Strawberry Lemonade Buttermilk Cake: How to Layer It Perfectly

What if you could enjoy the bright, zesty flavors of lemonade with the sweetness of strawberries in a soft, luxurious cake?
This Strawberry Lemonade Buttermilk Cake brings together tender lemon cake layers, fresh strawberry compote, strawberry Swiss buttercream, and a lemon mascarpone Chantilly for a show-stopping dessert.

Ideal for spring and summer celebrations, birthdays, or whenever you want to impress with a stunning and flavorful cake.

Why This Strawberry Lemonade Buttermilk Cake Is a Must-Try

This cake is a celebration of flavor and texture.
The buttermilk ensures moist, tender layers, while the fresh strawberry filling and citrusy Chantilly cream add a refreshing balance.
Finished with a lemon drizzle and delicate decorations, it’s as beautiful as it is delicious.

Prep time is about 1 hour.
Bake and assembly time is about 2 hours.
The result is a layered masterpiece worth the effort.

Perfect for birthdays, garden parties, bridal showers, or any festive gathering.

Ingredients You’ll Need

For the Lemon Cake

• 150 grams unsalted butter, softened
• 280 grams powdered sugar
• 3 medium eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 260 grams all-purpose flour
• 10 grams cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 210 milliliters buttermilk
• Juice of 1/2 lemon
• Zest of 1 lemon

For the Strawberry Filling

• 1 portion homemade strawberry compote

For the Strawberry Swiss Buttercream

• 1 portion Strawberry Swiss Buttercream

For the Lemon Mascarpone Chantilly Cream

• 1 portion Lemon Mascarpone Chantilly

For the Lemon Drizzle

• 50 grams white chocolate
• 50 grams heavy cream
• 2 teaspoons lemon curd
• Yellow food coloring (optional)

Ingredient Tips

• Use fresh lemon juice and zest for the brightest, most authentic lemon flavor.
• Buttermilk is essential for a tender crumb and balanced tang.
• Fresh homemade strawberry compote gives a natural, rich strawberry taste compared to jam.
• Use good quality white chocolate for a silky, smooth drizzle.

You can adjust the intensity of the lemon flavor by adding extra zest or a few drops of lemon extract to the cake batter.

Step-by-Step Instructions

Step 1: Prepare the Cake Layers
Preheat your oven to 165°C (325°F).
Line three 15 cm (6-inch) cake pans with parchment paper and lightly grease them.

In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.
Set aside.

In a large mixing bowl, beat the softened butter, powdered sugar, and lemon zest with an electric mixer on medium speed until creamy and fluffy.

Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract until smooth.

Gradually add the dry ingredients, alternating with the buttermilk and lemon juice.
Begin and end with the dry ingredients.
Mix until the batter is smooth and fully combined.

Step 2: Bake the Cakes
Distribute the batter evenly among the prepared cake pans.

Bake in the preheated oven for about 30 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 minutes.
Then transfer them to a wire rack to cool completely.

Step 3: Make the Strawberry Compote
Prepare a fresh strawberry compote by cooking strawberries with a little sugar and lemon juice until thickened.
Allow it to cool completely before using.

Step 4: Prepare the Strawberry Swiss Buttercream
Follow your favorite recipe for Strawberry Swiss Buttercream.
This usually involves whipping egg whites and sugar to stiff peaks, then gradually adding softened butter and strawberry purée.

Step 5: Prepare the Lemon Mascarpone Chantilly Cream
Whip heavy cream to soft peaks, then add mascarpone cheese, powdered sugar, and lemon zest.
Continue whipping until stiff peaks form, being careful not to overwhip.

Step 6: Assemble the Cake
Level the cooled cake layers if necessary using a serrated knife.

Place the first cake layer on a cake turntable.
Pipe a border of strawberry Swiss buttercream around the edge to create a dam.

Fill the center with a layer of strawberry compote and a generous dollop of lemon mascarpone Chantilly cream.

Repeat the process with the second cake layer.

Top with the third cake layer.
Apply a thin crumb coat of strawberry Swiss buttercream to the entire cake.
Chill in the refrigerator for at least 2 hours or in the freezer for 30 minutes.

Step 7: Prepare the Lemon Drizzle
Melt the white chocolate and heavy cream together over a double boiler or in the microwave in short bursts, stirring until smooth.

Stir in the lemon curd and a few drops of yellow food coloring if desired.

Cool the glaze to about 30°C (86°F) before pouring.

Step 8: Decorate
Pour the cooled lemon glaze over the chilled cake, letting it drip naturally down the sides.

Decorate the top of the cake with piped buttercream rosettes, lemon slices, or fresh strawberries as desired.

Allow the cake to sit at room temperature for 20 to 30 minutes before serving.

How to Serve It Perfectly

Strawberry Lemonade Buttermilk Cake is rich yet refreshing, making it perfect for a centerpiece dessert.

Serving Suggestions

• Serve slices with a side of fresh berries or a dollop of Chantilly cream
• Pair with iced tea, lemonade, or a light sparkling wine
• Garnish plates with extra lemon zest or a drizzle of strawberry sauce

Ideal for birthdays, bridal showers, or summer garden parties.

Storage and Make-Ahead Tips

To store leftovers
Cover the cake with a cake dome or store slices in an airtight container in the refrigerator.
Best enjoyed within 3 days.

To make ahead
Bake the cake layers a day ahead and store tightly wrapped at room temperature.
Prepare the fillings and buttercream the day before and assemble the cake fresh for best texture.

Freezing
Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.
Thaw completely before decorating.

Recipe Variations

1. Strawberry Lemon Cupcakes
Use the same batter to make cupcakes.
Fill each with a bit of strawberry compote and top with strawberry Swiss buttercream.

2. Triple Berry Lemonade Cake
Replace half the strawberry compote with a mix of raspberries and blueberries for a berry twist.

3. Lemon Lavender Cake
Add 1/2 teaspoon dried culinary lavender to the cake batter for a delicate floral note.

These variations allow you to adapt the cake for different occasions and flavor preferences.

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Conclusion: A Show-Stopping Celebration Cake

Strawberry Lemonade Buttermilk Cake offers the perfect balance of tart lemon and sweet strawberry, wrapped in a tender, moist crumb and luxurious layers of cream and compote.
With its vibrant flavors and beautiful presentation, it’s the ideal dessert for celebrations big and small.

Try it once, and it will become your go-to cake for spring and summer events.

Have you baked it? Share your decorating tips and favorite flavor twists in the comments below.

Frequently Asked Questions

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the brightest, most natural flavor.

What can I substitute for buttermilk?
Mix 1 tablespoon lemon juice or vinegar into 210 milliliters milk and let it sit for 5 minutes.

Can I use store-bought strawberry jam instead of compote?
Yes, but homemade compote provides a fresher, less sweet flavor.

How do I prevent the glaze from running too much?
Make sure the cake is well-chilled and the glaze is cooled to around 30°C (86°F) before pouring.

Can I make this cake gluten-free?
Yes. Substitute a good-quality gluten-free all-purpose flour blend in place of the regular flour.