Whipped Mascarpone Topping
  • 1 cup (130 grams) fresh sliced strawberries
  • ½ cup (100 grams) granulated sugar, divided
  • 1 cup (225 grams) mascarpone cheese*, softened
  • 1½ cups (360 grams) cold heavy whipping cream
  1. In a medium bowl, stir together strawberries and ¼ cup (50 grams) sugar. Let stand until juices are extracted and sugar dissolves, 30 to 40 minutes, stirring occasionally.
  2. In the work bowl of a food processor, process strawberry mixture until smooth.
  3. In a large bowl, whisk mascarpone until smooth.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium-high speed until frothy. Add remaining ¼ cup (50 grams) sugar, 1 tablespoon (12 grams) at a time, beating until medium-stiff peaks form. Whisk whipped cream mixture into mascarpone in three additions. Transfer 1½ cups (219 grams) whipped mascarpone to another medium bowl; add strawberries, and whisk vigorously just until thickened to original consistency. (Do not overmix.) Use immediately.
*We used Vermont Creamery Mascarpone.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/strawberry-cream-cake/