Strawberry Lemonade Cake (Printable Version)

# What You'll Need:

→ Lemon Cake

01 - Half a lemon, juiced and zested
02 - 1/2 tsp baking soda
03 - 1/4 tsp salt, fine
04 - 10 g cornstarch
05 - 1 1/2 tsp baking powder
06 - 260 g plain flour
07 - 210 ml buttermilk
08 - 3 eggs, medium and at room temp
09 - 1 1/2 tsp vanilla
10 - 150 g unsalted butter, super soft
11 - 280 g powdered sugar

→ Strawberry Filling

12 - Any homemade strawberry compote for layering

→ Strawberry Swiss Buttercream

13 - Enough Strawberry Swiss Buttercream to layer and coat

→ Lemon Mascarpone Chantilly

14 - As much Lemon Mascarpone Chantilly cream as you can whip out

→ Lemon Drizzle

15 - White chocolate, 50 g
16 - A little yellow gel coloring
17 - 2 tsp lemon curd
18 - 50 g heavy cream

# Steps to Follow:

01 - Toss the white chocolate and cream in a heatproof bowl and let them slowly melt together over a gentle simmer. Stir in yellow coloring and lemon curd once melted. Cool mixture down to 30°C (about 86°F). Drizzle on the chilled, frosted cake, letting it run down the sides. Use spare buttercream and maybe some lemon slices for topping. Give it 20–30 minutes at room temp before you cut in.
02 - Give those cake layers a trim if the tops are off. Place the first layer on your turntable. Pipe a buttercream border all around. Fill the center with some mascarpone cream and lots of strawberry compote. Keep stacking and repeating until all layers are up. Chill with a light layer of buttercream outside as your crumb coat for two hours—or just 30 minutes in the freezer if you’re in a rush.
03 - Beat up a batch of Lemon Mascarpone Chantilly, homemade or store-bought both work. Make it fluffy how you like.
04 - Get a bowl of Strawberry Swiss Buttercream ready to go. However you whip it up is perfect for this.
05 - Stir together your favorite strawberry compote and let it get fully cool before building the cake.
06 - Scoop the finished batter evenly into cake pans. Bake for about half an hour until golden and a tester comes out clean. Cool in the pans first, then turn out onto racks and let them cool fully before moving ahead.
07 - Preheat your oven to 165°C (325°F) and get three 6-inch (15 cm) pans lined with parchment. Sift together flour, cornstarch, baking powder, baking soda, and salt in a mixing bowl. Use a mixer to beat butter, sugar, and lemon zest until super airy and pale. Drop in vanilla and eggs, then beat until smooth. Gently blend wet and dry stuff together while pouring in buttermilk and lemon juice, mixing til you’ve got no lumps left.

# Additional Tips:

01 - Toss leftovers in the fridge—they’ll keep for 4 days. You can freeze things for about 3 months easy.
02 - Don't try stacking or icing warm cakes—they’ll fall apart, trust me.
03 - Put a buttercream border around each layer’s edge so the compote doesn’t go running out.
04 - Chill the cake before adding the lemon drizzle to get that nice thick coat.

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