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strawberry and mascarpone cake

Strawberry and Mascarpone Cake

This Strawberry and Mascarpone Cake is a luscious dessert that features layers of moist vanilla cake, fresh strawberries, and rich mascarpone frosting. Perfect for summer gatherings, this cake is a delightful way to enjoy fresh fruit and creamy indulgence!
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Prep Time 1 minute
Cook Time 50 minutes
Total Time 2 minutes
Servings: 12
Course: Cake
Cuisine: American
Calories: 621
Ingredients Method Notes

Ingredients
  

  • 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
  • 2 cups (303g) strawberries, pureed
  • 1 tablespoon (15 ml) lemon juice
  • 2 ½ cups (592ml) heavy whipping cream
  • 1 ¼ cup (163g) powdered sugar
  • 16 ounces mascarpone cheese, cold

Method
 

  1. Preheat the oven to 350°F. Prepare three 8-inch round baking pans by lining the bottoms with parchment paper and greasing the sides.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated, about 2 minutes.
  3. Mix in the sour cream until well blended.
  4. In a separate bowl, combine the flour, baking powder, and salt. Add half the dry ingredients and half the milk to the wet mixture, mixing on low speed just until combined.
  5. Add in the remaining dry ingredients and milk, blending until smooth. Scrape the sides of the bowl regularly.
  6. Divide the batter evenly among the three pans (about 1 2/3 cups per pan) and bake for 20-23 minutes, rotating pans halfway through.
  7. Test for doneness with a toothpick; if it comes out clean, the cake is done. Cool completely afterward.
  8. For the strawberry filling, combine the pureed strawberries and lemon juice in a saucepan, add sugar and cook over medium high heat until boiling. Simmer for 5-10 minutes until thickened, let cool.
  9. For the frosting, chill the mixing bowl and whisk attachment. Beat mascarpone cheese until soft; add heavy whipping cream and sugar. Whip until soft peaks form.
  10. Level the cooled cakes. Place the first layer on a cake stand, add frosting around the edge and fill with a layer of strawberry puree. Repeat with the second layer. Top with the last layer of cake.
  11. Frost the top and sides of the cake with remaining mascarpone frosting.
  12. Garnish with fresh strawberries and serve chilled.

Notes

Nutrition Information Source: Data from USDA FoodData Central, estimated where needed Values are approximate and may vary based on specific brands and preparation methods.