Strawberry Cream Cake

Strawberry Cream Cake

For this Strawberry Cream Cake, we soaked a vanilla sponge cake with simple syrup before blanketing it in layers of creamy Whipped Mascarpone Topping, with one layer made even more irresistible by the addition of strawberries.

3.5 from 4 reviews
Strawberry Cream Cake
Makes 1 (8-inch) cake
  • 1 cup (200 grams) granulated sugar, divided
  • ¼ cup (60 grams) water
  • 1½ cups (188 grams) unbleached cake flour
  • 1 teaspoon (2 grams) ground cardamom
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, room temperature (See Note)
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • ½ cup (120 grams) heavy whipping cream, room temperature
  • Whipped Mascarpone Topping (recipe follows)
  • Garnish: fresh strawberries
  1. Preheat oven to 350°F (180°C). Spray an 8-inch Charlotte pan (see Notes) with baking spray with flour.
  2. In a small saucepan, heat ¼ cup (50 grams) sugar and ¼ cup (60 grams) water over medium heat until sugar dissolves. Remove from heat, and let cool completely.
  3. In a medium bowl, combine flour, cardamom, baking powder, and salt.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, eggs, vanilla bean paste, and remaining ¾ cup (150 grams) sugar at medium speed until combined, 1 to 2 minutes, stopping to scrape sides of bowl. (Mixture will look broken, but batter will come together.) With mixer on low speed, add flour mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Scrape down bowl; increase mixer speed to medium and beat just until batter is smooth and combined, 15 to 30 seconds more. Spread batter in prepared pan; tap pan on a kitchen towel-lined counter to evenly spread batter and get rid of any air bubbles. Using a small offset spatula, spread batter so edges are ¼ inch higher than center.
  5. Bake until edges are lightly golden and a wooden pick inserted in center comes out clean, 22 to 30 minutes. Let cool in pan for 10 minutes. Remove from pan. Brush with simple syrup, and let cool completely on a wire rack.
  6. Fill center of cooled cake with strawberry Whipped Mascarpone Topping, smoothing with an offset spatula. Top with remaining Whipped Mascarpone Topping. Garnish with strawberries, if desired.
We used the Nordic Ware Charlotte Cake Pan. An 8-inch round cake pan can be used if you do not have a charlotte pan. If making in an 8-inch cake pan, level cooled cake and brush with simple syrup. Dollop and spread plain and strawberry Whipped Mascarpone Topping over cake as desired, or serve with fresh berries alongside cake slices.

Unlike softened butter, room temperature butter should provide no resistance when pressed with a finger. At this point, the butter is softened enough to easily incorporate into your cake batter.

3.5 from 4 reviews
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.


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  1. I held back the cardamom to 1/2 tsp. Next time I will use the full tsp. Dense cake that I feel will be tastier with fresh in-season strawberries. Will revisit this recipe in June.

  2. Ok recipe, but I would not make it again. Cake was very dense, definitely not a sponge cake. I cut back the cardamom to 1/2 tsp and since I’m not a cardamom fan that was enough for me. Directions for making the topping were overly complicated. It’s basically a mascarpone frosting, which I’ve made before in fewer steps. The topping that had the pureed strawberries added to it was very runny. The cake also did not bake with a “well” in it as the recipe described. (I used an 8 in cake can) I had to scoop out part of the cake to make a well. This was an overly fussy cake with mediocre results. A good strawberry shortcake recipe would be better. *The detailed note on the cake pan is not included in the magazine recipe. The magazine note only states an 8 inch round cake pan can be used if you do not have a Charlotte Russe pan.

  3. I was very excited to make this cake as it is strawberry season and even bought the cake pan to make this cake. The recipe was just ok for me. The cake was very dense and dry, even after brushing simple syrup all over the cake. I made the strawberry whipped topping and the mixture would not thicken at all for me, it stayed a runny consistency. The mascarpone whipped topping was the only successful part of the entire recipe I really wanted to like this cake but unfortunately there were too many flaws with it. I would not make it again.

  4. Loved this recipe, as person above I also purchased pan from Nordic Ware. I substituted
    raspberries, as my daughter has a strawberry allergy. I actually really enjoyed texture of the cake and it will be a go to recipe for a long time. PS Making it again today for Canada Day – perfect colours, but today will use strawberries as they just have come into season.


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