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Get ready for a dessert that feels like a sunny getaway. Bright lemon and juicy strawberries mix in every delicious bite. Soft lemon cake layers wrap around homemade strawberry jam and fluffy lemon mascarpone, all covered with creamy strawberry buttercream and topped with a shiny lemon glaze.
I first made this for my kid’s birthday party in spring and everyone loved the fresh lemon and strawberry flavors. Now it’s a favorite at all our family gatherings. The pink and yellow colors always wow the crowd too.
Ingredients
- Buttermilk: Adds a subtle tang and keeps the cake soft Use it at room temp for smooth mixing
- Fresh lemon juice and zest: Loads of citrus flavor for the cake Pick organic lemons for the best taste
- Unsalted butter: Gives a rich, melt-in-your-mouth richness Use it softened for proper creaming
- All-purpose flour: Makes the cake’s base and with cornstarch keeps it light Sift it for fluffy texture
- Room temperature eggs: Whip in air for a lighter cake Going in cold can mess up the batter
- Vanilla extract: Adds warm flavor Use real extract, not imitation
- Salt: Brings out all the other flavors but doesn’t taste salty Kosher salt works best
- Powdered sugar: Blends smoothly for a soft feel Makes the cake more tender than granulated sugar
- Baking powder and baking soda: Help the cake rise Check their dates so they work well
- Fresh strawberries: For the jammy filling and decoration Pick firm, colorful berries
- Mascarpone cheese: Makes the creamy filling Choose Italian mascarpone for best texture
- Heavy cream: For whipping and the lemon drizzle Keep it cold for the fluffiest whip
- White chocolate: Melted smooth for a dreamy drizzle Use good quality for best results
- Lemon curd: Adds bright flavor and color Store-bought works but homemade shines
How to Make It
- Mix the Cake Batter
- Preheat your oven to 165°C and line three 6-inch pans with parchment. Sift all the dry stuff to get lumps out. In a mixer, beat butter, powdered sugar, and lemon zest until light and fluffy—about 3-4 minutes on medium speed. Add eggs one at a time, mixing well each time so the batter doesn't split. Then alternate adding dry mix and buttermilk, starting and finishing with dry. Mix just until combined—don’t overdo it or the cake gets tough.
- Bake Your Cake Layers
- Divide batter evenly between the pans, use a scale if you have one. Bake starting to check around 25 minutes. You’ll know they're done when tops are golden, sides pull away a bit, and a toothpick comes out with just a few moist crumbs. Let them chill in pans for 10 minutes, then flip onto a rack to cool completely.
- Make the Fillings
- Simmer fresh or frozen strawberries with sugar until thick and jammy. Cool it so it doesn’t melt the frosting later. Whip strawberry buttercream until smooth and easy to pipe. Beat the lemon mascarpone filling until soft peaks pop up—stop there or it gets grainy fast.
- Whip up the Lemon Drizzle
- Set white chocolate and heavy cream in a heatproof bowl over simmering water. Stir until melted and silky. Remove heat and mix in lemon curd and a drop of yellow food coloring if you want extra brightness. Cool it to around 30°C so it drizzles right—not too hot or too cold.
- Put It All Together
- Use a serrated knife to level the cake layers. Place the first layer on a plate or board. Pipe a buttercream ring along the edges to hold in filling. Spread strawberry compote and lemon mascarpone chantilly inside. Add the next layer and repeat, then top with the last layer. Cover the entire cake with a thin layer of buttercream, called a crumb coat, to lock crumbs in. Chill for at least 2 hours or freeze for 30 minutes to set.
- Add the Finishing Touches
- Take the cake from the fridge and spoon lemon glaze over the top letting it drip down the sides like a waterfall. Don’t rush it but no need to stress. Chill for about 15 minutes so the glaze firms up. Then fill a piping bag with leftover strawberry buttercream and swirl on rosettes or big dollops. Add fresh berries or thin lemon slices on top for a pretty finish. Let it sit at room temp for 20-30 minutes before slicing.
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Lemon and strawberry have always been my go-to flavors when baking—the first time I nailed a cake was by mixing these two. It reminds me of spring at grandma’s house, tasting the batter and tinkering until it was just right. Seeing that lemon glaze drip never fails to make me happy.
Keeping It Fresh
This cake stays best in the fridge covered for up to 4 days. Let it warm up at room temp for around half an hour before serving so the texture is spot on. You can make the cake layers ahead and freeze them for up to a month wrapped tight. Buttercream and fillings keep nicely in the fridge for a few days.
Swap Ideas
Out of mascarpone? Use cream cheese softened to room temp instead. Frozen strawberries can swap for fresh in the jam—just thaw and drain them first. Want it lighter? Use Greek yogurt instead of some heavy cream. For different flavors, try raspberry jam instead of strawberry or orange zest instead of lemon.
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How to Serve
This cake shines as the main attraction for spring celebrations birthdays or brunch with mom. Serve it with fresh mint leaves or a sprinkle of powdered sugar for a touch of elegance. Pair with champagne or sparkling lemonade for a special touch. For everyday treats, coffee or tea works perfectly.
Backstory and Fun Facts
Lemon and strawberry combos have been favorites in European bakeries for ages. The drip cake look is a newer trend that’s perfect for sharing on social media. Layered cakes like this are part of the American way of celebrating—bold looks meet comforting familiar flavors.
FAQs About the Recipe
- → How can I make sure all my cake layers come out the same size?
Divide your batter carefully between the pans. Once baked, level off the tops with a knife or cake leveler to get even layers.
- → What can I use if I don't have buttermilk?
No buttermilk handy? Just mix some milk with lemon juice or vinegar and let it rest for a while. Then use that in place.
- → How do I keep the compote from leaking out?
Before adding the compote, spread a ring of buttercream around each layer’s edge. This helps keep the filling from oozing out.
- → What's the best way to keep the cake fresh?
Stick the cake in the fridge and it’ll stay yummy for about four days. Or wrap it well and freeze for up to three months if you want it later.
- → When should I put on the lemon glaze?
Make sure the cake’s nice and cold first. Then pour the glaze from the center and let it naturally drip down the sides for a pretty finish.
- → Can I use store-bought compote or buttercream?
Absolutely! If you're in a hurry, ready-made versions work fine, though fresh homemade ones usually taste better.