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Strawberry lemon layer cake with creamy frosting and glossy lemon drip, topped with fresh strawberries and lemon slices, served on a cake stand with a sliced piece on a plate.

Strawberry Lemon Layer Cake

A bright and refreshing dessert featuring soft lemon sponge layers filled with fresh strawberries and creamy mascarpone frosting. Perfect for spring and summer occasions.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 cups self-raising flour
  • 1/4 tsp salt
  • 1 3/4 cups sugar
  • lemon zest from 1 lemon
  • 3/4 cup butter softened
  • 1 cup milk
  • 5 egg whites
  • 1 kg strawberries
  • 2 tbsp strawberry jam
Frosting
  • 200 ml whipping cream
  • 200 g mascarpone
  • 2 tbsp sugar

Equipment

  • Cake Pan
  • Mixer
  • Spatula

Method
 

  1. Preheat oven to 180°C (350°F) and prepare a cake pan with parchment paper.
  2. Cream butter, sugar, and lemon zest until light and fluffy.
  3. Add milk and flour gradually, mixing until smooth.
  4. Beat egg whites until stiff peaks form, then gently fold into the batter.
  5. Pour batter into pan and bake for about 60 minutes until cooked through.
  6. Mix strawberries with jam to create the filling.
  7. Whip cream, mascarpone, and sugar to make frosting.
  8. Layer the cake with strawberry filling and frosting, then decorate with fresh strawberries.

Notes

You can prepare the strawberry filling ahead of time and refrigerate it. Use fresh seasonal strawberries for the best flavor.