With a creamy light strawberry mascarpone filling , sponge cake and luscious fresh Strawberries this Strawberries and Cream Cake is a great summertime treat
With Strawberries everywhere in the markets I thought what would be better for this weeks Around the Kitchen Table then a Strawberries and Cream Cake loaded with fresh local berries and a creamy light filling!
It proved to be a great idea as the combination of the Strawberry Cream, fresh strawberries and sponge cake delivered a light not too sweet delightful cake!
I’m just happy I have such wonderful neighbors, because I would have been forced to eat the whole cake……..sigh
If you’re not up to splitting the layers or just want to use less cream, or just whipped cream, feel free to adapt the recipe and have fun with this wonderfully delicious cake! I think next time I might try it with blackberries.
If you enjoyed this recipe you may like these:
- Italian Strawberry Cream Cake
- Strawberry Shortcake Roll
- Individual Strawberry Shortcake
- Mascarpone Strawberry Cheesecake
Strawberries and Cream Cake
- 4 large eggs
- 2 large egg yolks
- ⅔ cup sugar
- 1 pinch salt
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- ⅓ cup cornstarch
Strawberry Mascarpone Cream
- 1 quart strawberries washed and hulled
- 1 cup sugar
- 12 oz mascarpone or Cream Cheese
- 2 cups heavy whipping cream
- 1 tsp vanilla
- 1 envelope gelatin
- 1 quart strawberries sliced
- Whisk the eggs, yolks, sugar, salt and vanilla together by hand in the bowl of your electric mixer, then place the bowl over a saucepan of simmering water, stirring constantly until the mixture reaches 120 degrees. Do not overheat this mixture or the eggs will not whip properly!
- Place the bowl back onto your mixer and using the whip attachment whip the eggs at high speed until they are light in color and increased in volume. You should be able to make a line in the eggs and have it remain briefly.
- While you are whipping your eggs measure out your flour and cornstarch, use a strainer with an open mesh to sift the mixture together.
- Remove the bowl from the mixer and sift ⅓ of the mixture into the eggs, and fold it into the eggs using a rubber spatula. Make sure you go to the bottom of the bowl frequently, the flour will settle to the bottom.
- Repeat this procedure with flour, ⅓ at a time until it is all folded in.
- Divide the mixture into two prepared baking pans, tilt the pans in a circular motion and bring the batter close to the top as it goes around, this will help prevent the cake from crowning.
- Bake for approx. 30 minutes until the cake is well risen and firm to the touch. A knife inserted in the center should come out clean.
- Allow the cakes to cool, then run a sharp knife around the edges to help it release from the pan, and place on a plate to finish cooling.
- Split the layers in half with a serrated knife and set aside until needed.
Strawberry Mascarpone Cream
- Wash the strawberries, remove the stems and cut in quarters. Place into the food processor and puree until smooth, add in the sugar while the strawberries are pureeing.
- In the bowl of a mixer add the mascarpone and vanilla, whip until smooth and creamy then add in the strawberry puree and mix until well blended.
- Move the strawberry mixture into a large mixing bowl.
- Add the heavy cream in your mixer, and pour in the envelope of gelatin and allow it to sit for one minute. Then start whipping the cream slowly and building up the speed gradually so the cream is not overworked.
- Fold the whipped cream into the strawberry mixture and mix well.
- Refrigerate the strawberry cream for about 30 minutes to let it set.
- Start with one of your split layers and add a layer of strawberry cream with sliced strawberries, then another cake layer and repeat until all the layers are used.