Moist Strawberry Shortcake with Mascarpone
Fluffy layers of sponge cake, sweet strawberries, and creamy mascarpone come together in this Moist Strawberry Shortcake, perfect for family gatherings and sunny day treats.
PIN THIS RECIPE!
Ingredients
Sponge Cake Ingredients
- 3 eggs size C1, large
- ½ cup granulated sugar 100 g
- ½ teaspoon vanilla sugar
- ¾ cup all-purpose flour 100 g
- ½ teaspoon baking powder
- Pinch salt
- Sunflower oil for greasing
- Parchment paper
Filling & Assembly Ingredients
- 2 cups mascarpone cheese 500 g
- 1½ cups strawberries sliced (300 g), fresh
- 2 tablespoon sugar
- ½ teaspoon vanilla extract optional
- Cold heavy cream as needed
Instructions
Prepare the Sponge Cake
- Preheat your oven to 350°F (180°C). Line the bottom of a 9.5–10 inch (24–25 cm) springform pan with parchment paper and lightly grease the sides. In a large mixing bowl, beat the eggs, sugar, vanilla sugar, and a pinch of salt on high speed until pale, fluffy, and tripled in volume.
- Sift the flour and baking powder over the eggs in batches. Gently fold each addition with a spatula, keeping the mixture light and airy.
- Pour the batter into the prepared pan and smooth the top. Bake for 35 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan at room temperature before slicing.
Prepare the Filling & Assemble
- a medium bowl, beat the mascarpone with sugar and vanilla extract until smooth. If the cream is too thick, add a little cold heavy cream to reach a spreadable consistency.
- Carefully slice the cooled sponge horizontally into two even layers. Place the first layer on a serving plate or cake stand. Spread half of the mascarpone cream evenly on top.
- Arrange half of the sliced strawberries over the cream.
- Place the second sponge layer on top and spread the remaining cream. Arrange the rest of the strawberries on top.
- Decorate with extra strawberries or fresh mint leaves if desired.
- Chill the cake in the fridge for at least 1 hour before slicing to let it set.
Tried this recipe?Please consider Leaving a Review!
Nutrition
Serving: 1g | Calories: 312kcal | Carbohydrates: 22g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 65mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 704IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 1mg
