Strawberry Shortcake Cake with Mascarpone
A delightful twist on the classic shortcake, combining fluffy cake, rich mascarpone frosting, and vibrant strawberries for a refreshing dessert that’s perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Filling and Frosting
- 2 cups strawberries, hulled and sliced
- 1 cup mascarpone cheese
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preparation
- Start by gathering all your ingredients on the counter.
- Pre-measure your flour, sugar, and other dry ingredients to make the process smoother.
- Ensure your butter is softened for easy blending.
Making the Cake Batter
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt, ensuring everything is well mixed.
- Add in the softened butter, milk, eggs, and vanilla extract.
- Using an electric mixer, beat the mixture on medium speed until it’s smoothly blended and creamy, about 2-3 minutes.
- Divide the batter evenly between the prepared cake pans.
Baking the Cakes
- Place the pans in the preheated oven and bake for 25-30 minutes.
- Check for doneness by inserting a toothpick in the center; it should come out clean.
Cooling and Preparing Filling
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes.
- Transfer them to wire racks to cool completely.
- While cooling, toss sliced strawberries with a bit of sugar and let sit to enhance natural sweetness.
Making Mascarpone Frosting
- In another mixing bowl, whip the heavy cream until it starts to thicken.
- Add mascarpone cheese, powdered sugar, and vanilla extract.
- Continue to whip until stiff peaks form, about 3-5 minutes.
Assembling the Cake
- Place one cake layer on a serving plate and spread a layer of mascarpone frosting on top.
- Add a layer of the sugared strawberries.
- Gently place the second cake layer on top and frost the top and sides with remaining mascarpone frosting.
- Decorate the top with remaining strawberries.
Notes
Store in an airtight container in the refrigerator; enjoy within 3-4 days. For best taste, serve chilled with extra whipped cream or strawberry sauce.