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If you have been searching for the perfect strawberry shortcake cake, your search ends here. This three-layer vanilla cake filled with fresh macerated strawberries and a luscious mascarpone whipped cream is everything a classic strawberry shortcake should be and then some. Whether you are bringing it to a summer party or baking it just because, this cake delivers every single time.
Table of Contents
Why You Will Love This Recipe
- Soft, buttery vanilla cake layers that hold up beautifully when stacked
- Fresh strawberries macerated in sugar for a natural, juicy sweetness
- Mascarpone whipped cream that is stable, silky, and not overly sweet
- A stunning visual presentation that looks bakery-worthy with minimal effort
- No fondant, no piping bags required just rustic, beautiful layers
Equipment You Will Need
Having the right tools makes this recipe much easier. Here is what you will want to have on hand before you begin:
- Electric mixer (stand mixer with paddle and whisk attachments)
- Mixing bowls
- Measuring cups and spoons set
- Kitchen utensils (spatula, large spoon for spreading)
- Pots (for the wire rack setup and prep)
- Cutting board
- Chef’s knives
- Kitchen scale
- Oven
- Baking sheets / parchment-lined 8-inch round cake pans
Ingredients
Vanilla Cake
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Baking powder | 1 Tbsp |
| Salt | 1 tsp |
| Unsalted butter, room temperature | 1 cup |
| Granulated sugar | 2 cups |
| Large eggs, room temperature | 4 |
| Vanilla extract | 2 tsp |
| Buttermilk, room temperature | 1 1/3 cup |
Strawberries
| Ingredient | Amount |
|---|---|
| Strawberries, hulled and quartered | 4 cups (1 pint / 675g) |
| Granulated sugar | 1/4 cup |
Mascarpone Whipped Cream
| Ingredient | Amount |
|---|---|
| Mascarpone, slightly softened | 8 oz |
| Whipping cream, cold | 1 cup |
| Powdered sugar, sifted | 1/2 cup |
| Vanilla extract | 1 tsp |
Step-by-Step Instructions
Step 1: Bake the Vanilla Cake Layers
- Preheat your oven to 350F. Grease and flour three 8-inch cake rounds and line with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Using your electric stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
- Reduce speed and add the eggs one at a time, fully incorporating after each addition. Mix in the vanilla extract.
- Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Use 3 additions of flour and 2 of buttermilk, fully incorporating after each addition.
- Divide the batter evenly between the prepared pans and smooth the tops using a spatula from your kitchen utensils set.
- Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on a wire rack to cool for 10 minutes, then turn them out onto the rack to cool completely.
Step 2: Macerate the Strawberries
- Using your chef’s knife and cutting board, hull and quarter all strawberries.
- Place them in a mixing bowl with the granulated sugar. Stir to combine.
- Cover and refrigerate for at least 15 minutes, or up to overnight. The sugar will draw out the juice, creating a natural syrup.
- Drain the strawberries before using. Reserve the syrup to drizzle over the cake layers during assembly if desired.
Step 3: Make the Mascarpone Whipped Cream
- Place the bowl and whisk attachment of your electric mixer in the fridge or freezer to chill for 10 to 15 minutes. Cold equipment is key for stable whipped cream.
- Pour the cold whipping cream into the chilled bowl and whip on high speed until stiff peaks form. Set aside.
- In a separate mixing bowl, beat the mascarpone until smooth. Add the powdered sugar and vanilla extract, then beat until combined.
- Gently fold the whipped cream into the mascarpone mixture until smooth and stiff. Do not overmix or the cream may deflate.
Step 4: Assemble the Cake
- Divide the mascarpone cream into 3 equal portions using your measuring tools.
- Place the first cake layer on a cake stand or serving plate. Drizzle with reserved strawberry syrup if desired.
- Spread one portion of mascarpone cream across the top using the back of a large spoon from your kitchen utensils set.
- Scatter 1 1/2 cups of macerated strawberries evenly over the cream.
- Repeat with the second layer syrup, cream, strawberries.
- Place the third cake layer on top and spread the remaining mascarpone cream over it. Leave this final layer with just cream (no strawberries on top).
- Refrigerate until ready to serve. This cake is best served the same day it is assembled.
Pro Tips for the Best Results
- Always use room-temperature butter, eggs, and buttermilk for the cake batter cold ingredients cause the batter to curdle and bake unevenly.
- Do not skip chilling your bowl before whipping the cream. A warm bowl will prevent proper stiff peaks from forming.
- Use your kitchen scale to weigh the mascarpone and cream for the most accurate results.
- Drain the strawberries thoroughly before layering to prevent the cake from becoming soggy.
- If making ahead, keep the cake layers wrapped at room temperature and assemble no more than 4 hours before serving for the freshest presentation.
- A sprinkle of fresh mint leaves or a few whole strawberries on top makes a stunning garnish.
Frequently Asked Questions
Can I make strawberry shortcake cake ahead of time?
Yes, but with some care. You can bake the vanilla cake layers up to two days in advance and store them tightly wrapped at room temperature. The mascarpone whipped cream and macerated strawberries can be prepared the day before. However, full assembly is best done the same day you plan to serve it, as the cream and fruit can make the layers moist over time.
Can I use frozen strawberries for this strawberry shortcake recipe?
Fresh strawberries are strongly recommended for the best texture and flavor. Frozen strawberries release much more water when thawed, which can make the cake layers soggy. If fresh berries are unavailable, thaw frozen ones completely, drain thoroughly, and pat dry before macerating.
What is mascarpone and can I substitute it?
Mascarpone is a rich Italian cream cheese with a mild, buttery flavor. It makes the whipped cream more stable and luxurious than plain whipped cream. You can substitute it with full-fat cream cheese in a pinch, though the flavor will be slightly tangier and the texture a bit denser.
How do I store strawberry shortcake cake with mascarpone cream?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cream may soften slightly but will still taste delicious. Avoid freezing the assembled cake, as the mascarpone cream does not freeze well.
Why did my mascarpone cream turn grainy?
Grainy mascarpone cream is almost always caused by overmixing or by mixing cold mascarpone with warm cream. Make sure your mascarpone is slightly softened (not cold straight from the fridge) and that your whipping cream is very cold. Fold gently once you combine the two components.
Can I make this as a strawberry shortcake sheet cake?
Absolutely. Pour all the batter into a greased 9×13-inch baking pan and bake at 350F for approximately 35 to 40 minutes. Spread the mascarpone cream over the cooled cake and top with the macerated strawberries for a simple, crowd-pleasing version.
Kitchen Equipment List
- Electric mixer (stand mixer)
- Mixing bowls
- Measuring cups and spoons set
- Kitchen utensils
- Cutting board
- Chef’s knives
- Kitchen scale
- Oven
- Baking sheets / parchment paper
- Pots
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PrintStrawberry Shortcake Cake with Mascarpone Cream : A Vintage Aesthetic Layered Delight
A stunning three-layer vanilla cake filled with fresh macerated strawberries and silky mascarpone whipped cream. This classic strawberry shortcake cake is the ultimate summer dessert easy to make and impossible to resist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 1/3 cup buttermilk, room temperature
4 cups hulled and quartered strawberries (1 pint / 675g)
1/4 cup granulated sugar (for strawberries)
8 oz mascarpone, slightly softened
1 cup whipping cream, cold
1/2 cup powdered sugar, sifted
1 tsp vanilla extract (for cream)
Instructions
1. Preheat oven to 350F. Grease and flour three 8-inch cake rounds and line with parchment.
2. Whisk flour, baking powder, and salt in a bowl. Set aside.
3. Cream butter and sugar in a stand mixer on med-high until pale and fluffy, about 3 minutes.
4. Add eggs one at a time, fully incorporating after each addition. Mix in vanilla extract.
5. Alternate adding flour mixture and buttermilk (3 flour additions, 2 buttermilk). Fully incorporate after each addition.
6. Divide batter evenly between the pans and smooth the tops.
7. Bake for about 30 minutes or until a toothpick comes out mostly clean.
8. Cool on wire rack for 10 minutes, then turn out to cool completely.
9. Toss quartered strawberries with sugar. Refrigerate for at least 15 minutes. Drain before using; reserve syrup.
10. Chill the mixer bowl and whisk in the fridge or freezer.
11. Whip cold cream on high until stiff peaks form. Set aside.
12. Beat mascarpone until smooth. Add powdered sugar and vanilla, beat to combine.
13. Fold whipped cream into mascarpone until smooth and stiff.
14. Divide mascarpone cream into 3 equal portions.
15. Place first cake layer on a plate. Drizzle with strawberry syrup if desired.
16. Spread one portion of cream over the layer. Top with 1 1/2 cups strawberries.
17. Repeat with the second layer. Top the third layer with remaining cream only.
18. Refrigerate until serving. Serve same day.
Notes
Room-temperature butter, eggs, and buttermilk are essential for a smooth, even batter.
Chill your mixer bowl before whipping cream for the best stiff peaks.
Drain strawberries thoroughly to prevent soggy layers.
Do not overmix the mascarpone cream once combined — it can become grainy.
Best assembled and served the same day for optimal freshness.
The reserved strawberry syrup is optional but adds beautiful flavor when drizzled over layers.