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Meet your new summer favorite—this treat packs juicy strawberries and puckery lemon into every single forkful. You’ll taste tender lemon cake with layers of homemade jam and a cloud of lemony mascarpone, all slathered in strawberry buttercream and topped with a glossy lemon drizzle.
I made this for my kid's birthday one spring and the crowd couldn’t stop raving about the flavors. Now, my family begs for it at every celebration. Those bright pink and yellow layers? Always a hit for photos too.
Dreamy Ingredients
- Mascarpone cheese: Makes a rich, smooth filling Italian brands have the best feel
- White chocolate: Melts into a satiny, sweet topping Pick good chocolate for the best drizzle
- Heavy cream: Whips up perfectly for drizzles and fillings Always keep it cold for the most fluff
- All-purpose flour: Builds a soft, airy base Sifting it gives you that featherlight bite
- Lemon curd: Adds bright flavor and a sunny color Homemade wins but store-bought works
- Powdered sugar: Dissolves super smooth to make the cake soft Softer than if you use regular sugar
- Fresh lemons for zest and juice: Gives that zippy punch of citrus Choose organic when you can
- Fresh strawberries: You'll want these for filling and decorating Go for unblemished, bright ones
- Salt: Pulls flavor forward without tasting salty Kosher salt mixes in best
- Buttermilk: Adds gentle tang and keeps the cake plush Always let it warm up a bit first
- Baking powder and baking soda: Makes the layers rise and stay light Always check the dates for lift
- Room temp eggs: Brings in lightness and air Don’t use them cold—it’ll mess up the mix
- Vanilla extract: Gives a cozy flavor that never overpowers Choose real extract
- Unsalted butter: Brings richness and that melt-in-your-mouth bite Beat it at room temp for best results
Step-by-Step Guide
- Finish and Decorate
- When the cake is chilled, pour that lemony drizzle right on top Let it gently flow over the edges for a pretty waterfall look No stress, just let gravity do its thing Pop the cake in the fridge for 15 minutes so the drip sets Pipe on swirls or big dollops of strawberry buttercream and add fresh slices of lemon or a handful of strawberries to finish Let it hang at room temp for a bit—20 to 30 minutes—before you slice in so flavors shine
- Assemble the Cake
- Level the cake layers with a serrated knife and stick one on your stand or plate Squeeze a ring of buttercream along the edge, pile in lemon mascarpone and strawberry compote, gently spread it Then set on the second layer, repeat that creamy, fruity filling, and cap with the final layer Spread a thin coat of buttercream over the whole cake to catch crumbs Chill for a couple hours (or stick in the freezer for a quick set)
- Create the Lemon Drizzle
- Set up a double boiler—just a bowl over simmering water—and stir together white chocolate and cream until smooth Take it off the heat, mix in lemon curd and some yellow color if you like Wait until it cools a bit, around 30°C, so it’s ready to pour Not too hot or it runs everywhere, too cool and it turns clumpy
- Prepare the Fillings
- Make strawberry compote by simmering berries with sugar until nice and thick Let it cool so it won’t melt the other stuff Whip up your strawberry buttercream super fluffy so it pipes well Whisk lemon mascarpone just to soft peaks—stop before it gets firm or it’ll go grainy
- Bake the Cake Layers
- Divide the batter evenly (kitchen scale is your friend) into three lined pans Bake at 165°C and start checking after 25 minutes You’re done when cakes are golden, pulled from the sides, and a toothpick comes out with just a couple moist bits Rest ten minutes in pan, then flip onto racks to cool completely
- Prepare the Cake Batter
- Preheat oven to 165°C and get your cake pans ready with parchment on the bottom Whisk together dry stuff to keep out lumps Cream butter, powdered sugar, and lemon zest on medium for 3 or 4 minutes until real fluffy Beat eggs in one at a time so your mix doesn’t split Alternate adding your dry mix and buttermilk, starting and ending with dry, until just blended Don’t overmix or your cake will get tough
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Mixing lemons and strawberries was my first baking success and I’ve loved them together ever since. It always reminds me of baking in the spring with my grandma, sneaking spoonfuls of batter and getting the flavor just right. Drizzling on the glaze still feels a little bit magical every time.
How to Store
Slip this cake in the fridge covered and it’ll stay fresh up to four days. For the softest texture, let it warm up on the counter for a half hour before you serve. You can bake cake layers early, wrap them up and freeze for a month. Buttercream and fillings last several days in the refrigerator just fine.
Swap Options
No mascarpone on hand? Cream cheese at room temp will do great. Frozen strawberries work for your compote—just drain off the extra juice. To keep things lighter, swap in some Greek yogurt for heavy cream. If you want a twist, switch out strawberry with raspberry compote or try orange zest instead of lemon.
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Ways to Serve
Serve this showy cake front and center at spring events, birthday bashes, or a special brunch for Mom. Fancy it up with a few mint leaves or a dusting of powdered sugar. On special days, pour some bubbly lemonade or champagne with it. Just having a slice on a regular afternoon? Coffee or tea’s perfect.
History and Traditions
Lemon and strawberry bakes go way back in European pastry shops. Drip cakes got super popular lately because everyone loves how cool they look on socials. Layer cakes like this are an American celebration classic—fancy on the outside, familiar and comforting inside.
Common Questions
- → Any tips to get every cake layer uniform?
Pour an equal amount of batter into each cake tin. Once they're out of the oven, grab a knife or even a leveling tool and shave off any domes so they're even.
- → Is there something I can use if I don't have buttermilk?
No buttermilk handy? Stir some vinegar or lemon juice into milk, then give it a few minutes to sit. Use that mix instead.
- → How can I keep my compote from squeezing out the sides?
Before adding jam or compote between the cakes, pipe a circle of buttercream near the edge to make a barrier. That way the filling won't ooze out.
- → How do I keep the cake tasting fresh?
Stick it in your fridge and it'll be good for about four days. Or you can wrap it snug and freeze for up to three months.
- → When do you add the lemon glaze?
Let your cake cool in the fridge first. Then, start the glaze in the middle and watch it run down the sides. It turns out gorgeous that way.
- → Can I swap in premade buttercream or compote?
No worries! If you're in a rush, store-bought buttercream or jam totally works. Fresh made is best, but shortcuts are nice too.