recently, my mom saw a picture of a strawberry cake on the cover of the may 2016 issue of southern living magazine. she mentioned that she wanted to try the recipe, so we thought it would be the perfect dessert to make for our mother's day tea party on sunday.
we haven't had strawberries at all yet this spring, so we were really excited when we found big beautiful strawberries at the grocery store. they were perfect for this cake.
this cake is so tall because there is a layer of whole strawberries between the two layers of cake. it looks so pretty when you cut into the cake and see the strawberries sliced. each piece looks just a little bit different since the strawberries are all over the middle layer.
we topped the cake with a few extra strawberries and some fresh mint leaves from our garden for color. this cake was just perfect for our mother's day tea party. it would be great for any spring or summer event. the flavor is great and it is such a nice treat!
strawberry dream cake
prep time: 10 minutes
baking time: 28-30 minutes
yields: one two layer 9-inch round cake (16-18 servings)
adapted from southern living magazine
1 cup (2 sticks) salted butter, softened
1 cup granulated white sugar
4 large eggs, separated
3 cups all-purpose flour
1 tablespoon baking powder
1 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoons pure almond extract
8 oz. mascarpone cheese, softened
1/2 cup granulated white sugar, divided
3 cups heavy whipping cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 lbs. fresh strawberries
to make the cake: preheat your oven to 350 degrees F. grease and flour the sides of two 9-inch round cake pans and line the bottom of the pans with parchment paper. in the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and sugar together. add the egg yolks, one at a time, beating well after each addition. in a separate bowl, sift together the flour and baking powder. add part of the dry ingredients to the mixture, alternating with the milk, beginning and ending with the dry ingredients. stir in the vanilla and almond extracts.
in a separate bowl, beat the egg whites with an electric hand mixer on high speed until stiff peaks form. use a spatula to fold 1/3 of the egg whites into the cake batter, then fold in the remaining egg whites in 2 batches. evenly divide the batter between the prepared pans. bake for 28-30 minutes, until a toothpick inserted into the cake comes out clean. once baked, allow the cakes to cool in the pans for 10 minutes before removing the cakes from the pans and allowing them to cool completely on a wire cooling rack.
to make the frosting: in a stand mixer fitted with a whisk attachment, whisk the mascarpone with 1/4 cup of the sugar. set aside. in a separate bowl, use the stand mixer to whisk the whipping cream with the vanilla and almond extracts until foamy. gradually add the remaining 1/4 cup of sugar and beat on high until stiff peaks form. use a spatula to gently fold 1/3 of the whipped cream into the mascarpone, then fold in the remaining whipped cream in 2 batches.
to assemble the cake: place one layer of the cake on a cake stand. spread a thin layer of frosting on the cake. cut the green ends off the strawberries to form a flat base. place strawberries, flat base side down on the top of the cake so that the pointed tops are facing up. using a piping bag, pipe frosting evenly between the strawberries to fill all of the spaces completely. smooth the frosting over the top to form a flat layer. place the second layer of cake on top. evenly cover the entire cake with the remaining frosting. decorate with fresh strawberries and fresh mint leaves.