Description
Indulge in the delightful layers of Strawberry Lemonade Layer Cake, a vibrant dessert that perfectly balances tangy and sweet flavors. This cake features fluffy layers infused with refreshing lemon zest, complemented by rich strawberry compote and creamy buttercream. Ideal for any occasion, from birthday celebrations to summer picnics, this cake not only satisfies your sweet tooth but also adds a stunning centerpiece to your dessert table. The combination of strawberries and lemons creates a refreshing experience that will leave guests coming back for more.
Ingredients
Scale
- 150 g unsalted butter, softened
- 280 g powdered sugar
- 3 medium eggs, at room temperature
- 1 ½ tsp vanilla extract
- 260 g all-purpose flour
- 10 g cornstarch
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine salt
- 210 ml buttermilk
- Juice and zest of ½ lemon
- Homemade strawberry compote (1 portion)
- Strawberry Swiss Buttercream (1 portion)
- Lemon Mascarpone Chantilly cream (1 portion)
- 50 g white chocolate
- 50 g heavy cream
- 2 tsp lemon curd
- Yellow food coloring
Instructions
- Preheat oven to 165°C (325°F) and line three round cake pans with parchment paper.
- Sift flour, cornstarch, baking powder, baking soda, and salt into a bowl.
- In another bowl, beat softened butter and powdered sugar until creamy. Add eggs and vanilla; mix until smooth. Gradually incorporate buttermilk, lemon juice, and zest.
- Mix dry ingredients into the wet mixture until just combined.
- Divide batter evenly among prepared pans and bake for about 30 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool cakes in pans briefly before transferring to a wire rack to cool completely.
- Prepare strawberry compote according to your recipe instructions.
- Make both the Strawberry Swiss Buttercream and Lemon Mascarpone Chantilly cream as per their recipes.
- Level cooled cake layers if necessary. Assemble by layering cakes with buttercream borders filled with strawberry compote and chantilly cream.
- Frost the entire cake with buttercream and chill for at least two hours.
- For the glaze, melt white chocolate with heavy cream over a double boiler; stir in lemon curd and food coloring until smooth.
- Pour the cooled glaze over the chilled cake, allowing it to drip down the sides.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 399
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 73mg
Keywords: For a twist on this classic recipe, consider adding fresh mint leaves between layers or substituting lime for lemon zest for a different citrus profile.