Roasted Strawberry-Mascarpone Bundtlettes
Makes 6 Bundtlettes
  • 1 pound (454 grams) fresh strawberries (see Notes) (halved or quartered if large)
  • ¾ cup (150 grams) plus 3 tablespoons (36 grams) granulated sugar, divided
  • ¾ teaspoon (2.25 grams) plus ⅛ teaspoon kosher salt, divided
  • 6 tablespoons (84 grams) unsalted butter, softened
  • 1 large egg (50 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon (1 gram) almond extract
  • 1¼ cups (156 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • ⅓ cup (80 grams) mascarpone cheese, room temperature
  • 2 tablespoons (30 grams) plus 1½ teaspoons (7.5 grams) water, room temperature and divided
  • Strawberry Glaze (recipe follows)
  1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  2. In an 8-inch square baking dish, stir together strawberries, 2 tablespoons (24 grams) sugar, and ⅛ teaspoon salt until well combined.
  3. Bake until berries are very soft (they should provide no resistance when poked with a fork) and fragrant and have released ample juices, about 30 minutes, stirring every 10 minutes. Using a slotted spoon, transfer strawberries to prepared baking sheet. Reserve roasted strawberry juice in a 1-cup glass measuring cup or a small bowl. Let strawberries cool to room temperature; chop into ¼-inch pieces. Reduce oven temperature to 350°F (180°C).
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and ¾ cup (150 grams) sugar at medium-low speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, one at a time, beating well after each addition. Beat in extracts. (Mixture may look slightly broken at this point, but batter will come together.)
  5. In a medium bowl, whisk together flour, baking powder, and remaining ¾ teaspoon (2.25 grams) salt. In a small bowl, whisk together mascarpone and 1½ teaspoons (7.5 grams) water. With mixer on low speed, add flour mixture to butter mixture alternately with mascarpone mixture, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl.
  6. Using a fine-mesh sieve, strain chopped strawberries to get rid of any excess moisture. Fold strawberries into batter until combined.
  7. Spray a 5-cup Bundtlette Pan (see Notes) with baking spray with flour; using a pastry brush, spread any excess spray evenly in wells of pan, blotting brush with a paper towel as needed. Spoon batter evenly into prepared wells. Forcefully tap pan on a kitchen towel-lined counter several times to settle batter and release as many air bubbles as possible.
  8. Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers at least 205°F (96°C), 12 to 15 minutes. Let cool in pan for 15 minutes. Invert cakes onto a wire rack placed over a rimmed baking sheet.
  9. Meanwhile, in a small microwave-safe bowl, stir together remaining 2 tablespoons (30 grams) water and remaining 1 tablespoon (12 grams) sugar. Heat on high in 10- to 20-second intervals, stirring between each, until sugar dissolves. Stir in 2 tablespoons (32 grams) reserved roasted strawberry juice. (Reserve remaining juice for Strawberry Glaze.) Let cool for 5 minutes; generously brush all over warm cakes until all of strawberry mixture is used up. Let cakes cool completely.
  10. Spoon Strawberry Glaze into a pastry bag; cut a ¼-inch opening in tip. Working quickly, pipe glaze into and over ridges of cooled cakes as desired, spreading with the back of a spoon or a small offset spatula, if necessary.
Roasting intensifies flavor and tenderizes fruit, even when it’s not exactly in its prime. That said, you can also substitute 11 ounces (312 grams) frozen whole strawberries. Roast as directed, no thawing necessary. If your frozen berries don’t yield enough strawberry juice for both the simple syrup and the glaze, substitute with water as needed.

This recipe fits 5-cup-capacity Bundtlette Pans. For Bundtlette Pans with smaller capacities, fill wells only two-thirds to three-fourths full.
Recipe by Bake from Scratch at