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Strawberry Lemonade Cake Recipe

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4.5 from 43 reviews

This Strawberry Lemonade Cake is a delightful layered dessert featuring a moist lemon-flavored cake, fresh homemade strawberry compote, rich strawberry Swiss buttercream, and a tangy lemon mascarpone chantilly. Finished with a lemony white chocolate drizzle, it’s a perfect balance of sweet and tart, ideal for celebrations or a refreshing treat.

Ingredients

Lemon Cake

  • Zest and juice from half a lemon
  • 210 ml buttermilk
  • 1/4 tsp fine salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 10 g cornstarch
  • 260 g all-purpose flour
  • 1 1/2 tsp vanilla extract
  • 3 medium eggs, room temperature
  • 280 g powdered sugar
  • 150 g unsalted butter, nice and soft

Strawberry Filling

  • Homemade strawberry compote, just enough for the layers

Strawberry Swiss Buttercream

  • A big batch of Strawberry Swiss Buttercream

Lemon Mascarpone Chantilly

  • All the Lemon Mascarpone Chantilly cream you can whip up

Lemon Drizzle

  • Yellow food coloring
  • 2 tsp lemon curd
  • 50 g heavy cream
  • 50 g white chocolate

Instructions

  1. Preheat and Prepare Pans: Set your oven to 165°C (325°F) and line three 15 cm (6-inch) cake pans with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, sift together 1/4 tsp fine salt, 1/2 tsp baking soda, 1 1/2 tsp baking powder, 10 g cornstarch, and 260 g all-purpose flour to ensure even distribution.
  3. Cream Butter and Sugar: In a separate large bowl, whip 150 g unsalted butter (softened), 280 g powdered sugar, and the zest of half a lemon with a mixer until the mixture becomes pale and fluffy, incorporating air for a light texture.
  4. Add Wet Ingredients: Beat in 3 medium eggs, one at a time, along with 1 1/2 tsp vanilla extract until smooth. Then slowly combine the dry mix alternately with 210 ml buttermilk and the juice from half a lemon, stirring gently to achieve a smooth, lump-free batter.
  5. Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for about 30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean. Let cool in pans for a short time, then transfer to a rack to cool completely.
  6. Prepare Strawberry Compote and Buttercream: Make your favorite homemade strawberry compote and cool it completely. Prepare a big batch of strawberry Swiss buttercream to use between cake layers and for frosting.
  7. Make Lemon Mascarpone Chantilly: Whip up lemon mascarpone chantilly cream to your preferred consistency, using either a homemade recipe or a store-bought substitute.
  8. Trim and Assemble Layers: Trim the tops of your cooled cake layers if uneven. Place one layer on a turntable, pipe a ring of strawberry buttercream around the edge, and fill the center with strawberry compote and lemon mascarpone chantilly. Repeat for each layer, stacking carefully.
  9. Crumb Coat the Cake: Apply a thin layer of strawberry buttercream to the outside of the stacked cake to seal in crumbs. Chill the cake for two hours in the refrigerator or for about 30 minutes in the freezer to set the crumb coat.
  10. Prepare Lemon Drizzle: Gently melt 50 g white chocolate and 50 g heavy cream over simmering water. Stir in 2 tsp lemon curd and yellow food coloring until the mixture is smooth. Cool the drizzle to about 30°C (86°F) before using.
  11. Drizzle and Decorate: Pour the cooled lemon drizzle over the chilled cake, letting it drip down the sides. Decorate the top with leftover strawberry buttercream and a few fresh lemon slices for an elegant finish.
  12. Final Rest: Let the finished cake rest at room temperature for 20-30 minutes before serving to allow the flavors to meld and the drizzle to set nicely.

Notes

  • Ensure all eggs and dairy are at room temperature before mixing to achieve a smooth batter.
  • If you don’t have buttermilk, you can substitute by adding 1 tbsp lemon juice or vinegar to 210 ml milk and letting it sit for 5 minutes.
  • For an extra lemony flavor, add a bit more lemon zest to the buttercream or chantilly.
  • Use fresh, ripe strawberries for the compote to get the best natural sweetness and flavor.
  • You can make the cake layers a day ahead and wrap them tightly to keep moist.
  • Chilling the cake after crumb coating helps create a smooth final frosting layer.
  • The lemon drizzle can be colored or left plain white—yellow food coloring is optional but adds a nice visual touch.
  • Store leftovers covered in the refrigerator; bring to room temperature before serving for best taste.

Find it online: https://dishesbydiana.com/strawberry-lemonade-cake-recipe/