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Strawberry Lemonade Cake

Strawberry Lemonade Layer Cake

4.5 from 2 reviews

Fluffy, light zesty sponge layers filled with whipped cream and fresh strawberries make this Strawberry Lemonade Cake an absolute delight.

Scale

Ingredients

For the lemon sponge

330g (1½ cups) unsalted butter

330g (1½ cups) caster sugar

6 large eggs, beaten

5 unwaxed lemons, zested 

500g (3½ cups) self raising flour

½ teaspoon baking powder

1 teaspoon salt

100g (1/3 cup) sour cream

60ml (1/4 cup) lemon juice

 

For the strawberry whipped cream

300ml (1¼ cup) whipping cream

500g Fresh strawberries, hulled

For the lemon glaze

400g (2½ cups) icing sugar

60ml (1/4 cup) lemon juice

Instructions

For the lemon sponge

Pre-heat your oven to 180C (350F). Grease x3 loose bottomed or springform 20cm/8inch cake tins and line the bases with baking paper.

Add the butter and caster sugar to a large bowl and beat with hand held electric beater until pale and fluffy. 

With your beaters on medium, high, pour the beaten eggs In a slow steady stream, stopping half way to scrape the sides of the bowl. Beat well until eggs are well mixed in and then stir through the lemon zest.

Fold through the flour, baking powder and salt until just combined. Then fold through the sourcream and lemon juice until just combined.

Pour batter into your three prepared cake pans, weighing each one to get even distribution of batter. Level batter with the back of a spoon.

Bake in the oven for 25 minutes or until golden brown on top and the centre is firm to touch and springs back when pressed. Remove from the oven and leave to cool in the tin for ten minutes before removing and allowing to cool completey on the wire rack. If the cakes are domed then using a serrated knife, slice off the tops to level the cakes.

 

For the strawberry whipped cream

Chop half the strawberries quite finely and set aside

In a medium bowl, whip the cream until soft peaks form. Add the diced strawberries and fold through.

Slice the other half of the strawberries into rounds.

 

To construct and decorate

Add a blob of cream on your cake stand and then place one layer of your sponge cake. Spoon half the strawberry whipped cream onto the sponge layer and level out with an offset spatula. Then press layer half of the sliced strawberries.

Add another sponge layer and spoon the remaining cream onto this second layer, again levelling out with an offset spatula. Add the remaining sliced strawberries ontop of the cream

Place the final sponge layer on top.

 

For the lemon glaze

In a medium bowl, seive the icing sugar and whisk in 3 tablespoons of lemon juice until smooth. 

Pour the lemon glaze pver the top of the cake allowing the glaze to just go over the edges. Allow the glaze to set for ten minutes

Decorate with fresh flowers, more sliced strawberries or sliced lemons.

Notes

The glaze needs to be runny but thick so that in can pool ontop of the sponge and not drip off down the sides. If too liquidy then add a ¼ cup of icing sugar at a time until thickened. On the other hand, if too thick then add a teaspoon of juice at a time until the glaze has loosened to the right consistency.