Fluffy, vanilla-scented buttermilk cake layered with a not-too-sweet strawberry mascarpone whipped cream is the perfect dessert for strawberry season!
We are right in the midst of strawberry season here in the Fraser Valley and I couldn’t be happier. I am a fan of all berries, but I have to say, there really is no comparison to the aroma of a vine-ripened strawberry. It just screams summer! So of course, I had to make a dessert featuring these red beauties.
This cake takes inspiration from the classic strawberry shortcake because let’s face it, strawberries and cream are a match made in heaven. I added mascarpone for richness and to help stabilize the whipped cream. To really up the strawberry flavour, I add strawberries to the mascarpone cream as well as layering fresh slices into the cake. This delicious and dreamy cake is not too sweet and will make all your strawberry dreams come true!
Ingredient Notes
Strawberries: Use fresh berries of course! And the riper the better.
Mascarpone: Rich and very creamy, this Italian cream cheese has a velvety smooth texture and a mild, milky flavour. It is similar to North American style cream cheese but richer and less tangy. While they can be used interchangeably, there will be a noticeable difference in texture and flavour. If you can’t find mascarpone then your best option for a substitute is cream cheese, although the final product will taste a bit different.
Whipping cream: Use 33% or higher heavy cream.
Vanilla Extract: The vanilla flavour really stands out in this cake recipe, so I recommend using a good, pure vanilla extract.
Flour: I use all-purpose flour in this recipe.
Buttermilk: I like using buttermilk in my cake recipes for a couple of reasons. One, I like the tangy flavour that it imparts, two, it aids in the leavening of the cake, and lastly, it keeps the texture of the cake soft and moist. It is the acid in buttermilk that does all of those things so, if you don’t have buttermilk, there is an easy substitute. Substitute the same amount of milk and add 1 teaspoon of lemon juice. Let sit for a couple of minutes so the milk starts to curdle. Then proceed with the recipe.
Vegetable oil: You may be wondering why I add a small amount of vegetable oil to the cake recipe if it already has butter. Cakes made with vegetable oil are very moist due to the fact that the fat is liquid at room temperature. Butter alone, while delicious, can result in cakes that are a bit drier. I have found that keeping the butter in the recipe creates the taste that I want and adding just a bit of vegetable oil helps keep the cake moist.
How to Make Strawberry Mascarpone Cream Cake
This cake recipe follows the standard creaming method. Begin by lining three 8-inch round cake tins with a piece of parchment paper. Grease the cake pans well and set aside. Preheat the oven to 350 deg F/175 deg C.
In the bowl of a stand mixer fitted with a paddle attachment, combine the softened, unsalted butter and the granulated sugar. Beat on low for a minute just to combine the butter and sugar. Scrape down the sides and turn the speed up to medium high. Beat for 2 to 3 minutes or until the butter is lightened in color and fluffy.
Turn the mixer down to low and add the vanilla extract along with one egg. Continue mixing until the egg is fully incorporated, scraping down the sides as needed. Add the remaining eggs, one at a time, and beat until they are fully incorporated. After all the eggs have been added, turn up the speed to medium and beat for another minute until the mixture is thick, fluffy, and fully emulsified. Turn off the mixer.
Meanwhile, in a separate bowl combine the all-purpose flour, kosher salt, baking powder, and baking soda. Whisk together until there are no lumps, then set aside. Add the vegetable oil to the buttermilk and whisk to combine.
Turn the mixer back on low. Add one third of the flour mixture and mix just until the flour is mostly incorporated. Pour in half the buttermilk mixture and continue beating until it has mostly incorporated. Stop the mixer and scrape down the sides. Repeat by adding another third of the flour followed by the remainder of the buttermilk. Add the last of the flour and mix on low just until the batter is fully combined.
Use a spatula to scrape down the sides of the mixing bowl and make sure there are no streaks of unmixed butter in the batter. Portion the batter into the three prepared cake pans and spread evenly. Bake for 27 to 30 minutes or until the cakes are done and spring back when touched.
Let cool in the cake pans for 5 minutes then remove from the pans to a cooling rack. Cool the cakes completely before filling.
To make the cream filling, start by sprinkling a little sugar over some sliced strawberries. Let macerate for about 15 minutes until the juices have come out of the strawberries. Mash the sliced strawberries until well blended. I like to use a potato masher.
Add the whipping cream to the bowl of a stand mixer fitted with a whip attachment. Beat on medium high speed until the whipping cream starts to thicken. Turn down the speed and add the icing sugar. Turn the speed back up high and beat until soft peaks form.
Add all of the mascarpone to the whipped cream and beat on low to combine. Turn up the speed and beat for another minute until there are stiff peaks. Add the mashed strawberries and whip to combine.
To assemble the strawberry mascarpone cream cake, place 1 layer of cake on a platter. Top with one third of the mascarpone cream and spread evenly to the edges. Top with a layer of sliced strawberries. Repeat the layers and then top with the last cake layer. Spread with the remaining mascarpone cream and top with whole strawberries for a garnish. Chill to let the cream set and then enjoy!
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More Dessert Recipes
If you’re looking for more creamy berry dessert recipes, then try my Peanut Butter and Jelly Pie or my Sally Lunn Buns topped with clotted cream and jam.
