Description
This light and creamy mascarpone and strawberry cake features fluffy sponge layers, rich mascarpone cream, and fresh strawberries. Perfect for spring and summer gatherings, it’s a showstopping dessert that tastes as good as it looks.
Ingredients
Scale
- 4 large eggs
- 150 grams sugar
- 120 grams all-purpose flour
- 30 grams cornstarch
- 1 teaspoon baking powder
- 250 grams mascarpone cheese
- 200 ml heavy cream
- 50 grams powdered sugar
- 300 grams fresh strawberries
- 1 teaspoon vanilla extract
- Zest from 1 lemon (optional)
Instructions
- Preheat your oven to 175°C (350°F) and line an 8 or 9-inch cake pan with parchment paper.
- Whisk eggs and sugar until pale and fluffy. In another bowl, sift flour, cornstarch, and baking powder.
- Gently fold the dry ingredients into the egg mixture until fully combined.
- Pour the batter into the pan, smooth the top, and bake for 25–30 minutes or until golden and springy.
- Cool the cake completely and slice it horizontally into two layers.
- Whip mascarpone, powdered sugar, and vanilla until smooth. In another bowl, whip cream to stiff peaks and fold it into the mascarpone mixture.
- Spread half the cream on the bottom cake layer. Add sliced strawberries, top with the second layer, and cover with the remaining cream.
- Decorate with halved strawberries and lemon zest. Chill for at least 4 hours before serving.
Notes
- Use ripe but firm strawberries for best results.
- Don’t skip chilling—it improves texture and flavor.
- Let eggs and mascarpone come to room temperature before using.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: mascarpone cake, strawberry cake, mascarpone dessert, summer cake, Italian cake