Strawberry Mascarpone Cake

Imagine digging your fork into a slice of light, fluffy cake with a dreamy, soft filling and plenty of strawberry flavor. If you love the pairing of strawberries and cream, this strawberry mascarpone cake is the perfect dessert.

This cake starts with two delicate layers of lightly orange-scented cake assembled with a mascarpone, a luscious Italian cream cheese that’s richer and more mildly flavored than its American counterpart. The outside is slathered with homemade whipped cream and garnished with fresh strawberries that have been macerated with sugar, orange zest and almond extract. There are a few steps to putting this cake recipe together, but we promise the result is worth it for any occasion.

Strawberry Mascarpone Cake Ingredients

• Strawberries: This is the time to use the freshest berries you can find. Clean the berries before macerating them with sugar, orange zest and almond extract.
• Sugar: Granulated sugar doesn’t just sweeten the cake; it also helps with texture.
• Orange juice and zest: Use fresh oranges for this strawberry and mascarpone cake because you need both the juice and zest to soak the strawberries and flavor the cake layers. Wash the oranges first, and zest them before juicing them.
• Almond extract: Almond extract adds a little something extra to the strawberries and the cake layers.
• Vanilla extract: Vanilla extract is key to enhancing the flavor of the homemade whipped cream. A small amount goes a long way. For the best flavor, use a top vanilla extract brand.
• Eggs: For this cake, you’ll need to separate the egg whites from the yolks. Do it while they’re cold for best results. Then, leave them to sit at room temperature for easier mixing in the batter.
• Cake flour: Cake flour contains less protein than all-purpose flour, giving cakes a light and airy structure.
• Baking powder: Baking powder is the secret leavening agent used to make this cake rise. Testing baking powder first is essential if you haven’t used it in a while.
• Salt: Just a pinch of salt goes a long way in balancing the sweetness of the cake layers.
• Canola oil: Canola oil provides fat for rich flavor, and adds moisture to the cake layers. If you don’t have canola oil, use vegetable oil instead.
• Water: Liquids like water enhance a cake’s moisture and creates a lighter, airy cake.
• Heavy whipping cream: You need heavy cream for the fluffy mascarpone filling and the whipped cream topping.
• Confectioners’ sugar: Confectioners’ sugar adds a touch of sweetness to the whipped cream topping while helping to thicken it, giving it an excellent spreadable structure.
• Mascarpone cheese: Mascarpone is a soft, mild Italian cheese typically found in the grocery store’s deli section. It’s often used in desserts like tiramisu, and makes an excellent filling for this cake. If you can’t find mascarpone cheese, you can choose softened cream cheese, but the taste and texture will differ slightly (cream cheese is tangier than mascarpone).

Directions

Step 1: Prepare the strawberries

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In a large bowl, combine the strawberries, sugar, orange zest, orange juice and almond extract. Cover and refrigerate them for at least 30 minutes.

Step 2: Prepare the egg whites and cake pans

Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 350°F. Grease the bottoms of two 8-inch round baking pans and line them with parchment paper.

Editor’s Tip: Separate the egg yolks from the egg whites beforehand, as cold eggs separate much easier. Then, be sure to let the egg whites sit at room temperature to make it simpler to beat them to soft glossy peaks.

Step 3: Make the cake batter

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Sift the flour, baking powder and salt together twice and place them in another large bowl. In a small bowl, whisk the egg yolks, 1-1/4 cups of sugar, oil, water, orange zest and almond extract until blended.

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Add the egg yolk mixture to the flour mixture and beat until well combined.

Step 4: Beat the egg whites

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With clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar, one tablespoon at a time, beating on high after each addition until the sugar dissolves. Continue beating until soft, glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in the remaining egg whites.

Editor’s Tip: There’s a difference between soft and stiff peaks. Soft peaks form first. You know you have soft peaks when you have a definite peak shape on your whisk, but it’s loose and melts back after a few seconds.

Step 5: Bake the cakes

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Gently transfer the batter to the prepared cake pans. Bake them on the lowest oven rack until the tops spring back when lightly touched, 30 to 35 minutes. Cool the cakes in the pans for 10 minutes before removing them and transferring them to wire racks. Remove the parchment paper and let the cake layers cool completely.

Step 6: Make the whipped cream topping

Meanwhile, make the whipped cream. In a large bowl, beat the cream until it begins to thicken. Add confectioners’ sugar and vanilla, and beat until soft peaks form. Refrigerate, covered, for at least one hour.

Editor’s Tip: Chill the bowl and beaters ahead of time for the best whipped cream. It makes the whipping process easier and quicker.

Step 7: Make the mascarpone filling

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In a small bowl, beat the mascarpone cheese and cream until stiff peaks form. Refrigerate until you’re ready to assemble the cake.

Step 8: Assemble the cake

Drain the chilled strawberries, reserving the juice mixture. Using a serrated knife, trim the tops of the cakes if they’re domed. Place one cake layer on a serving plate. Brush the top with half of the reserved juice mixture and spread with 3/4 cup of the mascarpone filling. Arrange half of the strawberries over the top, creating an even layer. Spread with the remaining filling. Brush the remaining cake layer with the remaining juice mixture. Place the layer on top of the filling, brushed side down.

Step 9: Frost the cake

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Gently stir the whipped cream and spread it over the top and sides of the cake. Just before serving, arrange the remaining strawberries over the cake.

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Strawberry Mascarpone Cake Variations

• Use another fruit: While strawberries are excellent for this cake, you can swap in other berries. Try using blackberries or a combination of mixed berries instead.
• Add more citrus: Consider doubling the amount of orange zest, or incorporating some lime or lemon zest.
• Garnish with nuts: Pistachios would make an excellent garnish on this cake. Arrange shelled, chopped pistachios on top with the strawberries. Chopped hazelnuts, walnuts or pecans are great options as well.

How to Store Strawberry Mascarpone Cake

This cake requires refrigeration because of the mascarpone filling and whipped cream topping. Store the cake covered or wrapped in the fridge, and remove it 20 minutes prior to serving for easy slicing. It’s best to avoid freezing this strawberry and mascarpone cake, as the texture and flavor won’t keep as well.

How long does strawberry mascarpone cake last?

This strawberry mascarpone cake will last three to four days when stored in the refrigerator. However, the longer it is kept in the refrigerator, the more likely it is to become soggy.

Can you make strawberry mascarpone cake ahead of time?

You can make some components of the strawberry mascarpone cake ahead of time. You can bake, cool and wrap the cake layers and store them at room temperature for up to one week, in the fridge for up to 10 days, or in the freezer for up to eight months. For the best results, macerate the strawberries and make the mascarpone filling and whipped cream frosting the same day you plan to serve your cake.

Strawberry Mascarpone Cake Tips

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Can you use frozen strawberries for strawberry mascarpone cake?

It’s best to skip frozen strawberries for this cake. Frozen strawberries may introduce too much moisture to the layers, turning the cake soggy.

How do you check to see if a cake has finished baking?

The last thing you want to do is slice into an underbaked cake. Double-check it for doneness before removing it from the oven. Once you’ve reached the end of your recipe’s recommended baking time, insert a toothpick into the center of the cake. If the toothpick comes out clean, it’s ready. If there is batter on the toothpick, give the cake a few more minutes in the oven.

How do you get a clean slice of cake?

Ready to slice and show off your beautiful cake? There are a few tricks you can use to cut cake like a pro. First, choose a serrated knife or a very sharp chef’s knife. Slice the cake when it’s chilled and wipe the knife clean with a damp towel between every cut.