Strawberry Mascarpone Cream Cake

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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. 

strawberry mascarpone cream cake

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. 

strawberry mascarpone cream cake

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.

Strawberry Mascarpone Cream Cake

To 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. 

dipped strawberries

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!

Strawberry Mascarpone Cream Cake

*Does not print in Chrome browser; pls. print in Mozilla or Internet Explorer.*



Chiffon cake:

2 cups (220 gm) cake flour
2 tsp baking powder
1/2 tsp salt
6 large eggs, separated
1-1/2 cups (300 gm) granulated sugar
3/4 cups (180 ml) vegetable oil
1/2 cup (120 ml) water
1 tsp lemon zest
2 tsp vanilla


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.

Chiffon Cake

  • 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 macerated strawberries.
  •   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 in place.
  •  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. 

UPDATE: The Chocolate Cake Wrap Tutorial is now available. 

Til then… enjoy!


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