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Strawberry Mascarpone Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 14 reviews
  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Mascarpone Cake is a luscious layered dessert featuring moist vanilla cake layers filled with a sweetened strawberry puree and rich mascarpone cream frosting. Perfect for spring and summer occasions, this cake combines fresh strawberries with creamy mascarpone whipped cream to deliver a light yet indulgent treat. The cake layers are tender and complemented beautifully by the bright strawberry filling and fluffy frosting, making it a crowd-pleaser for parties and special events.

Ingredients

For the Cake:

  • 2 cups (380g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 1 tablespoon (14.8 ml) vanilla extract
  • ½ cup (118 ml) light sour cream
  • 2 ½ cups (350 g) all-purpose flour
  • 3 teaspoons (11.2 g) baking powder
  • 1 teaspoon (5 g) salt
  • 1 ¼ cups (296 ml) milk (nonfat recommended)

For the Strawberry Filling:

  • 2 cups (303g) strawberries, pureed
  • 1 tablespoon (15 ml) lemon juice
  • 2 tablespoons (24g) granulated sugar
  • 1 tablespoon (8g) all-purpose flour, sifted

For the Frosting:

  • 2 ½ cups (592 ml) heavy whipping cream
  • 1 ¼ cups (163g) powdered sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 16 ounces (about 454g) mascarpone cheese, cold

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round baking pans with parchment paper and grease the sides. Optionally, prepare bake-even strips for more even cake layers.
  2. Mix Wet Ingredients: In a large bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until the batter is lighter in color and well combined. Scrape the sides as needed.
  3. Add Sour Cream: Mix in the light sour cream and beat until fully incorporated.
  4. Combine Dry Ingredients with Milk: In a separate bowl, whisk together the flour, baking powder, and salt. Add half of the dry ingredients to the batter on low speed, pouring in half of the milk simultaneously, mixing just until combined. Repeat with the remaining dry ingredients and milk. Scrape the bowl and fold to fully combine without overmixing.
  5. Bake Cake Layers: Divide the batter evenly among the three prepared pans, roughly 1 2/3 cups per pan. Bake for 20-23 minutes, rotating pans halfway through. Check doneness by inserting a toothpick; it should come out clean. Cool completely.
  6. Prepare Strawberry Filling: Puree strawberries with an immersion blender or food processor. In a medium saucepan, whisk together the flour and sugar, then add the puree and lemon juice. Cook over medium-high heat, stirring frequently until it starts to boil, then simmer for 5-10 minutes until it thickens. Add extra flour if too thin. Cool completely and refrigerate.
  7. Chill Equipment for Frosting: Place the mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill for optimal whipping.
  8. Make Mascarpone Frosting: Place cold mascarpone cheese in the chilled bowl. Beat on medium-low speed while slowly adding heavy cream, allowing the mascarpone to liquefy. Increase speed to high and whip to soft peaks. Add powdered sugar and vanilla, whip until stiff peaks form.
  9. Level Cakes: Use a cake leveler to remove domes from the cake layers for even stacking.
  10. Assemble Cake – First Layer: Place a dollop of frosting on your serving board and add the first cake layer. Using a piping bag fitted with a large round tip, pipe a thick frosting dam around the edge as a border.
  11. Add Strawberry Filling: Spoon half of the strawberry filling inside the dam. Pipe a thin layer of frosting over the strawberry filling and spread evenly with an offset spatula.
  12. Assemble Cake – Second Layer: Add the second cake layer and repeat the piping dam, strawberry filling, and frosting layers.
  13. Add Top Layer: Place the final cake layer on top.
  14. Crumb Coat: Use remaining frosting to fill gaps between layers and create a crumb coat. Smooth with offset spatula or icing smoother, removing excess and avoiding mixing crumbs back into frosting.
  15. Final Frosting: Frost the top and sides smoothly with an offset spatula. Use an icing smoother to perfect the finish.
  16. Decorate: Use piping bag fitted with Ateco 846 large open star tip to pipe decorative florets on top. Garnish with leftover strawberries. Refrigerate the cake until serving.

Notes

  • Make sure the mascarpone cheese is cold for easier whipping with the cream.
  • Use nonfat milk for a lighter cake, but whole milk can be used for richer results.
  • Allow the strawberry filling to cool completely before assembling to avoid melting the frosting.
  • Use bake-even strips to ensure flat, even cake layers.
  • Keep the cake refrigerated until serving to maintain the integrity of the mascarpone whipped cream.
  • Adjust the sweetness of the strawberry filling to taste, especially if using very ripe or tart strawberries.

Find it online: https://evelynscooking.com/strawberry-mascarpone-cake-recipe/