Printable Recipe
Strawberry Mascarpone Layer Cake
A soft, fluffy sponge layered with lightly sweetened mascarpone and fresh strawberries, perfect for celebrations or afternoon tea.
Cook time
18–22 min
Yield
8
Ingredients
10
Steps
12
Filed under: dessert, cake, baking, berry, vanilla.
Source channel: The Cosy Cake Co
Key ingredients
softened unsalted butter, caster sugar, large eggs, vanilla extract, self-raising flour.
Ingredients
- 200 g softened unsalted butter
- 200 g caster sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 200 g self-raising flour
- 2 tablespoons milk
- 300 ml double cream
- 250 g mascarpone
- 2-3 tablespoons icing sugar
- around 300 g fresh strawberries
Method
- Preheat the oven to 170°C fan and line two 20 cm round cake tins.
- Cream together 200 g of softened unsalted butter with 200 g of caster sugar until light and pale.
- Beat in four large eggs one at a time, then add 1 teaspoon of vanilla extract.
- Gently fold in 200 g of self-raising flour along with 2 tablespoons of milk, just until the batter is smooth and airy.
- Divide the mixture evenly between the tins and level the surface.
- Bake for around 18 to 22 minutes until golden and springy, then leave to cool completely.
- Lightly whip 300 ml of double cream until just thickened.
- Fold in 250 g of mascarpone, 2-3 tablespoons of icing sugar, and 1 teaspoon of vanilla extract until soft and smooth.
- Place one sponge onto a serving plate and spread over a generous layer of mascarpone cream.
- Scatter around 300 g of sliced strawberries over the cream.
- Place the second sponge on top of the strawberries.
- Finish the cake with the remaining mascarpone cream and plenty of strawberries.