This Strawberry Shortcake Cake gives a new twist to an old classic. Vanilla cake layers, fresh strawberries, and mascarpone cream!
How do you know if you’re allergic to something?
I feel like I might be mildly allergic to strawberries, but not in the typical way. Occasionally (but not always) when I eat some I get a bit of a weird feeling in my throat, kind of a scratchiness, or tightness, or something. But when I was making this Strawberry Shortcake Cake it was different — I hadn’t eaten any of the strawberries yet.
I was quartering about 4 cups of them for the filling and I started to find it hard to breathe. Not like call an ambulance hard to breathe, but I felt like my throat was closing up a bit, just from the SMELL. Is that possible?
They were crazy fragrant. Some borderline overripe and very potent. It took about an hour for the feeling to subside once I was away from them. Maybe it’s all psychosomatic or maybe I’m just allergic to strong smells of any kind. *Shrug*. I’m still alive today but let it be known I may have risked my life making this Strawberry Shortcake Cake for you!
What is Strawberry Shortcake?
Traditionally, strawberry shortcake is a dessert consisting of a shortcrust biscuit that’s cut in half and sandwiched with whipped cream and macerated strawberries.
My interpretation of the traditional strawberry shortcake consists of buttermilk vanilla cake layers, fresh macerated strawberries, strawberry syrup, and mascarpone whipped cream. The latter which is really the star of the show here.
How do you make Mascarpone Cream?
There are many variations on how to make this, but I’m going to tell you how I did it. Not that this is the only or right way to do it, it’s just what worked for me.
Mascarpone has a very high fat content and can split very easily if overwhipped. It’s not the easiest to work with, but it’s SO delicious, so I’m going to tell you my method for keeping it smooth and silky.
- Chill your mixer bowl and whisk until cold — a few hours in the fridge or 15mins in the freezer will do.
- Whip your (cold) heavy cream until still peaks form. Be careful not to overwhip or it will turn to butter (for real).
- Transfer whipped cream to a separate bowl — no need to clean the mixer bowl or whisk.
- Place the chilled (but slightly softened) mascarpone in the mixer bowl and beat with a paddle until smooth. Add sugar and beat until smooth.
- Fold mascarpone into whipped cream.
- Transfer back into mixer bowl and whip until stiff. Be careful not to overwhip!
It’s a few extra steps, but I think it helps ensure a smooth frosting. My mascarpone was actually too cold still and I didn’t smooth it before adding the sugar, so it had some small clumps of cheese that wouldn’t smooth out. Slightly softened mascarpone would work best. Don’t use room temperature though as it’s more easy to split.
Cake Assembly
I also took a few extra steps when assembling this cake. Optional, but overall I think it made for a cleaner finished look so I’m recommending you do it this way too. Basically I decorated each layer separately, then chilled them, then stacked. This helps the mascarpone cream set a bit and gives more structure to the cake.
- Place each layer of cake on a cake board or similar — something you can easily move them off of after to stack.
- Drain strawberries, but reserve the syrup (optional).
- Drizzle 2-3 Tbsp of strawberry syrup on each cake layer (optional). I did this with my bottom layer but forgot to do it with the rest (oops), just do them all at the same time so you don’t forget like me!
- Top each cake layer with 1/3 of the mascarpone cream. Spread roughly with the back of a large spoon.
- Carefully spoon 1 1/2 cups of strawberries evenly onto two of the layers. The third layer (the top) is strawberry-free. The recipe makes enough strawberries to cover all 3 layers (rather than the decorative layer I have on top). You can do it either way.
- Chill each cake layer for 15-30 mins.
- Carefully remove cakes from cake boards and stack them onto each other.
- Refrigerate until ready to serve.
- Serve within a day or two. Must be refrigerated.
Can I make this cake in advance?
Not really. The mascarpone cream does not keep well especially once stacked with the berries. The juices from those will start to break the cream down a bit. It’s best to serve it same day if possible.
You can make the cake layers in advance though. Once cooled, wrap them in plastic and freeze until ready to use.
This cake is really very easy to make, but if you’d like to make it even easier you can use my favorite modified box mix recipe for the cake layers instead!
If you’re looking for a light, summer dessert to make the very best use of those fresh berries, this Strawberry Shortcake Cake is calling your name!
Frequently Asked Questions
How can I convert this recipe?
- The recipe as-is will also work in two 8″ pans as long as they are 3″ tall, or two 9″ pans. Baking time may need to be adjusted.
- For a three layer 6″ cake, change the Servings to 12 and use those amounts. Or, if your pans are 3″ tall you can leave the recipe as is. The layers will be thicker so baking time will need to be adjusted.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make at least 24 cupcakes depending on size.
- For other conversions go here.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The mascarpone cream will not keep. It should be made right before putting the cake together.
- This cake will not keep long and does not freeze well. Ideally serve same day, but can be refrigerated for 1-2 days.
Can I get the measurements by weight/grams?
- There is a Metric option in the recipe card. If you click it it will convert everything to grams.
- This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.
Tips for making this Strawberry Shortcake Cake
- To make it even easier, you can use my favorite modified box mix recipe for the cake layers instead.
- For best results, make sure your cream, whisk, and bowl are chilled. This gives the whipped cream the most volume.
- I found it best to decorate each layer separately, chill, then stack.
- I used a large spoon to spread the mascarpone cream on each layer. I found this gives the best rustic look.
- You can substitute any berry you like, or try it with a blueberry sauce.
- I like to prepare my cake pans using Homemade Cake Release then line with parchment.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!
Strawberry Shortcake Cake with Mascarpone Cream
Ingredients
Vanilla Cake:
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/3 cup buttermilk room temperature
Strawberries:
- 4 cups hulled & quartered strawberries 1 pint, 675g
- 1/4 cup granulated sugar
Mascarpone Whipped Cream:
- 8 oz mascarpone slightly softened
- 1 cup whipping cream cold
- 1/2 cup powdered sugar sifted
- 1 tsp vanilla extract
Instructions
Vanilla Cake:
- Preheat oven to 350F. Grease and flour three 8″ cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture with buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Spread batter evenly between the prepared pans and smooth the tops.
- Bake for about 30 mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Strawberries:
- Place quartered strawberries and sugar into a medium bowl. Stir to combine. Place in fridge and let sit for 15mins (up to overnight).
- Drain strawberries before using in cake. Reserve syrup to drizzle on cake layers during assembly if desired.
Mascarpone Whipped Cream:
- Place mixer bowl and whisk into the fridge or freezer to chill.
- Pour cold cream into the bowl and whip on high until stiff peaks form. Set aside.
- In a separate bowl, beat mascarpone until smooth. Add sugar and beat until combined*
- Combine whipped cream and mascarpone mixture until smooth and stiff.*
Assembly:
- Divide mascarpone cream into 3 equal portions.
- Place one layer of cake on a cake stand or serving plate. Drizzle with reserved strawberry syrup if desired.
- Roughly spread 1/3 of the mascarpone cream over the top of the layer. I used the back of a large spoon to do this.
- Place 1 1/2 cups of quartered strawberries on top. Repeat with remaining layers leaving the top layer just with the mascarpone cream.**
- Refrigerate until serving. Serve same day.
Notes
This post was originally published on 06/28/19 and was updated with new content on 06/25/21.
Serina says
This is my second time making this cake and I really enjoyed it!! This time around I used 100g less of the sugar as I found the cake to be a bit too sweet for my personal tastes and it came out great. Love the mascarpone whipped cream, adds a little bit more body and richness as opposed to using only whipped cream. Thank you for this recipe!
Olivia says
Thanks for the feedback, Serina! I’m glad you loved it 🙂
Miriam says
Fabulous!!! Absolutely loved the cake itself! Very moist and great flavor with all the buttermilk!
Made in four 6” pans with nice height even when split to 4 pans.
Gave as a gift of 3 layers and kept one for us…this is headed into the Go-to list!
Thanks for a great recipe!
Margaret says
Dud you have a similar recipe but instead of mascarpone it included cream cheese? Also, could this recipe be made with raspberries, and if so any suggested changes?
Olivia says
Hi Margaret! You can use a cream cheese frosting for this if you prefer (https://livforcake.com/cream-cheese-frosting-recipe/) but it will be much sweeter. Using raspberries is fine too!
Margaret says
Thank you! I used fresh raspberries blended with sugar per your recipe. For the frosting I blended 1 pkg cream cheese and about 1/8 cup raspberries and a bit of sugar and then folded the blended mixture into 2 cups of whipped cream, 1/8 c icing sugar. It was great! I think I recall this iteration was from a previous recipe in your site?
Marisa says
Hi! You mentioned that the cooled cake layers could be wrapped in plastic wrap and frozen, but if I am planning on baking the cake layers and then making the other components and assembling the cake the next day, should I still freeze them overnight or could they go in the fridge? Thanks so much!
Olivia says
Hi Marisa! If only a day in advance you can leave them on the counter. Or refrigerate as it would make them firmer and easier to stack and decorate.
Yelena says
Hello. Keeping the recipe as is. How tall each layer turns out? Will 1 recipe be enough for 3 9″ layers?
Thank you!
Olivia says
Hi Yelena! Each cake layer is just under 2″ tall. Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
For three 9″ pans I would 1.25x the recipe.
Leslie says
I made this cake for my sons 24th bday after he requested a strawberry shortcake, cake! It was delicious. The cake was dense but light and paired perfectly with the frosting and 🍓 strawberries. I drizzled fresh strawberry syrup just over the top. Everyone loved it. Great recipe and beautiful presentation. Definitely a large cake.
Olivia says
Thanks so much, Leslie! I’m glad everyone loved it.
Miella He says
hello i love the recipe but i have a pan that is 26cm which is 10.5 inch and 2inch tall how can i change the serving so i can get the perfect amount for 3 layers? it’s hard to find one here that has in the notes messures either hard or so expensive we don’t have that range here… so is there a trick that i can beable to convert the amounts used to my pan spefication? and also can i replace fat spread that has 59% of fat in the place of butter? (again for some unknow problem in my country butter is missing and we have only one brand)
Olivia says
Hi Miella! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Based on that I would 1.5x the recipe for three 10.5″ pans. The layers will be slightly thinner though so be sure to reduce the baking time. The butter replacement is not ideal but should work ok! Let me know how it turns out 🙂
Amber says
Hello!! Can this be made with peaches? If so, what would your recommendations be?
Thank you.
Olivia says
Hi Amber! I haven’t tried it with peaches myself. If you can find freeze dried peach powder you should be able to just swap it. Otherwise you can try my peach cake recipe here: https://livforcake.com/ombre-peach-layer-cake/
Anood says
I only use your recipes for cakes now. They’re always a hit!
For this one I wanted to ask if the mascarpone cream would be stiff enough to frost the outside of the cake and place fondant decorations on? or is everything going to slide down?
And if it wouldn’t work, could I use mascarpone cream in between the layers and your SMB to frost the outside?
Olivia says
Hi Anood! I’m so happy you like my recipes 🙂 The mascarpone frosting would be too soft for that I’m afraid, but yes, you can use it as a filling (do a dam with white choco ganache or SMBC) and then frost the cake in SMBC. Let me know how it turns out!
Anood says
I ended up doing a naked cake because I didn’t want to distract from the mascarpone cream. Took it to an event and as always, your recipe was a HUGE HIT.
Advice to other bakers:
I made two batches of the mascarpone whipped cream and accidentally beat the mascarpone in the second batch too long. While it didn’t curdle, I ended up with runny end product that was impossible to work with. Olivia isn’t kidding when she says DON’T OVERMIX.
Olivia says
Hi Anood! I am SO happy it worked out for you. Glad it was a hit! 🙂
Molly says
It’s out of season, so the only strawberries I can find are frozen. Would it still work? I’d definitely have to decorate with something else, but the strawberry layers themselves?
Olivia says
Hi Molly! Flavour wise I think it would be ok, but thawed frozen strawberries will be mushy. I would almost use a strawberry filling or compote instead.
Susan says
Will this work in a trifle or will the strawberries and cream make it mushy?
Olivia says
Hi Susan! Do you mean if you were to deconstruct the whole recipe into a trifle? I think some of the cake might get mushy from the liquid of the strawberries.
Dana says
I made this for a birthday party and everyone loved it! The cake is a bit dense but balances perfectly with the fluffy mascarpone whipped cream layers. I followed the notes and made 3 cakes so there were no crumbs in my layers. I will definitely make again!
Olivia says
Hi Dana! So happy you loved it. Thanks for the feedback!
Brianne says
Will it still be okay if I make this cake the day before serving?
Olivia says
Hi Brianne! I talk about this in the FAQ in the post: This cake will not keep long and does not freeze well. Ideally serve same day, but can be refrigerated for 1-2 days.
Alison Jefferson says
Absolutely delicious and easy to make! I have made it for various friends and family members with great raves! I even had strawberries growing in my garden and was able to use flowers; otherwise it’s difficult to find flowers to decorate it.
Olivia says
Thanks so much Alison! I;m glad everyone loved it 🙂
Allisyn Cryer says
It’s an allergy. That is how my husband gets with watermelon. He can’t be in the same room as someone eating it. It’s really sad. It never use to be that way either. Go get it checked out. Next time take a benadryl.
Olivia says
Hi Allysin! Crazy that he can’t even be in the same room with it 😮 I ended up getting tested for it and the reaction wasn’t significant. I’m staying away from them anyhow though.
Sofia says
HI so exited to this recipe!! I will be making it for my birthday in early June! Just wondering if you could let Le know what the white flowers and green garnishes you used were? Ps trying to make it look identical since it’s so cute 🙂
Olivia says
Hi Sofia! The white flowers and green leaves both came from strawberry plants in my garden 🙂
Floweraura says
Thank you for sharing your wonderful recipe. I made this cake for my birthday today and it turned out great! We loved it!
Olivia says
Hi Floweraura! So happy you all loved it. Happy belated birthday!
Sadie says
Looks good, can I put daisies on it?
Olivia says
Hi Sadie! You would need to protect the cake from them. Here are some tips: https://chelsweets.com/how-to-put-fresh-flowers-on-a-buttercream-cake/