Name: Strawberry Lemonade Layer Cake Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
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

Jump to Recipe

Imagine the freshest, sunniest flavors of summer nestled between fluffy layers of cake: that’s the magic of Strawberry Lemonade Layer Cake. This masterpiece brings together zesty lemon, juicy strawberry, and a touch of creamy indulgence for a celebration-worthy dessert that’s as beautiful as it is delicious. Every forkful offers the nostalgia of a summer picnic, with ribbons of lemon and bursts of sweet fruit that make this cake a showstopper for birthdays, gatherings, or a well-deserved treat any day.

Strawberry Lemonade Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

The secret to a sensational Strawberry Lemonade Layer Cake lies in the harmony of simple, high-quality ingredients. Every component, from the buttery cake base to the vibrant strawberry and lemon fillings, plays a role in creating its signature flavor and stunning appearance.

Butter: Unsalted and softened, this creates a rich, tender crumb and carries the zest beautifully throughout the cake layers.
Powdered sugar: Provides that silky sweetness and helps whip airiness into the butter for a delicate texture.
Eggs: Room temperature eggs bind the batter and give structure, ensuring each layer bakes up tall and moist.
Vanilla extract: Just a splash; it rounds out the bright citrus and berry flavors without overwhelming them.
All-purpose flour: The base for a sturdy yet light cake that’ll stand up to generous fillings.
Cornstarch: Softens the crumb and keeps the cake surprisingly tender despite its structural layers.
Baking powder and baking soda: Team up for maximum lift, yielding fluffy, cloudlike layers.
Fine salt: A must for balance; brings out every other flavor note in the mix.
Buttermilk: Adds tanginess and incredible moisture, echoing the cake’s lemonade theme.
Lemon juice and zest: These are the life of the party! Zest for aromatic oils, and juice for zingy flavor in the cake batter.
Homemade strawberry compote: Fresh berry flavor, naturally sweet. Don’t skip this – it’s what makes every bite pop.
Strawberry Swiss Buttercream: Dreamy, smooth, and pink-tinted, this brings together strawberries and that beloved bakery buttercream touch.
Lemon Mascarpone Chantilly cream: Decadent, lush, and tangy, this balances out the sweetness for a sophisticated finish.
White chocolate: Easily melted into a shiny, glamorous glaze for the grand finale.
Heavy cream: Melds with white chocolate for a pourable glaze that sets beautifully on cooled cake.
Lemon curd: Adds a sweet-tart punch to the glaze and extra lemon flavor where it counts.
Yellow food coloring: Optional, but just a drop takes the sunny effect of the lemon glaze over the top.

How to Make Strawberry Lemonade Layer Cake

Step 1: Prepare the Cake Batter

Start your Strawberry Lemonade Layer Cake journey by preheating your oven to 165°C (325°F). Grab three 15 cm (6-inch) cake pans and line them with parchment. Sift the flour, cornstarch, baking powder, baking soda, and salt into a bowl—this ensures an even, lump-free batter. In another bowl, cream together the butter, powdered sugar, and freshly grated lemon zest with your mixer until creamy and light. Beat in the eggs and vanilla, one at a time, until smooth. Alternate adding the buttermilk and lemon juice to the dry mixture, gently mixing to keep the batter light. Your kitchen should already smell like sunshine!

Step 2: Bake the Cakes

Divide the batter evenly between the lined cake pans—using a kitchen scale makes this easy and guarantees uniform layers. Slide them into the oven and bake for about 30 minutes, or until the tops are golden and a toothpick comes out clean. Let the cakes sit in their pans for a few minutes, then carefully turn them out onto a wire rack to cool completely. This step is your ticket to perfectly sturdy yet moist layers that can take on all the fillings.

Step 3: Make the Strawberry Compote

While the cakes cool, it’s time for that luscious homemade strawberry compote. Whether you simmer down fresh strawberries or use your favorite compote recipe, make sure it’s thick and concentrated—the better to soak into the cake layers. Cool it completely before assembling, so it won’t melt the buttercream.

Step 4: Whip Up the Buttercream

Prepare the Strawberry Swiss Buttercream according to your favorite method, using strawberry puree or freeze-dried berries for maximum flavor. Take your time whisking; you want it silky and just the right shade of pink. This buttercream is essential for both flavor and a bakery-worthy look.

Step 5: Prepare the Lemon Mascarpone Chantilly

Whip up your Lemon Mascarpone Chantilly cream (a blend of mascarpone, cream, and lemon zest), keeping it light, fluffy, and pleasantly tart. Chill until ready to use; it’s the creamy layer that will have everyone asking for your secret.

Step 6: Assemble the Cake

Once your cakes and fillings are absolutely cool, it’s assembly time! Use a serrated knife to level the tops if needed. Place the first cake layer on a turntable. Pipe a buttercream dam around the edge, then spoon in strawberry compote followed by a generous spread of Lemon Mascarpone Chantilly. Repeat with the second and third layers, then coat the whole cake in a thin layer of buttercream (this is your crumb coat). Chill the assembled cake for at least 2 hours or pop it in the freezer for 30 minutes to set the structure.

Step 7: Make and Add the Lemon Glaze

For a finishing flourish, melt the white chocolate and heavy cream together over a gentle double boiler, then stir in lemon curd and a little yellow food coloring for a bright, glossy drizzle. Let it cool to about 30°C (86°F), pour over the chilled cake, and watch the glaze flow beautifully down the sides. Garnish with any extra buttercream, lemon slices, or even a few fresh berries to echo all the flavors inside. Let the cake sit at room temperature for 20–30 minutes before slicing and serving.

How to Serve Strawberry Lemonade Layer Cake

Garnishes

For a truly stunning presentation, finish your Strawberry Lemonade Layer Cake with swoops and swirls of leftover strawberry buttercream along the top and edges. Add candied lemon slices, fresh strawberries, or even edible flowers for that irresistible, just-picked look. A dusting of powdered sugar over berries also makes the whole cake sparkle—and invites guests to dive right in.

Side Dishes

Keep things fresh and simple on the side. Serve each slice with a big bowl of mixed summer berries, a dollop of whipped cream, or a scoop of lemon sorbet for a refreshing balance. Unsweetened iced tea or a crisp glass of bubbly pairs beautifully, letting those strawberry and lemon flavors shine.

Creative Ways to Present

Embrace the playful spirit of this cake by arranging individual slices on vintage plates, or cut the cake into petite petit-four style squares for a sweet finger-food option. Mini trifles made from leftover cake scraps, compote, and creams also wow at brunches or baby showers. For birthdays, add a cascade of colorful candles, or tie up slices in parchment and ribbon for heartfelt edible gifts.

Make Ahead and Storage

Storing Leftovers

Any uneaten Strawberry Lemonade Layer Cake will happily keep in the refrigerator, covered, for up to 4 days. Refrigeration maintains the freshness of the creams and slows down staling, but be sure to let slices come to room temperature before serving for optimal flavor and softness.

Freezing

If you want to save some cake for a future celebration, freeze individual slices or the whole, unglazed cake. Simply wrap pieces tightly in plastic and foil, then freeze for up to a month. Thaw overnight in the fridge, and add glaze and decorations just before serving for best results.

Reheating

No need to reheat this cake, but if you prefer a slightly softer buttercream, let your slice sit at room temperature for 20–30 minutes before eating. This allows all the flavors and textures of the Strawberry Lemonade Layer Cake to shine just as they did on day one.

FAQs

Can I use store-bought compote and lemon curd instead of homemade?

Absolutely! While homemade provides a fresher and more customized touch, a high-quality store-bought compote or curd works well in a pinch, ensuring your Strawberry Lemonade Layer Cake is still bursting with flavor.

How can I make this recipe gluten-free?

Swap the all-purpose flour for your favorite gluten-free blend, ensuring it includes xanthan gum for structure. Double-check all other components too. The cake will remain light, moist, and beautifully layered.

Can I make this Strawberry Lemonade Layer Cake in advance?

Yes! You can prepare the cake layers, compote, buttercream, and lemon Chantilly a day ahead. Store everything separately in the fridge, then assemble the cake the day you plan to serve to maintain the freshest texture.

What’s the best way to get smooth, even layers?

Use a kitchen scale to divide batter evenly, and always let cakes cool fully before handling. A serrated knife or cake leveler ensures each Strawberry Lemonade Layer Cake layer stacks up beautifully and with bakery-worthy precision.

Can I make cupcakes instead of a layer cake?

Definitely! This batter makes fantastic cupcakes. Fill cupcake liners two-thirds full, bake at the same temperature, and adjust the fillings and toppings as mini versions of the full Strawberry Lemonade Layer Cake—adorable and just as delicious.

Final Thoughts

This Strawberry Lemonade Layer Cake is the kind of baking adventure that turns an ordinary day into a celebration. Bursting with color, flavor, and joy, it’s sure to become your new favorite way to share a little sunshine and sweetness with the people you love. So grab your apron and make some memories—this cake is pure happiness on a plate!

Strawberry Lemonade Layer Cake Recipe

★★★★★

4.9 from 22 reviews

Author: lina
Total Time: 3 hours
Yield: 8–10 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of fresh strawberries and zesty lemon with this exquisite Strawberry Lemonade Layer Cake. Each layer is a burst of flavor and a feast for the eyes, making it a perfect centerpiece for any special occasion.

Instructions

Prepare cake batter – Preheat oven. Sift dry ingredients. Beat butter, sugar, and zest. Add eggs and vanilla. Mix in buttermilk and lemon juice.
Bake the cakes – Divide batter, bake until golden. Cool in pans then on a wire rack.
Prepare strawberry compote – Cook and cool the compote.
Make the buttercream – Prepare the Strawberry Swiss Buttercream.
Prepare mascarpone chantilly – Make the Lemon Mascarpone Chantilly cream.
Assemble the cake – Layer cake with fillings. Chill.
Prepare the glaze – Melt chocolate and cream, add lemon curd and coloring. Pour over cake.

Notes

For best results, ensure all ingredients are at room temperature before starting.
Adjust the amount of powdered sugar in the buttercream to suit your sweetness preference.
Decorate the cake with fresh strawberries for an extra touch of elegance.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American