Berries & Cream Drippy Cake Recipe : Stunning Strawberry Shortcake Dessert

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If you’ve been searching for the ultimate strawberry shortcake recipe that combines vintage charm with modern elegance, you’ve found it! This Berries & Cream Drippy Cake features fluffy white cake layers, luscious mascarpone cream filling, and berry-infused frosting finished with a stunning white chocolate drip. Whether you’re celebrating a special occasion or simply craving that nostalgic strawberry shortcake aesthetic, this show-stopping dessert delivers on both taste and visual appeal.

Why You’ll Love This Strawberry Shortcake Cake

This isn’t your average strawberry shortcake. We’re taking the classic dessert you know and love and elevating it into a multi-layered masterpiece that’s perfect for birthdays, bridal showers, or any celebration that deserves something extra special. The combination of tender white cake, rich mascarpone filling, and vibrant berry frosting creates a flavor profile that’s both sophisticated and wonderfully nostalgic.

What makes this recipe truly special is the freeze-dried fruit incorporated into the frosting, giving you intense berry flavor and that gorgeous pink color naturally. The white chocolate drip adds drama and elegance, while fresh berries on top bring everything together beautifully. Plus, making this cake from scratch using your electric mixer ensures superior texture and flavor that boxed mixes simply can’t match.

Essential Kitchen Equipment

Before we dive into the recipe, let’s talk about the tools that will make your baking experience smooth and successful. Having the right equipment makes all the difference when creating a layered cake like this one.

Equipment You’ll Need

• Electric mixer – Essential for creaming butter and whipping meringue
• Oven – For baking your cake layers to perfection
• Mixing bowls – You’ll need several for different components
• Measuring cups and spoons set – Precision is key in baking
• Pots – For creating the Swiss meringue buttercream
• Food processor – To pulverize freeze-dried berries
• Kitchen utensils – Spatulas, whisks, and offset spatulas
• Baking sheets – Three 9-inch round cake pans

Ingredients Breakdown

This recipe is divided into three delicious components: the white cake base, the mascarpone cream filling, and the berry frosting. Each element plays a crucial role in creating the final masterpiece.

White Cake Ingredients

Mascarpone Cream Filling Ingredients

Berry Frosting & Finishing Touches

Step-by-Step Instructions

Creating this stunning cake is easier than you might think. With your electric mixer and mixing bowls ready, let’s walk through each step to ensure perfect results.

Preparing the White Cake Layers

1. Preheat your oven to 325°F. Grease and flour three 9-inch cake pans thoroughly to prevent sticking.

2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Using your electric mixer with the paddle attachment, cream the butter, oil, and sugar until the mixture is light and fluffy, about 4 to 5 minutes. This step is crucial for creating a tender crumb.

4. Add the egg whites gradually in 5 to 6 additions, scraping down the bowl with your kitchen utensils after each addition is fully incorporated. Add the vanilla and mix to combine.

5. Add half of the flour mixture and mix on low speed for 1 minute. With the mixer running on low, add the milk in a slow, steady stream using your measuring cups. Add the remaining flour and mix until just combined.

6. Divide the batter evenly between the prepared baking pans and spread into even layers. Bake for 35 to 40 minutes, until the cakes spring back lightly when touched in the center. Cool for 10 minutes in the pans, then invert onto a rack to cool completely.

Making the Mascarpone Cream Filling

7. In the bowl of your electric mixer fitted with the whip attachment, whip the mascarpone and sugar until light and fluffy, 3 to 4 minutes.

8. With the mixer running, add the cream in a slow, steady stream and beat until thick, about 2 minutes more. Add the vanilla and mix to combine. The filling should be smooth and spreadable.

Creating the Berry Frosting

9. Using your food processor, pulse the sugar and freeze-dried fruit until you have a fine powder. This intensifies the berry flavor and creates that beautiful color.

10. Place the egg whites and the sugar mixture in a mixing bowl and whisk well to combine.

11. Heat water in one of your pots to a simmer over medium heat. Place the mixer bowl over the pot (the base shouldn’t touch the water) and heat, whisking constantly, until the mixture reaches 160°F on a thermometer.

12. Transfer the bowl to your electric mixer fitted with the whisk attachment and whip until the meringue is thick, glossy, and the bowl is no longer warm, 4 to 5 minutes.

13. Add the butter a few tablespoons at a time, whipping until fully incorporated before adding the next addition. Beat in the vanilla. The frosting should be smooth and silky.

Assembling Your Masterpiece

14. Use a serrated knife to carefully remove the domed tops of the cooled cakes, creating flat, even layers.

15. Place one layer on a cake turntable, platter, or cake stand. Scoop 3 heaping scoops (about 1/4 cup each) of the mascarpone filling into the center and spread into an even layer. Place another cake layer on top and repeat this process until all filling and layers are used.

16. Apply a thin “crumb coat” of the berry frosting all over the cake and chill for 10 to 15 minutes. This seals in crumbs for a cleaner final coat.

17. Frost the cake with the remaining berry frosting, creating smooth sides and top. Chill the cake for 30 minutes.

18. Make the white chocolate drippy glaze and allow it to cool while the cake chills. Pipe or spoon the glaze around the outside edge of the chilled cake, allowing it to drip naturally down the sides. Garnish the top with fresh berries for that stunning strawberry shortcake aesthetic.

Pro Tips for Success

• Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature for optimal mixing and texture.
• Don’t overmix: Once you add the flour, mix just until combined to avoid tough cake layers.
• Level your cakes: Removing the domed tops ensures stable, professional-looking layers.
• Chill between steps: Don’t skip the chilling times – they help the frosting set properly.
• Glaze temperature: The white chocolate glaze should be cooled but still pourable for perfect drips.
• Berry options: Mix strawberries, raspberries, and blueberries for a stunning color variation.

Storage and Make-Ahead Tips

This cake can be stored in an airtight container in the refrigerator for up to 4 days. Remove it from the fridge 30 minutes before serving to bring it to room temperature for the best flavor and texture. You can bake the cake layers up to 2 days in advance and store them wrapped tightly in plastic wrap at room temperature. The frosting can also be made ahead and refrigerated for up to 3 days – just bring it to room temperature and re-whip before using.

Frequently Asked Questions

Can I use regular strawberries instead of freeze-dried?

Freeze-dried berries are essential for the frosting because fresh berries contain too much moisture and can make the buttercream unstable. However, you can definitely use fresh berries for garnishing the top of the cake.

What’s the difference between mascarpone and cream cheese?

Mascarpone is an Italian cream cheese that’s richer, smoother, and less tangy than American cream cheese. It creates a more luxurious, delicate filling. If you can’t find mascarpone, you can substitute with cream cheese, but the flavor will be slightly tangier.

Can I make this as a two-layer cake instead of three?

Yes! Simply divide the batter between two 9-inch pans and increase the baking time by 5-10 minutes. You’ll have one layer of filling instead of two.

Do I need a kitchen thermometer for the frosting?

While it’s helpful to ensure your meringue reaches 160°F for food safety, you can also test by rubbing a small amount between your fingers – the sugar should be completely dissolved with no grittiness.

Can I use a different frosting?

Absolutely! While Swiss meringue buttercream is silky and not too sweet, you could use American buttercream or cream cheese frosting if you prefer. Just add freeze-dried berry powder for the flavor and color.

How do I get clean cake slices?

Use a sharp knife dipped in hot water and wiped clean between each cut. This melts through the frosting slightly for clean, beautiful slices.

Variations to Try

Once you’ve mastered this recipe, try these delicious variations to keep things exciting:

• Lemon Berry: Add lemon zest to the cake batter and use lemon extract in the frosting for a bright, citrusy twist.
• Chocolate Drip: Swap the white chocolate glaze for dark or milk chocolate for a different look.
• Mixed Berry Filling: Fold fresh berries into the mascarpone cream for extra fruit in every bite.
• Rose Water Addition: Add a teaspoon of rose water to the frosting for an elegant floral note.
• Almond Accent: Replace vanilla extract with almond extract for a subtle nutty flavor.

Final Thoughts

This Berries & Cream Drippy Cake is more than just a dessert – it’s a celebration on a plate. The combination of tender white cake, creamy mascarpone filling, and vibrant berry frosting creates a flavor experience that’s both nostalgic and sophisticated. Whether you’re channeling vintage strawberry shortcake vibes or creating your own modern interpretation, this recipe delivers stunning results every time.

The beauty of this recipe is that it looks incredibly impressive but breaks down into manageable steps. With the right equipment from your kitchen arsenal – especially your trusty electric mixer and oven – you can create bakery-quality results right at home. Don’t be intimidated by the multiple components; each one is straightforward, and the final result is absolutely worth the effort.

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Berries & Cream Drippy Cake Recipe : Stunning Strawberry Shortcake Dessert

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This stunning Berries & Cream Drippy Cake features fluffy white cake layers, rich mascarpone cream filling, and vibrant berry-infused Swiss meringue buttercream topped with a white chocolate drip and fresh berries. Perfect for celebrations!

• Author: Sara
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12-16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

WHITE CAKE

4 1/2 cups (540g) all-purpose flour

1 tablespoon baking powder

1 teaspoon fine sea salt

1 1/2 cups (339g) unsalted butter, at room temperature

1/3 cup (75g) vegetable oil

2 1/2 cups (495g) granulated sugar

8 large (283g) egg whites, at room temperature

1 1/2 teaspoons vanilla extract

1 3/4 cups (397g) whole milk, at room temperature

MASCARPONE CREAM FILLING

12 ounces (340g) chilled mascarpone

1/2 cup (99g) granulated sugar

1 cup (235g) heavy cream

2 teaspoons vanilla extract

BERRY FROSTING & FINISHING TOUCHES

1 3/4 cups (347g) granulated sugar

2 ounces (56g) freeze-dried strawberries, raspberries, or blueberries (or a mixture)

5 large (177g) egg whites

1/4 teaspoon cream of tartar

1 pound (4 sticks/454g) unsalted butter, at room temperature

1 1/2 teaspoons vanilla extract

1 recipe white chocolate drippy glaze

Fresh berries, as needed for finishing

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Instructions

1. Heat the oven to 325°F. Grease and flour three 9-inch cake pans.

2. In a medium bowl, whisk the flour, baking powder, and salt together to combine.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, and sugar until light and fluffy, 4 to 5 minutes.

4. Add the egg whites in 5 to 6 additions, scraping well after each addition is fully incorporated. Add the vanilla and mix to combine.

5. Add half of the flour mixture and mix on low speed until incorporated, 1 minute. With the mixer running on low, add the milk in a slow, steady stream and mix to combine. Add the remaining flour and mix to combine.

6. Divide the batter between the prepared pans and spread into an even layer. Transfer to the oven and bake until the cakes spring back lightly in the center when touched, 35 to 40 minutes. Cool for 10 minutes in the pan, then invert onto a rack to cool completely.

7. Make the filling: In the bowl of an electric mixer fitted with the whip attachment, whip the mascarpone and sugar until light and fluffy, 3 to 4 minutes. With the mixer running, add the cream in a slow, steady stream and beat until thick, 2 minutes more. Add the vanilla and mix to combine.

8. Make the frosting: In the bowl of a food processor, pulse the sugar and freeze-dried fruit until the mixture is a fine powder. Place the egg whites and the sugar mixture in the bowl of an electric mixer and whisk well to combine.

9. Heat a medium pot of water to a simmer over medium heat. Place the mixer bowl over the pot (the base of the bowl shouldn’t touch the water!) and heat, whisking constantly, until the mixture reads 160°F on a thermometer.

10. Transfer the mixer bowl to the mixer fitted with the whisk attachment, and whip until the meringue is thick, glossy, and the bowl is no longer warm to the touch, 4 to 5 minutes.

11. Add the butter a few tablespoons at a time and whip until the butter is fully incorporated before adding the next addition. Beat in the vanilla and mix to combine.

12. Assemble the cake: Use a serrated knife to remove the domed top of the cakes.

13. Place one layer on a cake turntable, platter, or cake stand. Use an ice cream scoop (about 1/4-cup in size) to scoop 3 heaping scoops of the mascarpone filling into the center and spread into an even layer. Place another layer of cake on top, and repeat this process. Continue until you’ve used all the filling and layers.

14. Apply a thin all over crumb coat of the frosting, and chill the cake for 10 to 15 minutes. Frost the cake with the remaining frosting. Chill the cake for 30 minutes.

15. Make the drippy glaze and allow it to cool while the cake chills. Pipe or spoon the glaze around the outside edge of the chilled cake, allowing it to drip down the sides. Garnish the top of the cake with fresh berries, if using.

Notes

Room temperature ingredients are crucial for proper mixing and texture.

Don’t skip the chilling steps – they help the frosting set properly.

Freeze-dried berries can be found in the dried fruit section or baking aisle.

The white chocolate glaze should be cooled but still pourable for perfect drips.

Store leftover cake covered in the refrigerator for up to 4 days.