Name: Strawberry Mascarpone Layer Cake
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 1 cake, 8 servings
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

12 steps

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.

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