@amanda__.please: Lemon Strawberry Sheet Cake: Ingredients: Lemon cake: 1½ cups caster sugar ¾ cup neutral oil (or melted butter) 3 eggs Zest of 1 lemon ¾ cup sour cream (or yoghurt) 1 teaspoon vanilla ¼ cup fresh lemon juice 3 cups plain flour 2 teaspoons baking powder ½ teaspoon bicarb soda Pinch of salt Strawberry puree: 250g fresh strawberries Strawberry buttercream: 250g butter, softened 4 cups icing sugar 1 teaspoon vanilla Pinch of salt 4 tablespoons strawberry puree (or to your liking) Method: Preheat your oven to 170°C fan-forced and line a 37 x 27cm baking dish with baking paper. To a large bowl, add caster sugar, oil, eggs and lemon zest. Give it all a good mix. Add sour cream, vanilla and lemon juice. Mix again. Add flour, baking powder, bicarb soda and salt. Mix until just combined, then fold through with a spatula. Pour your batter into the lined baking dish and bake for approximately 50 minutes, or until cooked through. Remove and allow to cool completely. Strawberry puree: Wash and chop your strawberries, then pop them into a saucepan. Mash with a potato masher, then place over low-medium heat. Simmer for 10–15 minutes, stirring occasionally, until the strawberries have reduced and thickened. Don't add anything else. Transfer to a bowl and pop into the fridge to cool completely. Strawberry buttercream: Add softened butter to a mixing bowl and beat until pale and creamy. Add icing sugar one cup at a time, beating between each addition. Add vanilla and salt, then beat for another 5 minutes until nice and fluffy. Add your cooled strawberry puree a spoonful at a time until you get your desired colour and consistency. I started with 2 tablespoons, then added another 2 tablespoons. Putting it all together: Spread your strawberry buttercream over the cooled cake. Add a little extra strawberry puree over the top and swirl it through the icing. Slice and serve! #sheetcake #straberry #lemoncake #easybaking #fypシ

Amanda Please

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Saturday 07 November 2026 21:25:58 GMT