This Strawberry Mascarpone Cream Cake is made up of light chiffon cake
filled with macerated strawberries and frosted with luscious mascarpone
cream. It’s a perfect way to enjoy the
taste of summer all year round.
Here’s a video of how to make it and try hard not to drool while
watching it J
One of the joys of summer is the abundance of berries all around. Although
I am lucky that I can pretty much get berries all year round, I get really excited
when I start seeing locally grown ones.
And oh how I enjoy eating it in its purest form but my favourite way to
eat berries is in a, surprise, surprise, dessert.
I absolutely love to bake with it, making pies, muffins, and of course use
it in cakes.
When using berries in a cake, I like to keep it light, so this fluffy chiffon
cake is perfect with hints of lemon that add notes of freshness.
Adding whipped cream to the rich mascarpone cheese lightens it up and it
pairs wonderfully with the berries.
And the cake is beautifully finished in wrapped chocolate which I will
show in the next post. UPDATE: The Chocolate Cake Wrap Tutorial is now available.
Arranging whole strawberries in the middle makes for a taller cake and
when you cut it, it’s a nice visual of cut strawberries.
I do recommend letting the cake sit in the refrigerator for a few hours and better yet
overnight. This will set the cake and
frosting and you will get cleaner cuts of the cake and strawberries. And the
cake tastes better too as the flavours will have wonderfully melded together.
And speaking of cutting the
cake, if the cake is wrapped in chocolate, warm up the knife first by dipping
in hot water, wipe it dry and then cut the cake. Repeat every time you make a
cut. This will make cutting the chocolate wrap easier.
finish the cake, you can decorate it with whole strawberries cut in half. Or in this case, strawberries dipped in
melted chocolate melts. You can fancy
it up further by adding sprinkles.
This has got to be one of my fave cakes of recent. I love strawberries and I love mascarpone, so
together, it’s like cake marriage made in heaven :D
I have made faster versions
of this cake without the chocolate wrap too.
Here is a semi-naked version with berries on top. So delish!
*Does not print in Chrome browser; pls. print in Mozilla or Internet Explorer.*
2 pints strawberries (4 cups), hull half of the strawberries
2 tbsp sugar
1 tbsp lemon juice
1-1/2 tsp vanilla
1 tsp lemon zest
Mascarpone cream frosting:
2 cups (240 ml) heavy whipping cream
1 cup (125 gm) powdered sugar
2 tsp vanilla
8 oz (226 gm) mascarpone cheese
Macerate the hulled strawberries (about 2 cups)
with the sugar lemon juice and zest and vanilla for about 30 minutes. Strain the juice and keep it aside.
Preheat oven to 350°F.
Prepare two 8”pans lining with parchment or wax paper.
Sift cake flour with baking
powder and salt. Set aside.
Whisk together, egg yolks,
1-1/4 cup of the sugar, oil, water, lemon zest and vanilla for about 5
minutes until the mixture is thick and lemony in colour.
Add in the flour mixture and
mix for a minute. Scrape down the
sides with a rubber spatula and whisk again for another minute
In another bowl, whisk the
eggwhites till frothy. Slowly, add
in the ¼ cup of sugar and then let it whisk until stiff peaks.
Carefully fold in the
eggwhites in the batter until well mixed.
Divide the batter into the
pans and bake for about 40 minutes.
The cake is ready when an
inserted wooden skewer or cake tester comes out clean or when cake springs
back when lightly pressed with a finger.
Loosen the sides with a
knife or metal spatula and invert to a metal rack almost immediately.
Invert again to another rack to prevent the cake from splitting. Let cake
cool completely before adding the frosting.
Mascarpone Cream Frosting
Whisk the whipping cream with the powdered sugar and vanilla until soft
peaks. Add in the mascarpone and whisk
until thick and stiff peaks form.
Trim the tops of the cake with a serrated knife if necessary. Brush the cakes with the juice from the
Place one cake on to the cake board or serving platter.
Spread some of the mascarpone cream. Arrange the macerated strawberries upright
and trim if necessary to create an even layer. Spread some of the mascarpone
cream to cover the strawberries.
Place the other cake on top, bottom side of the cake up which is a flatter
surface. Press it lightly to secure it
Spread the rest of the mascarpone cream frosting all over the cake with
an angled metal spatula.
Add the rest of the strawberries on top.
Let cake sit in refrigerator for a couple of hours or preferably
overnight before serving.
I will show you how to do the chocolate wrap in the next post.
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