Strawberry Shortcake Layer Cake
This Strawberry Shortcake Layer Cake is made with a light and fluffy sponge cake, creamy mascarpone filling, and fresh sliced strawberries. It’s perfect for birthdays, spring and summer gatherings, Mother's Day, or any family celebration.
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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.
Servings: 8
Calories: 430kcal