This Strawberry Lemonade Cake is the Best Recipe for this spring-summer heavenly dessert. Topped with creamy lemon frosting and made with fresh strawberry this cake is the ultimate dessert.

If you’re looking for the best summer combination, look no further because strawberries and lemon are so light that they will complement any meal. Also, we know that freshly picked strawberries are most delicious in the summertime and if you’re growing your own strawberries even better. And to contrast the sweet strawberry cake I made a creamy but piquant flavor lemon frosting.

Ingredients

• ½ cup of canola oil
• 2 cups of sugar, granulated
• 2½ cups of strawberry puree, fresh.
• 4 whole eggs
• 2 teaspoons of vanilla
• 3 cups of flour, all-purpose
• 2 teaspoons of baking powder
• Half teaspoon of salt

For the lemon frosting

• ½ cup of room temperature butter
• 3 cups of powdered sugar
• zest and juice from 1 fresh lemon

How to make Strawberry Lemonade Cake?

• Heat the oven to about 350 degrees F and grease the baking sheet lightly.
• Whisk sugar and oil together in a large bowl, until they’re well combined.
• Add in the eggs, vanilla and strawberry puree and continue to whisk.
• Next, add in the baking powder, flour and salt and stir slowly until just moistened.
• Pour the batter into the previously prepared baking pan and spread evenly. Bake until the inserted toothpick comes out clean from the center of the cake, it should take around 45 minutes.
• Take the strawberry cake out of the oven and let the cake cool completely.
• For the lemon frosting:
• Beat the butter using the electric mixer until smooth. Use a large bowl for this.
• Add in the cream, powdered sugar and lemon zest and mix until smooth. Add the lemon juice gradually and mix until it reaches desired smoothness.

Pin the image below if you like this strawberry lemon dessert!

This Red Velvet Brownies Recipe is the best because of its perfect combination of moist and bright red colors. In addition, the cream cheese frosting is used for the perfect topping.

Are you ready for a dessert adventure unlike any other? Presenting my delicious red velvet brownies! These decadent, fudgy brownies are infused with chocolate and a splash of red food coloring, resulting in a gorgeous marbled effect that’s almost too pretty to eat. But trust me, once you get a taste of these heavenly treats, you won’t be able to oppose their irresistible flavor.

With their soft, chewy texture and creamy cream cheese frosting, these red velvet brownies are sure to become a new favorite in your household. So why wait? Preheat your oven and prepare to whip up a batch of these mouthwatering treats!

Red Velvet Brownies

Although I’ve decided to go on a diet after the holidays when I saw these Red Velvet Brownies, I had to make them. I made a small but important change to this recipe by adding cream cheese frosting for the topping. The result is incredible; these brownies and frosting are meant to be together.

Ingredients

• 4 ounces of bittersweet chocolate
• ¾ cup of butter
• 2 cups of sugar
• 4 whole eggs
• 1½ cup of flour
• 1 ounce of red food coloring, liquid
• 1½ teaspoons of baking powder
• 1 teaspoon of vanilla extract

For the Cream Cheese Frosting :

• 8 ounces of softened cream cheese
• 3 tablespoons of softened butter
• 1½ cups of powdered sugar
• 1 teaspoon of vanilla extract

Instructions

• Heat the oven to 350 degrees F. Line the baking pan with aluminum foil and grease it lightly.
• Melt the chocolate and butter in a microwave-safe bowl, and stir it all the time, so you don’t burn the chocolate. Stir for about 30 seconds. Whisk in the eggs and sugar until they are blended. Add them one at a time.
• Add the red food coloring, flour, vanilla, and baking powder and stir until it’s well mixed and blended nicely.
• Pour it evenly into the prepared baking pan and bake until the toothpick comes out clean from the center of the cake. It should take about 40-45 minutes. Take the red velvet brownies out of the oven and cool them completely.

For the cream cheese frosting

• Whisk together butter and the cream cheese until they’re smooth enough. Add the vanilla and powdered sugar and continue to mix until it’s nice and creamy.
• Frost the cooled red velvet brownies and serve.

Baked Lemon Pancake with Berry Sauce is a delicious breakfast and it’s so easy to make. It is perfect for serving to crowd and ideal for holidays.

Berries and citrus come naturally with springtime. Pancakes are one of my favorite meals, because they’re so easy to make and there’s no stress. Everyone loves hot pancakes. While the pancake is baking, you can prepare the berry sauce easy. Also we love adding some whipped cream to pancake always.

Ingredients

For the Berry Sauce

• 5 cups mixed berries, fresh or frozen (about 40 oz)
• 1/2 cup water, divided
• 1/2 cup maple syrup
• 2 tablespoons cornstarch

For the Pancake Bake

• 2 1/2 cups all-purpose flour (12 oz)
• 1 large egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Juice of 1 lemon
• Zest of 2 lemons

Instructions

Make the Berry Sauce

1. Cook the berries.
   In a medium saucepan, combine the berries, maple syrup, and 1/4 cup of the water. Place over medium heat and cook until the berries are soft and the mixture starts to bubble.
2. Thicken the sauce.
   In a small bowl, stir together the cornstarch and the remaining 1/4 cup water until smooth. Slowly pour it into the berry mixture while stirring.
3. Simmer until thickened.
   Continue cooking for a few minutes, stirring often, until the sauce thickens. Remove from the heat and set aside.

Make the Pancake Bake

4. Preheat the oven to 350°F. Grease a 9-inch pie plate or round cake pan.
5. Mix the batter.
   In a large bowl, whisk together the flour, egg, milk, vanilla extract, baking powder, baking soda, lemon juice, and lemon zest until smooth.
6. Bake.
   Pour the batter into the prepared pan and spread it evenly. Bake for 20 to 25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
7. Serve.
   Let it cool for a few minutes, then slice into wedges and serve with the warm berry sauce.

Notes

• Frozen berries work just as well as fresh here.
• The berry sauce can be made ahead and gently reheated before serving.
• For extra lemon flavor, add a little more zest to the batter.
• This is great with whipped cream, powdered sugar, or a spoonful of yogurt on top.