{"id":61180,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/strawberry-mascarpone-cake\/"},"modified":"2025-03-03T19:23:30","modified_gmt":"2025-03-04T01:23:30","slug":"strawberry-mascarpone-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-mascarpone-cake\/","title":{"rendered":"Strawberry Mascarpone Cake"},"content":{"rendered":"<p>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.<\/p>\n<p>This cake starts with two delicate layers of lightly orange-scented cake assembled with a mascarpone, a luscious Italian cream cheese that&#8217;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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/five-star-cake-recipes\" data-name=\"www.tasteofhome.com\/collection\/five-star-cake-recipes\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cake recipe<\/a> together, but we promise the result is worth it for any occasion.<\/p>\n<h2>Strawberry Mascarpone Cake Ingredients<\/h2>\n<ul>\n<li><strong>Strawberries:<\/strong> This is the time to use the freshest berries you can find. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-strawberries\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-strawberries\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Clean the berries<\/a> before macerating them with sugar, orange zest and almond extract.<\/li>\n<li><strong>Sugar:<\/strong> Granulated sugar doesn&#8217;t just sweeten the cake; it also helps with texture.<\/li>\n<li><strong>Orange juice and zest:<\/strong> 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.<\/li>\n<li><strong>Almond extract:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-almond-extract\" data-name=\"www.tasteofhome.com\/collection\/best-almond-extract\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Almond extract<\/a> adds a little something extra to the strawberries and the cake layers.<\/li>\n<li><strong>Vanilla extract:<\/strong> 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 <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vanilla extract brand<\/a>.<\/li>\n<li><strong>Eggs:<\/strong> For this cake, you&#8217;ll need to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">separate the egg whites from the yolks<\/a>. Do it while they&#8217;re cold for best results. Then, leave them to sit at room temperature for easier mixing in the batter.<\/li>\n<li><strong>Cake flour:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/collection\/cake-flour-recipes\" data-name=\"www.tasteofhome.com\/collection\/cake-flour-recipes\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cake flour<\/a> contains less protein than all-purpose flour, giving cakes a light and airy structure.<\/li>\n<li><strong>Baking powder:<\/strong> Baking powder is the secret leavening agent used to make this cake rise. <a href=\"https:\/\/www.tasteofhome.com\/article\/testing-baking-powder-and-soda\" data-name=\"www.tasteofhome.com\/article\/testing-baking-powder-and-soda\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Testing baking powder<\/a> first is essential if you haven&#8217;t used it in a while.<\/li>\n<li><strong>Salt:<\/strong> Just a pinch of salt goes a long way in balancing the sweetness of the cake layers.<\/li>\n<li><strong>Canola oil:<\/strong> Canola oil provides fat for rich flavor, and adds moisture to the cake layers. If you don&#8217;t have canola oil, use vegetable oil instead.<\/li>\n<li><strong>Water:<\/strong> Liquids like water enhance a cake&#8217;s moisture and creates a lighter, airy cake.<\/li>\n<li><strong>Heavy whipping cream:<\/strong> You need <a href=\"https:\/\/www.tasteofhome.com\/article\/heavy-cream-vs-whipping-cream\" data-name=\"www.tasteofhome.com\/article\/heavy-cream-vs-whipping-cream\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">heavy cream<\/a> for the fluffy mascarpone filling and the whipped cream topping.<\/li>\n<li><strong>Confectioners&#8217; sugar:<\/strong> Confectioners&#8217; sugar adds a touch of sweetness to the whipped cream topping while helping to thicken it, giving it an excellent spreadable structure.<\/li>\n<li><strong>Mascarpone cheese:<\/strong> Mascarpone is a soft, mild Italian cheese typically found in the grocery store&#8217;s deli section. It&#8217;s often used in desserts like tiramisu, and makes an excellent filling for this cake. If you can&#8217;t find mascarpone cheese, you can choose softened cream cheese, but the taste and texture will differ slightly (cream cheese is tangier than mascarpone).<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the strawberries<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118854\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"A bowl filled with fresh, sliced strawberries on a light marble surface. A spoon rests inside the bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, combine the strawberries, sugar, orange zest, orange juice and almond extract. Cover and refrigerate them for at least 30 minutes.<\/p>\n<h3>Step 2: Prepare the egg whites and cake pans<\/h3>\n<p>Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 350\u00b0F. Grease the bottoms of two 8-inch round baking pans and line them with parchment paper.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> 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.<\/p>\n<h3>Step 3: Make the cake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118855\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"A white bowl filled with flour sits on a marble countertop. To the upper left, a small white cup contains liquid egg yolk.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118856\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"A white bowl filled with creamy yellow batter rests on a light marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the egg yolk mixture to the flour mixture and beat until well combined.<\/p>\n<h3>Step 4: Beat the egg whites<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118857\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"A white mixing bowl filled with pale yellow cake batter sits on a marble countertop. A wooden-handled spatula rests inside the bowl, partially covered in batter. The mixture has a smooth, creamy texture.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> There&#8217;s a difference between <a href=\"https:\/\/www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-name=\"www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">soft and stiff peaks<\/a>. Soft peaks form first. You know you have soft peaks when you have a definite peak shape on your whisk, but it&#8217;s loose and melts back after a few seconds.<\/p>\n<h3>Step 5: Bake the cakes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118858\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_5.jpg?fit=700%2C1024\" alt=\"Two round sponge cakes on a wire cooling rack set on a marble surface. The cakes are golden brown and plain, without any frosting or decoration.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 6: Make the whipped cream topping<\/h3>\n<p>Meanwhile, make the whipped cream. In a large bowl, beat the cream until it begins to thicken. Add confectioners&#8217; sugar and vanilla, and beat until soft peaks form. Refrigerate, covered, for at least one hour.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Chill the bowl and beaters ahead of time for the best whipped cream. It makes the whipping process easier and quicker.<\/p>\n<h3>Step 7: Make the mascarpone filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118859\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_6.jpg?fit=700%2C1024\" alt=\"A bowl of creamy white frosting sits on a marble countertop. The frosting is smooth and swirled into a circular pattern. Another bowl with the same frosting is partially visible in the top right corner.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, beat the mascarpone cheese and cream until stiff peaks form. Refrigerate until you&#8217;re ready to assemble the cake.<\/p>\n<h3>Step 8: Assemble the cake<\/h3>\n<p>Drain the chilled strawberries, reserving the juice mixture. Using a serrated knife, trim the tops of the cakes if they&#8217;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.<\/p>\n<h3>Step 9: Frost the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118861\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_8.jpg?fit=700%2C1024\" alt=\"A round cake topped with a generous layer of fresh, whole strawberries on a white plate. The cake sits on a marble surface with a cake server and pink napkin nearby, and forks on a small plate to the side.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118863\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_10.jpg?fit=700%2C1024\" alt=\"A white frosted cake topped with fresh, halved strawberries on a white plate. A pink napkin and two forks are on the right side. The background is a light gray marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Strawberry Mascarpone Cake Variations<\/h2>\n<ul>\n<li><strong>Use another fruit:<\/strong> While strawberries are excellent for this cake, you can swap in other berries. Try using blackberries or a combination of mixed berries instead.<\/li>\n<li><strong>Add more citrus:<\/strong> Consider doubling the amount of orange zest, or incorporating some lime or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon zest<\/a>.<\/li>\n<li><strong>Garnish with nuts:<\/strong> 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.<\/li>\n<\/ul>\n<h2>How to Store Strawberry Mascarpone Cake<\/h2>\n<p>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&#8217;s best to avoid freezing this strawberry and mascarpone cake, as the texture and flavor won&#8217;t keep as well.<\/p>\n<h3>How long does strawberry mascarpone cake last?<\/h3>\n<p>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.<\/p>\n<h3>Can you make strawberry mascarpone cake ahead of time?<\/h3>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/article\/properly-storing-cakes\/\" data-name=\"www.tasteofhome.com\/article\/properly-storing-cakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">in the freezer<\/a> 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.<\/p>\n<h2>Strawberry Mascarpone Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118865\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_12.jpg?fit=700%2C1024\" alt=\"A slice of vanilla cake with layers of whipped cream and fresh strawberries on a white plate, accompanied by a gold fork, set on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use frozen strawberries for strawberry mascarpone cake?<\/h3>\n<p>It&#8217;s best to skip frozen strawberries for this cake. Frozen strawberries may introduce too much moisture to the layers, turning the cake soggy.<\/p>\n<h3>How do you check to see if a cake has finished baking?<\/h3>\n<p>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&#8217;ve reached the end of your recipe&#8217;s recommended baking time, insert a toothpick into the center of the cake. If the toothpick comes out clean, it&#8217;s ready. If there is batter on the toothpick, give the cake a few more minutes in the oven.<\/p>\n<h3>How do you get a clean slice of cake?<\/h3>\n<p>Ready to slice and show off your beautiful cake? There are a few tricks you can use to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-a-round-cake-like-a-pro\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-a-round-cake-like-a-pro\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cut cake like a pro<\/a>. First, choose a serrated knife or a very sharp chef&#8217;s knife. Slice the cake when it&#8217;s chilled and wipe the knife clean with a damp towel between every cut.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Make this strawberry mascarpone cake with creamy cheese filling, whipped cream frosting and fresh berries for any occasion.<\/p>\n","protected":false},"author":7061,"featured_media":1650365,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307119,304523,305750,303984,305744,306910,304288,305487,304430,304515,307104,303966,304408,304368,303887,306848,305784,306958,304268,304455,307206,304558,324623,307141,304150,303883,305835,304473,307609],"categories-v2":[308500,310461,309438,310169,308888,311398,308513,311389,309906,308988,308481,259620,310796,308830,308880,310155,308495,308813,308745,308478,309603,311426,309954,259483,308860,310257,308910,309177,310187,309434,308476,311466,308876,310587],"coauthors":[336427],"recommended_recipes":[{"post_title":"Strawberry 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Cake","post_link":"\/recipes\/strawberry-sponge-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Strawberry-Mascarpone-Cake_EXPS_FFDRDTB21_78863_E04_08_3b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-mascarpone-cake\/","name":"Strawberry Mascarpone Cake","datePublished":"2018-01-01","dateModified":"2025-03-03","prepTime":"PT60M","cookTime":"PT30M","totalTime":"PT01H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Mascarpone-Cake_EXPS_FFDRDTB21_78863_E04_08_3b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Our strawberry mascarpone cake is delicate and decadent, stacking layers of light cake with creamy mascarpone filling, fresh strawberries and whipped cream.","recipeIngredient":["6 cups fresh strawberries, halved (2 pounds)","2 tablespoons sugar","1 teaspoon grated orange zest","1 tablespoon orange juice","1\/2 teaspoon almond extract","CAKE:","6 large eggs, separated","2 cups cake flour","2 teaspoons baking powder","1\/4 teaspoon salt","1-1\/2 cups sugar, divided","1\/2 cup canola oil","1\/4 cup water","1 tablespoon grated orange zest","1\/2 teaspoon almond extract","WHIPPED CREAM:","2 cups heavy whipping cream","1\/3 cup confectioners' sugar","2 teaspoons vanilla extract","FILLING:","1 cup mascarpone cheese","1\/2 cup heavy whipping cream"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the strawberries","text":"In a large bowl, combine the strawberries, sugar, orange zest, orange juice and almond extract. Cover and refrigerate them for at least 30 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the egg whites and cake pans","text":"Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 350\u00b0F. 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."},{"@type":"HowToStep","name":"Make the cake batter","text":"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. Add the egg yolk mixture to the flour mixture and beat until well combined.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Beat the egg whites","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cakes","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the whipped cream topping","text":"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."},{"@type":"HowToStep","name":"Make the mascarpone filling","text":"In a small bowl, beat the mascarpone cheese and cream until stiff peaks form. Refrigerate until you're ready to assemble the cake.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the cake","text":"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."},{"@type":"HowToStep","name":"Frost the cake","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Mascarpone-Cake_TOHD25_78863_ChristineMa_8.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Molly Allen"}],"nutrition":{"@type":"NutritionInformation","calories":" 677 calories","fatContent":"48g fat (22g saturated fat)","cholesterolContent":"196mg cholesterol","sodiumContent":"200mg sodium","carbohydrateContent":"56g carbohydrate (36g sugars","fiberContent":"2g fiber)","proteinContent":"10g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBlowdryer"},"reviewBody":"Loved it! Light and fluffy and oh so pretty! The frosting was just sweet enough since the strawberrries add so much flavor and sweetness tehmselves...... I have made it many times since for others that have requested it,  and its always a hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFlame"},"reviewBody":"Made this cake for an Easter dessert.  Although it turned out well, and looked pretty, my family were not fond of it.  There is very little flavor, and the whipped cream frosting needed to be sweeter for our taste.  I will not make this cake again.  There were too many steps for an \"OK\" cake rating.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"78863","romance_copy_dek":"Our strawberry mascarpone cake is delicate and decadent, stacking layers of light cake with creamy mascarpone filling, fresh strawberries and whipped cream.","enhanced_recipe_title":"Strawberry Mascarpone Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 cups fresh strawberries, halved (2 pounds)","IngredientText":"6 cups fresh strawberries, halved (2 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons sugar","IngredientText":"2 tablespoons sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon grated orange zest","IngredientText":"1 teaspoon grated orange zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon orange juice","IngredientText":"1 tablespoon orange juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon almond extract","IngredientText":"1\/2 teaspoon almond extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>CAKE:<\/b>","IngredientText":"<b class='sIngredient'>CAKE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 large eggs, separated","IngredientText":"6 large eggs, separated"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups cake flour","IngredientText":"2 cups cake flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons baking powder","IngredientText":"2 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups sugar, divided","IngredientText":"1-1\/2 cups sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup canola oil","IngredientText":"1\/2 cup canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup water","IngredientText":"1\/4 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon grated orange zest","IngredientText":"1 tablespoon grated orange zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon almond extract","IngredientText":"1\/2 teaspoon almond extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>WHIPPED CREAM:<\/b>","IngredientText":"<b class='sIngredient'>WHIPPED CREAM:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups heavy whipping cream","IngredientText":"2 cups heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup confectioners' sugar","IngredientText":"1\/3 cup confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons vanilla extract","IngredientText":"2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup mascarpone cheese","IngredientText":"1 cup mascarpone cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup heavy whipping cream","IngredientText":"1\/2 cup heavy whipping cream"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Strawberry-Mascarpone-Cake_EXPS_FFDRDTB21_78863_E04_08_3b.jpg","RecipeId":78863,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Strawberry Mascarpone Cake Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Strawberry-Mascarpone-Cake_EXPS_FFDRDTB21_78863_E04_08_3b.jpg","ContributorId":null,"Firstname":"Carol","Lastname":"Witczak","City":"Tinley Park","StateDescription":"Illinois","IsCommunityCook":false,"TimeCallout":"Prep: 1 hour  + chilling Bake: 30 min. + cooling","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Strawberry Mascarpone Cake","SubmittedTitle":"Strawberry Mascarpone Birthday Cake","RecipeTypeId":1,"AverageRating":3.5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FFDRDTB21_78863_E04_08_3b.jpg","PreparationTimeInMinutes":60,"CookTimeInMinutes":30,"TotalTimeInMinutes":90,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Strawberry Mascarpone Cake","OriginalSourceProject":"Strawberry Mascarpone Cake","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"Don't let the number of steps in this recipe fool you &mdash;it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. &mdash;Carol Witczak, Tinley Park, Illinois","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, combine the first 5 ingredients. Refrigerate, covered, at least 30 minutes.","SequenceNo":1},{"Direction":"   Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350\u00b0. Grease bottoms of two 8-in. round baking pans; line with parchment. Sift flour, baking powder and salt together twice; place in another large bowl.","SequenceNo":2},{"Direction":"   In a small bowl, whisk egg yolks, 1-1\/4 cups sugar, oil, water, orange zest and almond extract until blended. 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