• Home
  • About
    • About Olivia
    • The Pastry Diaries
    • Privacy & Disclosure
  • eBooks
  • Recipes
    • Cakes
      • Birthday Cakes
      • Bundt Cakes
      • Chocolate Cakes
      • Christmas Cakes
      • Classic Cakes
      • Drip Cakes
      • Easter Cakes
      • Fruity Cakes
      • Halloween Cakes
      • Naked Cakes
      • Thanksgiving Cakes
      • Valentine’s Cakes
      • Vanilla Cakes
    • Cookie Cups
    • Cookies
    • Frostings & Fillings
    • Holiday Desserts
  • Shop
  • Tutorials

Subscribe for the latest recipes:

Liv for Cake

Classic Cake Recipes with a Modern Twist

  • Home
  • About
    • About Olivia
    • The Pastry Diaries
    • Privacy & Disclosure
  • eBooks
  • Recipes
    • Cakes
      • Birthday Cakes
      • Bundt Cakes
      • Chocolate Cakes
      • Christmas Cakes
      • Classic Cakes
      • Drip Cakes
      • Easter Cakes
      • Fruity Cakes
      • Halloween Cakes
      • Naked Cakes
      • Thanksgiving Cakes
      • Valentine’s Cakes
      • Vanilla Cakes
    • Cookie Cups
    • Cookies
    • Frostings & Fillings
    • Holiday Desserts
  • Shop
  • Tutorials

Home » Cakes » Strawberry Shortcake Cake with Mascarpone Cream

Strawberry Shortcake Cake with Mascarpone Cream

By Olivia, 67 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.
Jump to Recipe

This Strawberry Shortcake Cake gives a new twist to an old classic. Vanilla cake layers, fresh strawberries, and mascarpone cream!

Strawberry shortcake cake decorated naked cake style.

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. 

Fresh strawberries and strawberry flowers on top of mascarpone cream on the cake

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? 

The Ultimate Cake Collection

Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.

Get your copy today!

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!

Angled cross section of a strawberry shortcake cake showing the layers.

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, similar to this one from my friend Sara. She made hers with ice cream and blueberry sauce which is also a delicious combo in my opinion. 

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.

Classic Strawberry Shortcake in Cake form.

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.

  1. Chill your mixer bowl and whisk until cold — a few hours in the fridge or 15mins in the freezer will do.
  2. Whip your (cold) heavy cream until still peaks form. Be careful not to overwhip or it will turn to butter (for real).
  3. Transfer whipped cream to a separate bowl — no need to clean the mixer bowl or whisk.
  4. Place the chilled (but slightly softened) mascarpone in the mixer bowl and beat with a paddle until smooth. Add sugar and beat until smooth.
  5. Fold mascarpone into whipped cream. 
  6. 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.

Close up of a naked cake with fresh berries and mascarpone cream.

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.

  1. Place each layer of cake on a cake board or similar — something you can easily move them off of after to stack.
  2. Drain strawberries, but reserve the syrup (optional)
  3. Drizzle 2-3 Tbsp of strawberry syrup on each 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!
  4. Top each cake layer with 1/3 of the mascarpone cream. Spread roughly with the back of a large spoon.
  5. 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.
  6. Chill each cake layer for 15-30 mins.
  7. Carefully remove cakes from cake boards and stack on each other. 
  8. Refrigerate until read to serve.
  9. Serve within a day or two. Must be refrigerated.

Close up cross-section shot of the cake.

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.

Slice of strawberry shortcake cake on a plate.

This cake is really very easy to make, but if you’d like to make it even easier you can use my favourite 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!

Looking for more berry desserts?

  • Strawberry Cheesecake Cookie Cups
  • Strawberry Cake
  • White Chocolate Raspberry Cake
  • Blueberry Banana Cake
  • Raspberry Mango Cake

Tips for making this Strawberry Shortcake Cake

  • The recipe as-is will also work in two 8″ pans if they are 3″ tall.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
  • To make it even easier, you can use my favourite 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.
  • This cake will not keep long and does not freeze well. Ideally serve same day, but can be refrigerated for 2-3 days.
  • 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!

Cake on a cake stand.
Print Pin Rate
5 from 9 votes

Strawberry Shortcake Cake with Mascarpone Cream

This Strawberry Shortcake Cake gives a new twist to an old classic. Vanilla cake layers, fresh strawberries, and mascarpone whipped cream!
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 30 minutes
Servings 16
Calories 832kcal
Author Olivia

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
  • 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
US Customary - Metric

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.

Recipes You May Like

  • A decorated cake on a cake stand
    Strawberry Cake with Mascarpone Buttercream
  • A cake with fruit on top of a table
    Cranberry Orange Cake
  • A piece of cake sitting on top of a table
    Gingerbread Cake
  • A decorated cake on a cake stand
    Raspberry Mango Cake

Notes

* Be careful not to over beat as the mascarpone will curdle.
** I found it easiest to do each individual layer separately, chill them all for 15mins, then stack. This amount of strawberries is enough to cover all 3 layers. If you prefer to leave the top layer like I did, you'll need 3 cups of quartered berries total.
Calories: 832kcalCarbohydrates: 84gProtein: 7gFat: 53gSaturated Fat: 32gCholesterol: 227mgSodium: 179mgPotassium: 195mgSugar: 65gVitamin A: 1705IUVitamin C: 5.9mgCalcium: 77mgIron: 1.7mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Strawberry Shortcake Cake collage

Learn How to Bake the Perfect Cake!

Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!

Get your copy today!

Hungry for more?

Join our Baking community on Facebook!
Follow Liv for Cake on Facebook, Instagram, Pinterest, and Twitter
Or sign up to get free recipes by email!

Subscribe for the latest recipes

June 28, 2019

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Divya Ganeshan says

    December 17, 2020 at 12:51 AM

    what flowers have you used for decoration on the cake.. are they edible

    Reply
    • Olivia says

      December 17, 2020 at 9:26 AM

      Hi Divya! Those are flowers from the strawberry plant in my garden.

      Reply
  2. Lexie says

    September 16, 2020 at 5:29 PM

    Hi!
    First of all I love all of your recipes!!
    Wondering if you think it might be possible to stack a 6” version of this cake on top of the 8” version. I will use dowels for support and keep the cake refrigerated.
    Thanks!

    Reply
    • Olivia says

      September 17, 2020 at 4:04 PM

      Hi Lexie! The frosting is very soft so if you were to do that I’d recommend not frosting the top of the 8″ layer. Even with support I feel like it could be messy. Stability of the overall tiered cake could be an issue too, since the mascarpone cream has has a similar consistency to whipped cream. I think you could try it but I would definitely stack the tiers after transport (if you plan to transport).

      Reply
  3. Gina LeBlanc says

    August 17, 2020 at 12:35 PM

    5 stars
    Absolutely one of our favorites. I use cream cheese a lot of the time instead ..usually what i have on hand and its still delicious. I recommend this cake for summertime. Making it right now as a amtter of fact. Little buntlets for desert … currently chilling my bowl and whisk for the cream.

    Reply
    • Olivia says

      August 17, 2020 at 3:41 PM

      Hi Gina!! Thanks for taking the time to leave a comment, I appreciate it! 🙂 I’m so happy you love this one. Thanks for your tips and feedback! xo

      Reply
  4. Elaine says

    August 17, 2020 at 10:37 AM

    Hi Liv,
    I tried this recipe using two 9 inch by almost 3 inch pans. I also used cake strips for the first time. Batter was beautiful, although a tiny bit thick. Cake smelled divine while baking.
    I baked for 30 minutes. It was definitely done, but still pretty pale in color.
    Unfortunately it tasted rather dense, and a bit dry.
    What did I do wrong?
    I would really like to bake this again. 🙁
    Elaine

    Reply
    • Olivia says

      August 17, 2020 at 3:39 PM

      Hi Elaine! The dryness would be due to overbaking. Did you adjust the recipe at all for 9″ pans? If not there would be less batter in the pans and they wouldn’t take as long to bake. Dense cakes can be from overmixing the cake batter once the flour is added — it develops too much gluten. I hope that helps! Let me know if you try it again 🙂

      Reply
  5. Marilyn Mandel says

    August 6, 2020 at 12:24 PM

    5 stars
    Loved the recipe,Strawberry Shortcake…amazing!Two questions if making the cake the day before the best way to store it?My flour this time is very lumpy,even though I lifted it to lighten before spooning into my measuring cup…what would you recommend me to do ,it was large bag of Robin Hood ,never saw this before.Love your recipes!

    Reply
    • Olivia says

      August 11, 2020 at 9:04 AM

      Hi Marilyn! The cake is best served same day due to the fresh berries and mascarpone cream. It should be “ok” in the fridge for a day or so though. Strange that your flour was lumpy — you could try sifting it first before adding it to the rest of the dry ingredients. So happy you loved this one. Thanks for the feedback! xo

      Reply
  6. Sdnan says

    August 3, 2020 at 10:48 AM

    Hello,

    How do you ensure that strawberries dont go off by the next day…is there any techniques for that ?

    Reply
    • Olivia says

      August 5, 2020 at 10:55 AM

      Hi Sdnan! The strawberries won’t go off in one day, but they and the cream won’t look as nice/good. It’s best to serve this cake same day.

      Reply
  7. Elaine Coughlan says

    July 24, 2020 at 5:10 AM

    Hi, can i make the mascarpone whipped cream the evening before and assemble the cake the next morning? Cant wait to try this cake.

    Reply
    • Olivia says

      July 24, 2020 at 10:19 AM

      Hi Elaine! Ideally I’d recommend making it day of serving. It doesn’t last very long. Overnight might be ok but you may need to rewhip it in the morning.

      Reply
  8. Philippe Legare says

    July 2, 2020 at 4:40 AM

    5 stars
    Third time I am making it, excellent and beautiful!

    Reply
    • Olivia says

      July 3, 2020 at 9:53 AM

      Yay! So happy you love it Philippe 🙂

      Reply
  9. Brittany Smeltzer says

    June 30, 2020 at 6:46 PM

    Is it normal for the batter to be very thick ?

    Reply
    • Olivia says

      July 1, 2020 at 10:07 AM

      Hi Brittany! The batter is on the thicker side, but you should be able to pour and spread it easily. If it’s thicker than that then something may have been off in the measurements. When measuring your flour, be sure to spoon the flour into the cup and level it off vs. using the cup as a scoop.

      Reply
  10. Nicole says

    May 21, 2020 at 12:13 PM

    Do you think if I cut this recipe in half it will fit into 3 6-inch pans?

    Reply
    • Olivia says

      May 21, 2020 at 3:31 PM

      Hi Nicole! For three 6″ pans, change the Servings to 12 and use those amounts. Baking time should be fairly similar.

      Reply
      • Jacquie says

        June 28, 2020 at 11:17 AM

        Did you mean to write 6″ in your reply (not 8″)? I have the same question as Nicole.

        Reply
        • Olivia says

          June 29, 2020 at 9:25 AM

          Hi Jacquie! Yes! Oops. I fixed the comment. Thanks for catching that.

          Reply
  11. Rae says

    May 18, 2020 at 10:53 AM

    5 stars
    Made this all the way here in Singapore!! Absolutely amazing. Reduced the sugar to the same mass as the butter to reduce the sweetness. Pity that it can’t be kept for Long 🙁

    Reply
    • Olivia says

      May 19, 2020 at 10:14 AM

      Hi Rae! I’m so happy you loved it 🙂

      Reply
  12. Nat says

    May 5, 2020 at 11:09 AM

    Hi-
    Do you think this recipe would work with (3) 9″ cake pans?

    Or do you recommend putting the batter into (2) 9″ cake pans?

    I only have 9″ pans, so that’s why I’m asking!

    Thanks!

    Reply
    • Olivia says

      May 5, 2020 at 3:22 PM

      Hi Nat! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html Based on this I would make the recipe as is and bake in two 9″ pans. You might have a little extra cake batter though (unless your pans are 3″ tall?). If so, just fill the pans 2/3 full or so and make cupcakes with any extra batter. Otherwise, you can bake in three 9″ pans if you don’t mind thinner layers. Be sure to reduce the baking time if doing so.

      Reply
  13. Janelle says

    April 29, 2020 at 12:16 PM

    Can you use coconut cream instead of whipping cream?

    Reply
    • Olivia says

      April 29, 2020 at 2:19 PM

      Hi Janelle! I haven’t tried this myself so not sure how it would whip up and combine with the mascarpone. You can give it a try though!

      Reply
      • Janelle says

        May 23, 2020 at 3:37 PM

        5 stars
        My kids helped me make this for my husband’s birthday and it was a hit! We did substitute with cake out of the box but that didn’t stop us from devouring it every time!!
        I think what was great is the mascarpone!!! Will definitely be using this a lot!!! Thank you!!!

        Reply
        • Olivia says

          May 25, 2020 at 10:19 AM

          Hi Janelle! So happy you all loved it 🙂

          Reply
  14. Janis says

    April 21, 2020 at 9:04 PM

    Hey there I want to make this for my anniversary but I just wanted to know if I can use cream cheese instead of mascarpone?

    Reply
    • Olivia says

      April 22, 2020 at 11:04 AM

      Hi Janis! Yes, that would work fine. I would beat the cream cheese first to smooth it out and then fold the whipped cream into it.

      Reply
  15. EP Rutz says

    April 15, 2020 at 5:32 PM

    5 stars
    I’ve been your fan for the longest time….. Your cakes are breathtaking and absolutely delicious! I recently made this cake for my daughter’s 14th birthday….. She literally cried (from pure joy! ) after taking the first bite. It’s now her absolute favourite cake. Thank you!

    Reply
    • Olivia says

      April 16, 2020 at 10:33 AM

      Hi EP! Your comment totally made my morning. I’m so happy you both loved it!! <3

      Reply
  16. Meghan says

    April 6, 2020 at 5:13 PM

    Do you think a slice of this would freeze T least semi-decently? Making it for my husband’s birthday, and i want to save myself a slice for when my diet ends!

    Reply
    • Olivia says

      April 7, 2020 at 10:00 AM

      Hi Meghan! I would just give it a try. The berries will be a bit mushy when thawed and the cream might have a different texture but I would give it a go just so you can try a piece later 🙂

      Reply
  17. Christina says

    March 9, 2020 at 6:23 AM

    Hello liv!! I love all your recipes!! I was looking to make a strawberry shortcake cake, instead of using whole strawberries do you think a strawberry filling would be ok? Thank you 🙂

    Reply
    • Olivia says

      March 13, 2020 at 10:16 AM

      Hi Christina! I think that would work fine 🙂

      Reply
  18. Nicole says

    February 17, 2020 at 4:11 PM

    I want to make this recipe for Easter. How early can I assemble the cake? If I do it the morning of and serve in the evening after dinner will it hold up?

    Reply
    • Olivia says

      February 18, 2020 at 9:15 PM

      Hi Nicole! Yes, I think that should be fine. Be sure to refrigerate until serving.

      Reply
      • Nicole says

        February 19, 2020 at 12:17 AM

        Thank you!! Can’t wait to try it!

        Reply
  19. Pamela says

    November 24, 2019 at 10:51 AM

    Hi Olivia,
    This cake looks amazing! Any idea if I can substitute a good 1 – 1 gluten free flour mix? If so do you have a preferred brand?
    Regardless, I am going to use the frosting recipe!
    Best,
    Pamela

    Reply
    • Olivia says

      November 25, 2019 at 10:04 AM

      Hi Pamela! I think that would work great. I don’t have much experience with GF flour blends myself but have heard good things about the King Arthur Flour blend and this one: https://www.cup4cup.com/

      Reply
  20. Ella says

    August 23, 2019 at 9:40 PM

    Hello Liv, I made this recipe twice now & it’s pretty damn delicious! But my cakes only rise half as much as yours, do you know why this might be? I even bought new baking powder & always follow the recipe to the T.

    Reply
    • Olivia says

      August 26, 2019 at 2:54 PM

      Hi Ella! My cake layers are almost 2″ tall. If your baking powder is fresh then the only other things I can think of are:
      – overmixing the cake batter
      – too much flour

      When measuring your flour be sure to spoon and level into the measuring cup rather than using it as a scoop. And when mixing the batter only mix until the flour us just incorporated. I hope that helps!

      Reply
  21. Sophie says

    July 24, 2019 at 1:16 AM

    Hello

    What is the difference between this vanilla cake and your other vanilla cake recipe?
    Do either of these recipes caramalise for a semi naked cake look?

    Reply
    • Olivia says

      July 24, 2019 at 1:51 PM

      Hi Sophie! The only difference is this one makes more cake batter. They both caramelize as much as you see in the pics here.

      Reply
  22. Lisa says

    July 22, 2019 at 6:55 AM

    5 stars
    I modified the servings so I could use my 6-inch pans (and to avoid going to the grocery store for one more egg). The cakes came out perfectly and I enjoyed the process to layer the cakes. My layering skills are beginner-level so there may have been a leaning tower of strawberry cake at one point. Next time I might make 3 single layer cakes or, as my boyfriend also suggested, freeze two layers and decorate/present one layer at a time since it’s only the two of us.

    Reply
    • Olivia says

      July 22, 2019 at 1:32 PM

      Hi Lisa! That would totally work too 🙂 I’m so glad you liked it!

      Reply
  23. Lorna Wasley says

    July 21, 2019 at 6:45 PM

    Can I ask why you recommend granulated sugar or is that an American term for what we in Australia would call caster sugar?

    Reply
    • Olivia says

      July 22, 2019 at 1:29 PM

      Hi Lorna! Granulated sugar is just regular sugar here. Caster sugar is finer. You could use that for the strawberries though if you prefer. I haven’t tried caster sugar in the cake, but I suspect it would be ok too.

      Reply
  24. Winni says

    June 30, 2019 at 11:24 PM

    5 stars
    I love fruit cakes especially strawberry cakes and with mascarpone cream, it will become more delicious. The recipe is simple and easy. I will try this one at home.

    Reply
    • Olivia says

      July 2, 2019 at 9:48 AM

      Hi Winni! I hope you love it.

      Reply
  25. Rebecca says

    June 29, 2019 at 11:10 PM

    You should let your doctor know about your experience so they can refer you for allergy testing. If you are having difficulty breathing after exposure, you definitely need to be carrying an epi pen. Anaphylaxis is nothing to leave to chance. Please, please get yourself checked out.

    Reply
    • Olivia says

      July 2, 2019 at 9:45 AM

      Hi Rebecca! I will do for sure — thanks!!

      Reply
  26. Donna says

    June 29, 2019 at 6:01 PM

    Beautiful cake. Please take your symptoms seriously. A food that was once an irritant can suddenly become life threatening. Be careful. Go see your doctor.

    Reply
    • Olivia says

      July 2, 2019 at 9:45 AM

      Hi Donna! Thank you! I’ll talk to my dr. about it and stay away from strawberries I think!

      Reply
  27. Sydney says

    June 29, 2019 at 12:02 PM

    I have a question that regards all your recipes. In your recipes, the order you write out on what to make/bake first. Is that the order that you do, and that I should go in?

    Reply
    • Olivia says

      July 2, 2019 at 9:44 AM

      Hi Sydney! Yes, I write them in the order that things should be made.

      Reply
  28. Erin says

    June 29, 2019 at 8:07 AM

    Wow, it seems like strawberry shortcake cakes are popping up everywhere! The majority of the baking blogs I follow have a version of strawberry shortcake cake, and I’m gonna have a hard time deciding which one to make! I have a feeling my family is going to be swamped in strawberry shortcake cakes over the next few months… 🙂

    Reply
    • Olivia says

      July 2, 2019 at 9:42 AM

      Hi Erin! I hope you try (and love) this one!

      Reply
  29. Kata says

    June 29, 2019 at 6:12 AM

    Can I substitute anything for the mascarpone?

    Reply
    • Olivia says

      July 2, 2019 at 9:42 AM

      Hi Kata! You can use cream cheese instead, or just use more whipped cream.

      Reply
  30. Jaime says

    June 28, 2019 at 11:11 AM

    I was here for the classic birthday cake, but I think I’ll be making this instead. Do you think it will work if I make it tonight and assemble it tomorrow? Or can the frosting only be made day of?

    Reply
    • Olivia says

      June 28, 2019 at 11:21 AM

      Hi Jamie! Honestly, if you made the frosting today it would probably be fine too, just that it sets in the fridge and becomes more mousse-like and won’t spread as “pretty”. Ideally make the frosting day-of, but it won’t ruin the cake/flavour if you make it tonight 🙂

      Reply
  31. Ann says

    June 28, 2019 at 9:16 AM

    5 stars
    This cake looks ridiculously yummy but sadly I am allergic to strawberries! Not just strawberries though, include raspberries, blackberries and anything else in that family. It makes life as a baker difficult. Be careful as what you’ve described could be the beginnings of an allergic reaction. I won’t even touch them and that makes me sad as my children have refused the eat them because of me. Happy though that they love their mama so much!

    The good in all this Liv, is that you have lots of other recipes for me to try! Thank you!

    Reply
    • Olivia says

      June 28, 2019 at 9:51 AM

      Hi Ann! Oh no, all berries?! Crazy 🙁 Thanks for letting me know, I really do think it is an allergy. I should probably stay away from them from now on. Truthfully they’ve never been my favourite berry anyhow 😉 xoxo

      Reply
How To Bake The Perfect Cake

Learn How to Bake the Perfect Cake!

Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!

Get your copy today!

Featured Posts

Edible cookie dough in a bowl.

How to Make Edible Cookie Dough

A close up of a cookie

Brownie Cookies

A cake sitting on top of a table

Chocolate Dulce de Leche Cake

Naked cake on a cake stand.

Earl Grey Cake With Vanilla Bean Buttercream

Chocolate covered cake on a white cake stand with fresh raspberries around it.

Chocolate Raspberry Cake

This Pear & Walnut Cake with Honey Buttercream is the perfect way to kick off the Fall season. | livforcake.com

Pear & Walnut Cake with Honey Buttercream

featured
olivia

Welcome to liv for cake!

I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
Read More

sig

Subscribe for the latest recipes:

Copyright © 2010 - 2021, Liv for Cake. All Rights Reserved. Privacy & Disclosure
Design by Pixel Me Designs