Strawberry Mascarpone Layer Cake

This Strawberry Mascarpone Cake is layered with a homemade moist vanilla cake, a fresh strawberry filling and mascarpone whipped cream. It’s the perfect combination for a strawberries and cream cake. 

Strawberry Mascarpone Layer Cake

INGREDIENTS
For the cake:
  • 2 cups (380g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 1 tablespoon (14.8 ml) vanilla extract
  • ½ cup (118 ml) light sour cream
  • 2 ½ cups (350 g) all-purpose flour
  • 3 teaspoons (11.2 g) baking powder
  • 1 teaspoon (5 g) salt
  • 1 ¼ cups (296 ml) milk (I use nonfat)
For the filling:
  • 2 cups strawberries (303g), pureed
  • 1 tablespoon (15 ml) lemon juice
  • 2 tablespoons (24g) granulated sugar
  • 1 tablespoon flour (8g), sifted
For the frosting:
  • 2 ½ cup (592ml) heavy whipping cream
  • 1 ¼ cup (163g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 16 ounces mascarpone cheese, cold
INSTRUCTIONS
  • For the cake: Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
  • In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
  • Next mix in the sour cream and beat until well combined.
  • Combine the dry ingredients in a separate bowl. Add half the dry ingredients and beat on low speed while pouring in half of the milk. Mix just until the flour starts to incorporate.
  • Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  • Divide the batter evenly between the three pan, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking.
  • Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.