Description
Strawberry lemon layer cake brings zesty citrus and sweet berry bliss together in one spectacular dessert. Delicate lemon-infused cake layers nestled between luscious strawberry cream promise a refreshing slice of pure summer indulgence you won’t want to miss.
Ingredients
Scale
Main Ingredients:
Sponge Cake:
- 8 eggs, separated
- 1 cup (200g / 7 ounces) sugar
- 1 cup (125g / 4.4 ounces) all-purpose flour
- 1 teaspoon (5g) vanilla extract
- Zest of 1 lemon
Dry Ingredients:
- ½ teaspoon (2g) baking powder
- ½ teaspoon (2g) salt
Filling and Frosting:
- 1 pound (450g / 16 ounces) fresh or frozen strawberries
- ⅓ cup (70g / 2.5 ounces) sugar
- 3 tablespoons (45ml) fresh lemon juice
- 1 pound (500g / 17.6 ounces) mascarpone cheese, room temperature
- ¾ cup (90g / 3.2 ounces) powdered sugar
- 1 ⅔ cup (400g / 14.1 ounces) whipping cream (35% fat), chilled
- 1 teaspoon (5g) vanilla extract
- Zest of 1 large lemon
- 10 ounces (300g) whipping cream
- Fresh strawberries, halved
Instructions
- Craft the strawberry jam ahead of time by combining fresh strawberries, sugar, and lemon juice in a small saucepan, gently simmering until the mixture thickens and reaches a jam-like consistency.
- Prepare the oven by heating to 350°F and lining two baking sheets with parchment paper for the delicate sponge cake.
- Carefully separate egg whites from yolks, creating two distinct mixtures for the cake base.
- Whisk egg yolks with sugar until the mixture becomes pale and creamy, then incorporate vanilla extract and lemon zest to enhance the flavor profile.
- Sift dry ingredients directly into the yolk mixture, folding gently to create a smooth, light batter.
- Whip egg whites to a fluffy consistency, gradually introducing the remaining sugar until stiff, glossy peaks form.
- Fold the whipped egg whites into the yolk mixture with a delicate touch, maintaining the airiness of the batter.
- Spread the batter evenly across prepared baking sheets, ensuring uniform thickness for consistent baking.
- Bake the sponge cake until golden and a toothpick emerges clean, then immediately dust with powdered sugar and transfer to a clean parchment surface.
- For the mascarpone frosting, whip the cheese until silky smooth, gradually blending in powdered sugar, vanilla, and lemon zest.
- Incorporate chilled whipping cream into the mascarpone mixture, beating until the frosting forms luxurious, stable peaks.
- Carefully slice each cooled sponge cake horizontally, creating four elegant layers for the final assembly.
- Anchor the first layer to the serving platter with a thin frosting base, then generously spread strawberry jam across the surface.
- Apply a thick layer of mascarpone frosting over the jam, creating a harmonious flavor balance.
- Continue layering sponge, jam, and frosting, alternating with precision and care.
- Refrigerate the assembled cake to allow flavors to meld and structure to set firmly.
- Before serving, trim the cake edges for a polished appearance and slice into perfect rectangular portions.
- Finish by piping delicate whipped cream decorations and garnishing with fresh strawberry halves for a stunning presentation.
Notes
- Make strawberry jam ahead of time to ensure it’s completely cooled before assembling the cake.
- Carefully separate egg whites and yolks for a light, airy sponge cake texture.
- Fold egg whites gently into the batter to maintain maximum volume and create a delicate crumb.
- Chill the cake for at least an hour to help layers set and enhance flavor melding.
- Use room temperature ingredients for smoother mixing and better cake consistency.
- Trim cake edges for a professional-looking presentation that showcases beautiful layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 365
- Sugar: 27g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg