Description

Indulge in the perfect summer dessert with this Strawberry Lemonade Cake — a luscious fusion of zesty lemon sponge, sweet strawberry compote, and airy whipped cream. This citrus-berry cake is light, refreshing, and bursting with seasonal flavors, ideal for celebrations or sunny gatherings.

Ingredients

Lemon Cake:

2/3 cup unsalted butter (150g), softened
1 1/4 cups powdered sugar (280g)
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Strawberry Compote:

2 cups fresh strawberries, hulled and chopped
1/4 cup granulated sugar
1 tbsp lemon juice

Cream Filling:

1 1/2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract

Optional Garnish:

Fresh strawberries
Lemon slices
Mint leaves

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Instructions

Prepare Lemon Cake:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans. Cream butter and powdered sugar until light and fluffy. (Add remaining steps for cake batter and baking…)
Make Strawberry Compote:
In a saucepan, combine strawberries, sugar, and lemon juice. Simmer over medium heat until thickened. Cool completely.
Whip Cream Filling:
Beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Chill until ready to use.
Assemble the Cake:
Place one cake layer on a serving plate. Spread with strawberry compote, then whipped cream. Repeat with second layer. Top with garnishes.
Chill & Serve:
Refrigerate the assembled cake for at least 1 hour before slicing.

Notes

For added lemon flavor, add zest to the cake batter.
The compote can be made a day in advance.
Stabilized whipped cream or mascarpone can be used for more structure.