Lemon Strawberry Cream 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.
