Strawberry Lemonade Cake

Delicious recipe from Hillery Ray (a.k.a. the cake goddess). Recipe used for the FW 5th Ward Relief Society birthday party, and then for Miriam's belated half-birthday. I don't think mine was as good as Hillery's (Surprise!), but I expect that this is because I am known for not sticking to the recipe. The smell of the lemon juice was so intoxicating that I couldn't stop at the recommended amount... I know you'll have more restraint than me though, and your cake will turn out perfectly!

Cake:
2 1/4 C flour
1 1/2 tsp baking powder
3/4 tsp salt
2 tsp lemonn zest
12 Tbsp unsalted butter, room temp
1 1/2 C sugar
2 eggs
3/4 C milk
2 C fresh strawberries, chopped

Lemonade Syrup:
1 C lemonade concentrate, thawed
3/4 C confectioners sugar

Frosting:
3/4 C strawberries, chopped
3 C confectioners sugar
12oz creamcheese, room temp
3 tsp lemon juice
18 Tbsp unsalted butter, room temp
1 tsp vanilla

Directions:
Preheat oven to 325 degrees F.
In a bowl, combine flour, baking powder, salt, and lemon zest. Stir together with a fork and set aside.
In another bowl, beat butter on medium speed until light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping sides of bowl as you make each addition.
Add in half of the flour mixture and mix on low speed until just blended.
Add the milk and mix until smooth.
Add the remaining flour mixture and mix until just blended.
Fold in the strawberries with a spatula.
Pour mixture into a greased, floured cake pan.
Bake at 325 degrees F. until a toothpick inserted in the center comes out clean--about 30-40 minutes.
Allow to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Once cake is completely cool, whisk together the melted lemonade concentrate and the confectioners sugar to make the syrup.
Using a skewer, poke holes about a half inch apart all over the top of the cake and then pour the syrup all over the top, allowing it to soak in.
For the frosting, puree the strawberries in a food processor or blender. Whip together the creamcheese and unsalted butter until very fluffy. Add in the confectioners sugar and blend until smooth. Add the lemon juice and vanilla and mix until incorporated. Mix in the pureed strawberries a tablespoon at a time until you reach your desired fexture and flavor--about 5 tablespoons of puree.

Tip:
1 stick salted butter=1 stick unsalted butter + 1/4 tsp salt