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strawberry lemon layer cake

Strawberry Lemon Layer Cake

4.5 from 6 votes
With strawberries in season I am glad to share with you this delightful and delicate dessert, Strawberry Lemon Layer Cake. The cake consists of four thin layers of vanilla lemon sponge cake filled with a generous amount of freshly made strawberry jam and with Mascarpone lemon frosting. The cake is so light and refreshing and is simply bursting with summer flavor.
Servings 12
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr


Vanilla Lemon Sponge

  • 8 eggs , separated
  • 1 cup (200g) sugar , divided
  • 1 tsp (5g) vanilla extract
  • 1 cup (125g) all purpose flour
  • 1/2 tsp  (2g) baking powder
  • 1/2 tsp (2g) salt
  • Lemon zest of a lemon

Strawberry Jam

  • 1 pound  (450g) fresh or frozen strawberries
  • 1/3 cup (70g) sugar
  • 3 tbsp (45ml) fresh lemon juice

Mascarpone Lemon Frosting

  • 1 pound (500g) Mascarpone cheese , room temperature
  • 3/4 cup (90g) powdered sugar
  • 1 ⅔ cup (400g) whipping cream (35% fat) , chilled
  • 1 tsp (5g) vanilla extract
  • Lemon zest of a large lemon

For Decoration

  • 10 oz (300g) whipping cream
  • Fresh strawberries , cut in half


Prepare the strawberry jam.

  • The jam can also be made a day or two day in advance, to save time and refrigerate until ready to use. In a small saucepan put the strawberries, sugar and lemon juice. Bring to a simmer, stirring occasionally. Simmer until the mixture is thick, for about 15-20 minutes.  Remove from heat and let cool completely before using.

Prepare vanilla lemon sponge.

  • Preheat the oven to 350F (180C). Grease and line with parchment paper two 12x16 inch (30x40cm) baking sheets. Set aside.
  • Separate egg whites from yolks. Add ¾ cup (150g) sugar over the yolks and mix until creamy. Add vanilla and lemon zest and mix to combine.
  • Incorporate flour, baking powder and salt into the yolk mixture.
  • Whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until stiff peaks form.
  • Gently and gradually fold the whites into the yolks mixture.
  • Divide batter evenly into the prepared baking sheets. Spread the batter evenly and bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
  • Sprinkle it with powdered sugar. This helps the sponge cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Let cool completely.

Prepare Mascarpone Lemon Frosting.

  • In a large bowl mix Mascarpone until smooth. Add powdered sugar, vanilla and lemon zest and mix until incorporated.
  • Add whipping cream and continue mixing until stiff peaks form.


  • Cut each sponge cake in half.
  • Place a bit of frosting onto a serving platter. Add the first layer of sponge cake. Spread evenly a layer of strawberry jam.
  • Gently spread ⅓ of the mascarpone frosting.
  • Repeat with the remaining sponge cake layers.
  • Refrigerate the cake for at least 1 hour or even overnight.
  • Trim the edges of the cake and cut into 12 rectangle slices.
  • Using a 6B tip pipe whipped cream on top of each slice. Decorate with fresh strawberry halves.
  • Enjoy!



Serving: 1 servingCalories: 377kcalCarbohydrates: 43.2gProtein: 10.4gFat: 18.9gSaturated Fat: 10.9gCholesterol: 167mgSodium: 155mgPotassium: 201mgFiber: 1gSugar: 32.1gCalcium: 140mgIron: 1mg
Calories: 377kcal
Course: Dessert
Cuisine: American
Keyword: strawberry, strawberry cake