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Perfect Strawberry Lemon Curd Layer Cake with Mascarpone Frosting

strawberry lemon curd layer cake - featured image
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A bright and luscious layer cake featuring tart lemon curd, fresh strawberries, and a light mascarpone frosting. Quick and easy to make, perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (225 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 fresh lemons, zest and juice
  • 1 cup (200 grams) granulated sugar (for lemon curd)
  • 3 large eggs (for lemon curd)
  • 6 tablespoons (85 grams) unsalted butter, cut into chunks (for lemon curd)
  • Pinch of salt (for lemon curd)
  • 16 oz (450 grams) mascarpone cheese, chilled
  • 1 cup (240 ml) heavy cream, cold
  • ¾ cup (90 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 2 cups (300 grams) fresh strawberries, sliced
  • Optional: lemon zest for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans and line bottoms with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. With mixer on low, alternately add dry flour mixture and milk, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly between pans (about 3 cups or 720 ml per pan). Smooth tops and bake 30-35 minutes until toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  8. For lemon curd: whisk lemon zest, juice, sugar, and eggs in a saucepan. Cook over low heat, stirring constantly until thickened and reaches 170°F (77°C), about 8-10 minutes.
  9. Remove from heat, stir in butter and salt until smooth. Strain if desired. Let cool.
  10. For frosting: whip cold heavy cream until soft peaks form. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
  11. Gently fold whipped cream into mascarpone mixture until combined.
  12. Assemble cake: place one layer on plate, spread ½ cup lemon curd over top, scatter sliced strawberries, then spread 1 cup mascarpone frosting over fruit.
  13. Top with second cake layer and frost top and sides with remaining mascarpone frosting.
  14. Garnish with fresh strawberries and lemon zest. Chill at least 1 hour before serving.

Notes

Do not overmix the batter to avoid tough cake layers. Stir lemon curd constantly over low heat to prevent scrambled eggs. Chill lemon curd if too runny before assembling. Whip mascarpone and cream well chilled and fold whipped cream gently to keep frosting light. Cool cake layers completely before frosting to prevent melting.

Nutrition

Keywords: strawberry lemon curd cake, mascarpone frosting, layer cake, easy cake recipe, spring dessert, summer dessert

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