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This eye-catching strawberry lemonade layer cake mixes tangy citrus with ripe, succulent strawberries for a treat that brings summer feelings with every mouthful. The fluffy lemon cake wraps around fresh strawberry filling and creamy lemon mascarpone, all covered in smooth strawberry frosting and topped with a shiny yellow lemon topping.
I originally baked this cake for my daughter's birthday in spring, and everyone loved the strawberry-lemon mix so much that now they want it at every family party. The cute pink and yellow always gets everyone smiling at the table.
Ingredients
Lemon Cake
- Unsalted butter: Adds moisture and softness to your cake texture
- Powdered sugar: Gives a smoother feel than regular sugar
- Room temperature eggs: Help trap more bubbles for a fluffier result
- Vanilla extract: Boosts the flavor mix without being too strong
- All-purpose flour: Forms the base while cornstarch keeps it light
- Baking powder and baking soda: Team up for proper lifting
- Salt: Cuts through sweetness and lifts flavors
- Buttermilk: Makes everything tender with a slight tang
- Fresh lemon juice and zest: Pack bright citrus punch throughout
Strawberry Filling
- Homemade strawberry compote: Brings rich berry taste and lovely color
Strawberry Swiss Buttercream
- Silky smooth buttercream: With real strawberry taste
Lemon Mascarpone Chantilly
- Rich and creamy filling: With soft lemon hints
Lemon Drizzle
- White chocolate: Forms a fancy foundation for the topping
- Heavy cream: Makes chocolate flow just right
- Lemon curd: Gives flavor and bright yellow look with added food coloring
Step-by-Step Instructions
- Prepare the Cake Batter:
- Start by heating your oven to 165°C and put parchment in three 6-inch cake tins. Mix all dry stuff together so there aren't any bumps. In your mixing bowl, beat butter with powdered sugar and lemon zest until it's super fluffy, about 3-4 minutes at medium speed. You'll know it's ready when it looks lighter and bigger. Put in eggs one by one, waiting until each one mixes in before adding another. Take your time here so the mix doesn't split. Switch between adding flour mixture and buttermilk, starting and finishing with flour, and stir just enough after each addition. Your final mix should look smooth but don't overdo it.
- Bake the Cake Layers:
- Share the batter equally between your pans, using a scale if you have one. Each pan should get about the same amount for even cooking. Bake for roughly 30 minutes, but look at 25 minutes too. They're done when the tops are golden, slightly pulled back from the edges, and a toothpick comes out almost clean. Let them sit in pans for 10 minutes then move to a rack to cool down completely.
- Prepare the Fillings:
- Cook your strawberry compote by slowly heating fresh or frozen strawberries with sugar until it's thick and jammy. Make sure it's totally cool before using or it'll melt your frosting. Make strawberry Swiss buttercream following your recipe until it's silky and good for piping. Mix the lemon mascarpone chantilly until soft peaks form but don't mix too much or it'll get grainy.
- Assemble the Cake:
- Trim each cake layer if needed using a bread knife to make flat tops. Put first layer on your cake board or plate. Pipe strawberry buttercream around the edge to make a wall. Inside, put spots of strawberry compote and lemon mascarpone chantilly, gently spreading for an even layer. Add second cake layer and repeat filling. Put on final layer, then cover whole cake with a thin layer of buttercream. Chill at least 2 hours or freeze 30 minutes until the buttercream feels firm.
- Create the Lemon Drip:
- Make a double boiler with simmering water and melt white chocolate with heavy cream in top bowl. Keep stirring until totally smooth. Take off heat and add lemon curd and tiny bit of yellow food color for brightness. Let mix cool to exactly 30°C before using so it drips just right. Too hot means it runs too fast, too cold means no pretty drips.
- Finish and Decorate:
- Take chilled cake from fridge and pour lemon drip on top, using a flat knife to carefully push it over edges to make nice drips. Work fast but careful. Put cake back in fridge 15 minutes to set drip. Put leftover buttercream in piping bag with your favorite tip and make swirls on top. Add thin lemon slices or fresh strawberries to decorate. Let finished cake sit out 20-30 minutes before cutting for best taste and texture.
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You Must Know
Strawberries and lemons are so important in my baking because they were the first flavors I really got good at combining. This cake takes me back to afternoons in my grandma's kitchen, where she showed me how to taste and tweak until everything worked perfectly together. Watching the lemon drip flow down the sides still makes me happy every time I make it.
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Common Questions
- → How can I get my cake layers flat and even?
Spread your batter evenly in the pans and trim off any raised centers with a knife after baking.
- → Is there something I can use instead of buttermilk?
You can mix regular milk with a tablespoon of lemon juice and let it sit for 5 minutes as a quick buttermilk substitute.
- → How do I keep the strawberry filling from oozing out?
Make a wall of buttercream around the edge of each layer before adding your filling. This works like a dam to hold everything in.
- → What's the best way to keep this cake fresh?
Keep it in your fridge for up to 4 days. If you need longer storage, wrap it tight and freeze it for up to 3 months.
- → What's the trick to getting a good lemon glaze?
Get your cake really cold first. Then pour the glaze right in the middle and let it naturally flow down the sides.
- → Can I just buy the compote and buttercream?
Sure, grab them from the store if you're in a rush, but making them yourself will give you much better flavor.