Description
This classic dessert features layers of tender Victorian sponge cake filled with fresh, juicy strawberries macerated in sugar and vanilla. It is frosted simply with a rich, stable mascarpone whipped cream, offering a lighter, more comforting alternative to heavy modern layer cakes.
Ingredients
- Unsalted Butter, room temperature
- White Granulated Sugar
- Large Eggs, room temperature
- All-Purpose Flour
- Baking powder
- Salt
- Fresh Strawberries, sliced
- Mascarpone cheese
- Heavy Cream, cold
- Vanilla extract
Instructions
- Preheat your oven to 350F (175C). Grease two 8-inch springform pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together your flour, baking powder, and salt until evenly distributed.
- In a large bowl, beat the softened butter and sugar together until the mixture is pale and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gently fold in the flour mixture until just combined. Ensure you stop mixing as soon as no streaks of flour remain to avoid toughness.
- Divide the batter evenly between the two prepared pans. Bake for 20 to 25 minutes, or until the edges pull away slightly and a toothpick inserted into the center comes out clean. Let the cake layers cool completely.
- While the cakes cool, toss the sliced strawberries with sugar and vanilla in a bowl. Allow them to sit for at least 15 minutes to macerate and release their juices.
- Beat the cold heavy cream, sugar, and vanilla until stiff peaks form. Gently fold in the mascarpone until the mixture is smooth and thick and holds its shape.
- Assemble the cake: Place one cooled cake layer on a serving plate and spread a thick layer of the prepared mascarpone cream. Top with the macerated berries and all of their released juices. Place the second layer on top, add the remaining cream, and finish the decoration with fresh berries.
Notes
Since this cake relies on fresh cream and fruit, it should be stored in the refrigerator. For the best flavor and texture, remove the cake from the fridge about 15 minutes before serving to allow the sponge to soften slightly and the flavors to fully bloom. The cake is reported to taste even better the next day once the flavors have had a chance to meld.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking, Assembly
- Cuisine: American