Strawberry Vinaigrette Recipe

Directions

In a small saucepan, stir together sugar, butter, lemon juice, water, lemon zest, lemon zest and lemon zest. Place cheese, softened cream cheese and sour cream in a large bowl. Mix together about 1/4 cup of the strawberry mixture and reserve the remaining mixture to coat. Pour over cheese mixture. Cover saucepan and refrigerate about 8 hours, stirring occasionally.

Remove sauce pan from refrigerator. Mix strawberries into cream cheese mixture, stirring until mostly dissolved.

When cream cheese mixture is unable to cook, beat cream cheese mixture with sifted flour until smooth. Mix in the sugar mixture and Whisk. Add lemon juice and vanilla. Beat until mixture is light and creamy. Stir in strawberries and gelatin; beat until smooth. Pour mixture into a 9x13 inch pan.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated 375 degrees F (190 degrees C) until very brown, about 8 minutes. Remove from oven and immediately spread evenly with buttercream frosting. Cool and chill cake about 45 minutes. Whip cream cheese and whip cream until stiff peaks form. Line 8-inch-square baking pan with aluminum foil. Place cream cheese mixture in prepared pan.

In a large bowl, beat cream cheese until smooth. Beat in whipped cream until stiff peaks form. Spread over cooled cake.

In a small saucepan, mix together brown sugar, lemonade, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest. Spray glass with cooking spray and pour over cake. Pour brown sugar mixture over cream cheese and cream cheese mixture.

Bake in preheated oven for 35 minutes. Let cool in pan. Melt buttercream frosting over cake, stirring frequently, until frosting is set and mixture coats the side of the pan. Cool cake completely before completely removing from pan. Cool completely on wire rack or refrigerate until serving time.