Strawberry Lemon Layer Cake: A Refreshing Dessert for Any Occasion
This Strawberry Lemon Layer Cake is a delightful fusion of sweet strawberries and tangy lemon flavors, making it the perfect dessert for spring and summer. With layers of soft vanilla lemon sponge, homemade strawberry jam, and creamy mascarpone lemon frosting, this cake is as beautiful as it is delicious. Whether you’re celebrating a special occasion or just want to treat yourself, this cake is sure to impress with its vibrant flavors and elegant presentation.
Why You’ll Love This Recipe
This cake is light and airy, with each layer bringing something special to the table. The vanilla lemon sponge is delicate and flavorful, while the homemade strawberry jam adds a fruity sweetness that perfectly complements the tangy mascarpone lemon frosting. The fresh strawberries and whipped cream on top not only add a gorgeous finishing touch but also elevate the flavor profile of the entire cake. The cake can be made ahead of time, making it an ideal dessert for gatherings or events.
Ingredients
For the Vanilla Lemon Sponge:
- 8 eggs, separated
- 1 cup (200g) sugar, divided
- 1 tsp (5g) vanilla extract
- 1 cup (125g) all-purpose flour
- ½ tsp (2g) baking powder
- ½ tsp (2g) salt
- Zest of 1 lemon
For the Strawberry Jam:
- 1 pound (450g) fresh or frozen strawberries
- ⅓ cup (70g) sugar
- 3 tbsp (45ml) fresh lemon juice
For the Mascarpone Lemon Frosting:
- 1 pound (500g) Mascarpone cheese, room temperature
- ¾ cup (90g) powdered sugar
- 1 ⅔ cup (400g) whipping cream (35% fat), chilled
- 1 tsp (5g) vanilla extract
- Zest of 1 large lemon
For Decoration:
- 10 oz (300g) whipping cream
- Fresh strawberries, halved
Instructions
Step 1: Make the Strawberry Jam
Prepare the strawberry jam ahead of time. In a small saucepan, add the strawberries, sugar, and lemon juice. Bring the mixture to a simmer over medium heat, stirring occasionally. Let the strawberries cook for about 15-20 minutes, or until the mixture has thickened. Remove from heat and allow the jam to cool completely before using.
Step 2: Prepare the Vanilla Lemon Sponge
Preheat your oven to 350°F (180°C). Grease and line two 12×16 inch (30x40cm) baking sheets with parchment paper.
Separate the egg whites from the yolks. In a large mixing bowl, beat the egg yolks with ¾ cup (150g) sugar until the mixture becomes light and creamy. Add the vanilla extract and lemon zest, mixing until combined.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture.
In another clean bowl, whip the egg whites until they become foamy. Gradually add the remaining ¼ cup (50g) sugar, and continue to whip until stiff peaks form.
Gently fold the whipped egg whites into the yolk mixture in batches, being careful not to deflate the batter. Divide the batter evenly between the prepared baking sheets, spreading it out evenly.
Bake the sponge cakes for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Once baked, dust the surface with powdered sugar, flip the sponge onto another sheet of parchment paper, and carefully peel off the original parchment paper. Let the cakes cool completely.
Step 3: Make the Mascarpone Lemon Frosting
In a large bowl, beat the Mascarpone cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon zest, mixing until well combined.
Gradually add the chilled whipping cream to the Mascarpone mixture and continue to beat until stiff peaks form. Be careful not to overwhip the frosting.
Step 4: Assemble the Cake
Once the sponge cakes have cooled, cut each one in half, creating four rectangular layers. Place a small amount of frosting on the serving platter to hold the first sponge layer in place.
Add the first layer of sponge cake, spreading a thin layer of strawberry jam evenly over the top. Follow with a layer of the Mascarpone lemon frosting.
Repeat this process with the remaining sponge layers, alternating between the strawberry jam and Mascarpone frosting. Once all the layers are stacked, refrigerate the cake for at least 1 hour or overnight to allow the flavors to meld together.
Step 5: Finish and Decorate the Cake
After the cake has chilled, trim the edges for a clean, neat finish. Cut the cake into 12 rectangular slices.
In a separate bowl, whip the 10 oz (300g) whipping cream until soft peaks form. Using a piping bag fitted with a 6B tip, pipe whipped cream on top of each slice and decorate with halved fresh strawberries.
Serving Suggestions
This Strawberry Lemon Layer Cake is perfect for any special occasion, from birthdays to brunches to summertime celebrations. Its bright citrus flavors and fruity strawberry jam make it a refreshing dessert that’s light yet indulgent. Serve it chilled for the best flavor and texture, and pair it with a glass of lemonade for a delightful treat.
Recipe Notes
- Make Ahead: This cake is perfect for making ahead. Prepare and assemble the cake a day in advance, and keep it chilled until ready to serve. Add the whipped cream and strawberries just before serving for the best presentation.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
- Customization: Feel free to add different fruits to the jam or even switch up the citrus flavors by using lime or grapefruit zest.
Recipe Summary
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Cooling/Chilling Time: 2-4 hours
- Total Time: 3 hours
- Servings: 12 slices
- Calories: 420 kcal per slice
Final Thoughts
This Strawberry Lemon Layer Cake is a beautifully refreshing dessert that is perfect for summer and beyond. The tangy lemon sponge combined with the homemade strawberry jam and creamy Mascarpone frosting creates a delicate balance of flavors that will impress both family and guests. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to be a hit. Enjoy!
Print
Strawberry Lemon Layer Cake
- Total Time: 3 hours
- Yield: 12 1x
Description
This Strawberry Lemon Layer Cake is a delightful combination of bright citrus flavors and fresh strawberries. The layers of light, airy lemon sponge are perfectly complemented by the tangy homemade strawberry jam and smooth, creamy mascarpone frosting. Topped with whipped cream and fresh strawberries, this cake is as stunning as it is delicious.
Ingredients
Vanilla Lemon Sponge:
8 eggs, separated
1 cup (200g) sugar, divided
1 tsp (5g) vanilla extract
1 cup (125g) all-purpose flour
½ tsp (2g) baking powder
½ tsp (2g) salt
Zest of 1 lemon
Strawberry Jam:
1 pound (450g) fresh or frozen strawberries
⅓ cup (70g) sugar
3 tbsp (45ml) fresh lemon juice
Mascarpone Lemon Frosting:
1 pound (500g) Mascarpone cheese, room temperature
¾ cup (90g) powdered sugar
1 ⅔ cup (400g) whipping cream (35% fat), chilled
1 tsp (5g) vanilla extract
Zest of 1 large lemon
For Decoration:
10 oz (300g) whipping cream
Fresh strawberries, halved
Instructions
Strawberry Jam:
Prepare the strawberry jam in advance. In a small saucepan, add the strawberries, sugar, and lemon juice. Bring to a simmer, stirring occasionally. Simmer for 15-20 minutes until thickened. Remove from heat and let cool completely before using.
Vanilla Lemon Sponge: 2. Preheat the oven to 350°F (180°C). Grease and line two 12×16 inch (30x40cm) baking sheets with parchment paper. 3. Separate the egg whites from the yolks. In a large bowl, mix the egg yolks with ¾ cup (150g) sugar until creamy. Add vanilla extract and lemon zest, mixing to combine. 4. Gradually sift the flour, baking powder, and salt into the yolk mixture, gently folding to incorporate. 5. In a separate bowl, whip the egg whites until foamy. Gradually add the remaining ¼ cup (50g) sugar and whip until stiff peaks form. 6. Carefully fold the whipped egg whites into the yolk mixture in batches, ensuring not to deflate the batter. 7. Divide the batter evenly between the prepared baking sheets and spread it out evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. 8. Dust the baked sponge with powdered sugar, flip it onto another sheet of parchment paper, and peel off the original baking paper. Let the sponge cool completely.
Mascarpone Lemon Frosting: 9. In a large bowl, beat the Mascarpone cheese until smooth. Add powdered sugar, vanilla extract, and lemon zest, mixing until incorporated. 10. Gradually add the chilled whipping cream and continue mixing until stiff peaks form.
Assembly: 11. Once the sponge cakes have cooled, cut each one in half to create four layers. 12. Place a small amount of frosting on the serving platter to hold the first sponge layer in place. Add the first layer of sponge and evenly spread a layer of strawberry jam. 13. Spread ⅓ of the mascarpone frosting on top of the jam. Repeat with the remaining sponge layers, alternating between strawberry jam and mascarpone frosting. 14. Refrigerate the assembled cake for at least 1 hour or overnight for best results. 15. Once chilled, trim the edges of the cake to create clean sides and cut into 12 rectangular slices. 16. Using a 6B piping tip, pipe whipped cream on top of each slice and decorate with fresh strawberry halves.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420