Description
This Strawberry Lemon Drip Cake is a celebration in every bite. Soft lemon cake layers, tangy lemon buttercream, juicy macerated strawberries, and a beautiful white chocolate drip make it a show-stopping dessert. Perfect for birthdays, brunches, or summer gatherings, it’s bright, refreshing, and easier to make than it looks. Enjoy the vibrant flavors and impressive presentation in every slice.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup freshly squeezed lemon juice
- 2 cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 cup unsalted butter, softened (buttercream)
- 4 cups powdered sugar
- 2 tbsp lemon juice (buttercream)
- 1 tsp lemon zest (buttercream)
- 2–4 tbsp milk (buttercream)
- ½ cup white chocolate chips
- ¼ cup heavy cream
- Few drops pink gel coloring (optional)
- Fresh strawberries, lemon zest curls, edible flowers (for decoration)
Instructions
- Macerate strawberries with sugar and lemon juice and set aside.
- Preheat oven to 175°C (350°F) and prepare 3 8-inch cake pans.
- Cream butter and sugar; add eggs one at a time, then lemon zest and vanilla.
- Alternate adding dry ingredients with buttermilk and lemon juice until smooth.
- Divide batter into pans and bake 25-30 minutes. Cool completely.
- Beat buttercream ingredients until smooth and spreadable.
- Assemble cake layers with strawberry filling and buttercream.
- Apply crumb coat and chill 15 minutes, then frost fully.
- Prepare white chocolate glaze and drizzle edges.
- Decorate with fresh strawberries, lemon zest curls, and edible flowers.
Notes
Use room temperature butter and eggs for smooth cake layers. Macerate strawberries for at least 15 minutes for best flavor. Test white chocolate drip on the side of a bowl before applying to cake. Chill cake 15 minutes between crumb coat and final frosting. Store in refrigerator up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 120mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg