Are you feeling it like I’m feeling it…seeing it like I’m seeing it??? The warmth of the sun, the pop of greens, the new melodies of the song birds??? Spring, albeit too early, is bursting all around us! From tree blossoms to grass weeds…the signs are everywhere! Soon…crates of Strawberries will be showing up from Plant City, Florida to satisfy our strawberry indulgences and vices. And although a nasty freeze will surely make an unwelcome appearance before it’s all said and done…we can still be excited about Spring’s beautiful, life renewing arrival.
Strawberry season also seems to mark BABY SHOWER SEASON!!! (I’ve gotten a ton of shower invites lately…yay babies!!!) So here I go combining themes…Strawberries and Baby Showers, Bridal Showers and parties of all make and model. (If you missed my recent post about how to throw a killer “Tea Party” which also makes a great shower theme, you can recap here. You will see this glorious Lemon Ricotta Strawberry cake in a bunch of delectable, lip smacking photos.) Don’t let spring pass you by without trying this gorgeous and equally delicious cake!!!
This is no ordinary Strawberry Cake, for the Balsamic Strawberry Garnish elevates it to something more…something so decadent and a little surprising. Don’t hesitate to add the Balsamic Strawberries to the top of your cake instead of the ordinary sugar water mixture of which we’ve grown accustomed. You will not be disappointed by the balsamic addition. And just when you think the cake cannot get prettier or tastier…it does! Because next you add pomegranate seeds resembling precious rubies to the top of the cake along with the strawberries. Drop the mic. Your cake is now perfect.
LEMON RICOTTA CAKE
- 3/4 cup salted butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3/4 cup ricotta cheese
- 1/2 cup buttermilk
- 2 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 degrees. Grease and flour three 6-inch cake pans and set aside. (for the cake pictured, I used two 8-inch. But I love the look of a 6-inch cake!)
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth.
- Add in the sugar and lemon zest. Beat on medium for 3 – 5 minutes until light and fluffy.
- Add in eggs, one at a time, followed by the vanilla.
- Stop mixer and scrape down the sides and bottom of the bowl.
- Mix in the ricotta on medium-low.
- With the mixer on low, add in half of the flour mixture. Stream in the buttermilk.
- Add in the remaining flour mixture and mix until just combined.
- Evenly distribute the batter between the prepared cake pans.
- Bake for 26 – 32 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Let cool on wire rack for 10 – 15 minutes before removing the cakes to cool completely.
STRAWBERRY CREAM CHEESE FROSTING
- one stick of butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- pinch of salt
- 1/4 cup strawberry preserves
- Beat butter until pale and fluffy. Add cream cheese, powdered sugar and salt and beat until smooth.
- Add in the strawberry preserves and mix until combined.
- 16 oz fresh strawberries, chopped
- 1 1/2 TBSP granulated sugar
- 1 Tablespoon Balsamic Vinegar
- Pinch of Salt
- 1/4 tsp vanilla
- Zest form 1/2 lemon
Combine all and refrigerate up to 6 hours before assembly. Assemble and frost cake (I only frosted the tops of the cake but you can frost all sides…totally up to you). Place Balsamic Strawberries atop cake up to 2 hours before serving. Refrigerate any remaining cake.
From Strawberry Cake to Strawberry Hair to Strawberry Champagne…indulge and enjoy! xoxo!
Cake recipe adapted from Tessa Huff for The Cake Blog.com
Photo Credits: Robyn Rodehaver (pictured above with beautiful, strawberry hair!) can be reached at Robynrenee77@gmail.com.