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Strawberries & Cream Cake

This Strawberries & Cream cake is the perfect Spring bake. It's rich, moist, tangy and full of delicious strawberry flavor.
Course Cake, Dessert
Cuisine American
Keyword Mascarpone, Strawberries, Strawerry, Whipped Cream
Prep Time 30 minutes
35 minutes
Servings 6
Author Leona G.

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!