Strawberry Lemonade Layer Cake
why make this recipe
Strawberry Lemonade Layer Cake is a delightful dessert that combines the sweet taste of strawberries with the zesty flavor of lemons. It’s perfect for special occasions or just as a treat at home. The layers of cake, strawberry compote, and lemon cream create a refreshing flavor that brightens any day. Plus, it looks stunning, making it a showstopper at parties!
how to make Strawberry Lemonade Layer Cake
Ingredients:
- 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
- 1 portion of homemade strawberry compote
- 1 portion of Strawberry Swiss Buttercream
- 1 portion of Lemon Mascarpone Chantilly cream
- 50 g white chocolate
- 50 g heavy cream
- 2 tsp lemon curd
- Yellow food coloring
Directions:
- Preheat the oven to 165°C (325°F) and line three 15 cm (6 inch) cake pans with parchment paper.
- In a bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter, powdered sugar, and lemon zest with an electric mixer on medium speed until creamy.
- Add the eggs and vanilla extract, mixing until smooth.
- Gradually mix in the buttermilk and lemon juice with the dry ingredients to make a smooth batter.
- Divide the batter evenly among the cake pans.
- Bake for 30 minutes or until golden. A toothpick inserted in the center should come out clean.
- Let the cakes cool in the pans briefly, then transfer them onto a wire rack to cool completely.
- Prepare the homemade strawberry compote and let it cool.
- Make the Strawberry Swiss Buttercream according to the recipe.
- Prepare the Lemon Mascarpone Chantilly following its recipe.
- If needed, level the cake layers. Place the first layer on a turntable and pipe a border of strawberry buttercream around the edge. Fill the center with strawberry compote and lemon mascarpone chantilly. Repeat this with the second and third layers.
- Apply a crumb coat with the buttercream, then chill the cake in the fridge for at least 2 hours or 30 minutes in the freezer.
- Melt the white chocolate with the heavy cream over a double boiler. Stir in the lemon curd and yellow food coloring, then cool the glaze to 30°C (86°F).
- Pour the cooled lemon glaze over the chilled cake, allowing it to drip down the sides. Decorate with leftover buttercream and lemon slices.
- Let the cake sit at room temperature for 20-30 minutes before serving.
how to serve Strawberry Lemonade Layer Cake
Slice the cake with a sharp knife for clean cuts. It’s best to serve it chilled or at room temperature with a dollop of whipped cream on the side. This cake is delightful on its own but pairs well with a cup of tea or coffee.
how to store Strawberry Lemonade Layer Cake
Store any leftover cake in an airtight container in the refrigerator. It can last up to 3 days. If you plan to keep it longer, consider freezing the layers before decorating. Wrapped tightly, the uniced cake layers can last for about 1 month in the freezer.
tips to make Strawberry Lemonade Layer Cake
- Make sure all your ingredients are at room temperature for the best mixing.
- Don’t skip the cooling step before decorating. This helps to set the cake and makes it easier to frost.
- You can adjust the sweetness by adding less sugar to the buttercream or chantilly if preferred.
variation
You can add fresh berries between the cake layers for extra flavor and decoration. Alternate layers of strawberry and lemon cream for a fun visual twist. You can also use a different fruit compote, like raspberry or blueberry, for a different taste.
FAQs
1. Can I use store-bought strawberry compote?
Yes, you can use store-bought strawberry compote to save time. Just ensure it’s a good quality product.
2. How do I know when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
3. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day or two in advance and store them in the refrigerator. Just frost them on the day you plan to serve!
Strawberry Lemonade Layer Cake
Ingredients
For the cake
- 150 g unsalted butter, softened Make sure it's at room temperature.
- 280 g powdered sugar Sifted before measuring for best results.
- 3 medium eggs, at room temperature Important for mixing.
- 1.5 tsp vanilla extract
- 260 g all-purpose flour Sifted.
- 10 g cornstarch
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp fine salt
- 210 ml buttermilk
- Juice of 1/2 lemon lemon and zest Freshly squeezed for best flavor.
For the fillings and glaze
- 1 portion homemade strawberry compote Can substitute with good quality store-bought.
- 1 portion Strawberry Swiss Buttercream
- 1 portion Lemon Mascarpone Chantilly cream
- 50 g white chocolate For the glaze.
- 50 g heavy cream For the glaze.
- 2 tsp lemon curd
- Yellow food coloring Adjust to achieve desired color.
Instructions
Preparation
- Preheat the oven to 165°C (325°F) and line three 15 cm (6 inch) cake pans with parchment paper.
- In a bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter, powdered sugar, and lemon zest until creamy.
- Add the eggs and vanilla extract, mixing until smooth.
- Gradually mix in the buttermilk and lemon juice with the dry ingredients to make a smooth batter.
- Divide the batter evenly among the cake pans.
Baking
- Bake for 30 minutes or until golden. A toothpick inserted in the center should come out clean.
- Let the cakes cool in the pans briefly, then transfer them onto a wire rack to cool completely.
Assembling
- Prepare the homemade strawberry compote and let it cool.
- Make the Strawberry Swiss Buttercream and prepare the Lemon Mascarpone Chantilly.
- If needed, level the cake layers. Pipe a border of strawberry buttercream around the edge of the first layer and fill the center with strawberry compote and lemon mascarpone chantilly. Repeat with the second and third layers.
- Apply a crumb coat with the buttercream and chill the cake in the fridge for at least 2 hours or 30 minutes in the freezer.
Glazing
- Melt the white chocolate with the heavy cream over a double boiler. Stir in the lemon curd and yellow food coloring, then cool the glaze to 30°C (86°F).
- Pour the cooled lemon glaze over the chilled cake, allowing it to drip down the sides. Decorate with leftover buttercream and lemon slices.
- Let the cake sit at room temperature for 20-30 minutes before serving.
