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Simple layer cake with strawberries and vanilla mascarpone cream

Simple layer cake with strawberries and vanilla mascarpone cream

This simple strawberry layer cake combines the delicious freshness of strawberries with a creamy vanilla-infused mascarpone frosting. Featuring a soft sponge cake as a base and adorned with juicy strawberry chunks and tropical coconut shavings, this cake is both visually stunning and deliciously satisfying.

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Why you'll love it: This cake combines the light, airy texture of a sponge cake with the rich, creamy flavors of vanilla mascarpone cream, making it a perfect dessert for any season. Fresh strawberries not only add a burst of flavor, but also make this cake wonderfully moist and refreshing. It's easy to prepare and even easier to love!

Perfect occasion: Perfect for spring and summer get-togethers, this strawberry layer cake is perfect for birthdays, picnics and family gatherings. It's also a fantastic choice for Mother's Day, Easter or any celebration where a light, fruity cake would be welcome.

Decorating Tips: For a gorgeous, professional look, top the cake with halved strawberries and a generous sprinkling of coconut shavings. You can also consider putting a little extra cream on top for added style. Edible flowers or mint leaves can add a pop of color and an elegant finish.

See also  Strawberry and white chocolate tart: a sumptuous no-bake dessert

Ingredients:

  • For the sponge cake:
    • 5 eggs
    • 100g of sugar
    • 2 teaspoons of vanilla paste
    • 130g flour
    • 30g cornstarch
    • A pinch of baking powder
  • For the cream:
    • 250 g of mascarpone
    • 50g of sugar
    • 2 teaspoons of vanilla paste
    • 1 sachet of stiffening cream
    • 400 ml whipped cream
  • Additional:
    • 200 g strawberries (4 cut in half, the rest chopped)
    • Desiccated coconut

Instructions:

  1. Prepare the sponge cake:
    • Beat the eggs, sugar and vanilla paste vigorously until the mixture is light and fluffy.
    • Gently stir in the flour, cornstarch and baking powder until well combined.
    • Spread the dough on a paper-lined baking sheet.
    • Bake at 200°C (392°F) under high and low heat for 7 to 8 minutes or until golden brown. Let cool.
  2. Assemble the cake:
    • Cut a 10 cm wide strip from the sponge and reserve it for the top layer.
    • Evenly distribute half of the mascarpone cream over the rest of the base.
    • Sprinkle the chopped strawberries over the cream.
    • Cut three additional strips, each 10 cm wide, from the remaining sponge.
    • Stack these strips on top of the strawberry layer, ending with the reserved sponge cake strip.
  3. Final touches:
    • Cover the entire cake with the remaining mascarpone cream, spreading it thinly and evenly.
    • Decorate the top with halved strawberries and sprinkle with grated coconut.

Storage: Refrigerate cake until ready to serve. It can be stored in the refrigerator for up to 3 days. The flavors will blend together beautifully, making the cake even more delicious after a day of rest.

Enjoy this simple strawberry layer cake as a refreshing treat that brings a touch of elegance and a taste of sweetness to any occasion!

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