Strawberries and Mascarpone Cream Cake
Servings Prep Time
10servings 20minutes
Cook Time
1hour
Servings Prep Time
10servings 20minutes
Cook Time
1hour
Ingredients
Strawberry Puree
Vanilla Cake
Mascarpone Cream Icing
Instructions
  1. Preheat oven to 350 degrees F. Grease 9-inch round cake pans with butter and line bottom with parchment paper and grease parchment paper as well.
Puree
  1. Cut stems off strawberries and place strawberries in food processor. Process until it turns into a smooth puree. Place strainer over medium sauce pan and pour strawberry puree over it, with spatula press puree through strainer to speed up the process. Once puree is strained add sugar and mix. Place pot over medium-high heat. Watch closely, when puree begins to boil reduce heat to medium-low and allow to simmer for 20 minutes stirring occasionally. When time is up, pour puree in a heat proof bowl and allow to cool.
Cake
  1. Sift dry ingredients in a medium bowl and set aside.
  2. Using the stand mixer, beat the butter and sugar on medium speed until smooth and fluffy about 3 minutes. Add eggs one at a time, mixing well after each addition and scrape sides of bowl to make sure everything is incorporated. Add vanilla and mix until combined.
  3. Add half of the buttermilk to butter mixture and mix until incorporated. Then add half the dry ingredients and mix until just combined. Scrape sides of bowl as needed. Add remaining buttermilk and mix, then end with dry ingredients beat until just incorporated.
  4. Pour half of the cake batter into prepared pans. Dollop strawberry puree all over cake batter and then pour remaining cake batter over the puree. Run a dull knife throughout the cake to swirl the puree all over cake.
  5. Bake cakes on middle rack of oven until inserted toothpick comes out clean about 15-20 minutes. Allow cake to completely cool before icing.
Mascarpone Cream Icing
  1. Using a stand mixer with a whisk attachment, beat the mascarpone cheese and sugar until smooth. Add the heavy cream and vanilla and beat until you get stiff peaks.
  2. To assemble cake, place one cake layer on cake stand and use about half of mascarpone cream to fill cake and smooth it out with an offset spatula. Add one cup of fresh chopped strawberries to cream filling and place second layer of cake on top. Ice top layer of cake with the remaining cream. You can save some for piping bag and do any design you like. Garnish with remaining cup of strawberries.
Recipe Notes

Cake can be left out for about four hours but if it’s too warm where you live, it’s best to place it covered in the fridge after serving. The mascarpone cream hold it’s shape pretty well but it wont be as good if it’s warm.

Store cake covered in fridge for about four days.