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, 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.
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.
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 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 on each other.
- Refrigerate until read 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 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!
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
- 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
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.
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Notes
** 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.
Nicole says
Do you think if I cut this recipe in half it will fit into 3 6-inch pans?
Olivia says
Hi Nicole! For three 8″ pans, change the Servings to 12 and use those amounts. Baking time should be fairly similar.
Rae says
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 🙁
Olivia says
Hi Rae! I’m so happy you loved it 🙂
Nat says
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!
Olivia says
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.
Janelle says
Can you use coconut cream instead of whipping cream?
Olivia says
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!
Janelle says
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!!!
Olivia says
Hi Janelle! So happy you all loved it 🙂
Janis says
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?
Olivia says
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.
EP Rutz says
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!
Olivia says
Hi EP! Your comment totally made my morning. I’m so happy you both loved it!! <3
Meghan says
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!
Olivia says
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 🙂
Christina says
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 🙂
Olivia says
Hi Christina! I think that would work fine 🙂
Nicole says
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?
Olivia says
Hi Nicole! Yes, I think that should be fine. Be sure to refrigerate until serving.
Nicole says
Thank you!! Can’t wait to try it!
Pamela says
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
Olivia says
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/
Ella says
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.
Olivia says
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!
Sophie says
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?
Olivia says
Hi Sophie! The only difference is this one makes more cake batter. They both caramelize as much as you see in the pics here.
Lisa says
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.
Olivia says
Hi Lisa! That would totally work too 🙂 I’m so glad you liked it!
Lorna Wasley says
Can I ask why you recommend granulated sugar or is that an American term for what we in Australia would call caster sugar?
Olivia says
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.
Winni says
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.
Olivia says
Hi Winni! I hope you love it.
Rebecca says
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.
Olivia says
Hi Rebecca! I will do for sure — thanks!!
Donna says
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.
Olivia says
Hi Donna! Thank you! I’ll talk to my dr. about it and stay away from strawberries I think!
Sydney says
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?
Olivia says
Hi Sydney! Yes, I write them in the order that things should be made.
Erin says
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… 🙂
Olivia says
Hi Erin! I hope you try (and love) this one!
Kata says
Can I substitute anything for the mascarpone?
Olivia says
Hi Kata! You can use cream cheese instead, or just use more whipped cream.
Jaime says
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?
Olivia says
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 🙂
Ann says
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!
Olivia says
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