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Ingredientes
- 1Â 1/4 c. Butter or possibly margarine, softened and divided
- 2Â 1/4 c. DIXIE CRYSTALS Granulated Sugar, divided
- 4 lrg Large eggs
- 1/4 c. Fresh lemon juice
- 2 Tbsp. Freshly grated lemon rind
- 3 c. Cake flour
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1Â 1/2 c. Buttermilk
- 1 pkt (16-oz) frzn unsweetened strawberries, thawed
- 1 pkt (8-oz) cream cheese, softened
- 3 c. DIXIE CRYSTALS 10-X Confectioners Sugar
- 2 Tbsp. Frzn lemon concentrate, thawed
- Â Â Fresh strawberries for garnish
Direcciones
- Beat 3/4 c. butter at medium speed with an electric mixer till creamy; gradually add in 1 3/4 c. granulated sugar, beating well. Add in Large eggs, one at a time, beating well after each addition. Add in lemon juice and lemon rind, beating well. Combine flour, baking soda, and salt; add in to butter mix, alternately with buttermilk, beginning and ending with flour mix. Mix at low speed just till blended after each addition. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 for 30 min or possibly till a wooden pick inserted in center comes out clean. Cold in pans 10 min; remove from pans, and cold completely on wire racks.
- Bring strawberries and remaining 1/2 c. granulated sugar to a boil in a medium saucepan, stirring and mashing strawberries with a potato masher.
- Boil about 4 min, or possibly till mix is reduced to 3/4 c., stirring frequently. Cold to room temperature.
- Beat cream cheese and remaining 1/2 c. butter at medium speed with an electric mixer till fluffy. Gradually add in confectioners sugar, beating till smooth. Add in lemon juice concentrate, beating well. Spread strawberry mix between layers to within 1/2 inch of edge. Spread cream cheese frosting between layers over strawberry mix and on top and sides of cake. Garnish, if you like.
