Strawberry Lemonade Layer Cake

This strawberry lemonade layer cake transforms two classic summer flavors into an elegant dessert that's perfect for celebrations or whenever you crave something truly special. The combination of tangy lemon cake, sweet strawberry compote, and creamy fillings creates a perfect balance that never fails to impress guests at my dinner parties.

I first created this cake for my daughter's spring birthday, and the bright flavors reminded everyone of warm summer days despite the chilly weather outside. Now it's become our official welcome-to-summer tradition every June.

Ingredients

• Unsalted butter: provides richness and helps create a tender crumb in the cake layers
• Powdered sugar: creates a lighter texture than granulated sugar would
• Buttermilk: adds tanginess and keeps the cake moist for days
• Fresh lemon juice and zest: provide authentic flavor that bottled juice cannot match
• Cornstarch: mixed with all-purpose flour mimics cake flour for a softer texture
• Strawberry compote: made from fresh berries offers bright color and natural sweetness
• White chocolate: in the drip glaze adds structure and prevents it from soaking into the cake
• Mascarpone cheese: gives the filling a luxurious mouthfeel and subtle tang

How To Make Strawberry Lemonade Layer Cake

Prepare the cake batter:

Begin by preheating your oven to 165°C and lining three 6-inch cake pans with parchment paper. Cream together the softened butter with powdered sugar and lemon zest until light and fluffy which takes about 3 minutes on medium speed. The mixture should look almost white and very airy. Add eggs one at a time ensuring each is fully incorporated before adding the next. This prevents the batter from splitting.

Combine wet and dry ingredients:

Sift together your flour corn starch baking powder baking soda and salt to remove any lumps. Alternately add the dry ingredients and the buttermilk lemon juice mixture to your butter mixture beginning and ending with dry ingredients. Mix just until combined after each addition. Overmixing at this stage will develop too much gluten and result in a tough cake.

Bake the cake layers:

Divide the batter equally between your prepared pans using a kitchen scale for precision. Each pan should receive about 300 grams of batter. Bake for 30 minutes until the tops are golden and a toothpick inserted comes out clean. The cakes will pull slightly away from the sides of the pans when done. Allow to cool in pans for 10 minutes before turning out onto wire racks to cool completely.

Prepare the fillings:

Make the strawberry compote by cooking down fresh strawberries with a bit of sugar and lemon juice until thickened and jammy. For the Swiss buttercream whip egg whites with sugar over a double boiler until they reach 71°C then beat until stiff and glossy before adding butter and strawberry reduction. The Lemon Mascarpone Chantilly requires whipping heavy cream with mascarpone cheese lemon zest and a touch of powdered sugar until it holds soft peaks.

Assemble the cake:

Level each cake layer with a serrated knife to create flat surfaces. Place your first layer on a cake board and pipe a dam of strawberry buttercream around the edge. Fill the center with strawberry compote and a layer of lemon mascarpone chantilly. Top with the second cake layer and repeat. Add the final layer and apply a thin crumb coat of buttercream over the entire cake. Refrigerate for at least 2 hours to set.

Create the drip finish:

Gently heat heavy cream until just simmering then pour over chopped white chocolate. Allow to sit for one minute before stirring until smooth. Add lemon curd and a tiny amount of yellow food coloring for a sunny hue. Cool the glaze to precisely 30°C before pouring over the chilled cake. The temperature is crucial as too warm will melt the buttercream and too cool will not drip properly.

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This recipe reminds me of my grandmothers garden where strawberry plants grew alongside her prized lemon tree. She would have loved this sophisticated take on those familiar flavors that filled my childhood summers. The combination of mascarpone and lemon in the filling is my favorite part it transforms simple ingredients into something truly luxurious.

Mastering the Swiss Buttercream

The strawberry Swiss buttercream can seem intimidating but its worth the effort. The key is temperature control. Your butter should be at cool room temperature not too soft. If your buttercream looks curdled after adding butter continue beating it will come together. For a deeper strawberry flavor use freeze-dried strawberry powder in addition to the compote. This creates more intense color and flavor without adding moisture that could destabilize your buttercream.

Make-Ahead Strategy

This cake involves several components which might seem overwhelming but everything can be prepared in advance. The cake layers can be baked wrapped tightly and frozen for up to a month. The compote keeps in the refrigerator for a week. Even the buttercream can be made ahead and stored in an airtight container for three days at room temperature or a week refrigerated. Just bring it back to room temperature and rewhip before using. This approach transforms an ambitious project into manageable steps.

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Troubleshooting Tips

If your lemon drip doesnt flow properly the temperature is likely the culprit. Too warm and it runs completely down the sides too cool and it stops immediately. The ideal consistency should be like honey. For perfectly level cake layers use cake strips soaked in water wrapped around your pans during baking. This prevents doming and creates flat even layers that require minimal trimming. If your buttercream becomes too soft while working place the whole cake in the refrigerator for 15 minutes to firm up before continuing.

Frequently Asked Questions

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the fillings and frostings in advance. Assemble the cake on the day of serving to maintain its fresh texture and flavor.

→ What is the best way to store the cake?

Store the fully assembled cake in the refrigerator, covered, for up to 3 days. Let it sit at room temperature for 20-30 minutes before serving to soften the textures.

→ Can I substitute the homemade strawberry compote with store-bought jam?

Yes, you can use store-bought strawberry jam if you're short on time, but homemade compote offers a fresher and more balanced flavor.

→ What is the purpose of the crumb coating?

The crumb coating helps seal in loose crumbs, creating a smooth base for the final frosting layer and ensuring a polished finish.

→ What is mascarpone chantilly, and can I replace it?

Mascarpone chantilly is a whipped cream made with mascarpone cheese for added richness. You can substitute it with stabilized whipped cream if needed, but it may alter the flavor slightly.