Strawberry Lemonade Layer Cake

This vibrant Strawberry Lemonade Layer Cake brightens any celebration with its fluffy lemon cake layers, fresh strawberry filling, and the luxe finish of two dreamy creams. Each bite delivers sunshiney citrus and ripe strawberry, hugged by a velvety buttercream and a zesty lemon drizzle. It is my go-to showstopper when I want to impress a crowd or treat my family to something spectacular.

I first made this cake for my sister’s birthday and it quickly became our tradition. There is always excitement watching the strawberry compote ooze with the first slice.

Ingredients

• Unsalted butter softened: ensures a tender crumb and rich buttery foundation always choose quality European style if possible
• Powdered sugar: creates an ultra soft batter and dissolves easily for smoothness sift to avoid lumps
• Eggs at room temperature: help the batter to emulsify and keep layers fluffy fresher is best
• Vanilla extract: classic bakery warmth real vanilla adds more depth than imitation
• All-purpose flour: essential for structure measure by spoon and level for accuracy
• Cornstarch: lightens the crumb giving bakery style softness only a little is needed
• Baking powder and baking soda: for lift and lightness always check expiration to keep cakes rising
• Fine salt: balances flavors and brings out the citrus notes a pinch is all you need
• Buttermilk: locks in moisture and a gentle tang fresh cultured buttermilk is best
• Lemon juice and zest: give brightness and zing opt for fragrant unwaxed lemons
• Homemade strawberry compote: the star filling taste your strawberries before cooking and pick the ripest
• Strawberry Swiss Buttercream: plush and fruity made with real strawberries for the best flavor
• Lemon Mascarpone Chantilly: ultra creamy and light mascarpone gives a lush texture use the freshest cream
• White chocolate for the drizzle: adds sweet luxury always pick a good quality bar
• Heavy cream: smooths the white chocolate and creates a pourable glaze check the expiration for best whip and consistency
• Lemon curd for zesty finish: fresh curd brings real flavor brighter than jarred
• Yellow food coloring: to boost the lemon color a drop goes a long way

Step-by-Step Instructions

Prepare and Mix Cake Batter:

Begin by preheating your oven to 165 Celsius or 325 Fahrenheit and line three 15 centimeter cake pans with parchment paper. In a medium bowl sift together the flour cornstarch baking powder baking soda and salt. In a separate bowl blend the softened butter powdered sugar and lemon zest together on medium speed until the mixture is ultra creamy and pale. Add the eggs and vanilla and beat until smooth and thick. Begin folding in the dry mix alternating with buttermilk and lemon juice stirring gently until the batter just comes together and is even.

Bake Cake Layers:

Divide the batter as evenly as you can into the prepared pans. Tap each gently on the table to level the surface. Bake for about 30 minutes until the tops are golden and a toothpick poked into the center comes out clean. Allow the cakes to cool about 10 minutes in the pans before turning out onto a wire rack. Let them cool completely before assembling.

Make Compote and Creams:

Cook your homemade strawberry compote until glossy and thick then set aside to cool. Whip up the Strawberry Swiss Buttercream following your favorite recipe for silky buttercream. Mix up the Lemon Mascarpone Chantilly with ice cold cream and just enough sugar to make soft peaks and fold in some lemon zest for brightness.

Assemble Layers:

Use a serrated knife to level cakes if needed. Set your turntable with the first layer. Pipe a thick border of strawberry buttercream around the edge then fill the center with a generous scoop of strawberry compote and a swirl of lemon mascarpone chantilly. Stack the second and third layer the same way.

Crumb Coat and Chill:

Spread a thin layer of buttercream all over the assembled cake using an offset spatula and icing smoother to seal in crumbs. Chill at least 2 hours in the fridge or 30 minutes in the freezer so everything sets up firm.

Make Lemon Drizzle and Decorate:

Melt white chocolate and heavy cream together gently over a double boiler then stir in lemon curd and enough yellow coloring to match your vision. Allow the glaze to cool to 30 Celsius pourable but not hot. Pour the glaze over the cold cake letting pretty drips fall down the sides. Decorate with more strawberry buttercream swirls and fresh lemon slices. Let the cake sit at room temperature for 20 to 30 minutes before slicing so all the flavors come together.

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My favorite ingredient is always the tangy lemon zest because it perfumes the whole kitchen and makes the cake taste alive. When my family sees that first bright slice they all fight for the strawberry bits at the very center.

Storage tips

Store this cake tightly wrapped in the fridge for up to four days. Make sure the compote is fully encased by buttercream so the cake stays moist and does not leak. For long term keep wrap slices in cling film then foil and freeze up to three months. Thaw overnight in the fridge then bring to room temperature before serving so the flavors and frosting soften up again.

Ingredient substitutions

If you run out of buttermilk a mix of regular milk plus a teaspoon of lemon juice curdled for five minutes makes a great stand in. No mascarpone Simply use full fat cream cheese for a subtle tang. If needed swap fresh strawberries for frozen just cook a bit longer to evaporate excess juice.

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Serving suggestions

Slice and serve at room temperature for the best texture. A berry compote or lemon sorbet on the side adds color and keeps the citrus theme going. For a celebration top with edible flowers or a tower of fresh strawberries for that wow moment.

Cultural and historical context

Layer cakes covered in buttercream are the centerpiece dessert of many Western celebrations especially in the US and UK. Combining strawberry and lemon is a newer trend inspired by summer drinks bringing that playful lemonade stand flavor into classic baking for a nostalgic treat with a modern twist.

Recipe FAQs

→ How do I prevent my cake layers from sticking to the pans?

Line cake pans with parchment paper and lightly grease to ensure easy release after baking.

→ What’s the best way to achieve fluffy cake layers?

Beat the butter, sugar, and lemon zest until creamy; use room temperature eggs and buttermilk for a light texture.

→ How do I keep the strawberry filling from leaking?

Pipe a border of buttercream to encase the compote and ensure it remains securely inside each layer.

→ How do I achieve a smooth buttercream finish on my cake?

After the crumb coat, chill the cake before applying the final layer of buttercream and smoothing with an offset spatula.

→ Can I freeze the completed cake?

Yes, the cake may be frozen up to 3 months. Thaw overnight in the refrigerator before serving for best texture.

→ How do I keep the lemon glaze from running off the cake?

Allow the cake to chill until firm and cool the glaze to 30°C before pouring to ensure a controlled drip effect.