The beginning of strawberry season only means one thing: Strawberries and cream cake! And this one is perfect for spring. It’s a 2-layer cake, homemade strawberry jam, and fresh vanilla bean mascarpone whipped cream that is perfection.
I love strawberries, but I’ve been buying some disappointing ones lately. The ones where they are so red on the outside but biting into them tastes like absolutely nothing. My kids will eat them anyway; they are both fruit-obsessed, and strawberries are their favorite.
For this recipe, I like to make a strawberry jam for a more intense strawberry flavor. It’s absolutely delicious and super easy!
Homemade Strawberry Jam
- Add 1 cup of strawberries (fresh or frozen) to a medium-sized saucepan along with 1/4 C sugar and the juice of 1/2 a lemon. Cook on low.
- The strawberries will start to break down. Stir often.
- Continue to cook until thickened. About 5-7 minutes.
Layered cakes used to intimidate me until I realized they don’t always have to be perfectly iced or decorated. I love a rustic-looking cake. And this one requires minimal effort and can be made right before serving.
I baked this cake in (2) 6-inch pans. You could also do this in a 9-inch cake pan for a single-layer cake.
This Strawberries and Cream cake is soft and moist, with plenty of vanilla flavor and only calls for 2 eggs. There’s also a bit of sour cream for extra tenderness . I often make a variation of this cake for birthdays, and we all love it.
My favorite part is the mascarpone whipped cream. Yes, whipped cream is delicious on its own, but the addition of mascarpone just tastes LUXURIOUS. And the texture is more stabilized.
Mascarpone Whipped Cream
- In a large bowl, add 4 oz COLD Mascarpone cheese & 3/4 cup COLD heavy cream, 1 tsp vanilla beans paste, & 2 tbsp powdered sugar.
- Whisk on high until soft peaks form. You can use a handheld or stand mixer, fitted with a whisk attachment.
- Store in the fridge until ready to use or up to 2 days.
This is the perfect Easter dessert that everyone will love.
Strawberries & Cream Cake
Equipment
- Handheld or stand mixer fitted with a whisk attachmet
- 2 6 inch cake pans
Ingredients
Vanilla Cake
- 1 C + 2 tbsp all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine salt
- 1 stick butter softened room temp
- 1 tbsp neutral oil avocado or sunflower
- ¾ cup granulated sugar
- 2 tsp vanilla bean paste or extract
- 2/3 cup sour cream room temp
- 2 large eggs
Strawberry Jam
- 1 cup strawberries fresh or frozen
- ¼ cup granulated sugar
- 2 tbsp lemon juice half a lemon
- pinch of salt
Mascarpone Whipped Cream
- 4 oz mascarpone cheese COLD
- ¾ C heavy cream COLD
- 1 tsp vanilla bean paste or extract
- 2-4 tbsp powdered sugar or more if you like it sweeter
- pinch of salt
Instructions
Cake
- Preheat the oven to 350 F.
- Add the flour, baking soda, baking powder & salt to a bowl. Whisk and set aside.
- Cream the butter, oil, sugar & vanilla together until fluffy. 2-3 minutes. You can use a stand-mixer fitted with a paddle attachment or a hand-held mixer.
- Add in the eggs and beat after each addition. 1-2 minutes.
- Next add in the sour cream, alternating with the dry mixture. Mix just until incorporated.
- Divide the batter evenly between (2)6 inch prepared cake pans and bake for 30-35 minutes, until the center is set.
Strawberry Jam
- Add the strawberries to a medium-sized saucepan along with the sugar and lemon juice.
- Cook on low and stir often. Once the strawberries break down and thicken, stir in the salt. About 5-7 minutes. Pour into a heat-proof bowl and set aside.
Mascarpone Whipped Cream
- In a large bowl, the COLD Mascarpone cheese, heavy cream, vanilla & powdered sugar. Whisk on high until soft peaks form. You can use a handheld or stand mixer, fitted with a whisk attachment. Store in the fridge until ready to use or up to 2 days.
Assembling
- Once the cakes have cooled, add the first layer to a large plate or cake stand. Spread half of the whipped cream evenly over the top, doesn’t have to be perfect. Add a few tablespoons of jam to the center. Top the second layer and gently press down a bit. Some jam will seep out the sides, totally fine, Repeat the 2nd step.
- Top with fresh strawberries. Slice and serve!
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