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Elegant Strawberry Cake

A delightful dessert that captures the essence of summer with fresh strawberries and creamy mascarpone, perfect for sharing with loved ones.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 4 pieces eggs
  • 120 g sugar
  • 120 g flour sifted
  • 1 pinch salt
Filling and Topping Ingredients
  • 500 g fresh strawberries washed and hulled
  • 400 ml very cold liquid fresh cream for whipping
  • 200 g mascarpone
  • 80 g icing sugar
  • 1 piece vanilla bean or 1 bag of vanilla sugar
Syrup Ingredients
  • 100 ml water
  • 50 g sugar
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 180 degrees C.
  2. In a mixing bowl, beat the eggs and sugar until pale and tripled in volume, about 8 minutes.
  3. Gently fold in the sifted flour and a pinch of salt.
  4. Divide the batter between two 20 cm buttered and floured molds.
  5. Bake for 12 to 15 minutes and let cool on a wire rack.
Filling
  1. Wash and hull the fresh strawberries. Slice most thinly, reserving some whole or halved for topping.
  2. In a chilled bowl, whip the liquid cream until firm peaks form.
  3. In another bowl, whip the mascarpone with icing sugar and vanilla seeds. Fold in the whipped cream.
Assembly
  1. In a saucepan, bring water, sugar, and lemon juice to a boil until dissolved, then cool.
  2. On a serving plate, layer the first cake disk, soak lightly with syrup, and spread a layer of cream.
  3. Add strawberry slices and cover with more cream.
  4. Place the second cake on top, soak with syrup, and cover with remaining cream.
  5. Decorate with reserved strawberry slices.
  6. Refrigerate for at least 4 hours or overnight.

Notes

Serve with a dollop of whipped cream. Best enjoyed soon after made. Store leftovers wrapped in the refrigerator for up to three days.