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Perfect Strawberry Lemon Four-Layer Cake with Mascarpone Frosting

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A bright and moist four-layer strawberry lemon cake topped with silky mascarpone frosting, perfect for celebrations or a delightful weekday treat.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 2 ½ teaspoons (11 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (227 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons
  • ⅓ cup (80 ml) fresh lemon juice
  • 1 cup (240 ml) whole milk, room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 2 cups (about 300 g) fresh strawberries, hulled and sliced
  • 2 tablespoons (25 g) granulated sugar (for strawberry filling)
  • 1 tablespoon (15 ml) fresh lemon juice (for strawberry filling)
  • 1 ½ cups (340 g) mascarpone cheese, chilled
  • 1 cup (240 ml) heavy cream, cold
  • ¾ cup (90 g) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract (for frosting)
  • 1 teaspoon fresh lemon zest (optional, for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer on medium speed, beat softened butter and sugar until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in lemon zest.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk and lemon juice, starting and ending with dry ingredients. Mix just until combined.
  6. Add vanilla extract and gently stir by hand to combine.
  7. Divide batter evenly into the two pans (about 3 cups per pan). Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  8. Cool cakes in pans for 10 minutes, then transfer to cooling racks until completely cool.
  9. Combine sliced strawberries, sugar, and lemon juice in a bowl. Let macerate for at least 20 minutes, stirring occasionally.
  10. In a chilled bowl, whip mascarpone cheese with powdered sugar, vanilla extract, and lemon zest until smooth.
  11. In a separate bowl, whip cold heavy cream to soft peaks, then gently fold into mascarpone mixture.
  12. Slice each cooled cake layer horizontally in half to create four thin layers total.
  13. Place the first layer on a serving plate, spread a thin layer of mascarpone frosting, then spoon some strawberry filling over it. Repeat for remaining layers, finishing with frosting on top and sides.
  14. Refrigerate the cake for at least 1 hour before serving to allow layers to set and flavors to meld.
  15. For clean slices, use a sharp serrated knife warmed in hot water.

Notes

Use room temperature eggs and milk for even mixing and better rise. Keep mascarpone and cream cold before whipping to prevent runny frosting. Chill cake layers before slicing for clean cuts. Macerate strawberries to create a natural syrup that enhances flavor. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, replace mascarpone with whipped coconut cream and use plant-based milk.

Nutrition

Keywords: strawberry lemon cake, four-layer cake, mascarpone frosting, easy cake recipe, homemade cake, spring dessert, fresh fruit cake

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