Strawberry Cake Martha Stewart

Strawberry Cake Martha Stewart. Remove from the heat and immediately add lemon zest, lemon juice, and cold water. Combine granulated sugar and water in a saucepan, then bring the mixture to a boil and cook until the sugar has dissolved and the syrup begins to turn amber.

Add eggs and yolks, one at a time, beating well after each addition. Once the cake is cooled down, Stewart dusts it with confectioners sugar, and the result is a cake that's "crispy on the top, soft on the bottom, and gooey in the middle." Add some summer berries on. Ice cream replaces traditional frosting in this playful cake that also features sweet strawberry jam between the buttermilk cake layers.

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Butter parchment, then dust with flour, tapping out excess.

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In a medium bowl, whisk together the flour, baking powder and salt. Warm, buttery cake meets bright, tangy sour cherries in this easy take on an American classic. In a large bowl, cream your sugar together with the egg and the butter.

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Strawberry Cake Martha Stewart

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