Description
This recipe updates the classic shortcake concept, combining a delicate Victorian sponge with a rich, tangy mascarpone whipped cream. It celebrates the peak of summer berries, resulting in a light, elegant dessert that is perfect for family gatherings. This is a cake meant to be enjoyed slowly and without fuss.
Ingredients
- Unsalted butter, softened
- White granulated sugar
- Large eggs, room temperature
- All-purpose flour
- Baking powder
- Salt
- Vanilla extract
- Fresh strawberries
- Heavy cream, cold
- Confectioners sugar
- Mascarpone cheese, cold
- Cooking spray
- Parchment rounds
Instructions
- Begin by preheating your oven to 350F. Prepare two 8-inch springform pans with cooking spray and a parchment round at the bottom. In a medium bowl, whisk together your flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar together until the mixture looks pale and smooth. One by one, add your eggs, beating well after each addition. Stir in the vanilla.
- Add the flour mixture to the wet ingredients. Beat on a low setting until just combined, stopping the moment the white streaks of flour vanish to avoid a tough cake.
- Divide the batter between the two pans and smooth the tops with a small spatula. Bake for 20 to 25 minutes until the edges pull away slightly and a toothpick comes out clean. Let these layers cool completely on a wire rack.
- While the layers cool, hull and slice your strawberries. Toss them in a bowl with a tablespoon of sugar and a splash of vanilla. Let them sit for 15 to 30 minutes for maceration.
- In a cold bowl, beat the heavy cream, confectioners sugar, and vanilla until stiff peaks form. Gently beat in the mascarpone just until the mixture is smooth, being careful not to overbeat, as the mascarpone can turn grainy.
- Level your cake layers if they have domed. Place the first layer on a plate and spread a generous mound of the mascarpone cream. Pour the macerated strawberries and all their juices right on top. Place the second layer on top, finish with the remaining cream, and decorate with fresh whole or halved strawberries.
Notes
Ensure that the heavy cream and mascarpone are very cold before whipping; this allows the cream to hold its shape much better. For a cleaner presentation, use a sharp, warm knife to slice the cake, wiping the blade between each cut to prevent dragging the cream and berries across the sponge. This cake is best served the day it is made, but leftovers should be stored in the refrigerator.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American