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Say hello to a knockout dessert that tastes just like summer vacation. Tangy lemon and fresh strawberries come together in every yummy bite. Soft lemon cake layers hug homemade strawberry jam and a fluffy lemon mascarpone, all coated in creamy strawberry buttercream and finished off with a shiny lemony glaze.
I first whipped up this cake for my kid's birthday in the spring, and everyone raved about the fresh lemon and strawberry flavors. Now my family asks for it at almost every get-together. The pink and yellow are always a crowd-pleaser, too.
Ingredients
- Fresh lemon juice and zest: Breathes loads of citrus flavor into the cake Use organic lemons for the brightest taste
- Buttermilk: Brings a gentle tang and keeps the crumb soft Always use room temperature for best mixing
- All-purpose flour: Lays the foundation and along with cornstarch keeps things airy Sift for the lightest texture
- Powdered sugar: Blends in smooth for the softest texture Creates a more tender crumb than granulated
- Unsalted butter: Gives a rich melt-in-your-mouth base Use room temperature for proper creaming
- Room temperature eggs: Whip in extra air so the cake feels lighter Cold eggs can curdle the batter
- Vanilla extract: Adds warm notes—never overpowering Use pure extract not imitation
- Baking powder and baking soda: Help the cake puff up just right Check expiration dates for best lift
- Salt: Makes every bite taste better without being salty Kosher salt distributes most evenly
- Fresh strawberries: For compote filling and decoration Choose firm berries with bright color
- Mascarpone cheese: Creates rich creamy filling base Italian mascarpone has the best texture
- Heavy cream: For whipping and lemon drizzle Always use cold cream for best volume
- White chocolate: Melted into a smooth dreamy topping Use good quality for smoothest drizzle
- Lemon curd: For flavor plus a splash of bright yellow Store-bought works but homemade is best
Step-by-Step Instructions
- Prepare the Cake Batter:
- Fire up your oven to 165°C line three 6-inch pans with parchment at the bottom Sift together your dry ingredients to get rid of any lumps In a mixer beat the butter powdered sugar and lemon zest till really light and puffy about 3-4 minutes on medium Add eggs one at a time mixing well as you go to avoid curdling Alternate between adding your dry mix and buttermilk starting and ending with dry and mix just until smooth Don't over beat it or your cake will be tough
- Bake the Cake Layers:
- Pour your batter evenly into those prepped pans using a kitchen scale if you have one Pop in the oven and start checking at 25 minutes Cakes are ready when the tops are golden the sides pull away a bit and a toothpick comes out with just a few moist crumbs Let them cool in the pans for 10 minutes then flip onto a rack to finish cooling
- Prepare the Fillings:
- Simmer up your strawberry compote by heating fresh or frozen strawberries with sugar until thick jammy and bright Cool it down so it doesn't melt your frosting Whip up your strawberry buttercream until super smooth and easy to pipe For that lemon mascarpone filling beat until soft peaks form Stop there otherwise it gets grainy fast
- Create the Lemon Drizzle:
- Set your white chocolate and heavy cream together on a double boiler that's just a heatproof bowl over simmering water Stir until all melted and smooth Take it off the heat then mix in your lemon curd and a dot of yellow food coloring if you want extra sunshine Let this mixture cool until about 30°C Too hot and it'll run right off too cold and it won't drizzle properly
- Assemble the Cake:
- Use a serrated knife to gently make each cake layer flat Place your first layer on a plate or cardboard round Pipe a buttercream ring around the edge to hold in the filling Add nice scoops of strawberry compote and lemon mascarpone chantilly for the middle spreading gently Add layer two repeat the fillings then finish with the last cake layer Cover the whole cake with a very light layer of buttercream called a crumb coat so crumbs stay in place Chill at least 2 hours or freeze for half an hour to set
- Finish and Decorate:
- Pull your cake out of the fridge and spoon that lemony glaze over the top Help it gently spill down the sides for that cool waterfall look Don't rush but no need to overthink it Let the drip firm up in the fridge for about 15 minutes Grab the rest of your strawberry buttercream pop it in a piping bag with your favorite tip and swirl on rosettes or big dollops Top with fresh berries or thin lemon slices for a picture-perfect finish Let the cake rest at room temp for 20-30 minutes before you slice in
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Lemons and strawberries have always been my favorite flavors to bake with—my first win in the kitchen was mixing the two together. It brings me right back to springtime at my grandma's, trying the batter and fussing over the flavors until everything clicked. Watching that lemon glaze drip down the sides still makes me smile every time.
Storage Tips
This cake stores best in the refrigerator covered for up to four days Let it come to room temperature for about 30 minutes before serving for the best texture The cake layers can be made ahead and wrapped tightly then frozen for up to one month Buttercream and fillings keep well refrigerated for several days
Ingredient Substitutions
If you are out of mascarpone try cream cheese softened to room temperature for the filling Swap frozen strawberries for fresh in the compote just thaw and drain first Want to make it lighter Use Greek yogurt in place of some heavy cream For different flavors try raspberry compote instead of strawberry or orange zest in place of lemon
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Serving Suggestions
This cake is perfect as the centerpiece for spring celebrations birthday parties or Mother's Day brunch Serve with fresh mint leaves or a dusting of powdered sugar for extra elegance Pair with champagne or sparkling lemonade for special occasions For everyday enjoyment serve with coffee or tea
Cultural and Historical Context
Lemon and strawberry combinations have been popular in European patisseries for centuries The drip cake style became trendy in modern baking for its Instagram-worthy appearance Layer cakes like this represent the American tradition of celebration desserts where impressive presentation meets comforting familiar flavors
Frequently Asked Questions
- → How do I get all my cake layers even?
Split your batter evenly into pans. After you bake, trim the tops flat with a knife or a leveler.
- → Is there a swap for buttermilk?
No buttermilk? Mix some milk with either lemon juice or vinegar and let it sit for a bit. Use that instead.
- → How can I stop the compote from spilling out?
Squeeze some buttercream all the way around each cake layer before you put the compote in. It acts like a wall so it won't leak.
- → What's the best way to keep the cake fresh?
Pop the cake in the fridge, where it'll last about four days. Or wrap it tight and freeze for up to three months for later.
- → When should I pour the lemon glaze?
Chill your cake before glazing. Drizzle from the middle and let it drip down on its own for the best look.
- → Can I use ready-made compote or buttercream?
Sure thing! Store-bought options are fine if you're short on time, though homemade always tastes a bit fresher.