Strawberry Whipped Cream Cake Recipe Recipe

How to make it

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• 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