Strawberry and Mascarpone Cream Layer Cake
Light, fluffy, pillowy soft layers of sponge cake with fresh, delicious strawberries
How long will it take?
50 minutes
What’s the serving size?
Serves 8
What do I need?
- Sponge Cake
- 225g butter, at room temperature
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 tsp baking powder
- Mascarpone Cream filling
- 200ml thickened cream
- 200ml mascarpone cheese
- 3 tbsp caster sugar
- To decorate
- 1 large punnet of strawberries
- Icing sugar
How do I make it?
Sponge Cake
- Preheat the oven to 180°C and grease 2 x deep, 20cm round cake tins.
- Beat butter and sugar together with an electric mixer until pale.
- Add the eggs one at a time, beating well after each addition.
- Add in the flour and baking powder and beat until just combined.
- Divide the mixture between prepared tins and bake for 15-20 mins until lightly golden brown.
- Cool on a wire rack before assembling.
Mascarpone Cream Filling
- Whip the thickened cream, mascarpone cheese and sugar until light and fluffy using electric beaters.
Assemble
- Using a serrated knife, carefully slice each cake horizontally so you have 4 layers.
- Place the first layer of cake on your cake stand and spoon a ⅓ of the mascarpone cream into the middle. Spread it out evenly using an offset spatula, being careful to take it right out to the edges (for presentation purposes!)
- Add a layer of sliced strawberries on top of the cream, as neatly or messily as you wish.
- Put the next layer of cake on, and continue spreading the mascarpone cream followed by the chopped strawberries between each layers.
- When the top layer has been placed, dust over some icing sugar and top with whole strawberries.
- Enjoy!
