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Strawberry Lemonade Layer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 11 reviews
  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Lemonade Layer Cake is a delightful fusion of fresh strawberry compote, tangy lemon mascarpone cream, and luscious strawberry buttercream, layered between soft lemon-scented cake layers. A beautiful and refreshing dessert perfect for spring and summer celebrations, finished with a stunning white chocolate lemon drip and decorative lemon slices.

Ingredients

Cake Ingredients

  • 150 g (⅔ cup) unsalted butter – softened
  • 280 g (2¼ cups) powdered sugar
  • 3 medium eggs – at room temperature
  • 1½ tsp vanilla extract
  • 260 g (2 cups) all-purpose flour
  • 10 g (1 tbsp) cornstarch
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine salt
  • 210 ml (¾ cup + 2 tbsp) buttermilk
  • Juice and zest of ½ lemon

Strawberry Compote

  • 400 g (about 2½ cups) strawberries – fresh or frozen
  • 60 g (⅓ cup) granulated sugar
  • 2 tbsp fresh lemon juice

Strawberry Buttercream

  • 6 large egg whites – at room temperature
  • 150 g (¾ cup) granulated sugar
  • 300 g (1⅓ cups) unsalted butter – softened and cubed
  • 100 g (½ cup) strawberry purée – homemade, fully cooled
  • 1½ tsp vanilla extract
  • Red gel food coloring – optional

Lemon Mascarpone Cream

  • 200 g (7 oz) mascarpone – cold
  • 200 ml (¾ cup) heavy cream – full fat and cold
  • 80–100 g (⅓–½ cup) lemon curd
  • 50 g (½ cup) powdered sugar
  • 1 tsp vanilla extract

White Chocolate Lemon Drip

  • 50 g (1.8 oz) white chocolate
  • 50 ml (¼ cup) heavy cream
  • 2 tsp lemon curd
  • Yellow gel food coloring – optional

Decoration

  • Lemon slices
  • Piped strawberry buttercream

Instructions

  1. Prepare Pans and Oven: Preheat the oven to 165°C / 325°F. Line three 15 cm (6-inch) cake pans with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and fine salt to evenly distribute the leavening agents and remove any lumps.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter with powdered sugar and lemon zest for 2–3 minutes until the mixture is creamy and light, which helps incorporate air for a fluffy cake texture.
  4. Add Wet Ingredients: Add the eggs and vanilla extract to the butter-sugar mixture, beating again for 3–5 minutes until smooth and fully combined.
  5. Combine Batter: Alternately fold in the dry ingredients and the buttermilk mixed with lemon juice using a spatula, being careful not to overmix to keep the batter light and tender.
  6. Bake Cake Layers: Divide the batter evenly among the prepared pans and bake for about 30 minutes, or until the tops are golden and a skewer inserted in the center comes out clean.
  7. Cool Cakes: Allow the cakes to cool briefly in the pans before unmolding. Then cool completely on a wire rack to room temperature to prepare for layering.
  8. Make Strawberry Compote: Combine strawberries, granulated sugar, and lemon juice in a saucepan and cook over medium heat for 12–15 minutes, stirring occasionally, until strawberries are softened yet slightly chunky.
  9. Cool Compote: Let the compote cool completely, then transfer it to a jar and refrigerate until needed to enhance flavor and consistency.
  10. Prepare Strawberry Purée: Before assembling the cake, blend 100 g of the chilled compote into a smooth purée to be used in the buttercream for intense strawberry flavor.
  11. Make Swiss Meringue Buttercream: Heat the egg whites and granulated sugar over a double boiler while whisking constantly until sugar dissolves and the temperature reaches 160°F (71°C) to ensure safety and stability.
  12. Whip Meringue: Transfer the egg white mixture to a stand mixer and whip until stiff, glossy peaks form and the mixture is completely cool to the touch, creating a stable meringue base.
  13. Add Butter: Gradually add the softened cubed butter to the meringue while mixing, beating until the buttercream is smooth and thick.
  14. Incorporate Strawberry Purée: Mix in the strawberry purée and vanilla extract gently just until combined. Optionally, add red gel food coloring for a vibrant color.
  15. Smooth Buttercream: Switch to the paddle attachment and mix on low speed for 1–2 minutes to achieve a smooth and consistent buttercream texture.
  16. Make Lemon Mascarpone Cream: In a bowl, combine cold mascarpone, heavy cream, lemon curd, powdered sugar, and vanilla extract and whip on low to medium speed for about 2 minutes until smooth and firm.
  17. Level Cake Layers: Trim the tops of the cake layers if necessary to create flat and even surfaces for stacking.
  18. Assemble Cake Layers: Place the first cake layer on a cake board, pipe a border of strawberry buttercream around the edge to contain filling, then spread a layer of strawberry compote followed by lemon mascarpone cream inside the border.
  19. Stack Remaining Layers: Repeat the filling process with the remaining layers of cake, compote, and lemon mascarpone cream, stacking them carefully to maintain stability.
  20. Crumb Coat: Apply a thin crumb coat of strawberry buttercream over the entire cake to seal in crumbs, then chill the cake for at least 2 hours (or 30 minutes in the freezer) to set the coating.
  21. Final Frosting Layer: After chilling, frost the cake with a thicker layer of strawberry buttercream and smooth the surface with a spatula or icing scraper for a polished finish.
  22. Make White Chocolate Lemon Drip: Melt white chocolate and heavy cream together over a double boiler until smooth, then stir in lemon curd and yellow gel food coloring (optional) for a glossy, flavorful drip.
  23. Apply Drip: Let the drip mixture cool to about 30°C (86°F), then carefully drip it over the chilled cake to create an elegant drip effect.
  24. Decorate: Use piped strawberry buttercream and fresh lemon slices to decorate the top of the cake, adding visual appeal and extra flavor.
  25. Serve: Remove the cake from the refrigerator 20–30 minutes before serving to allow flavors and texture to soften slightly for the best eating experience.

Notes

  • Ensure all eggs and dairy are at room temperature before starting for best mixing and texture.
  • Use fresh or frozen strawberries for the compote; thaw frozen strawberries before cooking.
  • Be gentle when folding the batter to maintain its airiness and tenderness.
  • Chilling the cake after the crumb coat is essential to achieve a smooth final frosting.
  • The cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving.
  • If desired, you can add more lemon zest inside the cake layers for an extra citrus punch.
  • Use gel food coloring sparingly to avoid altering the taste or texture of the buttercream.

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