Description
A vibrant Strawberry Shortcake Layer Cake featuring light sponge layers, fresh strawberries, and creamy mascarpone whipped cream.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
- 1 1/2 cups mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together the flour, baking powder, and salt in a large bowl.
- Cream the softened butter and granulated sugar until light and fluffy in another bowl.
- Add the eggs, one at a time, mixing well after each addition. Stir in the milk and vanilla.
- Combine the dry ingredients into the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Macerate the hulled strawberries by mixing them with 1/4 cup sugar and letting them sit until syrupy.
- Beat the mascarpone, heavy cream, powdered sugar, and vanilla until soft peaks form to make the whipped cream.
- Place one layer on a serving plate, spread a layer of mascarpone whipped cream on top, followed by macerated strawberries.
- Top with the second cake layer and repeat frosting and strawberries.
- Finish with a generous swirl of whipped cream and garnish with whole strawberries.
- Slice, serve, and enjoy!
Notes
Use fresh, ripe strawberries for the best flavor, and ensure ingredients are at room temperature for a smooth batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American