- Yields: 12 to 16 servings
- Preparation: 90 minutes
Ingredients
Topping
- 1 1/2 lb (750g) fresh strawberries
- 1 pkg (225g) GAY LEA - Regular Whipped Cream
- 1 tsp (5mL) lemon zest, finely grated
- 1/2 cup (125mL) icing sugar
- 1 pkg (425mL) GAY LEA - Gold Premium Sour Cream
Cake
- 1/2 cup (125mL) frozen lemonade concentrate, thawed
- 1 tsp (5mL) lemon zest, finely grated
- 1 cup (250mL) HEWITT'S - 2% milk
- 1 1/4 cups (300mL) granulated sugar
- 1/2 tsp (2mL) salt
- 1/2 tsp (2mL) baking soda
- 3 eggs
- 1/2 cup (125mL) GAY LEA - Bakers Gold
- 2 1/4 cups (550mL) all purpose flour
- 1 oz (30mL) baking powder
Instructions
- Preheat the oven to 350°F (180°C). Butter a 9 x 13 inch (3 L) baking dish.
- Beat the butter with the sugar until crumbly. Beat in the eggs, one at a time. Stir the flour with the baking powder, baking soda and salt in a separate bowl. Whisk the concentrate with the milk and lemon zest in glass measure. In two additions, alternately add the flour and lemonade mixtures to the butter mixture until well combined.
- Scrape the batter into the prepared dish and spread evenly. Bake for 30 minutes or until a tester inserted in the center comes out clean and the cake is golden brown. Cool completely.
- Meanwhile, blend the sour cream with the icing sugar and lemon zest until smooth in a large bowl. Squirt in the entire canister of whipped cream. Fold until well combined. Spread evenly over the cooled cake. Arrange the sliced strawberries in the shape of the Canada flag on top of the cake. Reserve in the refrigerator until ready to serve (or up to 2 days.) Serve with additional strawberries (if desired).
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