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Lemon and strawberry sponge layer cake

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  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian

This lemon and strawberry sponge layer cake is a delightful dessert that features light and fluffy savoiardi, layered with lemon curd and a luscious strawberry filling, creating a perfect balance of tangy and sweet flavours in every bite.

  • Serves8
  • Prep time30 minutes, + 20 mins standing & 30 mins chilling time
Lemon and strawberry sponge layer cake with cream layers

Ingredients

  • 500g strawberries, thinly sliced
  • 2 passionfruit, halved
  • 1/2 cup (75g) caster sugar
  • 250g mascarpone
  • 300ml thickened cream
  • 24 savoiardi (sponge finger biscuits)
  • 1/2 cup (125ml) lemon curd
  • Vanilla meringue kisses, to decorate
  • Lemon zest, to decorate
  • Strawberries, extra, halved, to decorate

Nutritional information

Per Serve: Energy: 1992kJ/477 Cals (23%), Protein: 6g (12%), Fat: 28g (40%), Sat Fat: 17g (71%), Carb: 52g (17%), Sugar: 37g (41%), Dietary Fibre: 3g (10%), Sodium: 98mg (5%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place strawberry and passionfruit pulp in a bowl. Add half the sugar and stir to combine. Set aside for 20 mins to develop the flavours.

  2. Step 2

    Use an electric mixer to whisk the mascarpone, cream and remaining sugar in a bowl until firm peaks form.

  3. Step 3

    Spread a little mascarpone mixture along the centre of a platter. Arrange 8 biscuits on the platter. Spoon one-third of the lemon curd over the biscuits and smooth the surface. Top with one-third of the mascarpone mixture and half the strawberry mixture.

  4. Step 4

    Repeat layering 2 more times with the remaining biscuits, lemon curd, mascarpone mixture and strawberry mixture, finishing with mascarpone mixture. Place in the fridge for 30 mins to set.

  5. Step 5

    Top the cake with meringue kisses, lemon zest and extra strawberry. Drizzle with any remaining strawberry mixture to serve.

Recipe tip

COOK. STORE. SAVE.
Root-to-tip:
Don’t toss the zested lemon! Use the juice and leftover rind to make our Easy Lemon Curd. Use the lemon curd in this recipe, or store it in the fridge for up to 1 week and serve with scones.

Smart save: This summery dessert can be made with any berries or fruit, fresh or frozen, you have on hand. Or, look for what’s on special while you’re shopping.

Lemon and strawberry sponge layer cake

Lemon and strawberry sponge layer cake
  • Serves8
  • Prep time30 minutes, + 20 mins standing & 30 mins chilling time
Ingredients
  • 500g strawberries, thinly sliced
  • 2 passionfruit, halved
  • 1/2 cup (75g) caster sugar
  • 250g mascarpone
  • 300ml thickened cream
  • 24 savoiardi (sponge finger biscuits)
  • 1/2 cup (125ml) lemon curd
  • Vanilla meringue kisses, to decorate
  • Lemon zest, to decorate
  • Strawberries, extra, halved, to decorate
    Description

    This lemon and strawberry sponge layer cake is a delightful dessert that features light and fluffy savoiardi, layered with lemon curd and a luscious strawberry filling, creating a perfect balance of tangy and sweet flavours in every bite.

    Method
    1. Step 1

      Place strawberry and passionfruit pulp in a bowl. Add half the sugar and stir to combine. Set aside for 20 mins to develop the flavours.

    2. Step 2

      Use an electric mixer to whisk the mascarpone, cream and remaining sugar in a bowl until firm peaks form.

    3. Step 3

      Spread a little mascarpone mixture along the centre of a platter. Arrange 8 biscuits on the platter. Spoon one-third of the lemon curd over the biscuits and smooth the surface. Top with one-third of the mascarpone mixture and half the strawberry mixture.

    4. Step 4

      Repeat layering 2 more times with the remaining biscuits, lemon curd, mascarpone mixture and strawberry mixture, finishing with mascarpone mixture. Place in the fridge for 30 mins to set.

    5. Step 5

      Top the cake with meringue kisses, lemon zest and extra strawberry. Drizzle with any remaining strawberry mixture to serve.