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Strawberry Lemon Cake

Prep Time: 30 min.Slow Cooker Recipes from
Cooking Time: HIGH 2 hours and 325 F. oven 30 min.


  • 3/4 - cup flour

  • 1-1/3 - cups sugar, plus 2 tablespoons

  • 10 - eggs, separated

  • 1-1/2 - teaspoons vanilla

  • 1-1/2 - teaspoons cream of tartar

  • 3/4 - cup lemon curd

  • 1 - pint strawberries, stemmed and sliced (and more for cake decorating if desired)


Lightly butter bottom of the 3-quart slow cooker.  Cut parchment paper to fit the bottom of the slow cooker and place inside.  Do not grease the sides of the stoneware.

  1. Sift the flour and the sugar together and set aside.  Using a hand mixer, whip the egg yolks on high speed for 3 to 5 minutes or until thick and pale ribbons form from beater.  Set aside.  Beat egg whites until foamy and add cream of tartar and 2 tablespoons sugar until thick, glossy, and holds a peak but is not dry.   Pour egg yolks on top of the egg whites and carefully fold in by hand, maintaining as much volume as possible. 

  2. Sprinkle in 1/3 of the flour mixture and continue to fold in and incorporate.  Fold in additional flour in thirds until fully incorporated. Do not over mix.  Spread batter over the bottom of the slow cooker and cook on HIGH for 2 hours.   Remove stoneware from slow cooker and place on highest shelf possible of a preheated 325 F oven.  Cook until center is cooked and top is golden brown. Let cool. 

  3. Loosen sides of cake from stoneware and invert.  Horizontally cut cake in half, spread top, and bottom center with lemon curd.  Place sliced strawberries on top of bottom and place top of cake on top of bottom.  Frost sides with buttercream and then top with buttercream.  Garnish with edible flowers or fresh strawberries around edge of cake.  Keep refrigerated.

Lemon Mousseline Buttercream



  1. In a saucepan, cook the sugar, water and lemon juice to 220 F.  Cream the butter and transfer to another bowl.  Beat the yolks until thick and pale in color. 

  2. Continue beating and pour in sugar syrup quickly.  Continue beating until mixture is cooled to 80 F.  Beat in half the butter. 

  3. Beat in the lemon peel and lemon juice.  Add remaining butter and beat until incorporated, thick and creamy.

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