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Strawberry 'Shortcake' Layer Cake

A delightful layer cake bursting with fresh strawberries and creamy mascarpone, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter (at room temperature) Ensure it's soft for easy mixing.
  • 1.25 cups White Sugar
  • 4 Large Eggs (at room temperature)
  • 1 tsp Vanilla
  • 2 cups All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Salt
For the Strawberries
  • 1-2 cups Fresh Strawberries (for decorating the top of the cake) Use whole or halved for decoration.
  • 1.5 cups Hulled and Sliced Strawberries For layering.
  • 1 tbsp White Sugar For macerating strawberries.
  • 0.5 tsp Vanilla For macerating strawberries.
For the Mascarpone Whipped Cream
  • 2 cups Heavy Cream (cold) Make sure it's well chilled.
  • 6 oz Mascarpone
  • 2/3 cup Confectioners Sugar
  • 0.5 tsp Vanilla

Method
 

Victorian Sponge Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
  2. In a bowl, beat the butter and white sugar until creamy.
  3. Add the eggs one by one, mixing well after each addition.
  4. Stir in the vanilla.
  5. Add the flour, baking powder, and salt. Mix until just combined.
  6. Pour the batter into the prepared pans and bake for 25-30 minutes.
  7. Cool completely.
Macerated Strawberries
  1. In a bowl, combine hulled and sliced strawberries with white sugar and vanilla.
  2. Let them chill for about 30 minutes to release their juices.
Mascarpone Whipped Cream
  1. In a separate bowl, whip the heavy cream until soft peaks form.
  2. Fold in the mascarpone, confectioners sugar, and vanilla.
Layering & Stacking the Cake
  1. Once the cakes are cooled, slice them horizontally if desired.
  2. Alternate layers with mascarpone whipped cream and macerated strawberries.
  3. Finish with a lovely layer of whipped cream on top, and decorate with fresh strawberries.

Notes

For storage, keep the cake in the fridge covered for up to 3 days. You can prepare cake layers a day in advance. Use in-season strawberries for best flavor.