Strawberry Lemonade Layer Cake
Ingredients
- 150 gunsalted butter
softened
- 280 gpowdered sugar
- 3 mediumeggs
at room temperature
- 1 ½ tspvanilla extract
- 260 gall-purpose flour
- 10 gcornstarch
- 1 ½ tspbaking powder
- ½ tspbaking soda
- ¼ tspfine salt
- 210 mlbuttermilk
- juice of 1/2 lemon and zest
- 1portion of homemade strawberry compote
- 1portion of strawberry swiss buttercream
- 1portion of lemon mascarpone chantilly cream
- 50 gwhite chocolate
- 50 gheavy cream
- 2 tsplemon curd
- yellow food coloring
Directions
- 1
Preheat oven to 165°C (325°F) and prepare three 15 cm (6 inch) cake pans with parchment paper. Sift together flour, cornstarch, baking powder, baking soda, and salt. In another bowl, beat softened butter, powdered sugar, and lemon zest with an electric mixer on medium speed until creamy. Add eggs and vanilla extract, mixing until smooth. Gradually incorporate the buttermilk and lemon juice into the dry mixture to form a homogeneous batter.
- 2
Distribute the batter evenly among the cake pans. Bake for 30 minutes or until golden and a toothpick inserted in the center comes out clean. Cool briefly in the pans, then transfer to a wire rack to cool completely.
- 3
Cook homemade strawberry compote and allow it to cool completely.
- 4
Make the Strawberry Swiss Buttercream per recipe instructions.
- 5
Prepare the Lemon Mascarpone Chantilly according to the recipe.
- 6
Level cake layers if needed. Place the first layer on a turntable and add a border of strawberry buttercream. Fill with strawberry compote and lemon mascarpone chantilly. Repeat with the second and third layers. Apply a crumb coating with buttercream and chill in the fridge for at least 2 hours or 30 minutes in the freezer.
- 7
Melt white chocolate with heavy cream over a double boiler. Stir in lemon curd and yellow food coloring, and cool glaze to 30°C (86°F). Pour over the chilled cake, letting it drip down the sides. Decorate with remaining buttercream and lemon slices. Allow the cake to sit at room temperature for 20-30 minutes before serving.
Strawberry Lemonade Layer Cake
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About this Recipe
Craving a dessert that tastes like pure sunshine and sweet berries? This Strawberry Lemonade Layer Cake delivers a vibrant, unforgettable experience, blending the best of tangy lemon and luscious strawberry into one stunning creation.
What makes this cake truly special is the thoughtful combination of textures and flavors. You'll find a fluffy cake base complemented by the bright, zesty notes of lemon mascarpone chantilly cream and a sweet, homemade strawberry compote, all brought together by a silky strawberry Swiss buttercream. It's a symphony of sweet, tart, and creamy that sets it apart from ordinary layer cakes.
Prepare for an indulgent treat with this delightful layer cake. Each slice offers tender, moist cake infused with subtle lemon zest, layered with pockets of bright strawberry and a delicate, tangy mascarpone cream. The luscious strawberry Swiss buttercream provides a rich, smooth finish, while a hint of white chocolate and lemon curd adds depth and complexity. With 450 calories per serving, this cake is designed to be a satisfying centerpiece for any occasion, offering a beautiful balance of richness and refreshing fruit notes.
While the recipe shines as is, you can easily customize it. If you prefer a more intense lemon flavor, consider increasing the lemon zest in the cake batter or the lemon curd in the filling. For a different chocolate element, you could swap the white chocolate for dark chocolate in the ganache, adjusting for personal preference. Alternatively, experiment with other berry compotes if strawberries aren't in season, though the strawberry-lemon pairing is truly iconic.
This Strawberry Lemonade Layer Cake is an ideal dessert for celebrations, summer gatherings, or simply when you want to impress. Serve it as the grand finale to a light meal, allowing its vibrant flavors to truly shine.