Strawberries and Cream are perfect for each other, and they definitely go well together in a layer cake! This Strawberries & Cream Layer Cake is just what I need as we move deep into Spring with a hint of Summer in the air.
I love strawberries, and here in Oregon we are blessed to have some of the very best strawberries around. Strawberries are the epitome of summer. They remind me of the freedom you feel when school lets out, and the fun of a summer cook-out.
As with many of my peers who grew up in rural areas, I earned some of my first pocket money by picking strawberries at a local field. Twelve year old me was so proud of having earned money to buy my own ice cream and treats, and this just added to that sense of summer independence.
How this cake came to be.
Technically, strawberries are at their peak around here in June, but I felt the need to get a head start on a strawberry cake when I found Lindt Strawberries & Cream truffles. This cake is reminiscent of my Blueberries & Cream Layer Cake which was also inspired by a Lindt truffle.
This cake is good any time of year. Grocery store berries may not have the most flavor, but you can make a version of this cake that allows for that. I incorporated freeze dried strawberries in the filling to help make this a Strawberries & Cream Layer Cake to enjoy year round. The strawberries you see in the picture are mostly decorative. When June comes around, however, I would strongly encourage you to add some fresh sliced berries found at local farmers markets. If you can find Hoods (if you know, you know), consider yourself extra blessed!
What you will need:
There are a few specialty items you might want to acquire. Ideally, you will top this cake with delicious Lindt Strawberries & Cream Truffles. They are sweet and creamy, and oh so pretty with a pink center. As noted above, this recipe can be made year round by incorporating freeze dried strawberries. You can find freeze dried strawberries at many grocery stores, Trader Joe’s, and I have found some of the least expensive ones at Target. You will also need an 8oz package of mascarpone cheese.
Other than that, the ingredients are pantry staples: butter, sugar, flour, salt, baking soda and baking powder, oil, eggs, buttermilk, vanilla.
Pro Tips:
Typically, 350 is the default temperature for baking, but I get better results baking vanilla cakes at 325.
Bring all ingredients to room temperature before mixing the cake batter. This requires a bit of planning ahead. I will often microwave my butter in a pinch, but buttermilk separates when microwaved so it’s better to let it warm up slowly.
I use Ghirardelli white baking chocolate bars in the filling for this cake. It comes as a 4oz bar, which is just the size needed. White chocolate chips do not melt as well and will alter the texture of your filling, so go with the Ghirardelli bar.
This recipe calls for 6 egg whites, which is a lot of egg whites. Rather than waste the precious yolk, save them for another delicious dessert. Coincidentally, my Super Simple Lime Tart uses 6 egg yolks and is delicious!
Because this cake has a mascarpone filling, I recommend storing it in the refrigerator. Having said that, the cake is best served closer to room temperature. Remove the cake from the refrigerator at least 30 minutes before you serve it.
Strawberries & Cream Layer Cake
A light vanilla cake meets creamy white chocolate mascarpone filling with strawberries in this Strawberries and Cream Layer Cake.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours plus decorating
- Yield: 12–16 1x
- Category: cake
- Cuisine: dessert
Ingredients
For the Cake:
1/2 cup butter
1/2 cup vegetable oil
1 1/2 cups plus 2 Tablespoons sugar
6 egg whites
1 Tablespoon pure vanilla extract
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups buttermilk
For the Filling:
8 oz. mascarpone at room temp
4 oz. white chocolate melted
1/2 cup freeze dried strawberries, processed to fine pieces
For the Buttercream:
2 cups frozen strawberries
3 cups butter
5 cups powdered sugar
pinch of salt
Instructions
Preheat oven to 325 and prepare three 8″ round cake pans lined with parchment paper.
For the Cake: With a hand mixer or in the bowl of a stand mixer, beat egg whites with 2 Tablespoons of sugar until medium-stiff peaks form. You want the egg whites to hold their shape. Set the egg whites aside and mix butter, oil, sugar, and vanilla until light and fluffy, approximately 3-4 minutes. Add the flour, baking powder, baking soda, and salt and mix to combine. Stir in the buttermilk. Finish the batter by folding in the beaten egg whites. The goal is to keep the batter light, fluffy, and aerated. Bake the cakes for 22-25 minutes until a toothpick inserted into the center of the cake shows a few moist crumbs, but is not wet. The top of the cake will have just a hint of gold.
For the Filling: Using a microwave at 30 second intervals, melt the white chocolate. Mix melted white chocolate into the room temperature mascarpone. Process the freeze dried strawberries to fine pieces (some of it will be powdery and that’s ok) and stir the strawberries into the mascarpone mix.
For the Buttercream: Using a fine mesh sieve, press thawed strawberries to release juices. Two cups of berries should yield at least a 1/2 cup juice. Mix 3 cups of butter, 5 cups powdered sugar, and a pinch of salt for 5-7 minutes until light and fluffy. Add the 1/2 cup strawberry juice and continue to mix until well incorporated. It will take a minute or two for the juice to mix in to the fat in the butter.
To Assemble the Cake: Beginning with a layer of vanilla cake on a plate or cake stand, pipe a ring of buttercream around the edge and add half of the strawberry mascarpone to the top. Top with the next layer of cake and repeat the process, ending with the final cake layer on the top. Frost the cake with strawberry buttercream, and decorate as desired.*
Notes
The buttercream recipe makes enough to frost, fill and decorate the cake. If you wish to omit the decoration, reduce the buttercream recipe to 4 cups butter, 3 1/2 cups powdered sugar, and 1/4- 1/3 cup strawberry juice.
I decorated this cake with fresh strawberries, Lindt Strawberries & Cream truffles, shaved white chocolate, and powdered freeze dried strawberries.
Keywords: strawberry, cream, layer cake, mascarpone, white chocolate
Leave a Reply