How to make it

  • For the berries:
  • Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries.
  • Let macerate at room temperature at least 20 minutes before using.
  • Strain macerated berries and reserve syrup separately.
  • For the cake:
  • Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans.
  • Sift flour, baking powder, and salt together into a mixing bowl; set aside.
  • In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 to 7 minutes.
  • Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
  • In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more.
  • Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
  • Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes.
  • Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely.
  • Meanwhile, make the filling and the frosting.
  • For the filling:
  • Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes.
  • Cover and refrigerate until ready to use.
  • For the frosting:
  • Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes.
  • Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
  • Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)
  • To assemble:
  • Using a long serrated knife, trim the tops of the cakes as necessary so they are level.
  • Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
  • Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer.
  • Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer.
  • Cover berries with the remaining filling, being sure to fill in any empty space.
  • Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it.
  • Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake.
  • Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
  • Spread the remaining frosting all over the top and sides of the cake.
  • Let sit in the refrigerator at least 15 minutes before serving.
Pretty Cake!!!!   Close
The mascarpone filling with the straberries loaded in there!   Close
Alright it's together!   Close

Reviews & Comments 5

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  • crazycookinchick 8 years ago
    OK the verdict is in!! Everyone LOOOOVED this cake. No one believed I made the whole thing from scratch. They thought I bought it! Heee heeee! I'll take it.
    The cake very much resembles angel food cake like. The only part I didn't enjoy was the mascarpone middle. It needed something else. The frosting was amazing. Mind you I have NO idea what happened. I made everything ahead on Fri so Sat would be frost day. The frosting was runny, and soupy and omg..... I whipped it up and then chose to wait til Sun because what happened if it did it again and ran off the cake???
    I pull it out Sun and it's fine!! I don't understand... Now ordinarily I'd say hay, fab whatever and move on. But now folks (my husband) expect me to make this again.... And I don't even know what happened!
    I think what everyone liked most is that it's not too sweet. Not the cake, not the frosting, not even the strawberries after that sugaring.
    It was awesome!
    Was this review helpful? Yes Flag
  • crazycookinchick 8 years ago
    Really Midge? I almost threw parchment paper in but decided I'd cry when I'd have to pain stakingly peel all the paper out of my cakes! Well it's in the freezer right now. A few of my friends told me they'd frozen cakes to frost them or they'd crumb up and ruin your frosting. So I figured what the hay!
    Was this review helpful? Yes Flag
    " It was excellent "
    clbacon ate it and said...
    Let us know how it turns out - it looks fabulous!
    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    I have made similar with great results!Fantastic recipe! the cakes wont stick if you line pans with greased baking or waxed paper! Thank you for sharing!
    Was this review helpful? Yes Flag
  • crazycookinchick 8 years ago
    I'm sure this is going to taste great, but these cakes are a NIGHTMARE! They stick to EVERYTHING no matter what you do! Thank God it's allllllll going to be covered in frosting.
    Was this review helpful? Yes Flag

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