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Strawberry Mascarpone Cake

Strawberry Mascarpone Cake

This Strawberry Mascarpone Cake features layers of moist vanilla cake, fresh strawberry filling, and silky mascarpone whipped cream frosting, perfect for summer.
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Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 716 kcal

Equipment

  • 8-inch round baking pans
  • Mixing Bowl
  • food processor or immersion blender
  • piping bag
  • offset spatula

Ingredients
  

For the Cake

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

For the Filling

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

For the Frosting

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

Instructions
 

For the Cake

  • Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper, and grease the sides.
  • In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated, about 2 minutes.
  • Mix in the sour cream and beat until well combined.
  • Combine the dry ingredients in a separate bowl. Add half the dry ingredients and beat while pouring in half of the milk.
  • Add the remaining dry ingredients, mix on low speed, and pour in the remaining milk, beating until combined.
  • Divide the batter evenly between the three pans. Bake at 350°F for 20-23 minutes, rotating halfway through.
  • Test for doneness by inserting a toothpick. Cool completely after baking.

For the Filling

  • Chop and puree the strawberries using an immersion blender or food processor.
  • Combine the flour and sugar in a saucepan, then add pureed strawberries and lemon juice. Cook until boiling, stirring frequently.
  • Reduce heat and simmer for 5-10 minutes until the mixture thickens. Refrigerate to cool completely.

For the Frosting

  • Chill mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
  • Beat the cold mascarpone cheese, then slowly pour in the heavy cream. Increase speed to high and beat until soft peaks form.
  • Add powdered sugar and vanilla, then beat until stiff peaks form.

To Assemble

  • Cut the domes off the top of the cake and place the bottom layer on your cake board.
  • Pipe a thick border around the edge of the cake with half of the whipped cream.
  • Spread half of the strawberry mixture over the cake inside the dam.
  • Pipe another thin layer of frosting and spread evenly.
  • Add the second layer of cake and repeat with the remaining strawberry sauce and frosting.
  • Using a piping bag, fill in gaps between layers and create a crumb coat.
  • Frost the top and sides of the cake with the remaining frosting.
  • Pipe florets on the top of the cake and garnish with leftover strawberries.

Notes

Sour cream helps keep the cake moist, substitute with non-fat Greek Yogurt if needed. Ensure strawberry puree thickens if using frozen fruit. Refrigerate after frosting and serve within 2 days.

Nutrition

Serving: 1sliceCalories: 716kcalCarbohydrates: 77gProtein: 9.4gFat: 42.6gSaturated Fat: 27.6gCholesterol: 144.6mgSodium: 366.3mgFiber: 1.3gSugar: 53.3g
Keyword berry dessert, Layer Cake, mascarpone cake, strawberry cake, summer dessert
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