Strawberry Shortcake Cake

Birthday parties are great fun when you have a cool cake. The Strawberry Shortcake Cake with Mascarpone Cream is one of my favorite cakes. This homemade strawberry shortcake slice is decorated with fresh strawberries and topped with creamy mascarpone filling and meringue.
Strawberry Shortcake Cake with Mascarpone Cream is a dessert worthy to be served at romantic dinner, birthday parties, and special events. The cake has a sweet strawberry flavor with a touch of crunchy macarons on top, perfect for every occasion.


Vanilla Cake:
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla
  • 1 1/3 cup buttermilk room temperature

  • 4 cups hulled & quartered strawberries 1 pint, 675g

  • 1/4 cup granulated sugar
  • Mascarpone Whipped Cream:
  • 8 oz mascarpone slightly softened
  • 1 cup whipping cream cold
  • 1/2 cup powdered sugar sifted
  • 1 tsp vanilla


Vanilla Cake:

  • Preheat broiler to 350F. Oil and flour three 8″ cake adjusts and line with material.
  • In a medium bowl, whisk flour, baking powder, and salt until very much consolidated. Put away.
  • Utilizing a stand blender fitted with an oar connection, cream margarine and sugar on drug high until pale and feathery (approx 3mins).
  • Lessen speed and add eggs each in turn completely consolidating after every option. Add vanilla.
  • Substitute adding flour blend with buttermilk, starting and finishing with flour (3 options of flour and 2 of milk). Completely joining after every expansion.
  • Spread player uniformly between the pre-arranged container and smooth the tops.
  • Heat for around 30 mins or until a toothpick embedded into the middle confesses all.
  • Put cakes on wire rack to cool for 10mins then turn out onto wire rack to cool totally.


  • Place quartered strawberries and sugar into a medium bowl. Mix to join. Place in ice chest and let sit for 15mins (up to expedite).
  • Channel strawberries prior to utilizing in cake. Save syrup to sprinkle on cake layers 
  • during get together whenever wanted.

Mascarpone Whipped Cream:

  1. Place blender bowl and rush into the ice chest or cooler to chill.
  2. Empty virus cream into the bowl and whip on high until solid pinnacles structure. Put away.
  3. In a different bowl, beat mascarpone until smooth. Add sugar and beat until combined*
  4. Join whipped cream and mascarpone blend until smooth and stiff.*


  1. Partition mascarpone cream into 3 equivalent bits.
  2. Put one layer of cake on a cake stand or serving plate. Shower with saved strawberry syrup whenever wanted.
  3. Generally spread 1/3 of the mascarpone cream over the highest point of the layer. I utilized the rear of a huge spoon to do this.
  4. Place 1 1/2 cups of quartered strawberries on top. Rehash with residual layers leaving the top layer just with the mascarpone cream.**
  5. Refrigerate until serving. Serve same day.


* Be mindful so as not to over beat as the mascarpone will turn sour.

** I found it least demanding to do every individual layer independently, chill them for 15mins, then, at that point, stack. This measure of strawberries is to the point of covering each of the 3 layers. In the event that you like to leave the top layer as I did, you'll require 3 cups of quartered berries complete.
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