Strawberry Lemonade Layer Cake - Stunning Summer Dessert

Name: Strawberry Lemonade Layer Cake - Stunning Summer Dessert
Total time: 150 min
Ingredients: 150g unsalted butter, softened (leave it out for about an hour beforehand); 280g powdered sugar, sifted if it's lumpy; 3 medium eggs at room temperature (this really makes a difference!); 1 1/2 teaspoons good vanilla extract; 260g all-purpose flour; 10g cornstarch (makes the cake extra tender); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon fine salt; 210ml buttermilk (shake before measuring); Juice of 1/2 lemon plus all the zest you can get from it; 1 batch homemade strawberry compote (roughly 1 cup of fresh strawberries cooked down with 2 tbsp sugar); 1 batch Strawberry Swiss Buttercream (about 3 cups); 1 batch Lemon Mascarpone Chantilly cream (about 2 cups); 50g white chocolate, chopped into small pieces; 50g heavy cream; 2 teaspoons lemon curd (store-bought is fine); A tiny drop of yellow food coloring (gel works best)

kitchenscroll.com

This gorgeous three-layer cake combines tangy lemon sponge with fresh strawberry fillings and a luscious mascarpone cream. Perfect for summer celebrations and special occasions.

View full recipe on kitchenscroll.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchenscroll.com.

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Ingredients

150g unsalted butter, softened (leave it out for about an hour beforehand)
280g powdered sugar, sifted if it's lumpy
3 medium eggs at room temperature (this really makes a difference!)
1 1/2 teaspoons good vanilla extract
260g all-purpose flour
10g cornstarch (makes the cake extra tender)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
210ml buttermilk (shake before measuring)
Juice of 1/2 lemon plus all the zest you can get from it
1 batch homemade strawberry compote (roughly 1 cup of fresh strawberries cooked down with 2 tbsp sugar)
1 batch Strawberry Swiss Buttercream (about 3 cups)
1 batch Lemon Mascarpone Chantilly cream (about 2 cups)
50g white chocolate, chopped into small pieces
50g heavy cream
2 teaspoons lemon curd (store-bought is fine)
A tiny drop of yellow food coloring (gel works best)