Introduction

There are cakes, and then there are event cakes. This Strawberry Lemonade Cake falls firmly in the latter category. It’s a showstopper that tastes exactly like a glass of ice-cold, freshly squeezed lemonade blended with perfectly ripe strawberries—but in the most decadent, layered format imaginable.

Forget those dry, boring lemon cakes. This recipe delivers three ultra-moist, vibrant lemon cake layers, separated by a sweet-and-tart strawberry compote, a cloud-like lemon mascarpone chantilly cream, and finished with a silky strawberry Swiss meringue buttercream. It’s sunshine in a slice, and trust me, it’s worth every minute of the effort. If you love a bright, fruity dessert, this cake is about to become your new obsession.

Why I Love This Recipe

This cake is the definition of elevated comfort. It balances the sharp tang of fresh lemon zest and juice with the natural sweetness of strawberries, creating a flavor profile that is both complex and incredibly refreshing.

The structural components are what really set it apart:

• The Lemon Cake: Using buttermilk and a touch of cornstarch ensures an unbelievably tender crumb.
• The Mascarpone Cream: It adds a sophisticated, dairy-rich richness that contrasts beautifully with the fruit.
• The Strawberry Swiss Meringue Buttercream: It’s smoother, less sweet, and far more stable than traditional American buttercream, allowing the pure strawberry flavor to shine.

It’s complex enough for a special occasion but approachable enough to tackle on a weekend. Plus, the bright pink and yellow colors? Instant mood booster. For another dazzling sweet treat, you might also love these chocolate chip cookie dough brownie bombs.

Ingredients

This recipe is broken down into five parts: the cake, the compote, the mascarpone cream, the buttercream, and the drip.

For the Lemon Cake:

• 260g all-purpose flour
• 10g cornstarch
• 121​ tsp baking powder
• 21​ tsp baking soda
• 41​ tsp fine salt
• 150g unsalted butter, softened
• 280g powdered sugar
• 3 medium eggs
• Zest and juice of 21​ lemon
• 121​ tsp vanilla extract
• 210ml buttermilk
• Yellow food coloring (optional)

For the Strawberry Compote:

• 250g fresh strawberries, hulled and chopped
• 50g granulated sugar
• 1 tbsp lemon juice

For the Lemon Mascarpone Chantilly Cream:

• 250g mascarpone cheese
• 200ml heavy cream
• 50g powdered sugar
• 1 tsp lemon zest

For the Strawberry Swiss Meringue Buttercream:

• 4 large egg whites
• 200g granulated sugar
• 300g unsalted butter, softened
• 100g strawberry puree (strained)

For the White Chocolate Lemon Drip:

• 100g white chocolate, chopped
• 50ml heavy cream
• 1 tsp lemon zest

Swaps and Notes

• Butter: Use high-quality unsalted butter for the best flavor, especially in the buttercream.
• Buttermilk: If you don’t have buttermilk, you can make a quick substitute: add 1 tbsp of white vinegar or lemon juice to a measuring cup and fill the rest of the way to 210ml with whole milk. Let it sit for 5 minutes before using.
• Strawberries: Frozen strawberries can be used for the compote, but I recommend fresh for the puree used in the buttercream.
• Buttercream Flavor: If you’re short on time, you can skip the strawberry puree and just make a simple Lemon Swiss Meringue Buttercream.
• Cake Size: This recipe is for three 6-inch cakes. To make two 8-inch cakes, increase the baking time slightly (around 30-35 minutes).

Directions

Prepare the Lemon Cake:

1. Prep: Preheat oven to 165∘C (325∘F). Grease and line three 15cm (6-inch) round cake pans with parchment paper.
2. Dry Ingredients: In a bowl, sift together flour, cornstarch, baking powder, baking soda, and salt.
3. Wet Ingredients: In a separate bowl, cream the softened butter and powdered sugar until light and fluffy.
4. Eggs & Flavor: Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
5. Combine: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Add yellow food coloring if desired.
6. Bake: Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Strawberry Compote:

1. Cook: In a saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice.
2. Thicken: Cook, stirring occasionally, until the mixture thickens and resembles a jam-like consistency, about 15–20 minutes.
3. Chill: Remove from heat and let cool completely.

Prepare the Lemon Mascarpone Chantilly Cream:

1. Whip: In a mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and lemon zest.
2. Stiff Peaks: Beat until stiff peaks form. Refrigerate until ready to use.

Prepare the Strawberry Swiss Meringue Buttercream:

1. Heat: In a heatproof bowl over a pot of simmering water, whisk together egg whites and granulated sugar until the sugar dissolves and the mixture reaches 70∘C (160∘F).
2. Meringue: Remove from heat and beat the mixture on high speed until stiff peaks form and the bowl feels cool to the touch. This is your meringue.
3. Butter: Gradually add softened butter, one piece at a time, beating well after each addition. The mixture might look curdled; keep beating until it is smooth and silky.
4. Flavor: Once smooth, add the strained strawberry puree and beat until fully incorporated.

Prepare the White Chocolate Lemon Drip:

1. Melt: In a heatproof bowl, combine chopped white chocolate and heavy cream.
2. Smooth: Microwave in 20-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth.
3. Finish: Stir in lemon zest and let cool slightly before using.

Assemble the Cake:

1. Layer 1: Place one cake layer on a serving plate. Spread a layer of strawberry compote over the top, followed by a layer of lemon mascarpone chantilly cream.
2. Layer 2 & 3: Repeat with the second cake layer. Place the third cake layer on top.
3. Crumb Coat: Apply a thin crumb coat of strawberry Swiss meringue buttercream over the entire cake. Refrigerate for 30 minutes.
4. Final Coat: Apply a final, smooth layer of buttercream.
5. Drip: Drizzle the white chocolate lemon drip over the top edge of the cake, allowing it to drip down the sides.
6. Decorate: Decorate with fresh strawberries and lemon slices as desired.

Tips for Success

• Ingredient Temperature is Key: Ensure your butter and eggs for the cake are truly softened (room temperature), and your buttermilk is not ice-cold. For the buttercream, the butter must also be soft but not melted.
• Don’t Overmix: Overmixing cake batter develops gluten, resulting in a tough cake. Mix only until the streaks of flour disappear.
• Cool Layers Completely: Do not attempt to frost or fill warm cake layers. They will melt the filling and slide apart. Patience is essential!
• Strain the Puree: For the silkiest Swiss Meringue Buttercream, strain the strawberry puree after blending to remove any seeds or large pieces.

Serving Suggestions and Pairings

This cake is the star of any party, but it pairs beautifully with certain beverages and lighter foods:

• Beverage Pairings: A tall glass of Iced Tea or, for a perfect match, my favorite blueberry lemonade is wonderfully refreshing. For a spirited option, a classic, simple glass of Prosecco or Champagne complements the tanginess.
• Savory Balance: Pair it with lighter appetizers like a fresh Cucumber & Dill Sandwich or a simple charcuterie board with mild cheeses. Since this is a very sweet dessert, a savory main course like a classic spaghetti recipe with homemade sauce provides an excellent contrast.

Nutritional Information (Per Serving)

Component	Value
Kcal	∼450 kcal
Servings	12

Export to Sheets

Note: This is an estimated value and can vary based on exact ingredient weights and serving size.

Storage and Leftover Tips

• Storage: The fully assembled cake can be stored in an airtight container in the refrigerator for up to 4 days.
• Serving: For the best flavor and texture, remove the cake from the refrigerator about 30 minutes before serving to allow the buttercream to soften slightly.
• Freezing: You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator before assembling.

More Recipes You Will Love

If you enjoyed the bright flavors and impressive presentation of this layer cake, you might want to try some of my other favorites:

• For another spectacular celebration dessert: How This Unicorn Poke Cake Became My Favorite Party Trick
• If you prefer something minty and no-bake: This Grasshopper Pie is My Favorite No-Bake Dessert with a Mint Chocolate Twist

Final Thoughts

This Strawberry Lemonade Cake is more than just a recipe; it’s an experience. It’s the perfect centerpiece for a birthday, a summer brunch, or just a Tuesday that needs a serious dose of sweetness. Don’t be intimidated by the multiple steps—they are all straightforward, and the result is truly rewarding. Happy baking!

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Did you try this recipe? Let me know your favorite part—the compote, the cream, or that silky buttercream!