Strawberry Lemonade Layer Cake
A delightful dessert combining sweet strawberries and zesty lemons, this Strawberry Lemonade Layer Cake is perfect for special occasions and is sure to impress.
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.
Notes
Best served chilled or at room temperature. Slice with a sharp knife for clean cuts. It pairs well with whipped cream, tea or coffee.