Strawberry Mascarpone Cake Recipe

This Strawberry Mascarpone Cake is a delightful and elegant dessert perfect for special occasions or a sweet indulgence. The cake layers are light, moist, and subtly flavored with vanilla and sour cream, while the filling features a fresh strawberry puree brightened with a touch of lemon. The mascarpone frosting, whipped to perfection with cream and vanilla, adds a luxurious creaminess that complements the strawberries beautifully. Each bite offers a perfect balance of light, fruity, and creamy flavors, making this cake an absolute treat for any gathering.

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Ingredients:

For the Cake:

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

For the Filling:

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

For the Frosting:

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

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Instructions:

1. Prepare the Cake:

• Preheat the oven to 350°F (175°C). Line the bottom of three 8-inch round baking pans with parchment paper and grease the sides. Set aside.
• In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes, until the mixture becomes lighter in color and smooth. Scrape down the sides of the bowl as needed.
• Add the sour cream and mix until well incorporated.
• In a separate bowl, sift together the flour, baking powder, and salt. Add half of the dry ingredients to the wet mixture, beating on low speed while gradually adding half the milk. Continue mixing until just combined.
• Add the remaining dry ingredients along with the rest of the milk, beating until everything is well incorporated. Use a spatula to scrape the bottom and sides of the bowl to ensure an even batter.
• Divide the batter evenly among the prepared pans, approximately 1 ⅔ cups per pan. Smooth the tops if necessary.
• Bake the cakes for 20-23 minutes, rotating the pans halfway through to ensure even baking. The cakes are done when a toothpick inserted into the center comes out clean.
• Remove from the oven and allow the cakes to cool completely before assembling.

2. Make the Strawberry Filling:

• In a small saucepan, combine the strawberry puree, lemon juice, sugar, and flour. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove from heat and let it cool.

3. Prepare the Frosting:

• In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
• Add the cold mascarpone cheese to the whipped cream mixture and beat on medium-high until thick and fluffy. Do not overbeat, as the frosting may become grainy.

4. Assemble the Cake:

• Place one layer of cake on a serving platter and spread a layer of the strawberry filling over the top. Add a dollop of mascarpone frosting on top of the filling and spread it evenly.
• Repeat the process with the second layer, adding more strawberry filling and frosting.
• Place the third cake layer on top and frost the top and sides of the cake with the remaining mascarpone frosting.

5. Garnish and Serve:

• Decorate the top with fresh strawberries or edible flowers for an extra pop of color and freshness.
• Refrigerate the cake for at least 1 hour before serving to allow the layers to set.

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Tips for Success:

• Keep the mascarpone cold: Mascarpone can soften quickly, so keep it chilled until you’re ready to mix it into the frosting. This will help the frosting stay thick and creamy.
• Use fresh strawberries: For the filling, fresh, ripe strawberries provide the best flavor and texture. Frozen strawberries can work in a pinch, but be sure to thaw and drain them well.
• Bake-even strips: These help prevent the cakes from doming, creating flat, even layers that are easier to stack.
• Chill the cake before serving: This not only helps the frosting set but also makes slicing easier and neater.

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Serving Suggestions:

• This cake pairs wonderfully with a cup of tea or coffee.
• Add a drizzle of fresh strawberry syrup or serve it with a dollop of whipped cream on the side for an extra indulgent experience.

This Strawberry Mascarpone Cake is a perfect dessert for spring and summer gatherings, combining fresh fruit and creamy frosting in a beautifully light and delicious cake. Enjoy!