Strawberry Lemonade Cake

It’s Friday you guys and I am one week away from our family vacation to CA! So far, it’s been an amazing summer! I’ve been busy on all fronts: here at home with the kids, in the kitchen, at the garden and here with the blog. My plan for the rest of the summer, and let’s see if I can do this, is to slow down and relax more.

You see, as a mother, sometimes I feel like I am screwing things up all the time. The way I manage my time, the way I speak to my kids sometimes with my tone, the way I act etc. Last Sunday, July 6th, was a typical Sunday. I always wake up at 6am, yes, even on the weekends and catch up on email, other blogs I read and social media. I got caught up doing who knows what and before I knew it it was time to start getting ready for church. I usually fix breakfast on Sundays but this day, my awesome husband made pancakes. I was rushing, which I hate, and thought . .  ugh, do we have to go to church today. .  because one of my pet peeves is being late. But the Hubs said we should still go so I threw my hair back, threw something on and away we went.

I was totally meant to hear the message last Sunday. Brought me to tears. Maybe because I was tired and feeling emotional who knows. .  but anyway, the gist of everything was love your kids, speak to them kindly not harshly, teach them by example (if they don’t see you doing it, they certainly as hell aren’t going to do it), encourage, support them and I’ll say it again, let them know you love them. Even as I type these words, my eyes are filling up with tears. Because sometimes, in a world we cannot control, this is all we can do.

One day this week, Phoebe came home from summer camp in tears. A girl on the bus had asked, “What are you?” and a series of other race related questions and Phoebe replied, “I am Korean.” She said the girl didn’t say anything mean or hurtful but she was just confused that she was even asking the question. We live in a neighborhood that is 98.9% white (if I had to guess or estimate). I love it but the reality we face is that there are not that many non-white kids and some kids might not be as familiar with other races or nationalities. All I could do that day was tell her I love her and that I was proud of her for how she responded. And if anyone ever says anything mean to her, to let me know.

As a mother, I feel an instant connection with other moms. . even if I don’t know them very well or have only known them for a short time. Mothers can relate with each other because even though I love being a mom . . .

It’s freaking hard work.

Sometimes you need to get away and have some time to yourself. .  this is why I bake sometimes. It’s my therapy, stress reliever and I love creating things.  . and eating them too.

So, you have to check out my guest post over at Bakeaholic Mama, where I share childhood memories, good times and the recipe for this fabulous Strawberry Lemonade Cake. I’m sure you all know who Carrie from Bakeaholic Mama is. .  but if you do not, you simply must check out her blog and follow her. She is beautiful inside and out and super talented in the kitchen. I also love the fact that she is a mother (of 3 beautiful children I might add) and she keeps it real.

This is what I love about Carrie the most.

So, check out the guest post and complete recipe and leave us a comment!!! I hope you enjoy!

Print Recipe

Strawberry Lemonade Cake

This recipe makes a 3-layer 6” round cake or a 2-layer 8” round cake.

Course: Dessert

Author: Hip Foodie Mom

Ingredients

For the Cake:

• 1/3 cup unsalted butter room temperature
• 1 1/3 cups sugar
• 3 eggs room temperature
• ¼ cup frozen pink lemonade concentrate thawed
• 1 teaspoon vanilla
• 3/4 cup sour cream
• 1/4 cup strawberry jam or preserves
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Pink Lemonade Frosting:

• 1/3 cup unsalted butter softened
• 4 cups powdered sugar; split
• 1/3 cup frozen pink lemonade concentrate thawed + more if needed
• ½ teaspoon vanilla
• 1 to 2 drops red food coloring
• Fresh strawberries and thin lemon slices for decoration
• Suggested equipment: offset spatula

For the Candied Lemon Slices:

• 2 lemons sliced
• 1 cup pink lemonade concentrate thawed
• 1 cup granulated sugar
• Strawberries sliced
• Turbinado sugar; optional

Instructions

For the Cake:

• Preheat oven to 350 degrees F. Grease and prep round cake pans with parchment paper and set aside.
• Using your electric stand mixer fitted with the paddle attachment, beat the butter on medium to high speed for about 30 seconds. Gradually pour in the sugar, about 1/4 cup at a time, mixing until well combined. Scrape sides of bowl as needed and mix for about 2 more minutes. Add the eggs, one at a time, beating well after each addition. Add in the lemonade concentrate, vanilla, sour cream and strawberry jam and mix until combined.
• Using a separate medium-sized mixing bowl, mix together the flour, baking powder, baking soda, and salt. Pour the flour mixture into the wet ingredients slowly, while your mixer is on low to medium speed until combined. Pour the cake batter evenly into the prepared cake pans and bake for 30 to 35 minutes or until the top springs back when lightly touched. Cool in pans on a wire rack.

For the frosting:

• Using your electric stand mixer fitted with the whisk attachment, beat the softened butter on medium speed until smooth. Gradually add in 1 cup of powdered sugar, beating well until fully incorporated. Add in the pink lemonade concentrate and vanilla. Gradually beat in the remaining powdered sugar until fully combined. Add in extra frozen lemonade concentrate if the frosting seems too thick and mix in 1 to 2 drops of red food coloring if a pink hue is desired. Makes 2 cups.
• Frost cakes using an offset spatula and top with lemon slices and strawberries.

For the Candied Lemon Slices:

• Place the lemon slices in a small pot with a heavy bottom or enameled cast iron dish. Pour the thawed pink lemonade concentrate over the lemon slices and let sit for about 20 minutes.
• Transfer to stovetop and bring to a boil. Turn down the heat and let simmer for about 20 minutes. Do not stir or touch the lemon slices, which will destroy their pretty round shapes. Add the sugar evenly over the top and continue cooking until the sugar is dissolved and everything has thickened slightly, for about 20 minutes longer. Remove from the heat and let it cool to room temperature.
• Arrange the candied lemon slices over the top of the cake, overlapping them. Arrange some sliced strawberries on top and sprinkle a little turbinado sugar on top of the strawberries if desired.

Click here for my guest post!