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Perfect Strawberry Lemonade Layer Cake with Mascarpone Buttercream Frosting

Strawberry Lemonade Layer Cake - featured image
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A bright and lively strawberry lemonade layer cake featuring fresh strawberries and a silky mascarpone buttercream frosting, perfect for summer gatherings and special occasions.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • ⅓ cup (80ml) freshly squeezed lemon juice
  • 2 tsp lemon zest
  • 1 cup (240ml) buttermilk, room temperature
  • 1 tsp vanilla extract
  • 1 cup (150g) fresh strawberries, finely chopped
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 8 oz (225g) mascarpone cheese, chilled
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice (for frosting)
  • 1 tsp lemon zest (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Optional garnish: sliced fresh strawberries, thin lemon slices or twists, edible flowers

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Using a mixer, beat ¾ cup softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in lemon juice, lemon zest, and vanilla extract.
  6. Alternate adding dry ingredients and buttermilk in three parts, beginning and ending with dry ingredients. Mix just until combined.
  7. Gently fold in chopped strawberries with a rubber spatula.
  8. Divide batter evenly between prepared pans and smooth tops. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For frosting, beat 1 cup softened butter until creamy, about 2 minutes. Gradually add powdered sugar on low speed.
  11. Add mascarpone cheese, lemon juice, lemon zest, and vanilla extract. Beat on medium-high until smooth and fluffy, about 3-4 minutes. Chill if too soft.
  12. Place one cake layer on serving plate. Spread frosting evenly on top. Add second layer and cover entire cake with remaining frosting. Smooth with offset spatula.
  13. Garnish with sliced strawberries, lemon twists, or edible flowers if desired. Chill cake for at least 30 minutes before slicing.

Notes

Use fresh lemon juice for best flavor. Pat strawberries dry before folding into batter to avoid sogginess. Chill mascarpone until just before mixing to keep frosting stable. Level cake layers with serrated knife for cleaner stacking. For dairy-free, substitute mascarpone and butter with vegan alternatives. For gluten-free, use gluten-free flour blend and adjust baking powder.

Nutrition

Keywords: strawberry lemonade cake, mascarpone buttercream, summer cake, layer cake, easy cake recipe, fresh strawberries, lemon cake

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