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Strawberry mascarpone cake in elegant serving
Light sponge cake topped with mascarpone cream and halved strawberries

Strawberry Mascarpone Cake

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
The fatty, creamy richness of mascarpone and the vibrant acidity of strawberry find each other in this cake. It's not a cloying, heavy cake, but a dessert striving for balance: the juiciness of the mixed batter is provided by butter and milk, while the soft texture of the cream is thanks to the special handling of mascarpone. A perfect example of how to highlight natural character of ingredients without overpowering them.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 4 hrs
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric whisk
  • Sieve
  • Mixing bowls
  • 24 cm cake tin
  • Baking parchment
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C (no fan), and line the bottom of the tin with baking parchment. Lightly grease the sides.

Tip: Paper ensures the bottom doesn't stick, greased sides help the batter 'climb' during baking.
2 ✓

Cream the soft butter with the sugar, vanilla sugar, and pinch of salt. Work until the mixture pales and increases in volume.

Tip: This step introduces air into the fat, which together with baking powder ensures light structure (physical leavening).
3 ✓

Add eggs one by one, mixing thoroughly after each to get a uniform emulsion.

Tip: If added all at once, fat and water phases would separate (curdle), making the cake heavy.
4 ✓

Sift flour with baking powder. Alternately add flour mixture and milk to the butter base in 2-3 parts, mixing only until just combined.

Tip: Overmixing would activate gluten in the flour, making the cake rubbery and chewy instead of crumbly.
5 ✓

Pour batter into tin, smooth it, and bake for 25-30 minutes. Do a skewer test: if the needle comes out clean, it's done. Cool completely on a rack.

Tip: The rack allows air to circulate underneath, so the cake doesn't 'sweat' and become soggy.
6 ✓

For the cream, loosen the cold mascarpone with a little icing sugar. Whip the cold cream until stiff, then gently fold into the mascarpone.

Tip: Due to high fat content, mascarpone is easily overwhipped and curdles (turning to butter), so handle gently.
7 ✓

Bloom the gelatine in a little cold water, heat until liquid, then work into the cream using tempering (mix a little cream into it first).

Tip: This stabilises the foam so it holds nicely when sliced and doesn't run.
8 ✓

Assembly: pile halved strawberries on top of cooled cake, then cover with cream. Smooth and refrigerate for at least 3 hours to set.

Tip: Cut surfaces of strawberries should touch the cake so their juice gently permeates it.
9 ✓

Decorate with remaining strawberries before serving. The cold contrast and creamy texture are best appreciated then.

Tip: Slicing with a wet knife gives beautiful, sharp cut surfaces.

Recipe FAQ

Why did the cake top crack?
You probably baked at too high a temperature, so the outside crusted before the middle rose, or you used too much flour.
Can I make it with other fruit?
Absolutely! Works excellently with raspberries, blackberries or blueberries too; balance of acidity is key.
Why is the cream runny?
Maybe the mascarpone was too warm, or you didn't whip the cream enough. Always work with fridge-cold ingredients for creams.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 100 g Butter (room temperature)
  • 3 whole Eggs (Medium)
  • 1 sachet Baking powder (approx. 10g)
  • 100 ml Whole milk
  • 250 g Mascarpone (cold)
  • 200 ml Whipping cream (min. 30%, cold)
  • 300 g Fresh strawberries
  • 10 g Gelatine powder
  • 10 g Vanilla sugar
  • 1 pinch Salt