Description
This impressive layer cake captures the classic flavor of strawberry shortcake with added height and sophistication. It features a tender Victorian sponge cake layered with juicy macerated strawberries and a stable, rich mascarpone whipped cream for easy, high-end results.
Ingredients
- Unsalted Butter, at room temperature
- Granulated Sugar
- Large Eggs
- All-Purpose Flour
- Baking Powder
- Salt
- Vanilla Extract
- Fresh Strawberries, sliced
- Heavy Cream, cold
- Mascarpone cheese
Instructions
- Preheat your oven to 350F (175C). Grease two 8-inch springform pans with cooking spray and line the bottoms with parchment paper.
- Whisk flour, baking powder, and salt. In a separate bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, followed by the vanilla. Mix in the dry ingredients until just combined.
- Divide the batter evenly between the pans. Bake for 20 to 25 minutes, or until the edges pull away from the sides and a toothpick comes out clean.
- Toss your sliced strawberries with sugar and vanilla. Let them sit for 15 to 30 minutes to create a quick syrup.
- Beat the heavy cream, sugar, and vanilla until stiff peaks form. Gently fold in the mascarpone until the mixture is smooth and thick. Do not overmix.
- Level the cakes if necessary. Place one cake layer down, spread a thick coat of cream, and pile on the macerated berries. Top with the second cake, the remaining cream, and finish with fresh berries for decoration.
Notes
For the best result, assemble this cake no more than two hours before serving, as the macerated berries will start to seep juice and soften the cake layers over time. Ensure all dairy ingredients, especially the heavy cream, are very cold before whipping to achieve maximum volume and stability. Store any leftovers loosely covered in the refrigerator and consume within 2 days.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking, Layering
- Cuisine: American