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Perfect Strawberry Shortcake Layer Cake Recipe with Easy Whipped Mascarpone Cream

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A luscious strawberry shortcake layer cake featuring moist, tender cake layers and a rich, tangy whipped mascarpone cream that holds up beautifully between layers. Perfect for any occasion and easily adaptable.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 1 ½ cups (340g) mascarpone cheese, chilled
  • ¾ cup (180ml) heavy cream, cold (can substitute with coconut cream for dairy-free)
  • ¼ cup (30g) powdered sugar
  • 1 tsp vanilla extract
  • 4 cups (600g) fresh strawberries, hulled and sliced (frozen can be used, thawed and drained)
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice

Instructions

  1. Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let macerate at room temperature for at least 30 minutes.
  2. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  3. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  4. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
  6. With mixer on low, add dry ingredients in three parts, alternating with milk in two parts (start and end with flour). Mix until just combined.
  7. Evenly pour batter into prepared pans, smoothing the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  8. Let cakes cool in pans for 10 minutes, then turn out onto a cooling rack. Cool completely before assembling.
  9. In a chilled bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form (about 3-4 minutes). Avoid overbeating.
  10. Place one cake layer on a serving plate. Spread a thick layer of whipped mascarpone cream over it, then spoon half of the macerated strawberries with some juice on top.
  11. Add the second cake layer and repeat with cream and remaining strawberries. Finish with a generous dollop of cream and garnish with whole or sliced strawberries.
  12. Refrigerate the assembled cake for at least 1 hour before serving.

Notes

Chill the mixing bowl before whipping mascarpone cream to help it whip faster and fluffier. Drain excess juice from macerated strawberries if very juicy to prevent soggy cake. Use a serrated knife to level cake layers if domed for better stacking. Refrigerate assembled cake at least 1 hour before serving for best flavor and easier slicing.

Nutrition

Keywords: strawberry shortcake, layer cake, mascarpone cream, whipped cream, easy dessert, berry cake, summer dessert

Find it online: https://sweetstirring.com/perfect-strawberry-shortcake-layer-cake-recipe-with-easy-whipped-mascarpone-cream/