Description
A luscious Strawberry Mascarpone Cake featuring layers of tender cake, creamy mascarpone frosting, and fresh strawberries, perfect for any celebration.
Ingredients
Scale
- 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 baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- Sift together the flour, baking powder, and salt in a separate bowl. Gradually add to the creamed mixture, alternating with the milk until just combined.
- Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- Whip together the mascarpone cheese, heavy cream, and powdered sugar until soft peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top and add sliced strawberries.
- Position the second cake layer on top and frost the top and sides, garnishing with additional strawberries if desired.
- Slice and serve!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, wrap tightly and freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg