Description
Indulge in the Perfect Strawberry Lemon Drip Cake Recipe with Easy Mascarpone Frosting, a delightful dessert that beautifully marries the sweetness of fresh strawberries with the zesty brightness of lemon. This stunning cake is ideal for any celebration, from birthdays to summer gatherings, offering not just a feast for the taste buds but also for the eyes. The luscious mascarpone frosting enhances each layer, making it an unforgettable treat that will impress your guests and leave them craving more.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 16 oz mascarpone cheese, cold
- 1 cup heavy cream, cold
- 1 cup powdered sugar, sifted
- A pinch of salt
- 1 ½ cups fresh strawberries, hulled and roughly chopped
- 2 tablespoons fresh lemon juice
- ¼ cup granulated sugar
- 2 tablespoons water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Fresh strawberries, sliced for garnish
- Lemon zest or thin lemon slices for garnish
- Optional: edible flowers
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt until combined.
- In a large mixing bowl, cream softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition.
- Mix in fresh lemon zest, lemon juice, and vanilla extract until combined.
- Gradually add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix gently until just combined.
- Divide batter evenly between prepared pans and smooth tops with a spatula. Bake for about 30-35 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 15 minutes before transferring to wire racks to cool completely.
- In a small saucepan, combine chopped strawberries, lemon juice, granulated sugar, and water. Simmer over medium heat while stirring occasionally. Mix in cornstarch slurry; cook until thickened, about 2-3 minutes. Allow to cool to room temperature.
- In one bowl, beat cold mascarpone cheese until smooth. In another bowl, whip cold heavy cream with powdered sugar, vanilla extract, and salt until soft peaks form. Gently fold whipped cream into mascarpone until smooth; refrigerate until ready to use.
- On a serving plate, place one cake layer down and spread a thick layer of mascarpone frosting on top. Scatter sliced strawberries evenly over frosting.
- Place the second cake layer on top and apply a thin crumb coat around the entire cake; chill for about 15-20 minutes.
- Frost the entire cake with a thicker layer of frosting using a spatula.
- Gently drip cooled strawberry lemon sauce around the edges of the cake and pour some on top while spreading lightly.
- Top your cake with fresh strawberry slices, lemon zest, or thin slices of lemon as desired; add edible flowers if you like.
- Refrigerate the assembled cake for at least an additional 30 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg