Strawberry Cream Cake
Serves 10
25 mins prep
38 mins cook
60 mins total
Fluffy vanilla cake, silky vanilla bean mascarpone cream, and fresh, juicy strawberries come together in this Strawberry Cream Cake - a standout for strawberry season!
For the Vanilla Cake
For the Vanilla Bean Mascarpone Cream
For the Fresh Strawberry Topping
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Vanilla Cake: Preheat oven to 350°F. Grease one 8-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, add the flour, sugar, baking powder, and salt. Mix until combined. Cut the soft butter into small cubes and add it to the dry ingredients. Mix on medium speed until the mixture resembles fine sandy crumbs.
Mix in the eggs and vanilla. With the mixer on low speed, slowly stream in the buttermilk. Scrape down the sides and bottom of the bowl with a rubber spatula. Mix one last time on medium speed, for about 15-20 seconds.
Pour the cake batter into the prepared pan. Bake at 350°F for 34-38 minutes, or until the center of the cake springs back to the touch (or a toothpick comes out with only a few moist crumbs). Allow the cake to cool for at least 10 minutes before removing it from the pan. Cool the cake on a wire rack to room temperature before topping.
Vanilla Bean Mascarpone Cream: In the bowl of a stand mixer fitted with a whisk attachment, add the mascarpone, heavy cream, powdered sugar, and vanilla bean paste. Mix on low speed until combined, then slowly increase the speed to medium-high and whip until the frosting thickens and forms medium-stiff peaks.
Fresh Strawberry Topping: Place the sliced strawberries in a mixing bowl, add sugar, and toss until combined.
Assembly: Place the cooled cake on a cake plate or serving dish. Mound the mascarpone cream on the top of the cake and spread it to the edges. Add the fresh strawberries on top of the cream, adding as much of the syrup as you’d like. Slice, serve, and enjoy!
