Strawberry Cake with Mascarpone Buttercream
This delicious from scratch Strawberry Cake recipe has no artificial colors or flavors! Paired with fresh strawberries and mascarpone buttercream.
- Prep time
- 2 hr
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 3 oz freeze-dried strawberries (approx. 4.5 cups *)
- 2+1/2 cup all-purpose flour
- 1/2 cup freeze-dried strawberry powder
- 2+1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 1+1/2 cup granulated sugar
- 3 large eggs (or 5 large egg whites, room temperature)
- 1+1/2 tsp vanilla extract
- 1+1/2 cup milk (room temperature)
- 1+1/2 cup unsalted butter (room temperature)
- 6 oz mascarpone cheese (room temperature)
- 4 cup powdered sugar
- 1-2 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1/4 cup freeze-dried strawberry powder (more if desired)
- 6 large fresh strawberries (thinly sliced)
- freeze-dried strawberries (finely chopped, optional)
- thyme sprigs (optional)
Instructions
- 1
Pulse freeze-dried strawberries in a coffee grinder or food processor to a fine powder. Pass through a fine mesh strainer. Measure out 1/2 cup for the cake batter and 6 Tbsp for the frosting (more if desired). Set aside.
- 2
Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
- 3
In a medium bowl, whisk flour, 1/2 cup strawberry powder, baking powder, and salt. Sift to ensure it's well combined. Set aside.
- 4
Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- 5
Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- 6
Bake for 35-40 mins or until a toothpick inserted into the center comes out mostly clean.
- 7
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
- 8
Beat butter until smooth. Add mascarpone cheese and beat until smooth and combined.
- 9
Slowly add in powdered sugar (1/2 cup at a time). Add vanilla and 1 Tbsp cream and beat on med-high for 5mins. Reduce speed to low and beat for 2mins. Add more cream if desired.
- 10
Strawberry powder to be added during assembly below.
- 11
Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream, spread evenly. Top with a thin layer of sliced strawberries.**
- 12
Repeat with remaining layer and apply a thin layer of frosting all over to crumb coat the cake. Chill for 20mins.
- 13
While cake is chilling, add 1/4 cup strawberry powder to the remaining frosting. Beat to combine.***
- 14
Frost the top and sides of the cake and smooth with an icing scraper. Using a 1M tip, pipe dollop ruffles onto the top of the cake. If desired, sprinkle top with chopped freeze-dried strawberries and garnish with thyme sprigs.