Out of this world strawberry mascarpone cream cake
This strawberry mascarpone cream cake is really as heavenly as it looks. A few ingredients, two boxes of strawberries, and a wonderful spring dessert is ready to serve. If you are lucky to have strawberries all year round, this cake could be made at any time of course, but the best is to make it from fresh strawberries when they are in season.
Several years ago my daughter asked for a strawberry cake for her birthday. I wanted something that is creamy, made with only natural ingredients, contains lots of fruit, preferably seasonal fruits, and is not too sweet. After looking all over the net for a good recipe, and not finding any that I liked, I realized that I needed to create my own.
There is a wonderful tiramisu recipe that I have made for years (coming soon to the blog 😉) and I decided to use the same mascarpone / whipped cream combo as the base for this strawberry cream. Adding pureed strawberries gives the cream a delicious flavour and a beautiful colour. I used my favourite sponge cake recipe for the sponge part. Ever since this cake became one of two all-time family favourite birthday cakes, I inevitably end up making several of these every year. They are always a huge success!
Out of this world strawberry mascarpone cream cake
Ingredients
Sponge
7 eggs
140 g flour
140 g granulated sugar
1 tsp butter, margarine or shortening, and about 1 tsp flour to grease the baking pan
Strawberry cream
2 lbs or 900 g strawberries (2 boxes); ½ lbs or approx. 225 g goes into the cream, the rest go between layers and on top as decoration
1 lb or 450 g mascarpone (2 small or 1 big box)
1 cup whipping cream
6 tbsp powder sugar
Instructions
Prepare the sponge cake – see recipe here.
While the sponge batter is in the oven, prepare the cream.
Place the mascarpone in a bowl, and with a hand mixer beat it for a couple of minutes until it is soft and fluffy.
In a different bowl whip the cream until gentle peaks begin to form; add the powder sugar and be careful not to over whip.
Take about a quarter (½ lbs-225 g) of the strawberries and puree them in a blender until smooth.
Mix the mascarpone and the whipped cream, and add the strawberry puree. Beat the mix together for a couple of minutes to get a fluffy texture. Adjust the sugar if needed.
Once the sponge cake is cooled down, slice horizontally to get 3 equal layers.
Take a cake stand and a frosting spatula, and put a tiny bit of cream in the middle of the stand. Place the top sponge layer upside down (inside part facing up) in the middle of the stand. Place about a quarter of the cream on the sponge and smooth it out with the spatula.
Then cover this layer of cream with thinly sliced strawberries, and place another sponge on top. Repeat the layers (¼ cream plus thinly sliced strawberries), and at last place the last sponge layer upside down on the other layers (inside part facing down).
Put another quarter of cream on the top and the last quarter on the side of the cake and smooth it in any style you wish with the spatula. Place the rest of the strawberries on top and side whole or sliced.
The cake is ready to serve, but place it into the fridge for a couple of hours to get the best result.
Enjoy!🍓
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Out of this world strawberry mascarpone cream cake
Ingredients
Sponge cake
- 7 eggs
- 140 g flour
- 140 g granulated sugar
- 1 tsp butter, margarine or shortening to grease the pan
- 1 tsp flour to flour the pan
Strawberry cream
- 900 g strawberries 2 lbs; 2 boxes
- 450 g mascarpone 1 lbs; 1 big or two small boxes
- 1 cup whipping cream
- 6 tbsp powder sugar
Instructions
- Prepare the sponge cake – see recipe here.
- While the sponge batter is in the oven, prepare the cream.
- Place the mascarpone in a bowl, and with a hand mixer beat it for a couple of minutes until it is soft and fluffy.
- In a different bowl whip the cream until gentle peaks begin to form; add the powder sugar and be careful not to over whip.
- Take about a quarter (225 g-½lbs) of the strawberries and puree them in a blender until smooth.
- Mix the mascarpone and the whipped cream, and add the strawberry puree. Beat the mix together for a couple of minutes to get a fluffy texture. Adjust the sugar if needed.
- Once the sponge cake is cooled down, slice horizontally to get 3 equal layers.
- Take a cake stand and a frosting spatula and put a tiny bit of cream in the middle of the stand. Place the top sponge layer upside down (inside part facing up) in the middle of the stand. Place about a quarter of the cream and smooth it out with the spatula.
- Then cover this layer of cream with thinly sliced strawberries, and place another sponge on top. Repeat the layers (¼ cream plus thinly sliced strawberries), and at last place the last sponge layer upside down on the other layers (inside part facing down).
- Put another quarter of cream on the top, and the last quarter on the side of the cake, and smooth it in any style you wish with the spatula. Place the rest of the strawberries on top, side whole or sliced.
- The cake is ready to serve, but place it in the fridge for a couple of hours to get the best result.
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