Strawberry Lemonade Cake (Printable Version)
Bright lemon layers mixed with juicy strawberry and topped with a creamy butter frosting. Perfect for any celebration or chill hangout.
# What You'll Need:
→ Lemon Cake
01 -
Zest and juice from half a lemon
02 -
150 g soft unsalted butter
03 -
280 g powdered sugar
04 -
3 room-temp medium eggs
05 -
1 1/2 tsp vanilla extract
06 -
260 g all-purpose flour
07 -
10 g cornstarch
08 -
1 1/2 tsp baking powder
09 -
1/2 tsp baking soda
10 -
1/4 tsp fine salt
11 -
210 ml buttermilk
→ Strawberry Filling
12 -
Enough homemade strawberry compote for layering
→ Strawberry Swiss Buttercream
13 -
A generous amount of Strawberry Swiss Buttercream
→ Lemon Mascarpone Chantilly
14 -
Plenty of Lemon Mascarpone Chantilly cream to whip up
→ Lemon Drizzle
15 -
Yellow food coloring
16 -
50 g white chocolate
17 -
2 tsp lemon curd
18 -
50 g heavy cream
# Step-by-Step Guide:
01 -
Melt white chocolate and heavy cream over simmering water slowly. Stir in lemon curd plus yellow food coloring. Cool it down to 30°C (86°F). Pour over your cold cake letting it drip down the sides. If you want, decorate with reserved buttercream and some lemon slices. Let the finished cake sit at room temp for 20-30 minutes before serving.
02 -
Level the tops of your sponge layers if they’re uneven. Place one layer on a turntable and pipe a ring of strawberry buttercream on the edges. Add compote and mascarpone cream in the middle. Keep stacking the layers, adding the same fillings each time. Roughly cover the outside with buttercream (crumb coat). Chill for two hours or freeze for half an hour to set.
03 -
Whip the Lemon Mascarpone Chantilly to your liking. You can use store-bought or your own version, either works fine.
04 -
Have your Strawberry Swiss Buttercream mixed and ready. Any way you usually make it is good here.
05 -
Make your go-to strawberry compote and cool it completely before using it in the cake.
06 -
Split your batter evenly into prepared pans. Bake around 30 minutes until golden and a skewer comes out clean. Let them cool in the pans briefly, then remove and cool fully on a rack.
07 -
Preheat oven to 165°C (325°F). Line three 15 cm (6-inch) pans with parchment paper. Sift flour, cornstarch, baking powder, baking soda, and salt together. In another bowl, beat butter, powdered sugar, and lemon zest until light and fluffy. Add eggs and vanilla until smooth. Slowly mix the wet ingredients and lemon juice into the dry, stirring nicely so no lumps remain.
# Additional Notes:
01 -
Store leftovers in the fridge for up to 4 days. It also freezes well for 3 months.
02 -
Wait until cakes are cool to stack or frost them to avoid mess.
03 -
Pipe a buttercream barrier to keep the compote from leaking out.
04 -
Let the cake chill first before adding the lemon drizzle for thicker coverage.