Strawberry Cake with Mascarpone Buttercream

4.63 from 29 votes

Strawberry Cake with Mascarpone Buttercream

This delicious from scratch Strawberry Cake recipe has no artificial colors or flavors! Paired with fresh strawberries and mascarpone buttercream.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 40

Total Time 2 40

Servings

Calories 792kcal

Author Olivia

Ingredients

Freeze-Dried Strawberry Powder

3 oz freeze-dried strawberries approx. 4.5 cups *

Strawberry Cake:

2 1/2 cups all-purpose flour
1/2 cup freeze-dried strawberry powder
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter room temperature
1 1/2 cup granulated sugar
3 large eggs or 5 large egg whites, room temperature
1 1/2 tsp vanilla extract
1 1/2 cups milk room temperature

Strawberry Mascarpone Buttercream:

1 1/2 cups unsalted butter room temperature
6 oz mascarpone cheese room temperature
4 cups powdered sugar
1-2 Tbsp heavy whipping cream
1 tsp vanilla extract
1/4 cup freeze-dried strawberry powder more if desired

Assembly:

6 large fresh strawberries thinly sliced
freeze-dried strawberries finely chopped, optional
thyme sprigs optional

US Customary - Metric

Instructions

Strawberry Powder

Pulse freeze-dried strawberries in a coffee grinder or food processor to a fine powder. Pass through a fine mesh strainer. Measure out 1/2 cup for the cake batter and 6 Tbsp for the frosting (more if desired). Set aside.

Strawberry Cake:

Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
In a medium bowl, whisk flour, 1/2 cup strawberry powder, baking powder, and salt. Sift to ensure it's well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Bake for 35-40 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Strawberry Mascarpone Buttercream:

Beat butter until smooth. Add mascarpone cheese and beat until smooth and combined.
Slowly add in powdered sugar (1/2 cup at a time). Add vanilla and 1 Tbsp cream and beat on med-high for 5mins. Reduce speed to low and beat for 2mins. Add more cream if desired.
Strawberry powder to be added during assembly below.

Assembly:

Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream, spread evenly. Top with a thin layer of sliced strawberries.**
Repeat with remaining layer and apply a thin layer of frosting all over to crumb coat the cake. Chill for 20mins.
While cake is chilling, add 1/4 cup strawberry powder to the remaining frosting. Beat to combine.***
Frost the top and sides of the cake and smooth with an icing scraper. Using a 1M tip, pipe dollop ruffles onto the top of the cake. If desired, sprinkle top with chopped freeze-dried strawberries and garnish with thyme sprigs.

Notes

* You can purchase freeze-dried strawberry powder instead, if it's easier to find.
** The thickness or amount is up to you, but note that adding too much can make the cake a bit unstable and hard to stack -- try to press the berries into the frosting.
*** I also added in the strawberry powder from the bottom of the freeze-dried strawberry container as I wanted some seeds throughout the frosting.

Nutrition

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