Save Pin
Get ready for a summertime showstopper that packs sweet strawberries and zesty lemon in every bite. Imagine spongy lemon cake hugging a homemade strawberry jam and airy lemony mascarpone, all frosted with creamy strawberry buttercream and topped with a glossy, bright lemon glaze.
I first made this for my kid’s springtime birthday and everyone kept talking about the blast of strawberries and lemon. Now my relatives request it every time there’s a celebration. Plus, folks can’t stop smiling at the bright lemon and strawberry layers.
Vibrant Ingredients
- Mascarpone cheese: The creamy dream inside Make sure to get Italian mascarpone for best texture
- White chocolate: Melt for a super smooth glossy finish Use good chocolate for best drizzle
- Fresh strawberries: For the glistening compote and garnishes Firm, deeply colored ones are best
- Heavy cream: Whips up for the fillings and the lemon drizzle Cold cream gets you fluffy peaks
- Lemon curd: Pops with flavor and covers everything in brightness Homemade is awesome, but a store version works fine
- Powdered sugar: Dissolves easily for that extra-soft cake crumb Also makes your frosting ooze with smoothness
- Salt: Rounds out every flavor Use kosher salt if you can for even mixing
- All-purpose flour: The sturdy background with cornstarch to keep things feather-light Always sift for the softest feel
- Buttermilk: Adds tang and a gentle crumb Use at room temp so it mixes in easy
- Baking powder and baking soda: These get your cake to rise up tall Double-check they’re fresh
- Vanilla extract: Adds mellow sweetness Pure vanilla works wonders over imitation kinds
- Room temperature eggs: Beat them in for lift—cold eggs make it lumpy
- Unsalted butter: Your cake’s melt-in-mouth base Make sure it’s soft for creamy batter
- Fresh lemon juice and zest: Loads the cake with sunshine Go for organic lemons if you can
Foolproof Instructions
- Finish and Decorate
- Grab your cake from the fridge and pour over the cooled lemony glaze Let it drip down the sides for that dreamy look Place the cake back in the fridge for about 15 minutes so the glaze gets set Fill a piping bag with the leftover strawberry buttercream and swirl on big rosettes or playful dollops Add a few fresh strawberries or thin lemon slices for a wow factor Let it stand at room temp for half an hour before slicing in
- Assemble the Cake
- Carefully trim the cakes to make them even Place the first layer on your cake plate Pipe a border of buttercream around the top edge to keep fillings in Scoop in your strawberry compote and lemon mascarpone cannoli in the middle and smooth them out Top with the next cake, repeat all the fillings, and finish with the last layer Swipe a thin coat of buttercream all over to trap crumbs Pop the cake in the fridge for at least two hours, or speed things up by freezing it for about half an hour
- Create the Lemon Drizzle
- Put your white chocolate and heavy cream in a bowl set over simmering water Stir till you’ve got a smooth mix Remove from the heat and whisk in lemon curd and a dab of yellow coloring if you want the color to pop Let it sit and cool to around 30°C If it’s too cold, it won’t pour—too hot, it’ll just slide right off
- Prepare the Fillings
- For your compote, gently heat strawberries with sugar till everything’s chunky and jammy Once cool, whip up your strawberry buttercream till it’s super silky Whip the mascarpone filling till soft little peaks form—don’t go too long or it’ll feel gritty
- Bake the Cake Layers
- Split the batter evenly into pans—use a scale to get exact Pop them into the preheated oven and check them after about 25 minutes The cakes are ready when golden, sides pull away, and a toothpick picks up a crumb or two Cool ten minutes in the pans then flip onto a rack to finish cooling
- Prepare the Cake Batter
- Start by setting your oven to 165°C and putting parchment in three 6-inch pans Whisk together dry ingredients to keep lumps away Use a mixer to beat butter, powdered sugar, and lemon zest until fluffy—should take 3-4 minutes on medium Add each egg, one at a time, mixing well Swap back and forth between dry mix and buttermilk, starting and ending with dry Don’t over-mix or you’ll lose that fluffy crumb
Save Pin
Lemon and strawberries have always been my go-to's for baking. My first baking win was blending them together! Nothing brings me back to spring at grandma’s like tasting the batter and fiddling with the flavors. Watching the lemony glaze make those drips down the sides always makes me grin.
Storing Your Creation
Keep your masterpiece loosely wrapped in the fridge for up to four days For best flavor and texture let it sit out for at least 30 minutes before cutting in Cake layers can be baked in advance wrapped up tight then frozen about a month Fillings and frosting store great chilled for several days
Swaps & Variations
No mascarpone? Use regular cream cheese softened as a swap for the filling Out of fresh berries? Use frozen strawberries for the compote—just thaw and drain Thinking lighter? Greek yogurt can replace part of the heavy cream Want new flavors? Use raspberry compote or switch the lemon zest for orange instead
Save Pin
Serving Ideas
Bring this cake out for any spring party, birthdays, or Mother’s Day brunch Dress it up with a little dusting of powdered sugar or toss on some mint for a fresh look Make it fancy with champagne or sparkly lemonade For an everyday treat, serve with coffee or a cup of tea
Fun Facts & Background
Lemon and strawberry have been beloved in European bakeries for ages Drip cakes took off lately because they look so dramatic on social feeds Layer cakes like this one are classic picks for American parties—part showstopper, part homey flavor
Common Recipe Questions
- → How do I make the cake layers the same size?
Pour your batter so it's about the same in each pan. If the cakes dome up, just slice off the tops to make them all nice and flat.
- → Can't find buttermilk anywhere?
Just add lemon juice or vinegar to milk, then let it chill out for a few minutes. It works the same way in your batter.
- → My compote keeps leaking out—what do I do?
Before the compote goes in, pipe a circle of buttercream around the cake edge. It holds everything in so you don't get spills.
- → What keeps this cake from getting stale?
Stick your cake in the fridge and it'll be good for four days. For longer, wrap up slices tight and freeze 'em for about three months.
- → When's the best time for the lemon glaze?
Let the cake cool off first. Then pour the glaze in the middle — it'll drip down the sides all on its own and look awesome.
- → Is store-bought buttercream or jam okay?
Yep, go for the ready-made if you're in a rush. Homemade has a little extra flavor, but both work fine.