Strawberry Lemonade Layer Cake
Imagine sinking your fork into a slice of Strawberry Lemonade Layer Cake, where each layer bursts with the vibrant essence of summer. This glorious creation combines fluffy lemon-infused cake layers with rich strawberry compote and creamy buttercream, evoking memories of picnic days and backyard parties. There’s something inherently joyful about the marriage of strawberries and lemons, each bite transporting you to carefree afternoons spent with loved ones.
This delightful cake isn’t just about flavor; it’s an experience to be savored. It’s perfect for family gatherings, birthdays, or an indulgent treat after a long week. If you’re seeking a dessert that encapsulates nostalgia while being irresistibly satisfying, this Strawberry Lemonade Layer Cake is calling your name!
Is there anything more delightful than a cake that tastes like summer and captures the sweetness of life?
Picture this: you’re outside, the sun shining down, and you’ve got a slice of luscious cake in hand. The moment you take a bite, the zesty lemon dances across your palate, harmonizing with the sweet and tangy strawberry compote. It’s a sweet reminder of warm days and good times.
Have you ever had a slice of cake that made you feel like a kid again? This Strawberry Lemonade Layer Cake does just that—it pulls at your heartstrings while simultaneously pleasing your taste buds. It beckons to be shared, to create joyful memories around the table.
Why You’ll Love This Recipe
Easy Prep: With straightforward steps, even novice bakers can whip this cake up without a hitch.
Crowd-Pleaser: This cake promises to please everyone, young or old, with its vibrant flavors and stunning presentation.
Minimal Ingredients: You might already have most of the ingredients in your kitchen!
Beautiful Layers: It’s not just a cake; it’s a centerpiece, perfect for any special occasion.
Ingredients
- 150 g unsalted butter, softened
- 280 g powdered sugar
- 3 medium eggs, at room temperature
- 1 1/2 tsp vanilla extract
- 260 g all-purpose flour
- 10 g cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 210 ml buttermilk
- Juice of 1/2 lemon and zest
- 1 portion of homemade strawberry compote
- 1 portion of Strawberry Swiss Buttercream
- 1 portion of Lemon Mascarpone Chantilly cream
- 50 g white chocolate
- 50 g heavy cream
- 2 tsp lemon curd
- Yellow food coloring
Each component of this cake plays a pivotal role. The fluffy cake layers, enriched by the citrusy zing of fresh lemon zest, offer a perfect canvas for the creamy strawberry buttercream. The fruit compote, a swirl of strawberries simmered to perfection, adds both texture and a burst of flavor. Topping it all off, the silky lemon glaze drapes the entire cake in a sunshine-hued cloak that beckons you to take a slice.
Timing
This Strawberry Lemonade Layer Cake lives in the wonderful balance between fast indulgence and slow luxury. You can whip it up in just a few hours, making it accessible for impromptu celebrations or a relaxing weekend baking project. Despite the quick prep, the layers and flavors elevate this cake to a decadent level that feels special.
Step-by-Step
Preheat oven: Preheat your oven to 165°C (325°F). Prepare three 15 cm (6-inch) cake pans with parchment paper to ensure easy release.
Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and fine salt, creating a fluffy mixture ready for some buttery goodness to be incorporated.
Cream butter and sugar: In another bowl, beat the softened butter and powdered sugar together, along with the luscious lemon zest, until the mixture becomes creamy and light.
Add eggs and vanilla: Mix in the eggs and vanilla extract, ensuring a smooth blend. The scent of sweetness will start to fill your kitchen.
Combine wet and dry: Gradually incorporate the buttermilk and lemon juice into the dry ingredients, stirring until a homogenous batter forms.
Distribute batter: Evenly distribute the buttery batter among the prepared cake pans.
Bake: Bake for approximately 30 minutes, or until golden brown and a toothpick inserted in the center emerges clean.
Cool the cakes: Let the cakes cool briefly in the pan before transferring them to a cooling rack to cool completely.
Prepare the strawberry compote: While the cakes cool, make the homemade strawberry compote and let it cool completely.
Make the buttercream: Whip up the Strawberry Swiss Buttercream according to your favorite recipe.
Lemon Mascarpone Chantilly: Prepare the Lemon Mascarpone Chantilly as specified in your chosen recipe.
Trim the layers: If needed, level the cake layers with a serrated knife for a perfect stacking.
Assemble the layers: Place the first cake layer on a turntable. Create a border with the strawberry buttercream, then fill it with the strawberry compote and Lemon Mascarpone Chantilly.
Repeat the layering: Continue this process with the second and third layers, creating a towering masterpiece.
Crumb coat: Apply a thin crumb coat with the buttercream around the entire cake and chill in the fridge for at least 2 hours, or 30 minutes in the freezer.
Prepare the glaze: Melt the white chocolate with heavy cream over a double boiler. Stir in the lemon curd and yellow food coloring until integrated. Allow the glaze to cool to around 30°C (86°F).
Glaze the cake: Pour the cooled lemon glaze over the chilled cake, allowing it to drip down the sides for a dramatic effect.
Decorate: Use the remaining buttercream for decoration and garnish with lemon slices for an added fresh touch.
Serve: Allow the cake to sit at room temperature for 20-30 minutes before slicing into it.
Doesn’t that make your mouth water just thinking about it? The colors, the textures, and the flavors create a symphony of indulgence.
Nutritional Information
While the exact caloric content can vary, a slice of Strawberry Lemonade Layer Cake typically contains approximately 400-450 calories. This luscious dessert is definitely an occasional indulgence, meant to be savored and shared.
Healthier Alternatives
If you’re looking for some healthier swaps, consider using low-sugar sweeteners in place of powdered sugar or substituting almond milk for buttermilk to create a lighter version. You can also opt for a dairy-free butter for the buttercream. These substitutions can help reduce calories while still allowing you to enjoy a delicious slice of this cake.
Serving Suggestions
This cake is dreamy on its own, but for an extra indulgent treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. It shines on holidays, birthdays, or any sunny day, elevating any gathering with its cheerful aesthetics and bright flavors.
Common Mistakes
One common mistake is overbaking the cake, leading to a dry texture. Ensure to check for doneness a few minutes before the timer goes off. Additionally, not properly cooling the cake layers before frosting can result in melted buttercream. Lastly, when assembling, a mess can occur from too much filling; use just enough to create a pleasant balance between layers.
Storing Tips
Cover any remaining cake with plastic wrap or store in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap, then foil. Simply thaw at room temperature before enjoying.
Tempted to Bake?
If you have yet to experience the joy of creating a Strawberry Lemonade Layer Cake, what are you waiting for? Your baking adventure awaits you, promising to fill your home with delectable scents and bring smiles to your table. Get your ingredients ready, gather your loved ones, and immerse yourself in this delightful baking experience!
FAQs
Can I make this cake in advance?
Yes! You can bake the layers a day or two ahead and store them in the fridge. Assemble them the day you plan to serve.What if I don’t have fresh strawberries for the compote?
You can use frozen strawberries; just make sure to thaw and strain excess liquid.Is there a gluten-free version?
Absolutely! Swap out the all-purpose flour for a gluten-free blend that measures 1:1.How do I make the layers taller?
You can double the cake batter, split between four pans, for a taller, more impressive cake.Can I substitute the lemon with lime?
Yes, lime can be a fantastic substitute, giving the cake a different but equally delightful flavor profile!
With each delightful slice, you’ll find the Strawberry Lemonade Layer Cake not only satisfies your sweet tooth but also fills your heart with happiness and nostalgia. Happy baking!
Strawberry Lemonade Layer Cake
Ingredients Â
MethodÂ
- Preheat your oven to 165°C (325°F) and prepare three 15 cm (6-inch) cake pans with parchment paper.
- Sift together the flour, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and powdered sugar until creamy, then mix in lemon zest.
- Add the eggs and vanilla extract, mixing until smooth.
- Gradually stir in buttermilk and lemon juice into the dry mixture until combined.
- Evenly distribute the batter into prepared cake pans.
- Bake for approximately 30 minutes, or until golden brown and a toothpick comes out clean.
- Cool in the pans briefly, then cool completely on a wire rack.
- Prepare the strawberry compote and allow to cool.
- Make the Strawberry Swiss Buttercream as per your recipe.
- Level the cakes if necessary using a serrated knife.
- Layer the cake by placing the first layer on a turntable, adding a border of buttercream, compote, and cream.
- Repeat with the second and third layers.
- Apply a crumb coat of buttercream and chill in the fridge for 2 hours.
- Melt white chocolate with heavy cream, stir in lemon curd and food coloring, then cool to 30°C (86°F).
- Glaze the cake and decorate with remaining buttercream and lemon slices.
- Allow the cake to sit at room temperature for 20-30 minutes before serving.
