Strawberry Lemonade Bars

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Strawberry Lemonade Bars

• Author: Chef Mia

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Ingredients

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• 1/2 cup butter (room temperature)
• 1/4 cup sugar
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1 cup fresh lemon juice
• 2–3 teaspoons lemon zest
• 3/4 cup chopped strawberries
• 1 1/4 cups sugar
• 4 large eggs
• 1/4 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• powdered sugar

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Instructions

1. Preheat the oven to 350. Line a 9 x 13 pan with foil or parchment and spray with cooking spray. In a medium bowl, beat the butter and sugar together, until fluffy. Add the flour and salt and mix until a crumbly dough forms. Pat the mixture into the prepared pan, spreading in an even layer. Bake 15 minutes, or until lightly golden around the edges.
2. While the crust is baking, in a blender or food processor, combine the lemon juice, lemon zest, strawberries, and sugar, and blend until smooth. Add the eggs and blend until smooth. Add the flour, baking powder, and salt, and blend until smooth. Pour the mixture onto the hot crust and return to the oven. Bake 22-25 minutes, or until the top looks dry and is just slightly golden. Remove from oven and let cool completely, then sprinkle with powdered sugar.

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A strawberry lemonade cake recipe that tastes just like summer! Layers of strawberry cake paired with strawberry and lemon buttercreams | Sugar & Sparrow | #strawberrycake #strawberrybuttercream #lemonbuttercream #cakerecipe #summerdessert #dessert #cakedecorating

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Strawberry Lemonade Cake Recipe

• Author: Chef Mia

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Description

Layers of fresh strawberry cake paired with strawberry buttercream filling and lemon buttercream topping that tastes just like summer.

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Ingredients

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• 3/4 lb (12oz) fresh strawberries, pureed and reduced to 1/2 cup
• 3/4 cup (180ml) whole milk, room temperature
• 2 1/2 cups (255g) cake flour, sifted before measuring
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp kosher salt
• 3/4 cups (170g) unsalted butter, room temperature
• 1 2/3 cups (350g) granulated sugar
• 3 large eggs, room temperature
• 1/3 cup (75g) sour cream, room temperature
• 2 tsp vanilla extract
• 1–2 drops pink food coloring, optional
• 1/2 cup (11g) freeze dried strawberries
• 1/2 cup (113g) unsalted butter, room temperature
• 1 1/2 Tbsp (22ml) whole milk, room temperature
• 1/2 tsp vanilla extract
• 2 cups (240g) powdered sugar
• 1/4 tsp kosher salt
• 1 1/2 cups (339g) unsalted butter, room temperature
• 5 1/4 cups (630g) powdered sugar
• 2 medium lemons, zested and juiced
• 3 Tbsp whole milk, room temperature
• 1/4 tsp kosher salt

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Instructions

1. Start by pureeing 3/4 lbs of fresh strawberries with a food processor. Afterwards, you should be left with about 1 cup of puree. Place the strawberry puree into a saucepan over medium-low heat and simmer for 20-25 minutes, stirring occasionally. When youre done with the reduction, you should have about 1/2 cup (if you have more, keep cooking!). Place the reduced puree into an airtight container and refrigerate it for at least 30 minutes, or until it reaches room temperature. Then, whisk it together with the whole milk and set aside.
2. Preheat the oven to 350ºF and prepare three 6-inch or two 9-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with wax or parchment paper circles. In a medium sized bowl, place the sifted cake flour, baking powder, baking soda, and salt and whisk to combine.
3. In the bowl of your stand mixer with the paddle attachment, whip the butter on high for one minute. Scrape down the paddle and bowl, add the granulated sugar, and beat on high for another 2 minutes. Turn the mixer to low and add the eggs one at a time, making sure each one is incorporated before adding the next, then turn the mixer to high and beat for 1 minute.
4. Turn the mixer to low and add the vanilla and sour cream until incorporated. Keeping the mixer on low, add all of the dry ingredients at once until just combined, then add the strawberry milk mixture and pink food coloring (if using) until just combined, about 30 seconds. Give the batter a few stirs by hand to make sure everything is incorporated without over-mixing. Pour the batter into the prepared cake pans, about 2/3 full.
5. Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pan for five minutes, after which you can turn them out and continue to cool them on a wire rack or sheet pan for several hours.
6. With a food processor, grind freeze dried strawberries into a fine powder and set aside. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on high until light in color and creamy, about 5 minutes. Add the freeze dried strawberry powder, whole milk, and vanilla, and continue to beat on medium for 1 minute.
7. Add the powdered sugar a cup at a time, scraping down the bowl and paddle after each addition. Add the salt and continue to mix on low for another 30 seconds.
8. In a stand mixer fitted with the paddle attachment, whip the butter on high until creamy and light in color, about 5 minutes. Add the powdered sugar in two additions, mixing thoroughly for a minute and scraping down the bowl and paddle after each addition. Zest the lemons right into the bowl, then add the lemon juice, whole milk and salt and mix on high for 2 minutes.
9. Torte the strawberry cake layers to desired height. Using a piping bag with about ½ inch opening, pipe a circle with lemon buttercream on the outer edge of the first cake layer and fill the middle with strawberry buttercream. Place the next layer of strawberry cake on top of the first, then repeat the process of piping a lemon buttercream dam and filling the center with strawberry buttercream. Place the third layer of strawberry cake on top, upside down so that the bottom of the cake layer serves as the top of the cake. Crumb coat the cake with lemon buttercream and place in the refrigerator for at least 20 minutes.
10. If you wish to replicate the design Ive created, youll need to color the lemon buttercream three different shades (yellow, pink, and orange). To do this, reserve about 1 ½ cups of lemon buttercream and color it with a few drops of yellow food color gel. Color the remainder of the lemon buttercream with a few drops of pink food color gel, then use a third bowl to mix about ¼ cup of the yellow buttercream with about ¼ cup of the pink buttercream to make the orange shade.
11. For the final coat of lemon buttercream, use a spatula to apply the pink buttercream around the bottom of the cake, the orange buttercream around the middle, and the yellow buttercream onto the top third of the cake. Smooth with a bench scraper and angled spatula until you have a pretty buttercream ombrè. Using a piping bag with your favorite piping tip attached (Ive used Wilton tip 1M), create swirls around the top edge of the cake. Sprinkle generously with SprinklePop Pink Lemonade sprinkles.

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A simple quick bread loaded with strawberries and covered in a lemonade glaze. Perfect for summer! #freshaprilflours #quickbread #strawberries

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Strawberry Lemonade Quick Bread

• Author: Chef Mia

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Description

A simple quick bread loaded with strawberries and covered in a lemonade glaze. Perfect for summer!

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Ingredients

Scale 1x2x3x

• 2 cups (240g) all-purpose flour
• ½ cup (100g) granulated sugar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 8 ounces (227g) fresh strawberries (about 10 medium strawberries)* (hulled and chopped)
• ¾ cup (180mL) milk
• ½ cup (113g) unsalted butter (melted)
• 1 large egg
• ½ teaspoon vanilla extract
• the juice of half of a lemon (about 2 Tablespoons)
• zest of one lemon
• ¼ cup (50g) granulated sugar
• the juice of half of a lemon (about 2 Tablespoons)
• 2 Tablespoons (30mL) warm water

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Instructions

1. Preheat the oven to 350ºF (177ºC). Spray a 9" x 5" loaf pan with non-stick spray. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gently fold in the strawberries, reserving some to press into the top of the loaf before baking, if desired. Set aside.
3. In a medium size bowl, whisk together the milk, butter, egg, vanilla extract, lemon juice, and lemon zest until everything is combined.
4. Pour the wet ingredients into the dry ingredients and, using a spatula, gently stir the mixture together until no flour pockets remain. Pour the batter into the prepared loaf pan and press reserved strawberries into the top, if desired. Bake loaf for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean.
5. Remove the loaf from the oven and, while the loaf is still hot, poke several holes into the top of the loaf with a skewer or knife. Then, prepare the glaze.
6. In a small container with a spout, whisk together the sugar, lemon juice, and warm water.
7. Pour the lemon glaze slowly and evenly over the hot loaf. Allow loaf to cool completely before removing from the baking pan and serving. Leftovers can be kept in the refrigerator, covered tightly, up to 5 days. Loaf freezes well, up to 2 months. Thaw in refrigerator overnight.

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Strawberry Lemon Blondies ~ this easy strawberry dessert is moist and dense, (like soft shortbread) with lots of fresh strawberries and tangy lemon. #easy #recipe #classic #strawberry #lemon #best #dessert #barcookies #brownie

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Strawberry Lemon Blondies

• Author: Chef Mia

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Description

Strawberry Lemon Blondies are pretty in pink strawberry bars with a sweetly tart flavor and a soft melt in your mouth texture!

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg
• 1/4 cup fresh squeezed lemon juice
• 2 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup diced fresh strawberries
• 1 cup powdered sugar, sifted (measure out your sugar before sifting.)
• 1 Tbsp strawberry puree (you'll need about 2 large strawberries, instructions below.)
• lemon juice (about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency)

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Instructions

1. Preheat the oven to 350F.
2. Line a 9 inch square baking pan with parchment paper with long edges. This is optional but will help you lift out the blondies for easy glazing and slicing later.
3. Cream the butter and sugar until fluffy. Beat in the egg.
4. When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
5. Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
6. Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time. I like to use a large offset spatula for this job.
7. Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
8. Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
9. Spread the glaze over the cooled blondies. Let the glaze set before slicing.

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