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Strawberry Lemonade Layer Cake Recipe

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A delightful Strawberry Lemonade Layer Cake featuring moist lemon-zested layers, filled with homemade strawberry compote and luscious creams. This layered cake is finished with a tangy lemon drip glaze and beautiful decorations, perfect for spring or summer celebrations.

Ingredients

Cake Batter

  • 150 g unsalted butter, softened
  • 280 g powdered sugar
  • 3 medium eggs, at room temperature
  • 1 1/2 tsp vanilla extract
  • 260 g all-purpose flour
  • 10 g cornstarch
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 210 ml buttermilk
  • Juice of 1/2 lemon and zest of 1 lemon

Filling

  • 1 portion homemade strawberry compote (see instructions)
  • 1 portion Strawberry Swiss Buttercream
  • 1 portion Lemon Mascarpone Chantilly cream

Lemon Drip Glaze & Decoration

  • 50 g white chocolate
  • 50 g heavy cream
  • 2 tsp lemon curd
  • Yellow food coloring
  • Lemon slices for decoration

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 165°C (325°F) and line three 15 cm (6 inch) cake pans with parchment paper. In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. In a separate large bowl, using an electric mixer on medium speed, beat the softened butter, powdered sugar, and lemon zest until creamy. Add the eggs and vanilla extract and mix until smooth. Gradually incorporate the buttermilk and lemon juice into the dry ingredient mixture until you have a smooth, homogeneous batter.
  2. Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for about 30 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean. Allow the cakes to cool briefly in the pans before transferring them to a wire rack to cool completely.
  3. Prepare the Filling: Cook your homemade strawberry compote according to recipe or preference, then let it cool fully. Prepare the Strawberry Swiss Buttercream and Lemon Mascarpone Chantilly cream following their specific recipes, ensuring both are ready for assembly.
  4. Cake Assembly: If necessary, level the cooled cake layers to ensure flat tops. Place the first layer on a cake turntable and pipe a border of strawberry Swiss buttercream around the edge. Fill the center with a layer of strawberry compote and a layer of lemon mascarpone chantilly cream. Repeat this layering process with the second and third layers. Once stacked, apply a thin crumb coat of strawberry buttercream over the entire cake to seal in crumbs. Chill the cake in the refrigerator for at least 2 hours or for 30 minutes in the freezer to set the crumb coat.
  5. Lemon Drip and Decoration: Melt the white chocolate together with the heavy cream in a double boiler. Stir in the lemon curd and add yellow food coloring until you reach the desired shade. Allow the glaze to cool to about 30°C (86°F), then pour it over the chilled cake, allowing it to drip artfully down the sides. Decorate with remaining buttercream and fresh lemon slices for a vibrant finishing touch. Let the finished cake rest at room temperature for 20-30 minutes before serving to achieve the perfect texture and flavor experience.

Notes

  • Ensure all ingredients, especially eggs and butter, are at room temperature to achieve a smooth batter.
  • Homemade strawberry compote should be fully cooled before assembling to avoid melting the creams.
  • The cake layers can be made a day ahead and wrapped tightly to maintain moisture.
  • Chill times are important to set the crumb coat and stabilize the cake for the lemon glaze pour.
  • Adjust yellow food coloring quantity to your preferred intensity for the lemon drip glaze.
  • Letting the cake sit at room temperature before serving enhances flavors and texture.

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