Description
This strawberry shortcake cake with mascarpone is a fresh layered dessert with soft vanilla cake, juicy strawberries, and whipped mascarpone cream.
Ingredients
Scale
- FOR THE SPONGE CAKE LAYERS
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) sugar
- 3 large eggs
- 1 tbsp vanilla extract
- ¾ cup (180ml) milk
- FOR THE WHIPPED MASCARPONE CREAM
- 1 cup (240g) mascarpone cheese, cold
- 1 ½ cups (360ml) heavy cream, cold
- ¾ cup (90g) powdered sugar
- 1 tsp vanilla extract
- FOR THE STRAWBERRY FILLING
- 2 ½ cups fresh strawberries, sliced
- 2 tbsp sugar
- 1 tsp lemon juice
- FOR DECORATION
- Whole and halved strawberries
- Optional light dusting of powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
- Add dry ingredients and milk in alternating additions, beginning and ending with dry ingredients, and mix gently until just combined.
- Divide batter evenly between pans and bake for 22–26 minutes. Cool completely before assembling.
- Combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 15–20 minutes to release juices and soften slightly.
- In a large bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla extract. Whip until thick, smooth, and able to hold soft peaks.
- Place one cake layer on a serving plate. Spread an even layer of mascarpone cream over the surface.
- Arrange sliced strawberries in a flat, even layer. Spread a thin layer of cream over the strawberries to secure them.
- Place the second cake layer on top and frost the top and sides with remaining mascarpone cream. Smooth gently for a soft finish.
- Arrange whole and halved strawberries on top, placing more in the center for height. Add a light dusting of powdered sugar if desired.
Notes
- This cake is ideal for birthdays and spring gatherings.
- The mascarpone helps the whipped cream stay fuller and more stable.
- It tastes cool, airy, and fresh when sliced.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 663
- Sugar: 36 grams
- Sodium: 180 mg
- Fat: 30 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 89 grams
- Fiber: 2 grams
- Protein: 9 grams
- Cholesterol: 105 mg
Keywords: Strawberry Shortcake Cake, Mascarpone, Layer Cake, Dessert