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Strawberry Lemon Layer Cake

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With strawberries in season I am glad to share with you this delightful and delicate summer 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.

To print the recipe check the full recipe on my blog:

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0:00 - Intro
0:29 - Strawberry Jam
0:59 - Vanilla Lemon Sponge
3:55 - Baking time
4:41 - Cut sponge cakes in half
4:54 - Mascarpone Lemon Frosting
5:35 - Assemble the cake
7:53 - Cut the cake in 12 equal slices
8:27 - Decorate each slice of cake
9:07 - Enjoying the cake

Makes about 12 servings

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

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