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This Strawberry Shortcake Cake gives a new twist to an old classic. Vanilla cake layers, fresh strawberries, and mascarpone whipped cream! | livforcake.com
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5 from 7 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


Vanilla Cake:


Mascarpone Whipped Cream:


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.


  • 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.*


  • 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.


* 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: 832kcal | Carbohydrates: 84g | Protein: 7g | Fat: 53g | Saturated Fat: 32g | Cholesterol: 227mg | Sodium: 179mg | Potassium: 195mg | Sugar: 65g | Vitamin A: 1705IU | Vitamin C: 5.9mg | Calcium: 77mg | Iron: 1.7mg