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This Strawberry Mascarpone Cake is made from layers of moist vanilla cake, fresh strawberry filling and silky mascarpone whipped cream frosting. This simple strawberry layer cake is one of my absolute favorite homemade cake recipes and I just know you’ll love it, too!
Obsessed with strawberries? My Strawberry Cake with Strawberry Frosting is a must-try, too!
The Best Strawberry Vanilla Cake with Mascarpone Cream
I make this luscious strawberry mascarpone cake every year for my birthday, right at the height of berry season here in the US. It’s the perfect way to kick off the summer. It’s also one of my absolute favorite cake recipes, and I’m SO excited to share it.
Prepare to fall head-over-heels in love with this cake after the first bite. Seriously. The cake base for today’s recipe is my moist vanilla cake, baked as a layer cake and filled with a delectable strawberry filling, plus the most addicting mascarpone whipped cream. Just give me a bowl of this mascarpone frosting and a spoon, and I am good to go.
This strawberry layer cake is irresistibly tender and full of fresh berries-and-cream flavor. Trust me, it’s a dangerous situation to be left alone with this cake!
Why You’ll Love This Cake Recipe
This really is the perfect strawberry birthday cake. The layers are nice and dense, filled with the bright flavor of juicy strawberries and just the right amount of vanilla sweetness. Here are more reasons why this cake is just the best:
- Delicious flavor. I love that this homemade cake has a true vanilla taste paired with fresh strawberries. There isn’t a stitch of artificial flavor in sight!
- Quick and easy. The recipe is quite simple and uses common ingredients. It’s also an oil-based cake instead of butter, so the batter comes together quickly.
- Gorgeous to look at. I love slicing into this cake and seeing those ruby layers of fresh strawberries in between fluffy whipped cream and thick vanilla cake.
Key Ingredients
As mentioned, the cake and mascarpone frosting come together with basic pantry ingredients, with some key additions that you’ll find below. Be sure to refer to the recipe card for the full amounts and details.
For the Vanilla Cake and Strawberry Filling
- Oil – I prefer to use oil in place of butter in cake recipes whenever possible. The oil keeps the crumb super light and tender.
- Sour Cream – This is the secret to a moist and fluffy vanilla cake. I use light sour cream, but feel free to use full-fat if you’d like.
- Milk – For a lighter cake, use non-fat as I do in this recipe. Whole milk or 2% will also work.
- Strawberries – Pureed strawberries combined with a couple of spoonfuls of sugar and flour form the base for the strawberry filling. You can use fresh or frozen strawberries. Fresh is best, but if you use frozen just make sure that the berries don’t contain any added syrup or juices.
- Lemon Juice – A squeeze of fresh lemon lends a nice hint of acidity to the strawberries.
For the Frosting
- Mascarpone – You’ll need mascarpone cheese that’s chilled from the fridge. This is a soft and mild Italian cheese that you’ll find in most major grocery chains, or you can pay a visit to your local Italian deli. If you can’t find mascarpone, you can use cream cheese in a pinch, but mascarpone has a much more subtle, less tangy flavor.
What Does Sour Cream Do In a Cake?
If there’s one ingredient you don’t want to skip in this recipe, it’s sour cream. The added fat content from sour cream is the secret to making unbelievably moist cakes and cupcakes. Also, since this strawberry cake will be refrigerated, we really want to take all necessary precautions to keep the crumb from drying out. No sour cream? Use plain or Greek Yogurt instead.
How to Make a Strawberry Mascarpone Cake
This vanilla cake is beautifully simple and comes together in three layers. With your oven preheating, get started on preparing the cakes.
Step 1: Make the Cake
The batter makes about 5 cups, which makes for 3 nice and thick layers of cake.
- Combine the wet and dry ingredients separately. Begin by beating together sugar, oil, eggs, and vanilla, followed by sour cream. In a separate bowl, whisk together the dry ingredients.
- Mix the cake batter. Slowly incorporate the dry ingredients into the wet ingredients, alternating with milk. Scrape down the sides of the bowl as you go, until everything is well mixed.
- Fill the pans and bake. Next, divide the batter between three greased and lined 8” round cake pans. Bake the cakes at 350ºF for 20 minutes, rotating the cake pans at the halfway mark to ensure that the cakes bake evenly.
Step 2: Prepare the Strawberry Cake Filling
While the cake is baking, prepare the fresh strawberry filling (it will need some time to cool before it’s added to the cake). This simple strawberry puree is similar to the one I use in my Strawberry Cheesecake Poke Cake. It’s super easy to prepare:
- Puree the strawberries. You’ll first need to cut the strawberries into small pieces and gently puree them in a food processor. An immersion blender also helps to speed up the process.
- Combine and cook. Next, sprinkle flour and sugar into a saucepan, then add the pureed strawberries and a squeeze of lemon. Give the mixture a good stir and then bring it to a steady simmer to thicken.
- Chill. The filling will need to cool fully before you assemble your cake. Pop the filling into the fridge to cool it down while you prepare the mascarpone frosting.
Step 3: Make the Mascarpone Whipped Cream
Finally, we have the mascarpone whipped cream. This is one of my favorite frosting recipes. The mascarpone makes it much thicker than traditional whipped cream, with an added structure that makes it ideal for piping.
The most important thing is to whip the frosting into stiff peaks that hold their shape so that it’s thickened enough to pipe and frost. I have a full tutorial for how to make Mascarpone Whipped Cream with all the tips and tricks to get it perfect. Here are the steps:
- Chill the bowl. Make sure that the bowl you’ll be whipping your frosting in is nice and cold. A quick 10-minute stint in the freezer usually does the trick.
- Whip the mascarpone. Add cold mascarpone cheese to the chilled bowl, and beat while adding the heavy cream until you reach a liquid consistency. At this stage, you’ll up the mixing speed and whip the mascarpone mixture into soft peaks.
- Add powdered sugar. Finally, beat in the powdered sugar and vanilla extract, and continue to beat the frosting on high until you reach stiff peaks. What is a stiff peak? Basically, the frosting should hold its shape if you were to run a knife through it.
Step 4: Assembling the Cake
Before assembling the cake, you’ll want to trim the domes off the tops of the cakes so that they form even, flat layers. This also helps prevent the cake from sliding!
A piping bag is super helpful when frosting and decorating this cake. See my post on How to Use a Piping Bag for more detailed guidance.
Prepare the cake layers. Trim off the domes and place a dollop of frosting on your cake board. Place the first cake layer over the frosting. Next, fill a piping bag with half of the mascarpone whipped cream. Begin by piping a thick ½”-1” border of frosting around the outside edge of the cake (pictured). This “dam” holds the strawberry filling in place and keeps it from seeping out.
Fill the cake. Spread the strawberry filling inside the dam, then top it with a thin layer of frosting before adding the second cake layer. You’ll repeat the piping and filling process, finally adding the third and final cake layer over top.
Create a crumb coat. Next, pipe additional frosting into the gaps between layers, and use an offset spatula to spread a light crumb coat over the outside of the cake.
Frost the cake. Spread mascarpone frosting over the top and sides of the cake. If you have one, use an icing smoother to even out the surface.
Decorate! Finish off by decorating your strawberry vanilla cake with florets of piped frosting and leftover strawberries for garnish. Check out my tutorial for How to Decorate with Piping Tips for more details.
Tips for Success
Layer cakes don’t need to be intimidating, and this strawberry mascarpone cake is proof! Check out my post on How to Make a Layer Cake for even more cake-making tips.
- Grease and flour your cake pans. I use 8-inch baking pans to make this three-tier layer cake. I’ll always generously grease the pans (usually with Crisco shortening), flour the insides, and also line the bottoms with parchment or Silpat liners to make it easy to remove the cakes once they’re baked.
- Line the outsides of your pans with bake-even strips. This helps to keep the edges of the cake from browning too quickly. When the edges bake too quickly, it forces the batter in the center of the cake to dome even more.
- Add the right amount of flour to the filling. Too little flour and the strawberry puree will be too thin, but too much flour might make it thick and grainy. Use your best judgment, and add a small amount at a time.
- You can use any kind of berry to make the filling. I love to make this strawberry mascarpone cake when berry season is in full swing. While I use strawberries for this recipe, you can definitely substitute your favorite berry in the filling instead. Blueberry or raspberry would be equally delicious!
- It’s best to use the mascarpone frosting right away and keep it refrigerated as you’re working with it. It is still a whipped cream frosting even with the cheese added, so it can’t be over-handled. If you notice that the frosting is starting to wilt, whip it for a couple of minutes to liven it up again.
How to Store Strawberry Layer Cake
Refrigerate this cake for up to 3-4 days. Storing the cake airtight is the best way to maintain its freshness, you can even slice it first to kept it well stored.
If you’d like to prepare the cake layers in advance, once baked they can be stored airtight at room temperature for up to 2 days until you’re ready to frost them.
Can I Freeze This Strawberry Mascarpone Cake?
I don’t recommend freezing this cake once it’s fully assembled and frosted, however, you can definitely freeze the cake layers beforehand.
Once cooled, the individual vanilla cake layers can be wrapped tightly in plastic wrap and stored frozen for up to 3 months. Thaw the cakes in the fridge before frosting and assembling.
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Strawberry Mascarpone Cake
- Prep Time: 70 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 slices
Print Recipe
Pin RecipeDescription
My absolute favorite Strawberry Mascarpone Cake is made from layers of moist vanilla cake, fresh strawberry filling and silky mascarpone whipped cream frosting. This simple strawberry layer cake is bursting with berries-and-cream flavor. It’s the perfect summertime dessert!
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 three 8-inch round baking pans, line the bottom with parchment paper, and grease the sides. Prepare your bake-even strips 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 pans, 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, the cake is done. Remove from the oven and allow to cool completely.
For the Filling:
- Chop and puree the strawberries using an immersion blender or food processor.
- In a medium-sized saucepan, combine the flour and sugar, and stir to combine. Add the pureed strawberries, and lemon juice sugar and stir well. Cook over medium-high heat until the mixture starts to boil, stirring frequently.
- 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.
- Allow the puree to cool completely, refrigerating to help speed up the process.
For the Frosting:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- 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.
- Then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
- 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.
To Assemble
- 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.
- 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 border (a dam) along the outside edge of your cake. You may need to do this twice.
- 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)
- Pipe another thin layer of frosting over the strawberry sauce and spread it evenly with your offset spatula.
- 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.
- 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 coat frosting back into your icing if it has cake debris in it.
- Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use an icing smoother to remove any excess frosting.
- Use the 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 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 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 and 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 them ahead of time. Refrigerate any leftover filling. 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.
- To make two 9-inch cakes: Bake for 28-32 minutes. Baking times will vary due to how full the pans are, the type of pans, and the 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 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 cups 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.
- Category: Cake
- Method: Baked
- Cuisine: American
can I use coconut oil in placeof vegetable oil?
yes that should be okay
I made this cake for my daughter’s 12th Birthday. I took it to the restaurant where we went to eat, and the cake was practically all gone. It was a huge hit with family and the employees I gave a piece to at the restaurant.
One question, how long does the strawberry filling last in the fridge? I have some left over and was hoping I could use for another cake I’m making this week.
Hi Diana, that is amazing, thank you so much for sharing! It should last 3-4 days or you can try freezing it.
Awesome recipe my family just loves it
Thank you!
Made this cake for the first time! I have never made a layered cake so I was a little nervous to try this! I followed the directions exactly and it was a huge hit!!!!! Thank you! Can’t wait to try your other recipes now!!!!!
That is incredible Tina, thank you!
It’s strawberry season in Florida! I made this cake for a friend’s birthday and it turned out lovely. I followed the recipe as written and didn’t have any difficulty. I always chill my cake layers for several hours so they’re easier to handle. Putting cold frosting on cold layers makes it less likely to slide or break. I topped it with white chocolate covered strawberries and it was a huge hit. Thank you for sharing.
That’s wonderful Jayne! Thank you so much for sharing!
Hey! I love these kinds of cakes! Could I make this using measure for measure gluten free flour? Or would it not turn out?
Hi Hannah, yes! For the vanilla cake I have used a measure for measure GF flour with great success. Personally I think King Arthur Flour is best.
Id like to do this as a cupcak using the filling as surprise when you bite in. How long shoiuld i bake?
14-16 minutes and it should make around 24 cupcakes.
A friend requested this cake for a baby shower, but they want buttercream frosting instead. That should be fine, right?
Thanks!
Yes! That shouldn’t be a problem!
this cake was amazing! I bake it in a Bundt cake pan and then sliced two layers.
Moistened the layers with cream of coconut and rum. Mascarpone frosting on 1 layer, and dulce de Leche on the second layer . Dusted whole cake with powdered sugar.
Giving it 5 stars, but the rating star system is wonky.
Your version of this cake sounds amazing! Not sure what you mean about the rating system?
Hello, the stars seem to be working fine now. Maybe it was my IPad acting wonky😀
I made this cake for a co-workers going away party and it was a huge hit with everyone there. I love baking cakes and decorating them and was very pleased with this recipe in fact I had several people ask me if I could bake one for them. Thank you for sharing your recipe!
How amazing Vangie! Thank you for sharing!
I’ve made this cake twice now and although it tastes delicious both times my layers slide. Is there a tip to solve this issue.
Hi Terry, so glad you enjoyed this. Assuming you allowed the layers to cool completely, is it perhaps the whipped cream is not stiff enough? You could try placing a little less filling or use the dowel method with straws.
Soooo disappointed with this cake as it looks lovely. But the cake itself is very dense 😔
Hi Kitty- It’s too bad this cake did not meet your expectations, I understand that can be frustrating. While I love this cake, an overwhelming majority of readers do as well. It’s not meant to be a light and airy cake, so if that was what you were expecting, I can understand that you would feel disappointed.
Not a fan. Cake was dry
There really isn’t a reason this cake should be dry. Some things that can cause a cake to be dry include dry ingredients improperly measured, over-mixing the batter or over-baking. Did you make any substitutions?
Could cake flour be used instead of ap? Any adjustments needed? I have never had luck with ap.
No, this cake doesn’t work well with cake flour because it’s very liquid-heavy.
I am trying my hand at airbrushing my cakes. Can I airbrush mascarpone frosting?
Thank you for all your wonderful and delicious recipes.
Tammy
I wish I could help but I have no experience with airbrushing
This one is a winner. I like that it is not too sweet. Wonderful frosting–the key is to watch carefully and not over-mix.
Yeah! Thank you Sara! This is a popular one in my house too!
I love this cake recipe. It’s my go to for cupcakes. I was looking at your recipe for the Moist Vanilla Layer Cake. The only difference in the two recipes is that you use light sour cream in this recipe but in the Moist Vanilla Layer Cake you use regular sour cream. Does it matter? Will the results be different?
Thank you!
Tammy
Thank you so much Tammy!! I use them interchangeably.
This is one of the most wonderful cake batters ever! You can make so many things with it, in the way of filling/decoration. Also, I much prefer oil to butter for a sponge cake, it’s lighter, whiter and provides a beautiful contrast with your filling. Raspberries are my favourite, but I’m dying to try gooseberries, just a little less sweet, but heavenly! I’m mostly bed bound, but if I have a good day I get the girls to call around & present them each with one of these cakes, taking into account the hours people work, etc, I give the cakes out either ready put together, or , in two cases, I pack everything separately, for self assembly. One friend confessed to me that she was so exhausted, (she’s a senior nurse on a large A&E, definitely in need of cake!) that she served the cake to her family, with the elements separate, plain cake, fruit purée & buttercream. Well, why not? It’s your table! Her kids are very young so it really doesn’t matter, they end up wearing a lot of it!
Thanks for sharing several different ways to make this cake.
Hi Chrissie, Thank you so much for your very kind words. What a blessing for you to be able to share these cakes with others.
I have made this every year for my boys birthday cakes!! It’s always a hit!!
Wow wow wow! Thank you so much!
I make this cake every year for Mother’s Day. Everyone loves it!! The cake is moist and not super sweet. The frosting is to die for!
Wow, thank you so much Andy! I love that!
Can I make this cake and put it together the day before we eat it?
absolutely
This was a huge hit when I made it. One of my favorite strawberry cakes! Not to sweet…just perfect. Do you think I can use this recipe and make it into stuffed cupcakes? I want to make it for school, but don’t want to transport a giant cake. Thanks!
Love that Joanna! Yes you can definitely make cupcakes, It should make 24.
I made this for my daughters birthday at the suggestion of Beyond Frosting. It turned out fabulous! I used a cream cheese frosting instead of mascarpone frosting because our family prefers it. The vanilla cake was nice and fluffy and tasty, and the strawberry filling was perfectly tart, not too sweet. Everyone loved the cake today and my daughter was so excited for her ombré Lion Guard themed cake.
I did a double cake recipe and made 5 layers instead of 3 (one layer ended up not cooking right so that’s why it wasn’t 6.) It worked out very well, but was unnecessary, I overestimated on how much cake we needed. Haha.
This is so very cool Megan! Thank you so much!
Side clarification: my cook time ended up being closer to 30 min. I cooked 3 layers at a time. My second bake had the slightly raw layer, it was my bakers error, I just took it out too soon and thought it would be fine because the other two were good to go.
I baked it normal, not convection.
Hello Julianne,
Why do you prefer low fat or fat free sour cream? Most recipes always call for a full-fat sour cream?
Hi Renee, I use them interchangeably, but when I originally made the recipe, I used fat-free.
Can you add some fresh strawberries in the layers?
I don’t see why not!
Can this cake be done with a lemon filling instead of strawberry?
Yes of course! This is my lemon cake with lemon curd and the mascarpone filling
I made this cake and it was so good. I all ready have a friend requesting this cake for a birthday cake. It is definitely a keeper!
That’s absolutely wonderful Delores, thank you so much!
I made this filling in a cake and everyone loved it so much that I got another person asking me to make it again for a different occasion 🤗 my question to you is, can you freeze the fillings? Like the strawberry filling and the mascarpone filling after you’ve made them? I do with with my buttercream but this stuff is a little different.
Thanks again for such a yummy cake!
Hi Becky, I am sure the strawberry filling can be frozen no problem, but with the mascarpone whipped cream, I don’t suggest freezing it. It’s best when prepared and used right away.
So today I made this recipe again for the 3rd time in a week. (Lord help my hips! )This is the 2nd time I did it in cupcake form. Baked to perfection both times. It made 33 standard sized cupcakes and I baked them for 12 minutes. I hollowed out the cupcakes and filled it with the same strawberry filling as I used in the original recipe. I tried a buttercream frosting for the cupcakes and was told they bakery quality cupcakes! If that’s not a compliment, I don’t know what is! Today I’ll be trying out my new Russian Piping Tips.
Thank you for this amazing recipe. I’m done with boxed mixes!
Wow that is incredible Tammy, thank you so much!
Everything about this cake was delicious! I got rave reviews about the taste of the cake and light tasting whipped frosting. I was actually asked where I bought the cake. Considering this was my first multi-layered cake and also a first with a fruit filling, I was very proud of myself. My only issue was the frosting was kind of thin to pipe. I’m guessing the temp of my hands, warmth of the house, or possibly not whipping it enough or possibly too much. I wasn’t impressed with how my frosting presentation of the cake came out but that’s my perfectionist personality talking. Either way everyone loved all of it! Is it possible to use a buttercream frosting on this cake?
That’s wonderful Tammy!! Thank you so much, I am so proud of you!! With the whipped cream frosting, it should be stable enough to pipe, without doing super intricate details, but with whipped cream it definitely doesn’t like to be over-handled.
I made this cake for a friends 50th birthday and loved it so much I plan on baking it for my own birthday this week! Thank you for another fantastic recipe.
That’s wonderful Cami, thank you so much!
My sweet hubby loves to share yummy recipes he finds on Facebook. I made this cake yesterday and it is fabulous! The directions were clear and easy to understand. I think the frosting recipe is one if the best I’ve ever tasted and it was really easy! I will definitely make it again!
Hi Louann, thank you so much!! I am beyond excited to hear that! I agree, this is one of my favorite frosting recipes!
I made this cake as a surprise for my daughter’s anniversary. It turned out Delicious! The cake recipe was easy to follow and well explained. It was moist and had a wonderful flavor!
The filling was delicious. I did add some , not much, strawberry jello to enhance the flavor . It was excellent and held up well in between the layers of the cake.
As far as the icing, Excellent! Everyone loved this cake and I know I’ll be making it again!
Barb that sounds wonderful!! Thank you so much for sharing!
Julianne,
I just love all of your recipes and your frosting recipes are the only ones I will use!!
My question is I noticed that in your three layer cakes you say to rotate the pans halfway through and I have been told and read many times to never open the oven door while baking a cake so I have always been afraid to, so can you go into a little more detail when it is safe to open the oven door when baking a cake and/or cupcakes for someone like me that’s never done it.
Thank you for all your hard work and keep your beautiful recipes coming.
Regards,
Irene
Hi Irene, I have hot spots in my oven, so rotating pans through the oven on the same rack helps to evenly bake them. I do it very quickly. Some recipes do specify not to open the oven for a certain period of time (bread, muffins, etc) but this has never personally effected my cakes.
A Summer Delight any day of the year. I love this recipe so much, I made it for myself on my birthday. The mascarpone frosting is TDF and perfect with this moist cake.
Yeah yeah yeah! Thank you Christianne, I appreciate the feedback!
Excited to try this cake! I only have 9″ pans….how much do I adjust the baking time?
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.
Thank you for this recipe! It wasn’t too sweet, the cream came out thick enough so it was easy to handle and the cake was moist and delicious. This is on my “make it again” list for sure. I did a 3 layer 9″ cake so I did have to adjust the measurements and it cake out so yummy!
Thank you so much Carolina!! I am so happy to hear that!!
I love this recipe! I completely forgot to get sour cream and today all the stores are closed. Will it still taste alright without it?
Yes it just might be a little drier and less spongy. Do you have any type of yogurt? I have not tried mayonnaise but other people have told me they have. You could use half the amount for moisture. Taste wise I cannot say how it effects it.
Excellent cake recipe
Thanks Eri! I am so glad you enjoyed it!
I’m giving a one-star review here because the marscapone icing was a total fail for me and I feel the recipe could- or should! have been more explicit. The instructions should have given a warning not to beat the whipped icing too long. Other recipes I’ve followed for whipped cream, muffin batters even, etc. where you should be careful not to overmix or beat too long will simply say “just” until done. I didn’t realize that marscapone would separate or curdle. I tried fixing it and it was a total fail. It not only ruined the whole recipe for me but was frustrating to go through all the effort, spend $ on all the ingredients, to be so disappointed. And I wasn’t impressed with the cake recipe either.
Unless the recipe gets edited, it currently doesn’t give any heads up (and I read the whole page, not just the recipe). I hope you change it for the next person who doesn’t know better.
Hi Julie, I appreciate your feedback and request for more explicit instructions. Similar to regular whipped cream, it can be overbeaten. The instructions do indicate that it should be whipped to stiff peaks, which I would argue is more clear than saying “just until done” as this does not tell you when “done” is. The issue most readers seem to have with this recipe is that they don’t whip it long enough, resulting in a wilted or weak whipped cream. It’s frustrating nonetheless when money is spent to have something not turn out. This post is also linked to much more detailed tutorial for this type of whipped cream.
I had the same problem but at the beginning … after mixing the mascarpone with heavy cream. I paused to scrap down and then came back to it starting to curd… I stopped and started again and the mixture separated and liquid was going everywhere! I knew I did something wrong. I drained the liquid and attempted to add more powdered sugar. Its not the best condition…and I don’t know if after cooling if this will save it for birthday boy. I can see this recipe has made many happy, I will try again and not over whip in the beginning if thats what went wrong. I also froze my bowl and whisk. Maybe that wasn’t good either? I don’t know.
What type/brand of mascarpone did you use? I have not personally experienced that before. You don’t need to beat the mascarpone itself, as it’s already soft, so as soon as you add it to the bowl, start to drizzle in the heavy cream until the mascarpone and cream are combined in a liquid form.
Hi Julie,
I was just wondering what was the depth of the cake pans you used. When I clicked on your connection to Amazon for the cake pans it showed 8x3in and I was just wondering if you used 3inch or another size inch. I have 1-1/2 in and 2inch but no 3inch depths if I use my 2inch pans what baking time do you advice I use.
Thank You,
Irene
Hi Irene, mine are 3-inch. But a 2″ pan would work too.
I’ve never been able to get the icing to be stiff enough to layer the cake without it squirting out the sides. Any other recommendations or tips?
Hi Heidi, you can try adding more powdered sugar, and beating it for longer. Some of it may seep to the edges, but if the dam of frosting is wide enough it should keep the filling in. The frosting that seeps out, you can use to frost the sides of the cake. I would also try using a different brand of mascarpone.
Hi! Love the cake!! I have made the cake many times for events, they were great! even I has made into cupcakes, come out beautiful!
question, how long the cake by inselft can be freeze? One month and half wil be fine
sorry for my english, Im from another country.
Thanks!!!!
Hi Martha, yes, you can freeze the cake layers for one month without problem. Cool them, and place some parchment paper on the top and bottom. Wrap them twice in plastic wrap
Can cream cheese be used instead in the icing? I cannot find the mascarpone cheese
Hi Laura, yep, you can use cream cheese. I recommend the full-fat blocks of cream cheese like Philadephia. You may want to use 12 ounces of cream cheese instead of 16
This cake is very delicious. The frosting is not a stiff frosting and the recipe is not quite enough for decorations. I ended up just smoothing it all over and decorating with strawberries. I used cornstarch in the filling instead of flour.
Thank you so much Elizabeth! If you put a little less between the layers or around the outside you should have enough left to decorate with.
Cake was a total fail for me. Very dense. So wanted it to turn out as it was my granddaughters first birthday cake.
Hi Cat- If it was truly dense, it’s likely a result of too much flour or overmixing. But this cake is more dense than it in light and fluffy. It should be moist and spongy.
I only had cream cheese on hand and it started out great, but as I added the powdered sugar & vanilla, it the frosting became flat and it would not stiff up. What did I do wrong?
Did you increase the mixing speed to high? It should have been beaten to stiff peaks after adding the powdered sugar but it doesn’t take very long to reach that stage if it was properly mixed beforehand.
I’m so upset. I was making this cake late at night before my husbands birthday. I was finishing off with making the icing. Followed all the instructions to chilling the bowl, to slowly whipping. As soon as I added the vanilla extract the icing went from whipped to cottage cheese like texture and I was ruined. I tried saving the icing because I had nothing left to remake this recipe. I consider myself a baker and I follow instructions to a tee and measurements exactly. I’m not sure what happened but the icing separated in a sense. I guess I’ll try to remake in the morning but I feel people should be prepared with buying $13 worth of mascarpone.
Did you add the powdered sugar at the same time as the vanilla? I don’t think the vanilla would have caused it to separate. I’ve made this frosting countless times and I have not had that issue come up, it’s hard to say but it might have been over-mixed if it separated.
Oh my!!! No words!!! Amazing. Everyone wanted this recipe!!!! Genius!!
Yeeees! Thank you Adrienne!
What a delicious recipe! Made this for a friend’s son’s birthday and she sent me a message that said “ The cake! So delish!” I continue to be blown away by Julianne’s recipes! I even airbrushed a rainbow design onto the cake without any issues.
Yeees! Thank you so much Nicole! I greatly appreciate that!
Made this for my mothers 80th birthday and everyone loved it! I was even told by some that it was the best cake they had ever tasted!
This is so incredible! I am honored to be apart of such a special birthday!
Hi,
Can I used canned strawberries to fill in the cake directly so I won’t need to cook it?
If yes, do I have to strain it to avoid including the syrup or would it be ok to add a bit of syrup?
Hi Sarah, you will probably want to separate part of the syrup if it’s pretty runny. You’ll also want to make sure the “dam” you build up around the edge with frosting is high enough that the filling doesn’t seep out over the top.
I am making it 3*9” pans is there a way to adjust the recipe to accommodate the size change?
All you need to adjust is the baking time for the cake and don’t over frost the middle of the cakes.
Hi I’m wanting to make this cake as a square for 10 by 13 inch pan is it possible for you to give me the measurements? Thanks I’m advance
Hi Mackenzie- I have made the cake portion of the recipe in a 9×13 inch pan. It bakes for 28-32 minutes. Beyond that I can’t provide exact measurements as it has not been tested. I also am unclear if you are making a single layer or stacked layer cake.
I made this cake for my mother for her birthday, and she loved it! This was the first cake I’d made with a fruit filling. I was worried that I’d mess something up or that it’d come out soggy, but it didn’t! This cake was a huge hit at our family gathering! I’m so happy to have found a cake that everyone can agree that they absolutely love. Thank you for a flawless, beautiful cake recipe!
Wow, Jennifer, that’s amazing! Thank you so much for your kind review. I LOVE that you took a chance on this and it was so well received.
This cake was delicious! Everyone raved about the cake I made for my husbands’ birthday. I even got future cake request. The cake was moist the strawberry filling was sweet yet tart and the mascarpone frosting was so delightful and not overly sweet. It was perfect! I highly recommend this cake you can’t go wrong.
That’s amazing Monica! Thank you so much, I am so happy you loved this recipe!
Looks amassing. I plan on making this for Easter but wanted to know if I could use cake flour instead of all purpose.
Hi Lilianna, this recipe has not been tested with cake flour, so I don’t know what the results would be or if it needs modifications
I just made this cake using cake flour and I’ll tell you why you shouldn’t…it caused the cakes to sink!
I’m so sad about it, but at least I know better for next time!
Thanks for sharing your experience. I know they are not a 1:1 swap and using cake flour in place of AP flour requires a lot more testing and often time reworking the whole recipe.
Hi, I love this recipe
Can I substitute the flour with almond flour? And am I able to substitute the sugar with Stevia?
The friend I’m making this for has a gluten allergy
Hi Taylor-
I’m sorry I have no idea if those substitutes will work. I’ve never tried it.
I do know Almond Flour is not a 1:1 substitute for AP flour.
What I can tell you is if you used an All-purpose gluten-free flour that is a measure for measure swap, that the cake will be delicious, But that might not be suitable if your friend has a wheat allergy as opposed to just a gluten allergy.
Regarding the Stevia again I don’t know because I’ve never made a cake with it.
I made this cake twice in one weekend for 2 separate events. Both times it turned out amazing and got so many complements! My favorite so far!
Yeeeeees Alyssa! Thank you so much!!
Frosting totally is too loose….made the cake not set up well at all.
Hi Nicole- hard to say what happened without any more detail. Could be an issue with the ingredients or could be that it was not mixed for long enough?
Can you make this cake/frosting for a multi-tiered wedding cake? Will it hold up? And if so, how long do you think it will sit at room temp without “wilting”?
This should work for a stacked cake, the cake layers are very stable. That being said, I’ve never actually done a tiered cake myself.
I followed this recipe to the t but my cakes are so thing. What did I do wrong??
What size pans did you use? And how thin are they?
Hello! I’m wondering if anyone has made this into cupcakes?? I’m wanting to try it so wondering if it still turns out as amazing!!
Hi Amber, yes it sure would! You can remove the middle of the cupcake and fill with the strawberry filling, then just frost it with the same topping. The cake recipe will make 24 cupcakes, you may need to 1.5x the filling
Made this yummy cake for my future DIL wedding shower. It was a great success! Thank you for this impressive recipe! I used 3 ×9 inch pans. They were a little flat but good.
That’s so wonderful Denise! Thank you so much for sharing!
Hi there, would love to make this cake for my little one’s birthday, but I have only two 8″ round cake pans and want the cake to be 3 tiered. Can I split the cake batter so one of the cake pans has double the batter? And do I still bake both pans for a total of 23-25mins to start and then just check and adjust the time if need to be? Thanks!
Hi Beth. You can reserve 1 2/3 cup for the 3rd layer (each layer is 1 2/3 cup of batter). Bake the first too layers and let them cool for 15 minutes or so in the pan. Remove the layers, wash your pan and bake the third layer. That’s what I would do. If you wanted to bake 2-inch layers, they would be thicker and you could just cut one layer in half but that means your cake layers won’t be even.
Made this cake for my mom’s birthday and it tasted really good! The cake was really easy to make compared to other vanilla cake recipes but it was a little dry so I used a lemon simple syrup to moisten it and it was prefect. The whipped cream held up well but I wouldn’t recommend it for piping work because it melts the more you work with it.
Hi Colette! Thank you so much for sharing! So glad you enjoyed this recipe. I’m a little surprised to hear the cake was dry, maybe a little too long in the oven. For the frosting, just whip the whipped cream a little more than next time or additional powdered sugar, it should work just fine for piping.
Hi! Should I double the recipe for three 14in cakes?
I think so, I’ve never tested it personally but seems logical to me.
I’m wondering also if a chocolate ganache drip frosting would work over this marscapone frosting? Too heavy?
I haven’t tried it, but if you can flash freeze the cake for maybe 15 minutes so the frosting is more firm, that might work and maybe a thinner ganache
Hi, how tall is each cake layer, is it 2 inch? Just want to know how tall would be the overall cake without the cream. Thank you
In the three 8-inch pans, the cake layers will end up to be 3/4″- 1″ tall
I made this cake for my dad’s 91st birthday-it was delicious. I made the cakes and filling one day and the frosting the next day. The frosting was plentiful and scrumptious!! The directions were clear and concise. Everyone loved it and I have had numerous requests to make it again . Thank you!
Thank you Andrea and for detailing out your process. I am sure this will be helpful to others. What an amazing celebration for your father, I hope it was wonderful.
Wasn’t bad, but WAYYY to much effort to end up with a mediocre cake. Unlikely I’ll ever make this again. If I did, I’d probably triple the filling and slice the 3 layers in half to make six layers. Not nearly enough strawberry flavor.
Hi Bull, thanks for your feedback. This is the first time I’ve heard this cake called mediocre but to each their own. You could also add some diced strawberries as well but just be sure the layers are even so it doesn’t slide
Will this cake hold under fondant? I plan on making a three layered 6″ cake. Thanks
Sorry I don’t have an answer for this because I don’t work with fondant, but maybe someone else will chime in if they’ve tried it
Yes!! it work perfect!!!
This cake is amazing! Definitely gonna do it again but I was wondering, can I use vanilla buttercream frosting instead? Not sure if it’s going to pair so nicely with the berry filling.
Thanks for awesome recipes! 🙂
Hi Victoria, yeah! Thank you for sharing, I am so glad you like this recipe. Yes you can do this buttercream.
I didn’t only make this once I made it twice! It was a hit and will be making this again! I was well worth making. Love how the frosting isn’t really sweet. And it holds up. Thank you for sharing your recipe
So amazing Michelle!! Thank you for sharing!
I want to make this cake for my daughter’s birthday this coming Wednesday. She wants a Rapunzel decoration.
-Can I make the cake the night before and leave it outside?
-Can I use the same frosting for the whole decoration, 2-3 shades of purple for the outside and flowers different colors and sizes? I got some Russian tips.
-How much additional frosting would I need?
Thank you!
Hi Mayumi. You can make the cake layers the night before, and leave out at room temp. You can make the strawberry filling the night before and keep it in the refrigerator in an airtight container. I recommend making the frosting at the time you are ready to decorate. You can dye this frosting different colors and it will work great with Russian tips. I can’t say how much additional frosting you’ll need, it will be based on how much decorating you want to do. I would recommend making at least an additional half batch.
Hi, can I decorate the cake tonight and leave it outside until early morning?
Is there any problem with the decoration if I store the whole cake in the fridge?
Should I use Swiss meringue buttercream for the decoration instead, can I leave it the cake outside until early morning?
If the answer is no, can I store the whole cake in the fridge, the frosting will be ok?
Sorry, another question, Is ok to use the mascarpone frosting for the filling and swiss for the outside and decoration?
I think I answered your question below
Hi Mayumi, I am a little confused, so I hope I answer your question accordingly. Once frosted, this cake MUST BE refrigerated if you are using the mascarpone whipped cream whether it be for the filling or the outside frosting and decoration. The layers of cake, unfrosted can be left at room temperature. You are welcome to pair the mascarpone filling with a Swiss meringue buttercream but it still has to be refrigerated. And I would recommend that if you live in a warm climate, you do not leave this case out for very long as the frosting (both the mascrpone whipped cream or SMB) will melt quickly in warm or humid climates.
Is it possibly to substitute the vanilla for lemon juice to make it a lemon cake sponge? I’m trying to figure out a nice lemon cake for my family bbq and everything Else about this cake sounds delicious!
Hi Kadie- I don’t think that substitute alone would give you enough flavor. I do have a very similar lemon sponge, you can follow this cake recipe and just omit the berries. https://beyondfrosting.com/blueberry-lemon-mascarpone-cake/
I made this cake last year for my daughter’s birthday, and it was delicious. I made it as 3 layers in 8 inch pans. I’m planning to make it again in few days for her birthdays again, but I want to use to 9 inch pans, as i have more people to feed. Would you say to increase the recipe by 25% to get the cakes right in pans ? any suggestions ?
Hi Aggie- for the cake part, you can bake them in 9-inch pans and just adjust the bake time
Thank you! And regarding make ahead, so you mean that you can assemble the cake all together and store in airtight container in a fridge say for the next day ?
Hi Aggie- yes! This cake stores well in the fridge overnight. Or you can make the cake layer, store in a airtight container. Then you can also make the strawberry filling ahead of time too and keep refrigerated. The only part I don’t recommend making ahead of time is the frosting. It’s best to make it and frost immediately.
Thank you for sharing this recipe! The cake is delicious and moist, the puréed strawberry filling gives this cake the perfect balance and the whipped mascarpone frosting is heavenly!
The whipped cream frosting holds up beautifully and is incredibly easy to work with, the finished cake is a real show stopper!
If you’re looking to add a new cake to the rotation of favorites, this is it!
Thank you so much Lisa! That makes me so happy.
Delicious cake! I can’t comment on baking it, I was just able to enjoy a slice.
Thanks for sharing! I am glad you enjoyed a slice.
I baked this for someone’s birthday yesterday. The taste is great, texture was most etc it just didn’t rise. I’m here in the UK and used the grams measurements and the batter was rather runny bordering on soupy. Because the icing was so stiff and thick I was able to bump the height a bit! I did an pink to purple ombre on the outside and would have loved to be able to do more gradients. Wish I could upload a picture here! Loses a star for lack of rising.
Hi Gillian, the batter is quite thin. No sure if there is a difference in ingredients that would have caused them not to rise, but overall there shouldn’t be a huge dome on the layers.
This cake baked for me in 23 minutes exactly. Check your oven’s temp before you write all of that nonsense.
I wanted so much to give this cake 5 stars, but there is obviously a misprint in the baking time in the actual recipe… In the directions, it says to fill the cakes evenly and then bake for 20-23 minutes. Now, everyone knows cakes don’t bake that quickly, so when it said “rotate half-way through,” I assumed maybe this meant that I was supposed to bake it for 20 minutes, rotate them, and then bake it for 20 more minutes? I wasn’t sure. So, I put it in for 23 minutes, and then just kept an eye on them until they looked and smelled about done. Unfortunately, mine got overbooked. The sponge was tough, and I was sooooo disappointed because it was my Mom’s 70th birthday, my 40th birthday, my husband and my anniversary, and even my little dog’s 12th birthday celebration (I baked them peanut butter doggy cupcakes). Everything else in that cake was divine! I added a few actual cut-up strawberries that I let sit in a little sugar and vanilla to the puree to give it a little extra something – yum! That topping is insanely good…so the fact that the delicious vanilla cake was overdone b/c of a misprint in the recipe – I see later on down there is a correct time of no more than 32 minutes – I could have easily given this cake 5 stars. Maybe you could fix this error for the next person. My parents said they loved the cake, but I was hoping for a little bit nicer for such an important set of occasions. Thanks.
Hi Raychel- thanks for your detailed comment and wow, those are some great birthdays to celebrate. I am sorry you overcooked the cake, and I totally understand that be very frustrating.
However, the actual baking time in my oven for 3 8-inch pans is 20-23 minutes is the correct time. This is not a misprint.
I rotate them after 10 minutes or so. Some oven have hot spots (hence the rotation of the pans). There’s 5 cups of batter in this recipe, leaving about 1 2/3 cups per pan for the 3 layers. So there’s not a ton of batter in each one, hence the 20 minute baking time. I am not sure what size pan you used or how many layers you made, but the additional suggested baking times (you mentioned 32 minutes) in the notes section of the recipe is for various pan sizes and reducing from 2 to 3 layers. Every oven is different, and different pans bake different so it’s hard to say an exact time to bake for.
I made this today for my family and it is amazing! Almost tempted to bake my wedding cake myself with this recipe. The only difference I made was I folded the strawberry mixture into the filling/frosting for strawberries and cream throughout and on top.
That sounds amazing Kate!! This would make a great wedding cake 🙂
Bread is not as fluffy as I thought. But still a HUGE hit at my baby shower. Not too sweet but I wouldn’t change anything about this recipe.
Thank you Vane!
I really like the frosting and I will definitely use it again on other cakes and although the cake came out perfectly, I found the cake itself too dense.
Thanks Iris. Yes the cake is definitely more dense and spongy.
I really liked the filling but the cake I also think it’s to dense, dry..
Hi Sally- Thanks for the feedback. The cake should not have been dry unless it was over baked or ingredients substitutions were made. Did you store this in an airtight container in the fridge?
My mom & I made this for my Uncle’s birthday tomorrow. Let’s just say that I made a smaller version of the larger cake with the shaved off top pieces, leftover strawberries & frosting and it was GONE in seconds! Absolutely delicious, we can’t wait to enjoy a much bigger slice tomorrow with my Uncle!
HAHA! I love it Beth! Thank you! I know your Uncle will love it too!
Can I make the strawberry filling ahead and assemble later?
Absoutlety yes!
Since COVID started and I am high risk and need to stay home, I’ve been baking several times a week. I give my baked goods to my grown son and daughter to bring to work. Everyone LOVES this cake recipe! This cake was consumed within the first hour and everyone was looking for more. Thank you for making me look like a great baker!, I couldn’t do it without your awesome recipes❤️
Hi Petra, I imagine this year has been really tough for you, I hope you’ve been able to stay healthy. Thank you for sharing your story with me. I am honored to be apart of your weekly baking adventures! Since they loved this one so much, you might try my lemon blueberry or lemon raspberry cake. They’re both similar to this one (same frosting!).
Thank you for this recipe. I made it exactly as your directions and my daughter and her friends devoured it for her birthday! Wonderful cake. Thank you again!
Amazing! Thank you so much Michelle! I’m sure they were so excited to have a homemade cake from you!
Can I use frozen strawberries or do they have to be fresh?
Hi Oliva, yes you can use frozen, you may just want to reduce the added water. Just cook the strawberries down until the desired consistency.
Hi there, do you think I could thicken the fruit filling with chia seeds?
Thanks.
I don’t see why not
I bake just about every week and I almost always send my baked goods to work with my adult children. I made this cake twice last week and both of my adult children said it was phenomenal! I was told the cake was gone in a hour and I made two 9 inch cakes with 3 layers, so they were massive. Now my hubby is requesting that I make this cake for him. Thanks for making me look like a great baker!
That is so darn cool Petra! Thank you so much for sharing!
can i make this before a birthday ? like make it tomorrow then give it on thursday if i keep it in the fridge
Hi Marta- yes! Just keep it stored in an airtight container in the fridge.
I made this cake for my daughter’s 21st birthday because I wanted something special and it definitely was. I followed the recipe exactly as written and it come out out perfect. It was a big hit!
Amazing Lori! Thank you so much for sharing! What a special birthday for your daughter, I hope it was amazing!
does the frosting taste more like cheese or less because i don’t want the cheese to be tasteaable
Mascarpone cheese is a much milder taste than cream cheese, so I would say no it does not taste like cheese
I have a question for you. I want to make this cake for Easter because I think it would be fresh tasting. Can I use cream cheese or do you recommend Mascarpone?
Mascarpone is my preference! You can use cream cheese too.
Just made this cake for my grandmas 90th birthday. It turned out beautifully! Very well written recipe that yielding the perfect result! Thank you so, so much she’s going to love it!
Amazing Sophie, thank you so much for sharing! Happy birthday to your grandma!
Hey everybody,
I made this cake once and turned out almost perfectly! What would really make it perfect for me would be adding less sugar (I don’t have a very sweet tooth). I personally would be more than happy with 250 grams. However, I am aware that adding so little would most probably change the consistency, therefore I ask: what other changes should I make? Could you give me a hand here, please?
Many greetings!
Hi Ana, some have made the cake with 1 1/2 cups sugar (so 240g). I don’t prefer it that way but you are welcome to try it. I would also maybe try the frosting with less powdered sugar, try cutting it in half, or just adding to taste. It should still have stiff peaks. You could probably add a little less sugar to the filling and still be ok as well.
I made this cake for the first time for a friend and the baking time was 40 minutes. I know that ovens bake differently, but it took almost double of the time. Did you mean 20 then rotate and bake for another 20, making total bake time 40 minutes? Did anyone had the same problem? Too bad I don’t get to try this cake but I will just have to make another one for myself because it looks so delicious. Thank you for sharing this recipe!
Hi Mauro- what size pans and how many did you use? 40 minutes does sound like a lot. When I bake this in a 9×13 inch, it’s usually 25-28 minutes max (in my oven anyway). The total suggested baking time is 20-25 minutes for three 8-inch pans for this recipe, rotating after about 10 minutes. Be sure to do the toothpick test if the cake looks done- if you see it pulling away from the edges for example.
This recipe was easy to follow and tasty. I did however feel like the frosting tasted of whipped cream with no marscapone taste. If I make it again I would reduce the cream to let the marscapone taste shine. I would also not purée the strawberries since my filling had an applesauce type texture. I don’t mind chunks of strawberries
Thank you for sharing Emma! Reducing the heavy cream may reduce the overall yield for the frosting.
Can I do a buttercream for the outside so I can decorate? I’d like to make this as a drip cake? Should I use it just for the outside and keep the mascarpone for the inside filling? Thanks!
Hi Jessica- if you want to do buttercream, you can just skip the mascarpone cream all together. Use the buttercream to make the damn around the outside.
Hi! I’m so excited to make this recipe, but I’m making a double layered 13 by 9. (trying to feed a larger group and don’t want to transport a tiered cake.) This may be silly, but will I need dowels for that? Additionally, how should I adjust the ingredient quantities? Thank you so much!
It might not hurt to dowel it with straws in the 4 corners, but you should definitely be sure to put a big enough dam of frosting around the outside edges in order to add more stability, maybe go around the outside edge twice just to be sure. Also be sure to level your bottom layer so it’s completely flat. The cake recipe itself will make 1 9×13, so you’ll want to double the cake recipe. Hard to say about the frosting and filling. I usually frost a 9×13″ cake with half of this recipe, so you should be okay, I’ve never tried it. I might 1.5x the filling so you have enough. I’m afraid one batch might leave you a little underwhelmed with the strawberry filling.
If I am using 6 inch round pans, how much batter should I put in each pan and how long should I bake them for?
This recipe makes around 5 1/4 cups of batter. I make 4 6-inch layers with this same cake
My cake did not rise? I still a little confused but I loved the flavor.
Hi RV, the most common issue is usually the baking powder is no longer good. But it could also be related to the oven or leaving the batter for a long period of time prior to baking. It’s hard to say what exactly went wrong, but each layer should have been at least 3/4″ thick for a 3-layer 8 inch cake
If I use three 10″x3″ cake tins, would I need to double this recipe and increase cooking time. Many thanks
Depends how thick you want the layers. You can bake the recipe as is with 10 inch pans, but they will be less than 3/4 inches thick.
Just the best cake ever!!! The frosting is amazing. I may want to increase the filling a bit to get more strawberry flavor but not necessary!
Joni thank you so much for sharing! I am thrilled that you loved this one!
Hi! came out great! love the texture of the sponge of the cake! great recipe! love cake made with oil, they are very moist, thanks for the recipe!
Awesome Martha! Thank you so so much!
This looks so good! Can I do 1/4 cup of oil and 1/4 cup of butter (instead of 1/2 cup of oil)?
I’ve never baked it this way, but if you try it let me know how it turns out!
This was my first time making a tiered cake and using mascarpone, and it came out great. I made it for my housemates and they all loved it. The recipe was so easy to follow too! The sponge was perfectly moist, and the frosting complimented the strawberry filling so well. Thank you!
Love to hear that Jessica!! This is one of my favorites too!
Will this cake dry out in the fridge??
As long as it’s stored properly, it should be fine. it’s best kept in an airtight container such as a cake carrier
Amazing, great recipe and directions! Everyone loved the cake! Will definitely remake this cake many more times!
Thank you so much Angie! I really appreciate the feedback!
Hi,
How long should I leave the cake out for before eating?
Many thanks
You can eat this straight from the fridge
Easy to follow recipe, very good! Everyone loved this cake. The frosting is a perfect match for the strawberry purée! Its not too sweet it’s perfect! Will make this again!
Love to hear this Emily! Thank you so much!
Came out perfect! My friend was beyond thrilled to get this for her birthday!
This is so awesome! Thank you Babs!
Hello!
Can i use the whipped cream in between layers however frost the entire cake with vanilla buttercream?
also, can i add chunks of strawberries over the puree spread?
Thanks!
Hi Nis, yes you can do this but because this has to stay refrigerated due to the whipped cream, I am afraid your buttercream will be too solid and hard
im not going to give a bad review because I think i made a mistake. but the cake turned out really grainy. I was wondering about what might have caused that
Hi Daniela, did you make any substitutions? It sounds like maybe your ingredients may not have been mixed enough. I have not experienced a grainy texture with this particular cake recipe, so it’s hard to say.
I used this recipe for my wedding cake project at my trade school and it turned out great! Very nice flavor and texture, even after a week of it being in and out of a freezer. Would make again!
Abby this is incredible! Thank you so much for sharing. I love that there was a project involving cake!
can i add gel coloring to this frosting recipe or will it water it down?
I have never tried it so I can’t say. Normally I’d add gel color to the liquid (like the heavy cream), prior to mixing.
This recipe is amazing! I made the cake for Mother’s Day this year and it was a total hit! I love the mascarpone cheese in the frosting. The consistency of the frosting is great too, looks beautiful on the cake and not overly sweet. Definitely adding to my favorites ❤️
LOVE this Caitlin, I am so happy to hear this. I too LOVE the frosting recipe!
Will this recipe work if I’m using one 8″x3″ round cake pan instead of three 8″ pans? If so, how much longer will I need to bake it?
Hi Shaq, For the cake recipe, it will work in 2 8-inch pans, but if you only have 1 pan, then I recommend making a half recipe of the cake (using 2 eggs and 2/3 cups milk).
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?
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.
Can this cake be made with just regular 8 inch round cake pans?
Hi Sharla, this recipe is made in 8-inch pans
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!
Thank you so much Karen for your comment and your feedback. I am SO thrilled you liked this recipe!
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!
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.
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!
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.
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
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.
not sure what is going wrong for me i made this cake twice today oth times it was not thick at all everything was new fresh and followed to the t sighs
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!!
Neha, this is awesome! Thank you for sharing!
Just wondering if I made cupcakes with this recipe how long should I bake them for?
Yes! It will bake for 14-16 minutes and should make 24 cupcakes
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!!
Thank you so much for sharing Zena!
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.)
Oh my gosh, I LOVE this. Thank you for sharing, we watched it together too, what a special moment.
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?
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.
I would like to make it with chunks of strawberry rather than puree, any suggestions?
I’d cut them thin and straight and probably arrange them in a single layer
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?
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.
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!💗
Oh my gosh- thank you so so much!! I love to hear this!
Is it possible to make this by hand without without a mixer? I don’t own one 🙁 First time making a cake
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.
Is it possible to use cream cheese as opposed to mascarpone cheese?
Hi Laura- yes, the amounts are about the same, I do find the cream cheese isn’t quite as stiff. Here is my recipe for a single batch of cream cheese whipped cream– you’ll want a double batch for a 3 layer caker.
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.
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.
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.
Oops. I meant a half sheet 18×13
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.
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!
Awesome! I am so glad to hear this! I have a lemon raspberry one coming soon!
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
This is so amazing! Thank you for sharing!!
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?
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.
Thank you! I didn’t know that so I’m definitely not going to take the chance this time around! 🙂
You’re welcome!
I would like this to be a 10 inch cake
Can you convert this recipe?
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.
Can this icing be made in advance to cut down on prep time?
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
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. ?.
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.
Could you use frozen strawberries or do they need to be fresh?
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.
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.
Hi there! Yes I have one filmed it is just taking some time to assemble the footage. In the meantime you might find this post helpful from my friend Lindsay about filling and stacking a layer cake. She has a great photo of the “dam” around the outside edge of the cake.
Hi there- the video should now be available 🙂
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.
Hi Gabbie- I love to hear that! I am so glad you love it!
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.
YES! I love that Patty!! Thanks for sharing!
Does this cake need to be refrigerated ? It’s for a shower , how long can this cake with the icing sit out?
Hi Michele- yes it does s it has the whipped cream frosting. Length of time would depend on the climate you are in
Hi. I’d like to make this in blue. Would frozen blueberries work?
And if I had to do a white chocolate drip on the top, would the cream get runny?
Thanks
You want to make the cake blue? You can dye the actual cake batter with food gel. If you want to make a blueberry filling instead of strawberries, yes you can do that. A white chocolate drip can be achieved but the ratio of white chocolate to heavy cream is especially important to get the right consistency.
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.
Hi Ruz, you could bake this as a 2 layer cake, the baking time would be increased. What size pan are you using?
I’m using 8inch tins.
It’s closer to 25-30 minutes, but I would set a timer for 20 minutes, and then keep an eye on it to see after that.
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
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.
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?
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.
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! 🙂
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.
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!
Perfect Jessica! Thank you!!
Hi, can I replace the all purpose flour with cake flour. And if so will the weight still be the same. Thank you
It is not recommended to make this substitution- and they are not inter changeable by weight
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!
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.
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…!
I am sure it would work as long as you level your cake, a single recipe will make a 9×13 inch cake.
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
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.
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.
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.
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!
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.
Hello!
I was wondering, can I make the filling in advance and refrigerate it?
Yes! Definitely, and it will be thicker when you’re ready to fill your cake.
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!
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.
Can I use frozen strawberries for the filling?
Yes I think this should work, I haven’t tried it myself
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!)
I LOVE this Sasha!! Thank you so much for sharing!!
Can I make the strawberry filling in advance and freeze it?
I haven’t tried it myself.
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.
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.
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 ?
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.
This cake looks amazing! Can I use cream cheese instead???
For the frosting? Yes!
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!
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!
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.
thanks for sharing June!
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.
Oh that is so wonderful Teresa! Thank you so much for sharing!
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
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
I was thinking three layers as your recipe looks lovely
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 🙂
This turned out wonderful and very delicious!
AWESOME!! Thank you D!
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
Hi, I am sorry I am not familiar with a pan di spagna cake, I’m sorry
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
Hi there, I am sure this can be made in a 10inch pan, probably as a 2 layer cake? I’ve never made it as a 10 inch, so the baking times would nee to be adjusted. Here is the website I would suggest to convert the measurements you need. https://www.convert-me.com/en/convert/cooking/
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?
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.
My strawberry filling was very pink and not jelly-like as it is in the picture. Did I do something wrong?
Hi Donald, it sounds like maybe it didn’t thicken as much as you may have needed it to.
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!
Helene that’s AWESOME!! Thank you so so much!
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.
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
Layered cake is one of my favorite desserts! This one looks so perfect!