Strawberry Mascarpone Layer Cake

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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.  

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A slide of layered vanilla cake with a strawberry filling and vanilla frosting on a pink plate with a strawberry on top

I’d be lying if I said I didn’t have some cake on my birthday, but this was in part due to the fact that I was filming and shooting about eight different recipes over the weekend. It was in fact, a very busy one!

I thought it would be fitting that I share this Strawberry Mascarpone Layer Cake for my birthday because Memorial Day always seems to be the kick off of summer, and berry season is in full effect.

A layered strawberry cake on a white cake plate. The is a big slice missing, showing the inside of the cake and layers of strawberry filling, vanilla cake and frosting.

It’s been quite some time since I shared a layer cake. I love to make them, even if they take a little bit of work, and I am trying to teach myself different technique for decorating and styling, because I tend to stay in my comfort zone. So, let’s break down this cake.

The cake is my moist vanilla cake recipe but baked as a layer cake. The batter makes about 5 cups, which makes for 3 nice and thick layers of cake. I just love this cake because it’s nice and dense, so it’s easy to handle. Most of all, I love that you can get a true vanilla taste in this cake and you know it’s homemade.

A slide of layered vanilla cake with a strawberry filling and vanilla frosting on a pink plate with a strawberry on top. In the background of the photo is the full cake on a white cake plate.

For my cakes, I used 8-inch baking pans. I always generously grease (usually Crisco shortening) and flour my baking pan. I also line the bottom of the pans with either parchment paper circles or my new Silpat liners (lifesavers).

I also like to line my pans with bake even stripes. This help keeps the edges of the cake from cooking too quickly. When the edges bake too quickly, it forces the batter in the center of the cake to dome up.  Then you have to cut off those domes to make your layers nice, flat and even- and nobody likes to waste cake.

While the cake is baking, I prepare my fresh strawberry filling, as this needs some time to cool prior to adding to the cake. This simple strawberry puree is similar to the one I used in my strawberry cheesecake poke cake. It’s easy to prepare.

First, I cut the strawberries into small pieces and then I gently puree them with a food processor. Sprinkle the sugar and flour over the strawberries and add some lemon juice.

A layer cake with vanilla cake, strawberry filling and whipped cream frosting. The cake has a few bites taken out of it.

Then the strawberries are cooked over medium heat until they thicken. It’s important to add just the right amount of flour. Too little flour, and the puree will be too thin, but too much flour might make it a little too thick for you. So, use your best judgement, and start with one tablespoon of flour and if your puree doesn’t thicken, you can add some additional flour, up to one additional tablespoon.

Finally, the mascarpone whipped cream, this is one of my favorite frosting recipes. It’s pretty much a cream cheese whipped cream but since mascarpone is a much more mild flavor, it really compliments the strawberry and the vanilla flavors in the cake.

The mascarpone also makes the whipped cream very stable and much easier to pipe because it has more structure. I seriously love this stuff!

A slide of layered vanilla cake with a strawberry filling and vanilla frosting on a pink plate with a strawberry on top

When you are assembling your cake, you need to build up a “dam” or a “wall” of frosting along the outside edge of your cake prior to adding the strawberry filling in the middle. This will prevent the strawberry filling from seeping out of the edges of your cake.

I love to slice into this cake and see that layer of fresh strawberries in between layers of whipped cream and the dense vanilla cake. It’s the perfect combination of strawberries and cream. With summer right around the corner, I know you’ll be entertaining. Impress you friends with this Strawberry Mascarpone Layer Cake.

Strawberry Mascarpone Layer Cake

 

 

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A layered strawberry cake on a white cake plate. The is a big slice missing, showing the inside of the cake and layers of strawberry filling, vanilla cake and frosting.

Strawberry Mascarpone Layer Cake

  • Author: Beyond Frosting
  • Prep Time: 70 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices

Description

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.  

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

  1. For the cake: Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
  2. 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.
  3. Next mix in the sour cream and beat until well combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. For the filling: Chop and puree the strawberries using an immersion blender or food processor.
  9. In a medium-sized sauce pan, combine the flour and sugar, and stir to combine. Add the pureed strawberries, lemon juice sugar and stir well. Cook over medium-high heat until mixture starts to boil, stirring frequently.
  10. Reduce heat and simmer for another 5-10 minutes, stirring occasionally until the strawberry puree starts to thicken. If the puree seems too thin, add up to 1 tablespoon of additional flour.
  11. Allow the puree to cool completely, refrigerating to help speed up the process.
  12. For the frosting: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  13. Spoon the COLD mascarpone whipped cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.
  14. Then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
  15. Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at a high speed until stiff peaks form.
  16. To assemble the cake, use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
  17. Place half of the whipped cream in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a thick boarder (a dam) along the outside edge of your cake. You may need to do this twice.
  18. Spread half of the strawberry mixture over the cake, carefully filling the inside of the dam you created (so the sauce doesn’t leak out the sides)
  19. Pipe another thin layer of frosting over the strawberry sauce and spread evenly with your offset spatula.
  20. Add the second layer of cake and repeat the above steps using all of the remaining strawberry sauce. Next, add the final layer of cake on top.
  21. Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
  22. Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use you icing smoother to remove any excess frosting.
  23. Use remaining frosting to pipe the florets on the top of the cake using an Ateco 846 tip (large open star). Garnish with leftover strawberries. This cake must be refrigerated.

Notes

  • Sour cream substitute: Sour cream helps keeps these cupcakes very moist, I do not recommend omitting it. Substitute with with non-fat Greek Yogurt if you do not have sour cream. Full-fat sour cream is also workable, but I prefer low-fat or fat-free.
  • Any type of milk can be used (full, reduced or low-fat)
  • Cake Flour is NOT a suitable substitute for all-purpose flour in this recipe.
  • Any type of fruit for the filling should suffice. If you are using frozen fruit, just be sure the puree has thickened before you take it off the heat. Do not use frozen strawberries that contain any extra juice or syrup.
  • Storage & Make Ahead options: This cake must be refrigerated once frosted. If you need to make it ahead of time, I recommend making the cake layers and filling ahead of time. Refrigerate the filling.  Then when you’re ready to assemble, make the frosting. Store in an airtight container or Cake Carrier in the refrigerator. Add fresh fruit when ready to serve. Prepare up to 2 days in advance with proper storage.
  • Baking pans: Please note the recipe is tested only as a 3 layer 8-inch pan. The below guidelines are adjusted baking times for the CAKE ONLY. Not for the filling and frosting. 
    • For two 9-inch cakes, they baked from 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and true oven temperature. Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bite in the middle, so you’ll lose more of the “dome” of the cake.
    • For two 8-inch pans: divide the batter evenly, about 2 1/2 cups per each pan. Bake for 28-32 minutes.
    • For 6-inch pans: a full cake recipe will make four 6-inch layers, filling each one with about 1 1/3 cup of batter and baking for approximately 24-30 minutes. Dowels may be required for stacking.
    • For 10 inch pans: I’ve never tested this cake recipe with 10 inch pans, but I would recommend a 2 layer cake so you still have nice, thick layers. Trying baking for 18-20 minutes and assessing additional time needed from there.
    • For a single layer cake: bake in a 9×13-inch pan for 28-32 minutes. Cut the frosting in half.
Nutrition Information:
1 slice
716
53.3g
366.3mg
42.6g
27.6g
77g
1.3g
9.4g
144.6mg
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Keywords: Strawberry Cake, Strawberry Shortcake Recipe, strawberry cake filling, white cake with strawberries

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125 Responses
  1. sam

    I tried this recipe but when my cake comes out of the oven it shrinks and gets very hard for some reason. Do you know where I could be going wrong?

    1. Beyond Frosting

      Are you baking it all the way through? It could be any number of reasons, oven temperature, batter could be over or under mixed? It will shrink a little bit but it definitely shouldn’t be hard.

  2. Karen

    This was amazing! And the frosting held up really well. The filling was not too sweet and balanced out the cake. Will make again. Thanks!

  3. Amy

    I mase this cake for the 4th of July and it was excellent! Very moist and the frosting compliments the cake very well…and it’s not too sweet so it’s perfect!

    1. Beyond Frosting

      Awesome Amy! I love this recipe and I am so happy to hear you did too! Thank you for much for the feedback and I hope you enjoyed the 4th of July.

  4. Eileen

    Hoping to make this for my daughter’s birthday. Do you think the frosting would hold up to gel food coloring? We would like to color the frosting in three shades of blue to look like ocean waves. Thanks!

    1. Beyond Frosting

      Hi Eileen- I have not tried it but this is might thought. Normally why I dye whipped cream, you would add the color to the bowl while it’s mixing so the color incorporates. If you have to do a lot of mixing once the frosting is whipped, it might cause it to deflate and become too soft to pipe. If you were doing one color, it would be fine to add it while it’s mixing.

  5. Aggie

    Hi there,I’m planning to make this cake for my daughters’ birthday tomorrow and as we are in the pandemic there doesn’t seem to be vanilla extract anywhere in my London borough! I am wondering how can substitute it with vanilla pod. have you tried it ? will it be the same flavor ? And how much I have to add ?
    many thanks

    1. Beyond Frosting

      Hi Angie- Yes you can use vanilla bean. I would still recommend using 2-4 vanilla beans for optimal flavor. If it was vanilla bean paste, I’d recommend 1 tablespoon.

  6. Neha Mohan

    Made this cake for my daughters birthday and one of my best cakes ever… Cake strips idea did the wonders. I didn’t had cake strips so I have folded kitchen foil instead and it worked. thank you for the icing idea with mascarpone cheese, it was a hit!!

  7. Zena

    I made this cake last weekend and it was unbelievable. It was so light and full of flavour. The only thing I found was that when I made the filling recipe, it was a small quantity. I ended up making a second batch, as I light my cakes full. Highly recommend this recipe though, it was amazing!! Thank you so much for posting it!!

  8. David B.

    I made this cake today as the dessert for a very small party I hosted to celebrate America’s return to manned spaceflight! It was a “NASA Launch Party.” My guests, and I, experienced our own “liftoff” when we made it to the cake.

    WOW! This cake truly is a 5-star champion. Let’s hear it for strawberry season.

    I will definitely be baking this again (and again!) Thank you for sharing this recipe with your followers (and the world.)

  9. Brittany

    I plan to make this cake tomorrow for my youngest’s first birthday. My questions for you is this: I also want to make an accompanying smash cake using 2, 4” rounds. Should I half the recipe for that one?

    1. Beyond Frosting

      Hi Brittany- A half recipe would be more than enough. I usually make a 3 tier 6 inch cake with half a recipe of the cake itself.

  10. Alecia Boland

    I am thinking about making this cake for my sisters birthday. It’s going to be a two tiered cake and I was just wondering how the frosting will hold up if there is another tier?

    1. Beyond Frosting

      Hi Alecia- I’ve never done it so I can’t say for certain. Regardless you’ll want to properly dowel and stack the cakes properly and do not overfill the middle.

  11. Aminah

    Oh. My. Gosh. this cake was probably the best thing I have ever eaten. the strawberry filling with the mascarpone frosting was delicious!! everyone at my house loved it, and my dad asked me when was I going to start selling cakes, because he would buy it, it was so good.
    thank you for sharing this lovely recipe with me!💗

    1. Beyond Frosting

      Of course Esther! The cake itself will be easy to make by hand. For the frosting, if you have a metal bowl, I suggest placing it in the freezer for a few minutes so it’s nice and cold, and then I recommend making the frosting in two batches so you can get a nice, fluffy frosting.

  12. Reina B.

    Hello,
    I knew I needed to make this recipe the moment I read mascarpone frosting. Cake and puree were no problem making; however, the frosting did give me pause. Your video does not follow your instructions. As it is, whipping cream can be a little tricky if it’s under or over mixed. I decided to follow your video and, although it did taste really good, I may have whipped a bit to long (since the video doesn’t say for how long). Frosting held and was able to frost cake, but it was noticeable that it would continue to break down if whipped any further. For most part, the cake was good and sweet. Almost like a sugar cookie. Got compliments on the puree. Placed leftover cake in the refrigerator and by the next day it was amazing. It tasted better overnight left in the refrigerator. I do have to say though that I was disappointed that the video did not follow the instructions, causing some confusion. Maybe it should be revised? At least the frosting part. Either way, I will be making this recipe again; except next time I will ignore the video and stick to the instructions.

    1. Beyond Frosting

      Hi Reina- Thanks for sharing your feedback. I understand how that can be confusing. I’ve made the frosting both ways successfully. However, I’ve taken this feedback and adjusted the recipe instructions to match the video.
      As far as how long to whipped the whipped cream, there’s no set time because everyone’s circumstances will be different (for instance, how long did you beat at a lower speed vs a higher speed, tools/mixers etc will be different) so the best guidelines is “until stiff peaks form”. Sounds like you may have over whipped it.

  13. Deanna

    Hi there!
    I’d like to make this into a full sheet cake. Will multiplying the recipe work or do any additional adjustments need to be made?
    Looks delicious! Thank you.

      1. Beyond Frosting

        Hi Denna- I’ve never made a full sheet, so I can’t provide the exact conversions. I can tell you that 1 batch of the cake recipe will make a full 9×13 inch cake.

  14. Momma

    I made this yesterday, and used red raspberries instead of strawberries because in Ohio you don’t get the best strawberries til June. I had put up some red raspberries and used them as my filling. This cake was ABSOLUTELY delicious!

    1. Dianna Salas

      I’ve made this cake for my Dads birthday the last 2 years and he loves it, he’s not even a cake person! That’s saying a lot 🙂 Thank you for sharing

  15. Cayli

    Hi! I am planning to bake this cake this weekend. Do you think it would be okay to use King Arthurs cake flour or should I stick with regular all purpose?

    1. Beyond Frosting

      Hi Cayli- cake flour cannot be interchanged with all-purpose flour without making additional substitutions. I’ve never tested this recipe with cake flour, so it would require some more testing and research if you’d like to try it.

    1. Beyond Frosting

      Hi Joan, the recipe is the same. Not sure if you’re baking 2 or layer 3 layers but regardless you’ll just need to adjust the baking time.

    1. Beyond Frosting

      While this is considered a stabilized whipped cream, I don’t prefer to make the frosting ahead of time and store in the refrigerator until needed. If you’s like to prepare something ahead of time I’d do either the cake or the filling instead

  16. CT

    I’ve read some of your reviews and your cake looks amazing! I just came upon your recipe this evening and I Have decided I will make this for Super Bowl Sunday using 8 inch pans . I have one question. I may want to make a smaller version using 6×3 round cake pans in the near future .What adjustments do I need to make ? With either the recipe or baking time.? If need be I’m not opposed to making 2 cakes so that I don’t waste batter or use remaining batter in cup cakes. I hope I’m
    Making sense. ?.

    1. Beyond Frosting

      Hi there! I have baked the vanilla cake base recipe in 6 inch pans. I believe a full recipe will make 4 thick layers, and with the added filling you might need to add dowels for stability, or make 2 smaller, 2 layer cakes, As far as the adjustments for the filling and frosting it would depend on the final number of layers you decide, and as I have not tested it this way, it’s hard to say.

    1. Beyond Frosting

      You can use frozen but it’s best not to use the ones that are frozen in the juices, they’re more watery and sugary once thawed.

  17. B

    Do you think you could make a video of this cake? I’d like to see how you assemble with the strawberry filling with the “dam” of frosting you talk about.

  18. Gabbie Arciniegas

    I ♡ this cake very much! made it for last Christmas and my family and I enjoyed it a lot! the texture and the frosting of the cake are my favorite, for sure I will make it again in the future! thank you so much for sharing Julianne.

  19. Patty

    I made it – my first scratch cake. The cake, frosting, filling and presentation were an absolute masterpiece! This recipe is such a keeper. Thanks so much for posting it.

  20. Ruz

    I have made this cake twice now because everyone absolutely love.
    I wanted to make the cake with just one layer but as a beginner I’m not sure how much I need to reduce the sponge ingredients to make 2 sponges. Any advice would be gratefully received.

  21. Trish Fauth

    Hi
    Thanks for the recipe! I was wondering if I could substitute huckleberries for the strawberries? Would you change the filling mix?
    Thanks again!
    Trish

    1. Beyond Frosting

      Hi Trish, I’ve never actually had a huckleberry myself but since they’re similar to a berry, I think it should work. You may need to adjust the water or sugar for taste and consistency.

  22. Julie

    Is the puree supposed to be tart? I think it needs more sugar or will it be ok between the cake and frosting does it balance out?

    1. Beyond Frosting

      I think that once you have everything together, you’ll like a little bit of tart, but I didn’t find mine was very tart, I do error on the side of less sweet, but it also depends how ripe the berries are.

  23. Ivana

    Hi Julianne,
    I’ve made this cake several times now and it has always been a major hit with everyone, so I wanted to thank you 🙂
    I am looking to make this into a two tier three layer 8″ and 6″ wedding cake – excited but also scared!
    I am going to use vanilla buttercream for the dam and the outside of the cake, hoping to make it a bit firmer, and only use mascarpone frosting as filling, because I found mascarpone frosting to be a bit on the soft side.
    Do you have any additional tips??
    Thank you! 🙂

    1. Beyond Frosting

      Oh that’s wonderful! Thank you for sharing! Whenever your stacking layers of cake like this, it’s best to use dowels. If you’re using mascarpone for the filling or frosting, it will need to stay refrigerated. So be sure to allow some time for it to come to room temperature before serving.

  24. Jessica

    I didn’t make the cake but did use your recipes for the frosting and filling. The filling was really good and the frosting was amazing! Everyone at the party absolutely loved it. Thank you!

  25. Lin

    Hi,
    I would like to try making this for a birthday party – but for a larger crowd. Around 30 people. I’d like to make it into 2 cakes. Would 10 or 12 inch cake pans work?

    In that case, could you help with portions of ingredients? Not experienced baker here! Thank you!

    1. Beyond Frosting

      For one full recipe or two? are you making a layer cake or a single layer? Shoot me an email, I am happy to help, I just need more clarification of what you’re asking for.

      1. Melinda Paul

        I wish I could see the answer to this! I’m making a birthday cake for my 10-year-old today and am going to make this into a layered sheet cake. I hope I can figure it out! I will probably double the recipe…!

  26. Casey

    I loved this recipe!! It’s so good that it’s dangerous! But I’m not good at layer cake structures or frosting them for that matter. How can I convert this to cupcakes without having a ton of extra frosting and filling? My plan is to fill the cupcakes with the strawberry and put a nice thick floret on top. Thanks

    1. Beyond Frosting

      Hi Casey- no worries! The cake recipe will make 24 cupcakes and if you follow the frosting, then you should be just fine! Then maybe 1.5x or 2x the filling for 24 cupcakes.

  27. Judy

    I can’t buy mascarpone cheese in my town. I used cream cheese instead, however, since I used it cold(per recipe), I had chunks of cream cheese in the frosting, plus it didn’t setup like I think it should have been.
    Do you have any suggestions.

    1. Beyond Frosting

      The cream cheese whipped cream is not quite as stable as the mascarpone. With a cream cheese whipped cream, I usually like to beat the cream cheese First, adding a couple tablespoons of heavy cream and really breaking it down before I make the whipped cream. It should be nice and smooth, scrape down the bowl a couple times then gradually add the rest of the heavy cream. This is to prevent the chunks of cream cheese in the frosting. I’d also maybe reduce the cream cheese to 1 1/2 blocks instead of a full 2 blocks because it tends to be a little softer.

  28. Erika Elisa Casarin

    Hello, I’m looking to make this cake for a birthday party and am wondering if I could use this recipe for 3 cake pans (each 6 inches x 2 inches)? Thank you!

    1. Beyond Frosting

      Hi Erika! For 6 inch cakes, my recipe will work. normally I do 4 layers that are thinner. With 3 layers it *should* be okay, but I haven’t tried it. Just don’t fill you pans more than 2/3 full.

  29. Amber Beard

    I was wondering, how would you think this cake would do as a 13×9 cake? I was two cake Layers and one layer of filling in between? Thank you!

    1. Beyond Frosting

      Hi Amber, I think this would be okay, you can make one 9×13 but it will dome a bit, so you may have to cut the top off and the layers would be thinner.

  30. Sasha

    I made this cake for my son’s 4th birthday and everyone loved it!! I am not a baker and this was super easy to make, just took my time on it and followed recipe and advice to a T and it came out so good. My husband even loved it (and he knows my baking skills!)

  31. Rosi

    This frosting turned out horrible. The mascarpone cheese added to the whipped cream turned it into a disgusting buttery blob, that was separating as I tried to ‘spread’ it onto the cake. Had to throw the whole thing out.

    1. Beyond Frosting

      Sorry this didn’t work for you Rosi. It’s not clear to me why that happened, but perhaps it either didn’t incorporate enough or you over whipped it.

  32. Melissa Baker

    If I’m making this for a wedding cake, how far in advance could I put together the layers so that they stay fresh and not get soggy? I’m assuming it needs to be refrigerated ?

    1. Beyond Frosting

      Hi Melissa, yes this cake has to be refrigerated. I’d say 2 days in advance would be okay, but I do recommend frosting the day of serving. If you can, make half a batch of the frosting, fill your cake and give it a crumb coat. Then refrigerate it and add a fresh batch of frosting the day you’re serving. You maybe want to add some additional flour or corn starch to the filling to help it stay a little firmer.

  33. Alecia Boland

    I love the flavors of this cake! The only problem is that when I cut into it it started to slide apart! Any suggestions of how to fix this problem? I’m making a two tiered cake with this recipe so any would be great!

    1. Beyond Frosting

      Hi Alecia, did you make enough of a dam around the outside before you added the filling?? For a 2-tier cake, you probably want to reduce the filling. Or sav ehalf of it to put on top, too much filling will likely cause this to happen. Make sure you are cutting it when it’s cold!

    2. June

      I used an immersion blender to make the strawberry filling and it turned out pink. Tried again just chopping the berries and using cornstarch much better red colour.

  34. Teresa M

    I made this about a month ago as a gift for a house warming party and now the couple wants another one. I received lits of compliments. Thank you it is a wonderful recipe.

  35. sr

    If i want to make a larger cake e.g 12″ cake, would 1 1/2 times the recipe work e.g 3 x cup sugar instead of 2 etc? Thanks for your help

    1. Beyond Frosting

      I am sorry I cannot say for certain because I’ve never made a 12″ cake and it would depend on how many layers you’re doing

  36. Ryan

    This was great and right on target. A few typos in the instructions. For example, it didn’t mention to put the vanilla extradt in the dry ingredients mixture.

    Also, if your strawberry filling is too watery, you can mix in 1 tablespoon of corn starch and it will thicken.

    Another tip: you can make the filling and icing the day before and put it in the fridge over night.

    I made this for my wife for valentines day and she loved it.

    Good luck 🙂

  37. R

    Hi there, would this cake work with a pan di spagna cake instead of the moist vanilla cake? (as i need a 10″ cake and having trouble upscaling this recipe) When i have made a pan di spagna layered cake i always made it as one cake(as i only have one 10″ cake tin!), cut into three layers, then moistened layers with a simple syrup. Would i need to use a simple syrup as well as strawberry filling to ensure a moist cake. Also how many grams strawberries would i need for 10″ cake. Thanks for your help in advance

  38. R

    This cake looks fabulous. I plan to make it. Would I be able to make this cake in a 10″ pan and then slice the one cake into three layers. Could you tell me how many grams of ingredients I would need for a 10″ cake, filling, frosting and how long I would need to bake the cake for. Many thanks

  39. Kim

    Can the mascarpone whipped cream be used to ice the cake like a naked cake? Or is it not solid enough for that? Also, is it possible to ice and put the strawberries in the night before an event? Would it need to be refrigerated?

    1. Beyond Frosting

      Hi Kim, this cake needs to be refrigerated once it’s frosted and you need to add the dam of frosting around the outside edge before you fill it. You can definitely prepare it ahead of time.

  40. Helene

    Amazing!! We made this cake for our anniversary today and it was just delicious. Tastes just like the Whole Foods strawberry cake, which I was trying to emulate. Great recipe!

  41. Helene Levi

    I baked this cake twice today for my husband 80th birthday. I would consider myself to be a very good baker.
    Both times my cakes were flat. The top would just start to brown and the toothpick came out clean. But the cakes were VERY moist, almost undercooked.
    I did use fresh baking powder and my oven temp is correct.
    I also made the strawberry puree but it never thickened even after adding additional flour.
    Since I have all of the ingredients for the frosting I might as well try it and hope that works.
    I hate to give up but I don’t know what is wrong bc this didn’t work for me.

    1. Beyond Frosting

      Hi Helene, were you using the bake even stripes? My cake was flat to, which was my intention, and I made it with the bake even stripes. You want the flat cakes, otherwise you have to cut the dome off the cake when it’s baked. This is a very dense cake, like a sponge cake, it’s not intended to be light and fluffy. Regarding the strawberry sauce, did it thicken for you as it cools? Curious how the final results came out

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