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This stunning strawberry lemonade layer cake combines bright citrus notes with sweet, juicy strawberries for a dessert that truly captures summer's essence in every bite. The delicate lemon-scented cake layers sandwich homemade strawberry compote and luscious lemon mascarpone cream, all wrapped in silky strawberry buttercream and finished with a glossy lemon drip.
I first made this cake for my daughter's spring birthday, and the combination of strawberry and lemon was such a hit that it's now requested for practically every family celebration. The pretty pink and yellow colors never fail to bring smiles to the table.
Ingredients
Lemon Cake
- Unsalted butter: Gives richness and tender crumb to the cake layers
- Powdered sugar: Creates a finer texture than granulated sugar would
- Room temperature eggs: Incorporate more air for a lighter cake
- Vanilla extract: Enhances the overall flavor profile without overwhelming
- All-purpose flour: Provides structure while cornstarch lightens the texture
- Baking powder and baking soda: Work together for a perfect rise
- Salt: Balances sweetness and enhances flavor
- Buttermilk: Adds tenderness and subtle tanginess
- Fresh lemon juice and zest: Infuse bright citrus flavor throughout
Strawberry Filling
- Homemade strawberry compote: Delivers intense berry flavor and pretty color
Strawberry Swiss Buttercream
- Silky smooth buttercream: With natural strawberry flavor
Lemon Mascarpone Chantilly
- Rich and creamy filling: With delicate lemon notes
Lemon Drizzle
- White chocolate: Creates a luxurious base for the drip
- Heavy cream: Thins the chocolate to proper consistency
- Lemon curd: Adds flavor and sunny yellow color when enhanced with food coloring
Step-by-Step Instructions
- Prepare the Cake Batter:
- Begin by preheating your oven to 165°C and lining three 6-inch cake pans with parchment paper. Sift the dry ingredients together thoroughly to ensure no lumps remain. In your mixer bowl, cream the butter with powdered sugar and lemon zest until truly light and fluffy, taking about 3-4 minutes on medium speed. The mixture should be pale and noticeably increased in volume. Add eggs one at a time, allowing each to fully incorporate before adding the next. Be patient here as proper incorporation prevents curdling. Alternate adding the flour mixture and buttermilk mixture, beginning and ending with dry ingredients, mixing just until combined after each addition. The final batter should be smooth but not overmixed.
- Bake the Cake Layers:
- Divide the batter evenly between your prepared pans, using a kitchen scale for precision if available. Each pan should receive approximately the same amount to ensure even baking. Bake in the preheated oven for about 30 minutes, but start checking at 25 minutes. The cakes are done when they're golden on top, slightly pulled away from the sides, and a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
- Prepare the Fillings:
- Make your strawberry compote by gently cooking fresh or frozen strawberries with sugar until thick and jammy. The compote should be completely cooled before using to prevent melting the buttercream. Prepare the strawberry Swiss buttercream according to your recipe, ensuring it reaches a silky, pipeable consistency. Mix the lemon mascarpone chantilly until it holds soft peaks but avoid overwhipping which can make it grainy.
- Assemble the Cake:
- Level each cake layer if needed using a serrated knife to create flat surfaces. Place the first layer on your cake board or serving plate. Pipe a ring of strawberry buttercream around the edge to create a dam. Fill the center with alternating dollops of strawberry compote and lemon mascarpone chantilly, spreading gently to create an even layer. Place the second cake layer on top and repeat the filling process. Add the final cake layer, then apply a thin crumb coat of buttercream over the entire cake. Chill for at least 2 hours or 30 minutes in the freezer until the buttercream is firm to the touch.
- Create the Lemon Drip:
- Set up a double boiler with simmering water and place white chocolate and heavy cream in the top bowl. Stir continuously until completely melted and smooth. Remove from heat and stir in the lemon curd and a tiny amount of yellow food coloring for a sunny hue. Allow the mixture to cool to exactly 30°C before applying to ensure proper dripping consistency. Too warm and it will run too quickly, too cool and it won't drip attractively.
- Finish and Decorate:
- Remove the chilled cake from the refrigerator and pour the lemon drip over the top, using an offset spatula to gently push it over the edges to create artistic drips. Work quickly but carefully. Return the cake to the refrigerator for 15 minutes to set the drip. Load remaining buttercream into a piping bag fitted with your favorite decorative tip and pipe rosettes or swirls on top. Add thin lemon slices or fresh strawberries as garnish. Allow the completed cake to sit at room temperature for 20-30 minutes before serving for the best texture and flavor.
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You Must Know
Strawberries and lemons hold a special place in my baking heart as they were the first flavor combination I truly mastered. This cake reminds me of spring afternoons in my grandmother's kitchen, where she taught me to taste and adjust flavors until they sang together in perfect harmony. The moment when the lemon drip cascades down the sides of the cake still brings me joy every single time.
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Frequently Asked Questions
- → How can I achieve even cake layers?
Ensure the batter is evenly distributed between pans and use a leveling tool to trim any domed tops after baking.
- → Can I substitute the buttermilk in the cake?
Yes, you can use a mixture of milk and lemon juice or vinegar as a buttermilk substitute for similar results.
- → How do I prevent the compote from leaking?
Pipe a buttercream border around each layer before adding the compote. This creates a barrier to prevent spilling.
- → What’s the best way to store the cake?
Store the cake in the refrigerator for up to 4 days, or freeze tightly wrapped for up to 3 months for longer storage.
- → How should I apply the lemon glaze?
Make sure the cake is well chilled before applying the glaze. Pour slowly from the center, allowing it to drip naturally down the sides.
- → Can I use store-bought compote and buttercream?
Yes, store-bought options can be used if time is limited, but homemade versions provide a fresher and richer flavor.