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This strawberry lemonade cake combines the bright zestiness of lemon with sweet, juicy strawberries for a showstopping dessert that's perfect for special occasions. The delicate lemon sponge layers are filled with homemade strawberry compote and lemon mascarpone chantilly cream, then wrapped in a silky strawberry Swiss meringue buttercream and finished with a white chocolate lemon drip.
I first made this cake for my daughter's spring birthday party, and the vibrant flavors and beautiful pink and yellow colors made it an instant favorite. Now our family celebrates the arrival of strawberry season with this cake each year.
Ingredients
Lemon Cake
- Unsalted butter: softened to room temperature ensures proper creaming with sugar for a tender crumb
- Powdered sugar: provides a finer texture than granulated and dissolves more easily into the batter
- Room temperature eggs: incorporate more easily and create better emulsion in the batter
- Buttermilk: adds tanginess and reacts with the leavening agents for a fluffy texture
- Fresh lemon juice and zest: provide natural flavor that bottled alternatives cannot match
Fillings and Frostings
- Homemade strawberry compote: offers concentrated fruit flavor without the excessive sweetness of jam
- Strawberry Swiss meringue buttercream: creates a silky smooth exterior that holds shape beautifully
- Lemon mascarpone chantilly: adds a luxurious creamy layer that balances the sweetness of the other components
- White chocolate lemon drip: provides dramatic visual appeal and an additional layer of citrus flavor
Step-by-Step Instructions
- Preparing the Lemon Cake:
- Begin by preheating your oven to 165°C and preparing three 15 cm cake pans with parchment paper. Properly prepared pans ensure your cakes release cleanly after baking and maintain their shape for even layers.
- Mixing the Dry Ingredients:
- Sift together flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Sifting is crucial as it eliminates lumps and aerates the dry ingredients, resulting in a lighter cake texture that rises more evenly.
- Creaming Butter and Sugar:
- Beat softened butter with powdered sugar and lemon zest for a full 2-3 minutes until the mixture becomes noticeably lighter in both color and texture. This process incorporates air into the fat which creates essential structure in your cake.
- Adding Wet Ingredients:
- Incorporate eggs and vanilla extract gradually, beating for 3-5 minutes until smooth and homogeneous. The mixture should appear fluffy and increased in volume. This extended mixing time creates the emulsion necessary for proper cake structure.
- Combining Wet and Dry Ingredients:
- Alternate adding the buttermilk-lemon mixture and the dry ingredients, folding gently with a spatula rather than an electric mixer. This method prevents overworking the gluten in the flour, which would result in a tough cake rather than a tender one.
- Baking the Cakes:
- Divide batter evenly between the three prepared pans and bake for approximately 30 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs, not wet batter.
- Assembly and Decoration:
- After cooling the cakes completely, trim any domes to create flat surfaces. Pipe a buttercream dam around the edge of each layer before adding strawberry compote to prevent filling from leaking. Apply the lemon mascarpone chantilly and stack the layers, then crumb coat and finish with strawberry buttercream. Chill thoroughly before applying the lemon white chocolate drip.
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The strawberry compote is truly the heart of this cake. I source local strawberries during peak season when they're at their sweetest and most fragrant. The difference between in-season berries and out-of-season ones is remarkable—it's worth waiting for the right time of year to make this cake shine.
Mastering the Perfect Drip
The white chocolate lemon drip requires careful temperature control to achieve those picture-perfect drips. If your ganache is too warm, it will run too quickly down the sides and puddle at the base. Too cool, and it won't flow naturally. I find that 30°C is the sweet spot, and using a squeeze bottle gives you more control than pouring from a spoon. Start by applying a few test drips on one side of the cake to check the consistency before committing to the entire perimeter.
Make-Ahead Strategy
This impressive cake actually benefits from being made over multiple days. The sponge cakes can be baked up to two days ahead and wrapped tightly in plastic wrap once completely cooled. The strawberry compote keeps well for up to five days refrigerated, and the buttercream can be made a day ahead and brought back to room temperature before using. Final assembly should happen at least 4-6 hours before serving to allow flavors to meld, but the cake will remain perfect for up to four days refrigerated.
Scaling and Adaptations
While designed for a 15 cm cake, this recipe can be adapted for different sizes. For an 8-inch cake, multiply all ingredients by 1.5 and expect slightly shorter baking times as the layers will be thinner. Mini versions work beautifully as individual desserts—simply divide the batter into cupcake tins and reduce baking time to 18-20 minutes. For a simpler version, transform this into a sheet cake with the strawberry compote swirled into the batter before baking and top with the lemon mascarpone frosting.
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Frequently Asked Questions
- → How do I make the lemon sponge cake fluffy?
Ensure your butter is softened and properly creamed with sugar, mix the batter gently to avoid overworking, and measure ingredients accurately.
- → Can I substitute buttermilk in the recipe?
Yes, replace buttermilk with semi-skimmed milk mixed with a splash of white vinegar or lemon juice, or use half milk and half yogurt.
- → How do I achieve smooth buttercream frosting on the cake?
Use a thin crumb coat first, chill the cake to set, and then apply a thicker buttercream layer. Smooth it out with a steel icing smoother and, optionally, acrylic plates.
- → How can I prevent the strawberry compote from leaking?
Create a buttercream border around the cake layer before filling with strawberry compote. This will securely encase the filling during assembly.
- → Do I need to refrigerate this cake after assembly?
Yes, the cake should chill for at least 2 hours to set the layers and frosting. Bring it to room temperature for around 20-30 minutes before serving.
- → Can I freeze the cake for later use?
Yes, you can freeze the assembled cake for up to 3 months. Wrap it securely in plastic wrap and thaw it in the refrigerator before serving.