Strawberry Lemonade Layer Cake
A delightful dessert that combines sweet strawberries with zesty lemons, this Strawberry Lemonade Layer Cake is perfect for special occasions and everyday treats.
Ingredients
Cake Batter
- 150 g unsalted butter, softened Make sure it is softened for easy mixing.
- 280 g powdered sugar
- 3 medium eggs, at room temperature Using room temperature eggs helps with mixing.
- 1.5 tsp vanilla extract
- 260 g all-purpose flour Sifted for the batter.
- 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 and zest
Frostings and Fillings
- 1 portion homemade strawberry compote Cool before using.
- 1 portion Strawberry Swiss Buttercream
- 1 portion Lemon Mascarpone Chantilly cream
Glaze and Decoration
- 50 g white chocolate
- 50 g heavy cream For the glaze.
- 2 tsp lemon curd
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 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.
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.
Layering and Decorating
- 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.
Final Decoration
- 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
For best results, ensure all ingredients are at room temperature. Don't skip the cooling step before decorating to ease frosting. Adjust sweetness in buttercream or chantilly if desired.