This strawberry mascarpone cake is a light and luscious dessert that features delicate layers of sponge cake, creamy mascarpone filling, and fresh strawberries. Perfect for those bright spring days, it brings a taste of sunshine to your table.
This recipe addresses challenges like dryness and bland flavor, ensuring a light, flavorful dessert that highlights fresh strawberries with mascarpone frosting.
I remember the first time I tried to bake a layered cake; it used to lean to one side and look more like a tower than a dessert. This recipe resolves common cake mishaps, giving you a tall, stable, and delicious structure. Every layer feels soft, and even a novice baker can pull it off without a hitch.
The magic of this recipe comes from the whipped cream in the batter and the smooth mascarpone that holds the cake together. After just 40 minutes in the oven, you’ll end up with a cake that’s not only beautiful but also has a real wow factor with its fresh flavors.
If you’re in the mood for something else strawberry, try my Strawberry Shortcake Cake Roll for a fun twist!
Table of contents
Why You Will Love This Recipe
- Light and Airy Texture The unique combination of whipped heavy cream and mascarpone yields a cake that feels soft and fluffy, making each bite a delight without being heavy.
- Fresh Strawberry Flavor Loaded with ripe strawberries, the cake bursts with natural sweetness and juiciness, capturing the essence of summer in every slice.
- Charming Presentation The stunning layers of cream and fruit create an eye-catching centerpiece for any event, making it a standout dessert for gatherings.
- Perfect for Make-Ahead With components that refrigerate well, you can easily prepare layers in advance, simplifying your dessert planning for busy days or special occasions.
Layered Strawberry Mascarpone Cake Dessert
- Prep Time: 40 minutes
- Cool Time:
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10-12 slices 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
Delicious strawberry Swiss roll filled with mascarpone cream, perfect for dessert lovers.
Ingredients
- 3 medium eggs
- 190 g (1 cup) sugar
- 2 teaspoons vanilla extract
- 190 g (1 ½ cups) cake flour
- 1 teaspoon (7 g) baking powder
- ½ teaspoon (3 g) salt
- 190 g (¾ cup) cold heavy cream (for batter)
- 150 g (5.3 oz or about ⅔ cup) mascarpone cheese
- 150 g (¾ cup) cold heavy cream (for frosting)
- 60 g (½ cup) powdered sugar
- 400 g (about 2 ½ cups) fresh strawberries
- 1–2 tablespoons granulated sugar (for strawberries)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper to prevent sticking. This is vital for even rising and preventing the cake from sticking.
- Step 2: Sift together the cake flour, baking powder, and salt into a bowl to minimize lumps and ensure a light, airy texture.
- Step 3: In a separate bowl, beat the eggs with sugar and vanilla extract for about 5-7 minutes until the mixture becomes light and fluffy, indicating good air incorporation.
- Step 4: Gently fold the sifted dry ingredients into the egg mixture, taking care not to overmix, to maintain airiness and avoid toughness in the cake.
- Step 5: Whip the cold heavy cream until soft peaks form, then carefully fold it into the batter to add lightness for a tender cake texture.
- Step 6: Spread the batter evenly into the prepared pan. Bake in the preheated oven without opening the door until the cake turns golden brown, looks set, and is slightly springy to the touch, approximately 40 minutes. Avoid opening the oven door early to prevent deflation.
- Step 7: Remove the cake from the oven and invert it onto a clean kitchen towel or wire rack to cool upside down. This prevents doming, helping create a flat surface for rolling.
- Step 8: Slice the fresh strawberries and combine them with 1 to 2 tablespoons of granulated sugar. Allow the mixture to sit to release juices and develop flavor; the filling will be juicy but not watery.
- Step 9: In a bowl, mix the mascarpone cheese with powdered sugar and the cold heavy cream designated for frosting. Whip until smooth and creamy; the consistency should be thick enough to spread but soft enough to pipe if needed. If the frosting separates, re-whip for 1-2 minutes to restore texture.
- Step 10: Spread the mascarpone frosting evenly over the cooled cake layer, then distribute the strawberry filling on top. Use a timer to chill the layered cake to allow flavors to meld and for the structure to set properly.
- Step 11: Apply remaining frosting on top and decorate with fresh strawberries. Use an offset spatula to smooth the surface evenly for a polished finish.
Notes
- Room Temperature: Place cake in an airtight container and store at room temperature for up to 2 days, away from direct sunlight.
- Refrigeration: Keep the cake covered in an airtight container inside the refrigerator for up to 5 days to maintain moisture.
- Freezing: Wrap the cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Line the baking pan with parchment on the bottom and grease the sides to prevent sticking.
- Beat eggs, sugar, and vanilla for 5-7 minutes until pale and doubled in size for optimal lift.
- If batter is too thick after folding in whipped cream, loosen by adding 1-2 tablespoons of additional cold heavy cream.
- Cool cake upside down on cooling rack for about 30 minutes immediately after baking to prevent doming.
- If frosting separates during mixing, re-whip for 1-2 minutes to restore smoothness before assembly.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Fresh strawberries: Look for bright red strawberries with no soft spots or white patches. They bring a natural sweetness and vibrant color to the cake.
- Mascarpone cheese: Use good quality mascarpone for a rich and creamy texture. It’s essential for that luxurious filling, so check the expiration date for freshness.
- Heavy cream: Use heavy cream for whipping to give the layers a soft, airy texture. Make sure it’s cold before whipping to achieve the best volume.
- Granulated sugar: Choose a fine granulated sugar to sweeten the mascarpone mix evenly. Avoid brown sugar here, as it can alter the flavor profile.
- Vanilla extract: Pure vanilla extract works best for a deep, aromatic flavor. Check the label to avoid any artificial additives that can affect taste.
- Ladyfinger cookies: Opt for good quality ladyfingers, as they absorb the strawberry juice beautifully. Avoid stale ones to maintain a nice texture in the layers.
- Powdered sugar: Use powdered sugar to sweeten the whipped cream without graininess. Sifting it before use can help prevent lumps for a smooth topping.
- Fresh strawberries: Look for bright red strawberries with no soft spots or white patches. They bring a natural sweetness and vibrant color to the cake.
- Mascarpone cheese: Use good quality mascarpone for a rich and creamy texture. It’s essential for that luxurious filling, so check the expiration date for freshness.
- Heavy cream: Use heavy cream for whipping to give the layers a soft, airy texture. Make sure it’s cold before whipping to achieve the best volume.
- Granulated sugar: Choose a fine granulated sugar to sweeten the mascarpone mix evenly. Avoid brown sugar here, as it can alter the flavor profile.
- Vanilla extract: Pure vanilla extract works best for a deep, aromatic flavor. Check the label to avoid any artificial additives that can affect taste.
- Ladyfinger cookies: Opt for good quality ladyfingers, as they absorb the strawberry juice beautifully. Avoid stale ones to maintain a nice texture in the layers.
- Powdered sugar: Use powdered sugar to sweeten the whipped cream without graininess. Sifting it before use can help prevent lumps for a smooth topping.
Recipe Tips
- If the cake layers stick to the pan, line the bottom with parchment paper and grease the sides before pouring in the batter.
- When the eggs, sugar, and vanilla don’t whip to fluffiness, beat them for about 5-7 minutes until they are pale and doubled in size.
- If the batter feels too thick after folding in the whipped cream, add an extra 1-2 tablespoons of cold heavy cream to loosen it up.
- For uneven cooling, turn the cake layers upside down on a wire rack immediately after baking for about 30 minutes to prevent doming.
- If frosting separates while mixing, re-whip it for an additional 1-2 minutes to restore the texture before assembling the cake.
Serving Suggestions
Serve slices of strawberry mascarpone cake alongside whipped cream or fresh berries for extra sweetness. A scoop of vanilla ice cream pairs well with this dessert, adding creaminess to each bite.
Use layers of this cake to create trifle desserts or make individual parfaits. You can also add strawberries to a mixed berry salad for a refreshing twist.
Top the cake with a drizzle of chocolate sauce or a berry compote for layers of flavor. Sprinkling crushed pistachios or almonds adds a delightful crunch to the presentation.
Recipe variations
- You can use raspberries instead of strawberries for a tart twist in your strawberry mascarpone cake, adjusting quantity to 400 g (about 2 ½ cups) for filling and decoration.
- Add 1 teaspoon of lemon zest to the mascarpone frosting to give the cake a subtle citrus aroma that complements the strawberry’s sweetness without overpowering the original flavor.
- Either mascarpone or cream cheese can be used to make the frosting, using 150 g (about ⅔ cup) for mascarpone or the same amount of cream cheese for a slightly tangier taste.
- If doubling the recipe for more slices, use 6 eggs, 380 g cake flour, and increase fresh strawberries to 800 g; manage layers carefully to maintain stability and texture.
Save This Recipe!
How to Store?
To keep your layered strawberry mascarpone cake dessert fresh and delicious, follow these storage tips:
Room Temperature: Place the cake in an airtight container at room temperature up to 2 days. Avoid direct sunlight to maintain freshness.
Refrigeration: Store the cake in an airtight container inside the refrigerator up to 5 days. Keep it covered to prevent drying out.
Freezing: Wrap the cake in plastic wrap, then in a freezer container. Freeze up to 2 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
If you enjoyed this strawberry mascarpone cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
