Strawberry Cream Cake
Fluffy vanilla cake, silky vanilla bean mascarpone cream, and fresh, juicy strawberries come together in this Strawberry Cream Cake – a standout for strawberry season!
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This Strawberry Cream Cake is the perfect dessert to showcase the sweet, juicy flavor of summer strawberries. Light, fluffy cake paired with creamy mascarpone and a generous layer of ripe strawberries. A fresh, simple single-layer strawberry shortcake is the best way to celebrate strawberry season.
How to Make Strawberry Cream Cake
Vanilla Cake Layer
The vanilla cake is made using the reverse creaming method. The dry ingredients are mixed together, then small, soft chunks of butter are added, which are coated with the flour mixture until the mixture resembles fine crumbs. Then the wet ingredients, which include eggs, vanilla, and buttermilk, are mixed in. This method gives the cake a slightly denser texture, like a pound cake, that’s still super soft and tender.
Vanilla Bean Mascarpone Cream
This whipped cream is stabilized and thickened with mascarpone cheese. Heavy cream and mascarpone are combined along with powdered sugar for sweetness and vanilla bean paste for a flavor that pairs perfectly with the vanilla cake.
Fresh Strawberry Topping
Wash the strawberries, remove the tops, and cut them into slices. Add the strawberries to a medium bowl with a tablespoon of sugar. Toss the berries with the sugar until coated, then set aside. As the strawberries sit and soak up the sugar, they will release their juices and create a delectable strawberry syrup.
Assembly
Once the cake is cooled, pile the vanilla bean mascarpone frosting over the top, then layer on the fresh strawberries. Drizzle the extra strawberry syrup over the top, then slice up and enjoy!
Strawberry Cake FAQs
How should I store the cake?
This cake is best enjoyed the day it’s assembled, but any leftovers can be stored in an airtight container in the fridge for up to 2-3 days.
Can this be made in advance?
The vanilla cake layer can be made in advance, then wrapped in plastic wrap, and either stored at room temperature for a day or frozen for up to a couple of months. Allow the cake to sit at room temperature to thaw. I recommend combining the strawberries and making the mascarpone cream (then storing it in the fridge) no more than a couple of hours before topping the cake and serving.
What can I use in place of vanilla bean paste?
If you don’t have vanilla bean paste, you can make an even swap for vanilla extract instead. You won’t get the signature flecks of vanilla bean seeds, but the flavor will be the same.
Can the cake be made with a handheld mixer?
Yes, both the cake batter and mascarpone cream can be made with a handheld mixer instead of a stand mixer. Handheld mixers aren’t as powerful, so keep in mind that you will most likely need to add additional mixing time.
What other variations can I make?
Simply swap out the strawberries for another fresh seasonal fruit, such as peaches, cherries, raspberries, or blueberries.
Tips and Tricks
- Use room temperature ingredients. The butter, eggs, and buttermilk used in the cake should be at room temperature. Let these sit out before mixing the cake batter, which will help all the ingredients blend together better.
- Allow the cake to cool. Be sure to let the cake cool completely before adding any of the toppings. If the cake is warm at all, the frosting will start to melt off.
- Top right before serving. The delicate mascarpone cream and fresh strawberries are best added right before serving the cake. You can make these a couple of hours ahead of time and store them in the fridge, then top the cake when you’re ready to serve!
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Summer Cake Recipes To Try
- Peach Shortcake Cake
- Lemon Curd Cake
- Yuzu Strawberry Pound Cake
- Strawberry Crunch Cheesecake
- Blueberry Nectarine Upside-Down Cake
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Strawberry Cream Cake
Ingredients
For the Vanilla Cake
- 1½ cups (196g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 10 Tablespoons (142g) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 Tablespoon vanilla extract
- ½ cup (120mL) buttermilk, at room temperature
For the Vanilla Bean Mascarpone Cream
- 8 ounces (226g) mascarpone cheese
- 1 cup (240mL) heavy cream
- ¾ cup (90g) powdered sugar
- 2 teaspoons vanilla bean paste
For the Fresh Strawberry Topping
- 1 pint (16oz) fresh strawberries, hulled and sliced
- 1 Tablespoon (13g) granulated sugar
Instructions
- 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!
