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Strawberry Lemonade Layer Cake

A vibrant cake with fluffy lemon-infused layers, rich strawberry compote, and creamy buttercream, perfect for summer celebrations.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

Cake Layers
  • 150 g unsalted butter, softened
  • 280 g powdered sugar
  • 3 medium eggs, at room temperature
  • 1.5 tsp vanilla extract
  • 260 g all-purpose flour
  • 10 g cornstarch
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp fine salt
  • 210 ml buttermilk
  • Juice of 1/2 lemon lemon and zest
Frosting and Compote
  • 1 portion homemade strawberry compote
  • 1 portion Strawberry Swiss Buttercream
  • 1 portion Lemon Mascarpone Chantilly cream
  • 50 g white chocolate for glaze
  • 50 g heavy cream for glaze
  • 2 tsp lemon curd for glaze
  • Yellow food coloring food coloring for decoration

Method
 

Preparation
  1. Preheat your oven to 165°C (325°F) and prepare three 15 cm (6-inch) cake pans with parchment paper.
  2. Sift together the flour, cornstarch, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the butter and powdered sugar until creamy, then mix in lemon zest.
  4. Add the eggs and vanilla extract, mixing until smooth.
  5. Gradually stir in buttermilk and lemon juice into the dry mixture until combined.
  6. Evenly distribute the batter into prepared cake pans.
Baking
  1. Bake for approximately 30 minutes, or until golden brown and a toothpick comes out clean.
  2. Cool in the pans briefly, then cool completely on a wire rack.
Assembly
  1. Prepare the strawberry compote and allow to cool.
  2. Make the Strawberry Swiss Buttercream as per your recipe.
  3. Level the cakes if necessary using a serrated knife.
  4. Layer the cake by placing the first layer on a turntable, adding a border of buttercream, compote, and cream.
  5. Repeat with the second and third layers.
  6. Apply a crumb coat of buttercream and chill in the fridge for 2 hours.
Finishing Touches
  1. Melt white chocolate with heavy cream, stir in lemon curd and food coloring, then cool to 30°C (86°F).
  2. Glaze the cake and decorate with remaining buttercream and lemon slices.
  3. Allow the cake to sit at room temperature for 20-30 minutes before serving.

Notes

Store remaining cake in an airtight container for up to 3 days. For longer storage, freeze individual slices wrapped tightly.