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Strawberry Mascarpone Cake

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A light and airy cake layered with creamy mascarpone frosting and fresh strawberries, perfect for gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh strawberries, sliced
  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream together the softened unsalted butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
  4. Mix together the flour, baking powder, and salt in another bowl.
  5. Combine the dry ingredients with the creamed mixture, alternating with milk until just combined.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
  9. Prepare the strawberry filling by mixing sliced strawberries with sugar if desired.
  10. Whip the heavy cream until soft peaks form for the frosting.
  11. Beat the mascarpone cheese with powdered sugar until smooth.
  12. Combine whipped cream into the mascarpone mixture until well combined.
  13. Assemble the cake by placing one layer on a serving plate, adding strawberry filling, and topping with mascarpone frosting.
  14. Finish by adding the second cake layer and frosting the top and sides with remaining mascarpone frosting.
  15. Slice and serve, enjoying every bite!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Use fresh strawberries for best flavor.

Nutrition

Find it online: https://doughgirlbylea.com/strawberry-mascarpone-cake/

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