We are going to a big 4th of july party this weekend. I told them I would bring the cake. The guy that is throwing the party LOVES strawberry lemonade. I thought it would be cool to do one of the tiers in this flavor just for him. I remember seeing it somewhere on CC, but now that I need it I can't find it. If anyone has one to share or can point me in the right direction it would be greatly appreciated. I've looked in the recipe section for over an hour now with no luck. Thanks so much
Teresa
There is a strawberry lemonade cupcake recipe in the cupcake thread. I can't see why you couldn't do it as a cake too.
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh
Alana's Strawberry Lemonade Cake
1/2 box white cake mix
1/2 box yellow cake mix
1 cups flour
1 cups sugar
3/4 tsp salt
1 cups sour cream
1/4 cup freshly squeezed and strained lemon juice plus water to equal 2 2/3 cups liquid (it could probably use more lemon juice if you like it more lemony)
zest of 1 large lemon
2 Tbs vegetable oil
3 large eggs
2 tsp lemon extract
Mix on low for 30 seconds, then on medium for 2 minutes.
I'm sure you could use all white or all yellow cake mix, but when I made this I made a double batch for a large cake and used one box of each. I've just scaled it down for you all.
Strawberry puree
Cook 1 bag of frozen or 1 quart of fresh strawberries till the berries are soft but still holding their shape. Strain the liquid and reserve for another use (like strawberry cake mmmm.....) Puree the strawberries and add granulated sugar to taste. I think I added about 1/4 cup to this amount of berries.
Fill prepared pans with cake batter. Drop dollops of strawberry puree on top of batter and swirl with a knife to get a marbled effect.
Bake at 350ish for the length of time recommended for your sized pans.
Strawberry Cream Cheese Filling
4 oz cream cheese
1/2 cup heavy cream
2/3 cup strawberry puree with 2 Tbs granulated sugar added
1/4 cup powdered sugar
Whip cream slightly, add powdered sugar and continue whipping to stiff peaks. Set aside. Whip cream cheese till soft and smooth. Add sweetened strawberry puree and blend. Gently fold whipped cream into strawberry/cheese mixture.
The lemon Swiss Meringue butter cream (lemon SMBC) is Toba Garrett's recipe. I think next time I make it I will sub fresh lemon juice for the lemon extract. Here is the link
I found this one online on a Southern Cooking Website.
Strawberry Lemonade Bundt Cake
Start with a boxed strawberry cake mix.
After adding the ingredients that the box calls for, add a small box of strawberry jello, reserving 2 tablespoons of the jello for the glaze. To that, add a half package of instant sugar free lemonade mix.
Follow baking directions then let the cake totally cool on a cooling rack then plate your cake.
Don't forget the glaze.
2 cups of confectioners sugar, 2 tablespoons of milk, 1 tsp of vanilla, 1 tablespoon of butter, softened and the rest of package of the strawberry jello. Combine and mix well. Pour glaze over your plated cake and you are finished!
Here is another sans the strawberry, you could make strawberry filling to go in between, or could add strawberry Jello instead of the lemon maybe?
1 (3 oz) pkg lemon Jello
4 eggs
3/4 cup hot tap water
3/4 cup oil
1 box lemon cake mix
1 cup sugar
1 can frozen lemonade concentrate
Dissolve Jello in hot water and set aside -DO NOT JELL. In a large bowl, mix next 3 ingredients. Add Jello and beat together 3 minutes. Turn into Bundt pan. Bake 1 hour or until inserted knife comes out clean. Meanwhile: While cake is baking mix next 2 ingredients and let sit. While cake is still warm, loosen it from edges of pan but leave cake in pan.
Pour lemonade mixture over cake allowing it to run down the sides. Save some lemonade mixture. When you turn your cake out onto your, rack put some wax paper under rack and pour saved lemonade mixture over top of cake.
And if I didnt completely bombard you with recipes yet 
, here is one more that would be easy to add strawberries to. I hope one of these is what you are looking for.
LEMON COOLER CREAM CAKE (Low-Fat)
1 package (18.25 oz.) lemon cake mix
1/3 cup lemon yogurt
1 egg
3 egg whites
1 cup water
1 package (3 oz.) lemon flavored gelatin mix
1 cup each: boiling water, ice cold water
1 cup low-fat milk
1 Package (3.4 oz.) instant lemon pudding mix
1 container (8 oz.) frozen light whipped topping, thawed
1. Heat oven to 350 degrees. Combine cake mix, lemon yogurt, egg and egg whites, and 1 cup
water in bowl of electric mixer. Beat on low speed until moistened, then on high until smooth, about 2
minutes. Pour batter into a 13X9 inch baking pan sprayed with vegetable oil spray. Bake until
toothpick inserted in center comes out clean, abut 30-35 minutes. Poke holes all over the top of cake
using a fork.
2. While cake is cooling, combine package of gelatin with 1 cup boiling water in medium bowl; stir
until dissolved, about 1 minute. Add 1 cup cold water; stir one minute. Measure out 1 cup of gelatin
(pour remainder into small bowl and chill for another time). Slowly pour over the top of the cake.
Cover and chill cake in refrigerator.
3. To make topping: Place milk in bowl of electric mixer. Add lemon pudding mix and beat on low
until combined, and then on high until smooth and creamy. Fold in whipped topping. Spread over top
of chilled cake. Continue chilling cake in refrigerator until set, about 8 hours. Serves 12.
Here is the recipes on CC that you were probably looking for. She made it into cupcakes, maybe thats why you couldnt find it.
http://www.cakecentral.com/cake_recipe-4683-7-Scrumptious-Strawberry-Lemonade-Cupcakes.html
But the other recipes looked pretty good too. Now you have a bunch to choose from. I am done rambling now, I swear .
AGH!!! for anybody reading this post, there's an error in my recipe!!! The water should be 1 1/3 cups NOT 2 2/3!!!! I've since just started using lemon flavored cake mix, following the WASC recipe and subbing the almond/vanilla for lemon extract. Still getting lots of rave reviews. I'm even going to be featured on this blog as a result from that cake on July 15th. The owner of Moosejaw really liked the cake.....alot:
http://www.moosejaw.com/moosejaw/dept.asp?s_id=0&dept_id=46
ADoes anyone know how to make a strawberry lemonade SHEET CAKE NEED FOR A BABY SHOWER HELP PLEASE
A
Original message sent by ladylove0438
Does anyone know how to make a strawberry lemonade SHEET CAKE NEED FOR A BABY SHOWER HELP PLEASE
Or Google Strawberry Lemonade SHEET CAKE
A
Original message sent by TexasSugar
There is a strawberry lemonade cupcake recipe in the cupcake thread. I can't see why you couldn't do it as a cake too.
Alana's Strawberry Lemonade Cake
1/2 box white cake mix
1/2 box yellow cake mix
1 cups flour
1 cups sugar
3/4 tsp salt
1 cups sour cream
1/4 cup freshly squeezed and strained lemon juice plus water to equal 2 2/3 cups liquid (it could probably use more lemon juice if you like it more lemony)
zest of 1 large lemon
2 Tbs vegetable oil
3 large eggs
2 tsp lemon extract
Mix on low for 30 seconds, then on medium for 2 minutes.
I'm sure you could use all white or all yellow cake mix, but when I made this I made a double batch for a large cake and used one box of each. I've just scaled it down for you all.
Strawberry puree
Cook 1 bag of frozen or 1 quart of fresh strawberries till the berries are soft but still holding their shape. Strain the liquid and reserve for another use (like strawberry cake mmmm.....) Puree the strawberries and add granulated sugar to taste. I think I added about 1/4 cup to this amount of berries.
Fill prepared pans with cake batter. Drop dollops of strawberry puree on top of batter and swirl with a knife to get a marbled effect.
Bake at 350ish for the length of time recommended for your sized pans.
Strawberry Cream Cheese Filling
4 oz cream cheese
1/2 cup heavy cream
2/3 cup strawberry puree with 2 Tbs granulated sugar added
1/4 cup powdered sugar
Whip cream slightly, add powdered sugar and continue whipping to stiff peaks. Set aside. Whip cream cheese till soft and smooth. Add sweetened strawberry puree and blend. Gently fold whipped cream into strawberry/cheese mixture.
The lemon Swiss Meringue butter cream (lemon SMBC) is Toba Garrett's recipe. I think next time I make it I will sub fresh lemon juice for the lemon extract. Here is the link
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