Strawberry Shortcake Layer Cake
This Strawberry Shortcake Layer Cake is made with soft sponge cake, creamy mascarpone filling, and fresh strawberries layered together. It’s a light and fluffy strawberry cake bake at home and are perfect for any special occassions.
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It’s also a lovely choice for birthdays, Mother’s Day, Easter, summer get-togethers, or any family celebration, and a great dessert to make ahead since it needs some time to chill before serving.
And for more strawberry dessert recipes, the recipes below are worth trying:
- Strawberry Sprinkle Surprise Cupcakes
- No-Bake Strawberry Swirl Cheesecake
- No-Bake Strawberry Fudge Squares
- Layered Fresh Strawberry Tiramisu
Ingredients You’ll Need:
- 3 large eggs (size C1)
- ½ cup granulated sugar (100 g)
- ½ tsp vanilla sugar
- ¾ cup all-purpose flour (100 g)
- ½ tsp baking powder
- Pinch of salt
- Sunflower oil, for greasing
- Parchment paper
- 2 cups mascarpone cheese (500 g)
- 1½ cups fresh strawberries, sliced (300 g)
- 2 tbsp sugar
- ½ tsp vanilla extract, optional
- Cold heavy cream, as needed to thin the mascarpone
How to Make Strawberry Shortcake Layer Cake
Step 1: Preheat the 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 with sunflower oil.
In a large mixing bowl, beat the eggs with the sugar, vanilla sugar, and a pinch of salt on high speed. Continue mixing until the mixture is pale, airy, and has tripled in volume
Step 2: Sift the flour and baking powder into the egg mixture in batches. Gently fold after each addition with a silicone spatula. Try not to overmix so you keep as much air in the batter as possible.
Step 3: Bake the cake. Pour the batter into the prepared pan and smooth the top. Bake for about 35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Allow the sponge cake to cool completely in the pan at room temperature before slicing it into layers.
Step 4: In a medium bowl, whip the mascarpone with the sugar and vanilla extract until creamy. If the mixture is too thick, add a little cold heavy cream and mix until it becomes smooth and easy to spread.
Once the cake has completely cooled, carefully slice it horizontally into two even layers.
Step 5: Place the first sponge layer on a serving plate or cake stand. Spread half of the mascarpone cream over the top, then arrange half of the sliced strawberries over the cream.
Step 6: Place the second sponge layer on top. Spread the remaining mascarpone cream over the cake and arrange the rest of the strawberries on top.
Step 7: Decorate with extra strawberries and fresh mint if you like. Chill the cake in the refrigerator for at least 1 hour before slicing. This helps the layers set and makes the cake easier to serve.
Important Recipe Notes
- Let the cake cool fully before slicing and adding the mascarpone cream. A warm cake can make the filling soft and difficult to spread.
- Sift the flour and baking powder into the egg mixture and fold carefully to keep the batter light and airy.
- Use cold mascarpone: Cold mascarpone is easier to work with and helps the filling hold its shape between the cake layers.
- If the mascarpone cream is too thick, add a little cold heavy cream until it reaches a smooth, spreadable consistency.
- Choose ripe, firm strawberries and slice them just before assembling the cake for the best texture.
- Refrigerate the assembled cake for at least 1 hour. This helps the layers set and makes the cake easier to slice.
- Store leftovers in the fridge: Keep the cake covered and refrigerated, and enjoy it within 1–2 days for the best texture and flavor.
Strawberry Shortcake Layer Cake
Ingredients
For the Sponge Cake
- 3 large eggs size C1
- ½ cup granulated sugar 100 g
- ½ tsp vanilla sugar
- ¾ cup all-purpose flour 100 g
- ½ tsp baking powder
- Pinch of salt
- Sunflower oil for greasing
- Parchment paper
For the Mascarpone Filling & Assembly
- 2 cups mascarpone cheese 500 g
- 1½ cups fresh strawberries sliced (300 g)
- 2 tbsp sugar
- ½ tsp vanilla extract optional
- Cold heavy cream as needed to thin the mascarpone
Instructions
- Preheat the 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 with sunflower oil.In a large mixing bowl, beat the eggs with the sugar, vanilla sugar, and a pinch of salt on high speed. Continue mixing until the mixture is pale, airy, and has tripled in volume.
- Sift the flour and baking powder into the egg mixture in batches. Gently fold after each addition with a silicone spatula. Try not to overmix so you keep as much air in the batter as possible.
- Pour the batter into the prepared pan and smooth the top. Bake for about 35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.Allow the sponge cake to cool completely in the pan at room temperature before slicing it into layers.
- In a medium bowl, whip the mascarpone with the sugar and vanilla extract until creamy. If the mixture is too thick, add a little cold heavy cream and mix until it becomes smooth and easy to spread.Once the cake has completely cooled, carefully slice it horizontally into two even layers.
- Place the first sponge layer on a serving plate or cake stand. Spread half of the mascarpone cream over the top, then arrange half of the sliced strawberries over the cream.
- Place the second sponge layer on top. Spread the remaining mascarpone cream over the cake and arrange the rest of the strawberries on top.
- Decorate with extra strawberries and fresh mint if you like. Chill the cake in the refrigerator for at least 1 hour before slicing. This helps the layers set and makes the cake easier to serve.
