Strawberry mascarpone cake made with soft vanilla layers, a fresh strawberry filling, and a light mascarpone frosting instead of buttercream.
I make this strawberry mascarpone cake often when I want a light, creamy layer cake with real strawberry flavor.
This recipe shows how to assemble the layers and whip a stable mascarpone frosting that holds well for decorating.
Why you’ll love this cake
- Light mascarpone frosting – creamy and smooth, without the heaviness of buttercream.
- Real strawberry filling – fresh, fruity flavor that cuts through the sweetness.
- Perfect for layer cakes – stable layers, clean slices, and easy to decorate.
Ingredients you need
You’ll need these simple ingredients to make this strawberry mascarpone cake:
- Eggs: large, at room temperature.
- Sugar: classic white sugar and powdered sugar for the frosting.
- Vanilla & salt: use pure vanilla extract and fine salt.
- Cake flour: for soft cake layers.
- Baking powder: fresh, for even baking.
- Heavy cream: cold, full-fat (30–35%).
- Mascarpone: cold, straight from the fridge.
- Fresh strawberries: ripe and flavorful.
Tips before you start
- Measure precisely: Use a digital scale for accuracy instead of measuring cups.
- Cool the cake layers completely: Warm cakes will melt the filling and affect stability.
- Trim the crusts: Once cold, remove the browned edges for clean, white sponge layers.
- Assemble in a deep pan or pastry ring: Helps keep the layers straight and even.
- Smooth with acrylic disks: They make it easier to get a neat, cylindrical finish.
How to Make Strawberry Mascarpone Cake
For the cake layers, I use my go-to molly cake sponge, the same base I rely on for most of my layer cakes.
Whisk the eggs, sugar, and vanilla in a stand mixer until pale, fluffy, and doubled in volume.
Sift the flour, baking powder, and salt, then fold gently into the egg mixture with a spatula until just combined.
Whip the heavy cream to stiff peaks, then fold it in carefully to keep the batter light and airy.
Divide the batter evenly between 3 greased, parchment-lined cake pans.
Bake at 329°F (165°C) for 40 minutes, until set and lightly golden.
Cool completely, then unmold and let the cakes finish cooling upside down on a wire rack.
The frosting is my mascarpone frosting, light, smooth, and stable enough for filling and covering a layer cake.
Combine the cold mascarpone, cold heavy cream, powdered sugar, and vanilla in a bowl.
Beat at medium-low speed until thick and soft peaks form.
Mix the sliced strawberries with a little granulated sugar and let rest for a few minutes to release their juices.
Place the first sponge layer in a deep cake pan or adjustable pastry ring for straight assembly.
Pipe a border of mascarpone frosting, fill the center with the strawberry mixture, then cover with more frosting.
Add the next cake layer and repeat until all layers are stacked.
Wrap and chill the cake for 30 minutes to 1 hour to set before decorating.
Unmold the cake and place it on a rotating cake stand (acrylic disks help keep the sides straight).
Apply a thin layer of mascarpone frosting and smooth with an offset spatula to seal in crumbs.
Cover with a thicker layer of frosting and smooth using a cake smoother for a clean finish.
Chill briefly, then pipe the remaining frosting on top using a 1M piping tip.
Decorate with whole strawberries and serve with strawberry sauce.
Serving suggestions
- Serve chilled or slightly softened at room temperature.
- Garnish with fresh strawberries, strawberry sauce, or a light dusting of powdered sugar.
Storage instructions
For best texture, let it sit at room temperature for 20–30 minutes before serving.
Store the cake covered in the refrigerator for up to 3–4 days.
Variations & substitutions
- Raspberry mascarpone cake: Replace strawberries with fresh or frozen raspberries.
- Lemon strawberry cake: Add lemon zest or lemon curd between the layers.
- Chocolate rosette cake: Use a chocolate sponge instead of vanilla.
- Buttercream version: Swap mascarpone frosting for Swiss meringue buttercream for extra stability.
Recipe Questions
Can I make this cake ahead of time?
Yes. Assemble the cake the day before and decorate the next day.
Can I freeze this cake?
Freeze the cake layers only. Assemble and frost after thawing.
Is mascarpone frosting stable enough for rosettes?
Yes, as long as the frosting and cake stay cold while decorating.
What piping tip is best for rosettes?
A 1M piping tip gives clean, classic rosette swirls.
More Strawberry Cakes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Strawberry Mascarpone Cake
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
Description
Strawberry mascarpone cake made with soft vanilla molly cake layers, a light mascarpone frosting, and a fresh strawberry filling. (6-inch / 15 cm cake, serves 10–12)
Ingredients
Vanilla Cake
- 3 medium eggs - at room temperature
- 190 g (1 cup) fine granulated sugar
- 2 tsps vanilla extract
- 190 g (1 ½ cups) cake flour
- 1 tsp baking powder (7 g)
- ½ tsp salt (3 g)
- 190 g (¾ cup) cold heavy cream - full fat
Mascarpone Frosting
- 150 g (5.3 oz - about ⅔ cup) cold mascarpone cheese
- 150 g (¾ cup) cold heavy cream - full-fat
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract or ½ vanilla bean
Filling and Decoration
- 400 g (about 2 ½ cups) fresh strawberries
- 1-2 tbsps granulated sugar
Mascarpone Covering Frosting
- 450 g (15 oz) cold mascarpone cheese
- 225 g (1 cup) cold heavy cream - full fat
- 100 g (¾ cup) powdered sugar - sifted
Instructions
Vanilla Cake
- Preheat the oven to 329°F/165°C and line the bottom of three 6 inch/15 cm diameter cake pans with parchment paper (or a deep pan lined with parchment paper on the sides for no spillage).
- In a large bowl, mix and sift together the dry ingredients: flour, baking powder, and salt.
- In the bowl of your stand mixer fitted with the paddle attachment, place the eggs, granulated sugar, and vanilla, and beat at medium speed for 5 to 7 minutes until the mixture doubles or triples in volume.
- Meanwhile, whip the cold heavy cream with an electric mixer until stiff peaks form.
- Gently fold the flour mixture into the egg mixture using a flexible spatula until you get a homogeneous batter.
- Then, fold in the whipped cream with circular movements until you get a well-blended batter.
- Weigh the batter and distribute it evenly among the 3 prepared pans.
- Bake for 30 - 40 minutes (about 1 hour if using a single pan for baking) without opening the oven door until they are well risen and cooked in the center. (5 minutes before the end of baking, insert a toothpick into the center of the cakes; it should come out clean, if not, extend the baking time)
- Let cool for a few minutes in the pans before carefully running a knife around the edges, then unmold and let cool completely upside down on a cooling rack.
Strawberry Filling
- Cut the strawberries into small pieces and mix them with powdered sugar in a bowl, let them sit for a few minutes.
Mascarpone Frosting
- In a bowl, whip the cold mascarpone, cold heavy cream, powdered sugar, and vanilla with an electric mixer at low-medium speed until thick.
Assembly
(Assemble in a deep cake pan or in an adjustable pastry ring)
- Trim the tops of the sponges and remove the crust if necessary with a small knife to achieve perfectly white sponges.
- Place a first layer of sponge at the bottom of the pan previously covered with plastic wrap for easy unmolding.
- Using a piping bag and the mascarpone frosting, apply a layer onto the sponge, fill the center with the strawberries, and cover with the second layer, repeating until the 3rd layer of sponge.
- Close the plastic wrap over the top layer and place the cake in the fridge or freezer for 30 minutes.
Mascarpone Covering Frosting
(Use acrylic disks for a perfect smooth finish)
- Unmold the layer cake and place it on an acrylic disk on a rotating cake stand.
- Apply a thin layer of mascarpone covering frosting to seal in the crumbs and smooth with an offset spatula.
- Then cover the top of the cake with a smooth layer of frosting before placing the second acrylic disk.
- Cover the entire layer cake with the mascarpone covering frosting, smoothing with a steel frosting smoother until you achieve smooth finishes.
- Place the cake in the freezer for 1 hour before carefully running a knife between the cake and the top acrylic disk to detach it.
- Decorate the top of the cake with the remaining covering frosting and a piping bag fitted with a 1M tip.
- Decorate with strawberries and place back in the fridge for 1 hour before serving with a strawberry coulis.
Notes
Storage: Up to 4 days in the fridge in an airtight container or wrapped in plastic wrap, and up to 3 months in the freezer.
Tips:
- Use cold mascarpone and cold heavy cream for a stable, smooth frosting.
- Let the cake layers cool completely before assembling.
- Use fresh, ripe strawberries for the best flavor.
- Chill the assembled cake before frosting for clean layers and sharp edges.
- A 1M piping tip works best for rosette-style decoration.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: cake, dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 700
- Sugar: 38.9 g
- Sodium: 186.9 mg
- Fat: 49.8 g
- Carbohydrates: 56.6 g
- Protein: 9.4 g
- Cholesterol: 190.1 mg
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