Strawberry Shortcake Cake with Mascarpone Cream

This Strawberry Shortcake Cake offers a brand new twist to an previous basic. Vanilla cake layers, contemporary strawberries, and mascarpone cream!

How are you aware should you’re allergic to one thing?

I really feel like I is likely to be mildly allergic to strawberries, however not within the typical means. Often (however not all the time) once I eat some I get a little bit of a bizarre feeling in my throat, form of a scratchiness, or tightness, or one thing. However once I was making this Strawberry Shortcake Cake it was completely different — I hadn’t eaten any of the strawberries but. 

I used to be quartering about 4 cups of them for the filling and I began to seek out it exhausting to breathe. Not like name an ambulance exhausting to breathe, however I felt like my throat was closing up a bit, simply from the SMELL. Is that potential? 

They have been loopy aromatic. Some borderline overripe and really potent. It took about an hour for the sensation to subside as soon as I used to be away from them. Perhaps it’s all psychosomatic or possibly I’m simply allergic to sturdy smells of any sort. *Shrug*. I’m nonetheless alive at the moment however let it’s identified I might have risked my life making this Strawberry Shortcake Cake for you!

What’s Strawberry Shortcake?

Historically, strawberry shortcake is a dessert consisting of a shortcrust biscuit that’s minimize in half and sandwiched with whipped cream and macerated strawberries.

My interpretation of the normal strawberry shortcake consists of buttermilk vanilla cake layers, contemporary macerated strawberries, strawberry syrup, and mascarpone whipped cream. The latter which is actually the star of the present right here.

How do you make Mascarpone Cream?

There are a lot of variations on the best way to make this, however I’m going to let you know how I did it. Not that that is the one or proper strategy to do it, it’s simply what labored for me.

Mascarpone has a really excessive fats content material and may break up very simply if overwhipped. It’s not the simplest to work with, however it’s SO scrumptious, so I’m going to let you know my technique for maintaining it easy and silky.

1. Chill your mixer bowl and whisk till chilly — just a few hours within the fridge or 15mins within the freezer will do.
2. Whip your (chilly) heavy cream till nonetheless peaks kind. Watch out to not overwhip or it is going to flip to butter (for actual).
3. Switch whipped cream to a separate bowl — no want to scrub the mixer bowl or whisk.
4. Place the chilled (however barely softened) mascarpone within the mixer bowl and beat with a paddle till easy. Add sugar and beat till easy.
5. Fold mascarpone into whipped cream. 
6. Switch again into mixer bowl and whip till stiff. Watch out to not overwhip!

It’s just a few additional steps, however I believe it helps guarantee a easy frosting. My mascarpone was really too chilly nonetheless and I didn’t easy it earlier than including the sugar, so it had some small clumps of cheese that wouldn’t easy out. Barely softened mascarpone would work finest. Don’t use room temperature although because it’s less difficult to separate.

Cake Meeting

I additionally took just a few additional steps when assembling this cake. Non-compulsory, however general I believe it made for a cleaner completed look so I’m recommending you do it this fashion too. Principally I adorned every layer individually, then chilled them, then stacked. This helps the mascarpone cream set a bit and offers extra construction to the cake.

1. Place every layer of cake on a cake board or related — one thing you’ll be able to simply transfer them off of after to stack.
2. Drain strawberries, however reserve the syrup (non-compulsory).
3. Drizzle 2-3 Tbsp of strawberry syrup on every cake layer (non-compulsory). I did this with my backside layer however forgot to do it with the remainder (oops), simply do all of them on the similar time so that you don’t overlook like me!
4. Prime every cake layer with 1/3 of the mascarpone cream. Unfold roughly with the again of a big spoon.
5. Rigorously spoon 1 1/2 cups of strawberries evenly onto two of the layers. The third layer (the highest) is strawberry-free. The recipe makes sufficient strawberries to cowl all 3 layers (slightly than the ornamental layer I’ve on high). You are able to do it both means.
6. Chill every cake layer for 15-30 minutes.
7. Rigorously take away truffles from cake boards and stack them onto one another. 
8. Refrigerate till able to serve.
9. Serve inside a day or two. Should be refrigerated.

Can I make this cake upfront?

Not likely. The mascarpone cream doesn’t preserve nicely particularly as soon as stacked with the berries. The juices from these will begin to break the cream down a bit. It’s finest to serve it similar day if potential.

You can also make the cake layers upfront although. As soon as cooled, wrap them in plastic and freeze till prepared to make use of.

This cake is actually very simple to make, however should you’d wish to make it even simpler you should use my favourite modified field combine recipe for the cake layers as an alternative!

In the event you’re on the lookout for a lightweight, summer time dessert to make the perfect use of these contemporary berries, this Strawberry Shortcake Cake is asking your identify!

This submit was initially printed on 06/28/19 and was up to date with new content material on 06/25/21.