How do you know if you’re allergic to something?
I feel like I might be mildly allergic to strawberries, but not in the typical way. Occasionally (but not always) when I eat some I get a bit of a weird feeling in my throat, kind of a scratchiness, or tightness, or something. But when I was making this Strawberry Shortcake Cake it was different — I hadn’t eaten any of the strawberries yet.
STRAWBERRY SHORTCAKE CAKE WITH MASCARPONE CREAM
This Strawberry Shortcake Cake gives a new twist to an old classic. Vanilla cake layers, fresh strawberries, and mascarpone whipped cream!
Prep Time 2 hours
Cook Time 30 minutes
Servings
Calories 832kcal
INGREDIENTS
Vanilla Cake:
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla
- 1 1/3 cup buttermilk room temperature
Strawberries:
- 4 cups hulled & quartered strawberries 1 pint, 675g
- 1/4 cup granulated sugar
Mascarpone Whipped Cream:
- 8 oz mascarpone slightly softened
- 1 cup whipping cream cold
- 1/2 cup powdered sugar sifted
- 1 tsp vanilla
US Customary - Metric
INSTRUCTIONS
Vanilla Cake:
- Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture with buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Spread batter evenly between the prepared pans and smooth the tops.
- Bake for about 30 mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Strawberries:
- Place quartered strawberries and sugar into a medium bowl. Stir to combine. Place in fridge and let sit for 15mins (up to overnight).
- Drain strawberries before using in cake. Reserve syrup to drizzle on cake layers during assembly if desired.
Mascarpone Whipped Cream:
- Place mixer bowl and whisk into the fridge or freezer to chill.
- Pour cold cream into the bowl and whip on high until stiff peaks form. Set aside.
- In a separate bowl, beat mascarpone until smooth. Add sugar and beat until combined*
- Combine whipped cream and mascarpone mixture until smooth and stiff.*
Assembly:
- Divide mascarpone cream into 3 equal portions.
- Place one layer of cake on a cake stand or serving plate. Drizzle with reserved strawberry syrup if desired.
- Roughly spread 1/3 of the mascarpone cream over the top of the layer. I used the back of a large spoon to do this.
- Place 1 1/2 cups of quartered strawberries on top. Repeat with remaining layers leaving the top layer just with the mascarpone cream.**
- Refrigerate until serving. Serve same day.
NOTES
* Be careful not to over beat as the mascarpone will curdle.** I found it easiest to do each individual layer separately, chill them all for 15mins, then stack. This amount of strawberries is enough to cover all 3 layers. If you prefer to leave the top layer like I did, you'll need 3 cups of quartered berries total. Inspiration and my introduction to recipes comes from livforcake.com
Calories: 832kcalCarbohydrates: 84gProtein: 7gFat: 53gSaturated Fat: 32gCholesterol: 227mgSodium: 179mgPotassium: 195mgSugar: 65gVitamin A: 1705IUVitamin C: 5.9mgCalcium: 77mgIron: 1.7mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
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