Strawberry Shortcake Cake with Mascarpone
A delightful dessert featuring layers of fluffy cake, luscious mascarpone cream, and fresh strawberries, perfect for summer celebrations.
Ingredients
For the Cake
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1.5 cups granulated sugar Adjust to taste.
- 0.5 cups unsalted butter, softened Ensure it’s at room temperature.
- 1 cup milk Room temperature preferred.
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
For the Filling
- 2 cups fresh strawberries, sliced Can substitute with other berries.
- 1 cup mascarpone cheese Use fresh for best results.
- 1 cup heavy cream
- 0.25 cups powdered sugar Adjust to taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add milk and vanilla extract; mix until combined.
- In another bowl, whisk together flour, baking powder, and salt. Gradually mix into wet components until just blended.
- Divide the batter between the two prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for about 10 minutes before turning onto wire racks to cool completely.
Cream Preparation
- While the cakes cool, beat mascarpone cheese, heavy cream, and powdered sugar together until soft peaks form.
Assembly
- Once cooled, place one layer on a serving plate and top with a layer of sliced strawberries and half the mascarpone cream.
- Place the second cake layer on top, repeat with remaining strawberries and mascarpone cream.
- Chill in the refrigerator for at least an hour before serving.
Notes
Store leftovers in the refrigerator for up to 3-4 days. Freeze for longer storage up to three months. Use room temperature ingredients for smoother batter.