrangements making them one of the most popular Wedding cake options now a days.
Assembling the Lemon Strawberry Cake
First, lay down one cake layer followed by a helping of sweet cream then a dollop of strawberry reduction.
Next, Lay another cake round on top and repeat the process.
Finish with strawberry reduction and fresh strawberries on top.
Tips on Making Lemon Strawberry Naked Cake
This is a mini cake using 2 small 6″ cake rounds. It can feed about 5 – 6 people so it is a great option for a small gathering. Double the recipe if you need a bigger size.
For baking I strongly suggest using cake straps. The Wilton Bake Even Cake straps are one of the best baking inventions ever!
The straps keep the outer edges from overcooking so the whole cake bakes at a more even temperature, GENIUS.
They are adjustable from 4″ up to 12″ and easy to use. Just soak them in water before wrapping them around the cake tins.
How to store Lemon Strawberry Naked Cake
As this cake is mainly fresh ingredients it will not keep for very long. Place any left overs in the fridge for up to 3 days.
Do not leave this cake out for too long or it will start to grow legs.
Above all, this cake is definitely one to try. You can’t go wrong with Lemon Strawberry Cream cake!
How to Make Lemon Strawberry Naked Cake
This Lemon Strawberry Cream Naked Cake has a light Cream Cheese filling and Strawberry Reduction. It's fresh, fruity and full of flavor.
Place sliced strawberries in a saucepan with sugar and water. Cover and allow to cook on a low to medium heat.
Once the strawberries have cooked down, remove them from the heat and let cool. Here you can blend them as i did or leave them chunky.
Preheat oven to 350F/150C.
Meanwhile, Combine dry ingredients, except sugar and set aside.
Also prepare 4" Cake tins by greasing them with vegetable shortening (or lard) then dusting with flour.
In a separate large bowl, cream the butter while pouring in the sugar until the mix is light and fluffy.
Next, add in the eggs one at a time until incorporated. when mixed well, start to put in the dry ingredients alternating with the milk then finish with the lemon juice and zest. Continue to blend for 2 minutes until batter is well mixed.
Finally, bake for about 20-30 minutes or check with a knife or toothpick to see if it comes clean.
Let the cake rest, getting to room temperature before frosting or wrap and chill overnight in the fridge prior to adding the fillings.
Ingredients
Directions
Place sliced strawberries in a saucepan with sugar and water. Cover and allow to cook on a low to medium heat.
Once the strawberries have cooked down, remove them from the heat and let cool. Here you can blend them as i did or leave them chunky.
Preheat oven to 350F/150C.
Meanwhile, Combine dry ingredients, except sugar and set aside.
Also prepare 4" Cake tins by greasing them with vegetable shortening (or lard) then dusting with flour.
In a separate large bowl, cream the butter while pouring in the sugar until the mix is light and fluffy.
Next, add in the eggs one at a time until incorporated. when mixed well, start to put in the dry ingredients alternating with the milk then finish with the lemon juice and zest. Continue to blend for 2 minutes until batter is well mixed.
Finally, bake for about 20-30 minutes or check with a knife or toothpick to see if it comes clean.
Let the cake rest, getting to room temperature before frosting or wrap and chill overnight in the fridge prior to adding the fillings.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
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