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This cake combines light sponge layers with rich mascarpone cream. Fresh strawberries add sweetness and color. You will love how easy it is to make! - 1 ½ cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup milk - 1 cup mascarpone cheese - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 2 cups fresh strawberries, hulled and sliced - Fresh mint leaves for garnish (optional) When you pick your ingredients, freshness is key. Look for bright red strawberries. They should smell sweet and have a firm texture. For the mascarpone, choose a brand with a smooth and creamy texture. Always opt for unsalted butter for better control over your cake's flavor. When selecting eggs, try to get organic or free-range for the best taste. Use whole milk for a richer batter. Quality ingredients lead to a delightful cake that everyone will enjoy! First, gather all your ingredients. You need flour, sugar, butter, eggs, and more. Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This helps the cakes come out easily later. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside while you mix the wet ingredients. In a large mixing bowl, cream the softened butter and granulated sugar together. Do this for about 3-5 minutes until it looks light and fluffy. Add the eggs one at a time, mixing well after each. Pour in the vanilla extract and mix again. Now, slowly add the milk. It's time to combine the wet and dry ingredients. Gradually add the dry mix to the wet mix. Be careful not to overmix! Once everything is combined, divide the batter evenly between the two pans. Bake them for 25-30 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, your cakes are ready. After baking, let them cool in the pans for 10 minutes. Then, take them out and let them cool completely on a wire rack. While your cakes cool, prepare the mascarpone cream. In a mixing bowl, combine the mascarpone cheese with powdered sugar. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. This will give you a light and creamy filling. Once the cakes are cool, place one layer on a serving plate. Spread a generous layer of the mascarpone cream on top. Add some sliced strawberries on top of the cream. Carefully place the second cake layer on top. Repeat the process: spread more mascarpone cream and add the remaining strawberries. For a nice finish, add some mascarpone cream to the sides. Garnish with fresh mint leaves if you like. You can find the full recipe for more details. To get a soft and fluffy cake, follow these steps. First, use room temperature butter and eggs. This helps mix them smoothly. Second, be careful when mixing. Overmixing can make the cake tough. Mix the dry and wet ingredients until just blended. Lastly, make sure to cool the cake layers completely before adding the mascarpone cream. Here are a few common mistakes to watch for. Do not skip greasing and flouring the cake pans. This step helps the cake come out easily. Also, avoid using cold ingredients. Cold butter and eggs can lead to clumps in your batter. Lastly, don’t rush the cooling process. If the cake is warm, the cream will melt and run off. Presentation is key for this cake. Use fresh strawberries to decorate the top. You can slice them thin for a lovely look. Add mint leaves for a pop of color. A dollop of mascarpone cream on the sides also looks great. Try to arrange everything neatly. This makes the cake more inviting and fun to eat! For full details on making this cake, check out the Full Recipe. {{image_2}} You can switch up the fruit in this cake. Use ripe peaches, blueberries, or raspberries. Each fruit brings its own taste and color. For example, peaches add a lovely sweetness. Blueberries give a nice burst of flavor. Raspberries offer a tart twist. Use whatever is in season to keep it fresh. If you need a gluten-free cake, swap all-purpose flour for almond flour or a gluten-free blend. This keeps the cake moist and tasty. For a dairy-free option, use coconut cream instead of mascarpone cheese. Almond milk works well in place of regular milk. You can still enjoy a rich cake without dairy. Adding flavors can make your cake even more fun. Try a splash of lemon juice for a bright taste. You can also add lemon zest for an extra zing. Vanilla extract enhances sweetness and warmth. Just mix these flavors into the cake batter or the cream. These small tweaks make a big difference in taste. Feel free to get creative with these variations. You can make this Strawberry Mascarpone Cream Cake your own! Check out the Full Recipe for more details. To store leftover cake, wrap it tightly in plastic wrap. This helps keep the cake fresh. You can also use an airtight container. Make sure to store it in the fridge. This keeps the mascarpone cream and strawberries safe. Freezing is a great way to save your cake for later. First, let the cake cool completely. Then, slice it into pieces. Wrap each piece in plastic wrap and then foil. This keeps out moisture and freezer burn. Place the wrapped pieces in a freezer bag or container. Label it with the date. You can freeze the cake for up to three months. The cake can last about 3-4 days in the fridge. The layers stay moist if stored properly. Freezing extends the life of the cake. When you want a slice, just thaw it in the fridge overnight. Enjoy it fresh for that delightful taste! For the full recipe, refer to the earlier sections. Yes, you can use cream cheese or ricotta. Cream cheese gives a tangy flavor. Ricotta is lighter and adds a nice texture. Both options work well in this recipe. If fresh strawberries are not available, you can use frozen strawberries. Just make sure to thaw and drain them first. Alternatively, try raspberries or blueberries for a different twist. Each fruit brings its own unique taste. To keep your cake moist, do not overbake it. Bake just until a toothpick comes out clean. Adding milk to the batter also helps with moisture. Finally, store your cake in an airtight container after it cools. This keeps it fresh and delicious. For the complete recipe and details on how to make this delightful treat, check out the Full Recipe. This blog post covered the key steps to make a delicious strawberry mascarpone cream cake. You learned about choosing quality ingredients, following easy instructions, and avoiding common mistakes. We also explored fun variations and how to store your cake for later enjoyment. Remember, every cake is a chance to practice and improve. Enjoy each bite and share your creations with friends and family. Happy baking!

Strawberry Mascarpone Cream Cake

Indulge in the sweetness of our Strawberry Mascarpone Cream Cake that's perfect for any celebration! This layered delight features fluffy cake paired with velvety mascarpone cream and fresh strawberries, creating a heavenly treat. With easy-to-follow instructions, you can impress your family and friends in no time. Click through to explore the full recipe and unlock the secrets to this scrumptious dessert that will leave everyone wanting more!
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Ingredients
  

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup milk

1 cup mascarpone cheese

1 cup heavy whipping cream

2 tablespoons powdered sugar

2 cups fresh strawberries, hulled and sliced

Fresh mint leaves for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).

        Beat in the eggs one at a time, adding the vanilla extract. Mix in the milk until just combined.

          Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Be careful not to overmix.

            Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

              Once baked, let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

                While the cakes are cooling, prepare the mascarpone cream. In a mixing bowl, combine the mascarpone cheese and powdered sugar. In a separate bowl, whip the heavy cream until stiff peaks form.

                  Gently fold the whipped cream into the mascarpone mixture until smooth and well combined.

                    Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous layer of the mascarpone cream over the top and sprinkle with sliced strawberries.

                      Carefully place the second cake layer on top and repeat the process, spreading more mascarpone cream on top of the second layer and decorating with remaining strawberries.

                        For additional presentation, dollop some mascarpone cream on the sides of the cake and place mint leaves for garnish.

                          Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 8