Introduction & Inspiration: An Airy Slice of Strawberry Sophistication
This Strawberry Mascarpone Cake is pure elegance on a plate! I absolutely adore the combination of its incredibly light and tender cake layers, the rich yet delicate mascarpone cream filling, juicy macerated strawberries, and fluffy whipped cream frosting. It’s a sophisticated dessert experience.
The inspiration for this recipe came from wanting to create a strawberry cake that felt lighter and more refined than typical buttercream-laden versions. Incorporating mascarpone cheese into the filling adds a luxurious smoothness and subtle flavor that pairs beautifully with strawberries. The cake technique itself, involving separated eggs, results in an exceptionally airy crumb.
It’s a multi-component dessert, yes, but each step is straightforward, leading to a truly impressive final product. The soaking of the cake layers with the strawberry-orange juice adds another layer of moisture and flavor.
Perfect for special occasions like birthdays, anniversaries, Mother’s Day, or elegant spring/summer gatherings, this Strawberry Mascarpone Cake is a showstopper that tastes as good as it looks.
Nostalgic Appeal (European Elegance Meets Summer Berries)
While perhaps not a specific childhood memory for everyone, this cake evokes the nostalgic appeal of classic European-style layer cakes or tortes. Think delicate sponge, creamy fillings, and fresh fruit – elegant simplicity. It reminds me of special bakery treats.
The use of mascarpone cheese might bring Tiramisu to mind, but here it’s paired with bright strawberries and orange instead of coffee and chocolate, creating a lighter, fruitier profile. It feels both sophisticated and wonderfully fresh.
Combining this elegance with the universally loved flavor of fresh strawberries and whipped cream creates a dessert that feels both special and comfortingly familiar. It’s a beautiful way to celebrate berry season.
Making this cake feels like an indulgence, a step up from everyday baking, yet the flavors remain grounded in the simple pleasure of perfectly ripe strawberries and cream.
Homemade Focus (Mastering Light Cake & Luxurious Filling)
I’m a huge believer in the magic of homemade layer cakes, and this Strawberry Mascarpone Cake beautifully showcases the rewarding results of careful technique. Making each component from scratch allows for unparalleled freshness and flavor control.
The cake itself utilizes a method common in chiffon or sponge cakes – separating the eggs and folding in whipped egg whites. This technique is key to achieving the incredibly light and airy texture that defines this cake base. It’s a wonderful skill to practice.
The mascarpone filling is deceptively simple – just mascarpone and heavy cream beaten together – but yields a incredibly rich, smooth, and subtly sweet cream that’s far more delicate than a typical cream cheese filling. And, of course, homemade whipped cream frosting is always superior!
This recipe is a fantastic project for bakers looking to refine their skills with egg white folding and creating stable, luxurious fillings. The homemade effort truly shines through in every elegant slice.
Flavor Goal: Airy Cake, Rich Mascarpone, Bright Berries
The primary flavor goal is a sophisticated balance: an airy, tender cake with subtle hints of orange and almond, providing a delicate backdrop; a rich, smooth mascarpone filling that’s subtly sweet; juicy, sweet-tart strawberries macerated in an orange-almond syrup; and a light, fresh whipped cream frosting.
The cake shouldn’t be overly sweet or dense; its lightness is key. The orange zest and almond extract add fragrant top notes. Soaking the layers with the reserved strawberry juice infuses them with moisture and extra fruit flavor.
The mascarpone filling provides luxurious creaminess without the heavy tang of cream cheese, allowing the strawberry flavor to dominate. The whipped cream frosting keeps the overall dessert feeling light and fresh.
Each bite should offer a delightful contrast of airy cake, creamy mascarpone, juicy berries, and fluffy cream – a truly elegant and balanced flavor experience.
Ingredient Insights: Building Blocks of Elegance
Let’s explore the key ingredients and their functions:
For the Macerated Strawberries:
- Fresh Strawberries: The star! Halved or quartered, they provide juicy texture and sweet-tart flavor.
- Sugar: Draws out juices from the berries, creating a natural syrup and sweetening them slightly.
- Grated Orange Zest & Orange Juice: Infuse the berries and their resulting syrup with bright citrus notes.
- Almond Extract: Adds a subtle, fragrant complexity that pairs beautifully with strawberries and orange.
For the Cake:
- Large Eggs (Separated, Room Temperature): Yolks add richness and binding. Whipped whites provide significant leavening and create the light, airy structure. Room temperature is crucial for volume when whipping whites.
- Cake Flour: Lower protein content than all-purpose flour, resulting in a more tender, delicate crumb. Sifting aerates it.
- Baking Powder & Salt: Additional leavening and flavor enhancement.
- Sugar (divided): Sweetens the cake; part is used to stabilize the egg whites when whipping.
- Canola Oil & Water: Provide moisture for a tender cake. Oil keeps it moist longer than butter might.
- Grated Orange Zest & Almond Extract: Flavor the cake batter itself.
For the Mascarpone Filling:
- Mascarpone Cheese: A rich, slightly sweet Italian cream cheese. Provides the luxurious, smooth texture and delicate flavor. Must be cold but pliable.
- Heavy Whipping Cream: Adds lightness and stability when whipped with the mascarpone.
For the Whipped Cream Frosting:
- Heavy Whipping Cream: The base for the light, airy frosting. Must be cold.
- Confectioners’ Sugar: Sweetens and helps stabilize the whipped cream.
- Vanilla Extract: Adds classic flavor.
Essential Equipment: Tools for an Airy Cake
This elegant cake requires a few specific tools:
- Two 8-inch Round Cake Pans: Essential for baking the layers.
- Parchment Paper: For lining the pans, ensuring easy release.
- Electric Mixer (Stand Mixer Highly Recommended): Crucial for properly whipping the egg whites to stiff peaks and for making the mascarpone filling and whipped cream frosting.
- Large Mixing Bowls: Several are needed for separating components (dry ingredients, egg yolks, egg whites, creams).
- Rubber Spatula: Essential for gently folding the egg whites into the batter.
- Serrated Knife: For trimming and leveling the cake layers.
- Offset Spatula: For applying the filling and frosting smoothly.
- Cake Stand or Serving Plate.
List of Ingredients with Measurements (Ready for Assembly)
Here is your detailed ingredient checklist:
For Macerating Strawberries:
- 6 cups fresh strawberries, halved (2 pounds)
- 2 tablespoons sugar
- 1 teaspoon grated orange zest
- 1 tablespoon orange juice
- ½ teaspoon almond extract
For the Cake:
- 6 large eggs, separated (whites and yolks in separate bowls)
- 2 cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1-½ cups sugar, divided
- ½ cup canola oil
- ¼ cup water
- 1 tablespoon grated orange zest
- ½ teaspoon almond extract
For the Filling:
- 1 cup mascarpone cheese
- ½ cup heavy whipping cream
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- â…“ cup confectioners’ sugar
- 2 teaspoons vanilla extract
Ensure eggs are separated carefully (no yolk in the whites!) and that eggs and mascarpone are at the correct temperatures as noted.
Step-by-Step Instructions: Layering Strawberry Mascarpone Bliss
Let’s create this beautiful Strawberry Mascarpone Cake step-by-step:
1. Macerate the Strawberries:
In a large bowl, gently combine the halved strawberries, 2 tablespoons granulated sugar, 1 teaspoon orange zest, 1 tablespoon orange juice, and ½ teaspoon almond extract.
Cover and refrigerate for at least 30 minutes to allow the berries to release their juices.
2. Prepare Oven and Pans:
Preheat the oven to 350°F (175°C).
Grease the bottoms of two 8-inch round cake pans. Line the bottoms with parchment paper. Set aside (do not grease the parchment or sides).
3. Prepare Dry and Wet Cake Ingredients:
Sift the cake flour, baking powder, and salt together twice into a large bowl. Set aside.
In a separate small bowl, whisk the egg yolks, 1-¼ cups of the granulated sugar, canola oil, water, 1 tablespoon orange zest, and ½ teaspoon almond extract until blended.
4. Combine Batter Base:
Add the egg yolk mixture to the flour mixture. Beat with an electric mixer (paddle attachment or hand mixer) until well blended.
5. Whip Egg Whites:
Place the room temperature egg whites in a separate, very clean, large bowl. Using clean beaters, beat the egg whites on medium speed until soft peaks form.
Gradually add the remaining ¼ cup granulated sugar, 1 tablespoon at a time, beating on high speed after each addition until the sugar is dissolved.
Continue beating until soft, glossy peaks form. Do not overwhip.
6. Fold Egg Whites into Batter:
Gently fold about one-fourth of the whipped egg whites into the batter using a large rubber spatula to lighten it.
Then, gently fold in the remaining egg whites in two additions until just combined. Be careful not to deflate the volume of the egg whites.
7. Bake the Cake Layers:
Gently transfer the batter to the prepared pans, dividing it evenly.
Bake on the lowest oven rack until the tops spring back when lightly touched, 30-35 minutes.
8. Cool the Cake Layers:
Cool the cakes in the pans for 10 minutes before removing them to wire racks.
Carefully remove the parchment paper. Let the cakes cool completely.
9. Make the Mascarpone Filling:
While the cakes cool, make the filling. In a small bowl, beat the mascarpone cheese and ½ cup heavy whipping cream with an electric mixer until stiff peaks form.
Refrigerate until ready to assemble.
10. Make the Whipped Cream Frosting:
In a large bowl, beat the 2 cups of heavy whipping cream until it begins to thicken.
Add the confectioners’ sugar and vanilla extract. Continue beating until soft peaks form.
Refrigerate, covered, for at least 1 hour before frosting the cake.
11. Assemble the Cake:
Drain the macerated strawberries, reserving the juice mixture.
Using a long serrated knife, trim the tops of the cooled cake layers to make them flat and level, if necessary.
Place one cake layer on a serving plate. Brush it generously with half of the reserved strawberry juice mixture.
Spread ¾ cup of the mascarpone filling evenly over the soaked cake layer.
Arrange half of the drained strawberries over the mascarpone filling, creating an even layer.
Spread the remaining mascarpone filling over the strawberries.
Brush the cut side of the second cake layer with the remaining reserved juice mixture.
Place this layer over the filling, brushed side down.
12. Frost and Garnish:
Gently stir the chilled whipped cream frosting. Spread it smoothly over the top and sides of the cake.
Just before serving, arrange the remaining drained strawberries over the top of the cake.
Slice and serve!
Troubleshooting: Ensuring Light Cake and Stable Creams
Layer cakes with delicate components require care:
Problem: Cake Didn’t Rise / Is Dense
Cause: Egg whites were under-whipped, over-whipped, or deflated during folding; leavening agents expired; overmixing batter after adding flour. Solution: Ensure egg whites reach soft, glossy peaks (not dry). Fold whites in gently but thoroughly. Check baking powder date. Mix batter minimally.
Problem: Mascarpone Filling is Runny
Cause: Mascarpone was too warm; cream was not whipped sufficiently with mascarpone; overmixing. Solution: Ensure mascarpone is chilled but pliable. Beat mascarpone and cream together only until stiff peaks form. Do not overbeat. Keep chilled.
Problem: Whipped Cream Frosting is Weeping/Deflating
Cause: Cream not cold enough; over-whipped; frosting sat out too long. Solution: Use very cold cream and chill bowl/beaters. Whip only to soft peaks for frosting. Keep frosted cake refrigerated. Consider adding a stabilizer if making far ahead (see Tips).
Problem: Cake Layers are Uneven Solution: Weigh batter into pans for accuracy. Level cake layers after cooling.
Tips and Variations: Elevating Your Cake Creation
Enhance this elegant cake further:
- Egg White Perfection: Ensure your bowl and beaters are impeccably clean and free of any fat/grease when whipping egg whites. Room temperature whites whip to better volume.
- Folding Technique: Use a large spatula. Cut down the middle of the bowl, sweep along the bottom, and fold the batter over the egg whites. Rotate the bowl and repeat until just combined.
- Mascarpone Substitute: If mascarpone is unavailable, you can substitute full-fat cream cheese, but the flavor will be tangier and the texture slightly denser. Beat it well to soften.
- Stabilize Whipped Cream: For frosting that holds longer, dissolve 1 tsp unflavored gelatin in 2 tbsp cold water, let bloom, then gently warm to liquefy. Cool slightly, then beat into the nearly whipped cream.
- Liqueur Soak: Add a tablespoon of Grand Marnier, Cointreau, or Kirsch to the reserved strawberry juice before brushing onto the cake layers.
- Different Fruit: Raspberries or peaches could substitute for strawberries, adjusting sugar as needed.
Serving and Pairing Suggestions: An Elegant Centerpiece
This cake deserves a special presentation:
Serving Suggestions:
- Serve chilled. The flavors meld beautifully after chilling.
- Perfect for birthdays, anniversaries, Mother’s Day, Easter, or elegant dinner parties.
- Garnish with fresh mint sprigs along with the strawberries.
Pairing Suggestions:
- Beverages: Champagne, Prosecco, a light dessert wine (Moscato d’Asti), coffee, or a delicate floral tea.
- Alongside: Serve on its own – it’s the star!
Nutritional Information (Approximate, as of March 27, 2025)
Here’s the breakdown per slice (assuming 12 slices):
- Calories: 677
- Fat: 48g (22g saturated fat) – Primarily from butter, mascarpone, heavy cream, oil, eggs.
- Cholesterol: 196mg – Mainly from eggs and dairy.
- Sodium: 200mg
- Carbohydrate: 56g (36g sugars, 2g fiber) – From flour, sugar, fruit.
- Protein: 10g
This information is based on the provided nutrition facts. It is a rich and indulgent cake!
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Strawberry Mascarpone Cake
Description
This Strawberry Mascarpone Cake is pure elegance on a plate! I absolutely adore the combination of its incredibly light and tender cake layers, the rich yet delicate mascarpone cream filling, juicy macerated strawberries, and fluffy whipped cream frosting. It’s a sophisticated dessert experience
Ingredients
For Macerating Strawberries:
- 6 cups fresh strawberries, halved (2 pounds)
- 2 tablespoons sugar
- 1 teaspoon grated orange zest
- 1 tablespoon orange juice
- ½ teaspoon almond extract
For the Cake:
- 6 large eggs, separated (whites and yolks in separate bowls)
- 2 cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1–½ cups sugar, divided
- ½ cup canola oil
- ¼ cup water
- 1 tablespoon grated orange zest
- ½ teaspoon almond extract
For the Filling:
- 1 cup mascarpone cheese
- ½ cup heavy whipping cream
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- â…“ cup confectioners’ sugar
- 2 teaspoons vanilla extract
Instructions
Let’s create this beautiful Strawberry Mascarpone Cake step-by-step:
1. Macerate the Strawberries:
In a large bowl, gently combine the halved strawberries, 2 tablespoons granulated sugar, 1 teaspoon orange zest, 1 tablespoon orange juice, and ½ teaspoon almond extract.
Cover and refrigerate for at least 30 minutes to allow the berries to release their juices.
2. Prepare Oven and Pans:
Preheat the oven to 350°F (175°C).
Grease the bottoms of two 8-inch round cake pans. Line the bottoms with parchment paper. Set aside (do not grease the parchment or sides).
3. Prepare Dry and Wet Cake Ingredients:
Sift the cake flour, baking powder, and salt together twice into a large bowl. Set aside.
In a separate small bowl, whisk the egg yolks, 1-¼ cups of the granulated sugar, canola oil, water, 1 tablespoon orange zest, and ½ teaspoon almond extract until blended.
4. Combine Batter Base:
Add the egg yolk mixture to the flour mixture. Beat with an electric mixer (paddle attachment or hand mixer) until well blended.
5. Whip Egg Whites:
Place the room temperature egg whites in a separate, very clean, large bowl. Using clean beaters, beat the egg whites on medium speed until soft peaks form.
Gradually add the remaining ¼ cup granulated sugar, 1 tablespoon at a time, beating on high speed after each addition until the sugar is dissolved.
Continue beating until soft, glossy peaks form. Do not overwhip.
6. Fold Egg Whites into Batter:
Gently fold about one-fourth of the whipped egg whites into the batter using a large rubber spatula to lighten it.
Then, gently fold in the remaining egg whites in two additions until just combined. Be careful not to deflate the volume of the egg whites.
7. Bake the Cake Layers:
Gently transfer the batter to the prepared pans, dividing it evenly.
Bake on the lowest oven rack until the tops spring back when lightly touched, 30-35 minutes.
8. Cool the Cake Layers:
Cool the cakes in the pans for 10 minutes before removing them to wire racks.
Carefully remove the parchment paper. Let the cakes cool completely.
9. Make the Mascarpone Filling:
While the cakes cool, make the filling. In a small bowl, beat the mascarpone cheese and ½ cup heavy whipping cream with an electric mixer until stiff peaks form.
Refrigerate until ready to assemble.
10. Make the Whipped Cream Frosting:
In a large bowl, beat the 2 cups of heavy whipping cream until it begins to thicken.
Add the confectioners’ sugar and vanilla extract. Continue beating until soft peaks form.
Refrigerate, covered, for at least 1 hour before frosting the cake.
11. Assemble the Cake:
Drain the macerated strawberries, reserving the juice mixture.
Using a long serrated knife, trim the tops of the cooled cake layers to make them flat and level, if necessary.
Place one cake layer on a serving plate. Brush it generously with half of the reserved strawberry juice mixture.
Spread ¾ cup of the mascarpone filling evenly over the soaked cake layer.
Arrange half of the drained strawberries over the mascarpone filling, creating an even layer.
Spread the remaining mascarpone filling over the strawberries.
Brush the cut side of the second cake layer with the remaining reserved juice mixture.
Place this layer over the filling, brushed side down.
12. Frost and Garnish:
Gently stir the chilled whipped cream frosting. Spread it smoothly over the top and sides of the cake.
Just before serving, arrange the remaining drained strawberries over the top of the cake.
Slice and serve!
Recipe Summary and Q&A: Your Strawberry Mascarpone Guide
Let’s recap this elegant Strawberry Mascarpone Cake!
Summary: This cake features light and airy sponge-like layers (made with separated eggs) infused with orange and almond, soaked with strawberry syrup, filled with a rich mascarpone cream and fresh strawberries, and frosted with fresh whipped cream. It’s an elegant and delicious dessert perfect for special occasions.
Q&A:
Q: Why separate the eggs for the cake batter?
A: Whipping the egg whites separately and folding them in creates a much lighter, airier cake structure, similar to a chiffon or sponge cake, compared to using whole eggs beaten with butter and sugar.
Q: Can I use store-bought whipped cream?
A: You can for the frosting, but the mascarpone filling requires whipping heavy cream with the mascarpone to achieve the correct stable texture. Homemade whipped cream is also generally recommended for better flavor in the frosting.
Q: What is mascarpone cheese, and can I substitute it?
A: Mascarpone is a rich, slightly sweet Italian cream cheese with a high fat content and smooth texture. While you can substitute regular cream cheese, the filling will be tangier and slightly denser. Mascarpone provides a unique luxuriousness.
Q: How far ahead can I make this cake? A: Bake the layers a day or two ahead. Make the filling and frosting the day before. Assemble the cake no more than 24 hours before serving, keeping it refrigerated. Garnish just before serving.