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Strawberry Cake with Mascarpone Cream

Featured in Sweet Treats from My Kitchen.

Strawberry cake with fluffy almond base and mascarpone-cream topping. 20 minutes preparation, 30 minutes baking time. Makes 12 slices.
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Rehan Magic House Recipes
Updated on Sat, 05 Apr 2025 00:28:53 GMT
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Strawberry Cake with Mascarpone Cream | magichouserecipes.com

A light almond base meets creamy mascarpone and fresh strawberries. The combination of nutty aroma and fruity sweetness makes this cake the perfect summer dessert.

Essential Ingredients

  • Fresh strawberries: Local ones for optimal flavor
  • High-quality mascarpone: Crucial for the creamy texture
  • Ground almonds: Give moisture to the base
  • Whipping cream: For the airy consistency of the cream
  • Lemon: Brings freshness to the creation
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Strawberry Cake with Mascarpone Cream – Fresh, Creamy and Tempting | magichouserecipes.com

Path to Perfect Cake

Developing almond base:
Cream butter and sugar until fluffy. Add eggs one at a time. Fold in almonds and flour.
Preparing cream:
Mix mascarpone with powdered sugar and vanilla. Fold in stiffly whipped cream.
Finishing the cake:
Let the base cool completely. Spread cream evenly. Arrange strawberries decoratively.

Creating Variations

With raspberries or peaches. Amaretto in the cream. Chocolate shavings as decoration.

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Strawberry Cake with Mascarpone Cream – Simple and Heavenly Delicious | magichouserecipes.com

Storage

In the refrigerator for up to two days. Cake glaze makes it last longer.

This summer cake combines a moist almond base with creamy mascarpone and fresh strawberries for a refreshing dessert.

Frequently Asked Questions

→ Why so little flour in the base?
The high almond content makes the base especially moist and light. The small amount of flour provides stability.
→ How important is room temperature ingredients?
Very important - room temperature butter and eggs are easier to work with and result in a lighter batter.
→ Can I avoid unmolding the cake?
Yes, a springform pan is easier to handle, but not as visually appealing as a tart pan.
→ Is the cake glaze necessary?
No, but without glaze the strawberries don't sit as firmly on the cream and the cake is more difficult to transport.
→ How long does the cake keep?
In the refrigerator for 2-3 days. Best served within the first 24 hours when the strawberries are still at their freshest.

Mascarpone Strawberry Cake

Strawberry cake with almond base and mascarpone cream. The light base contains barely any flour and is simple to prepare.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: European

Yield: 12 Servings (12 slices)

Dietary: Vegetarian

Ingredients

→ For the almond cake base

01 1/2 cup (115g) unsalted butter, at room temperature
02 1/2 cup (115g) superfine sugar
03 3 medium eggs, at room temperature
04 1 1/2 cups (150g) ground almonds
05 1/3 cup (40g) all-purpose flour
06 1 teaspoon (8g) baking powder

→ For the topping

07 1 pound (500-600g) fresh strawberries
08 1/2 cup (125g) mascarpone cheese
09 1/2 cup (100ml) heavy whipping cream
10 1/4 cup (30g) powdered sugar
11 4 tablespoons fresh lemon juice
12 1 vanilla bean, seeds scraped (or 1 teaspoon vanilla extract)
13 1 package clear red cake glaze (or 1 tablespoon cornstarch + 3 tablespoons sugar + red food coloring)

→ For the pan

14 Butter for greasing
15 Breadcrumbs or flour for dusting

Instructions

Step 01

Preheat your oven to 350°F (180°C) with top and bottom heat. Generously butter an 11-inch (28cm) tart pan with a removable bottom or springform pan, then dust with breadcrumbs or flour, tapping out any excess.

Step 02

In a large bowl, beat the butter and sugar with an electric mixer for about 3 minutes until pale and fluffy. Add the eggs one at a time, beating for 30 seconds after each addition. In a separate bowl, whisk together the flour and baking powder, then add to the butter mixture and beat just until combined. Gently fold in the ground almonds with a spatula.

Step 03

Spread the batter evenly into your prepared pan and smooth the top with a spatula. Bake on the second rack from the bottom for about 30 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.

Step 04

In a medium bowl, mix the mascarpone with powdered sugar, vanilla bean seeds, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined.

Step 05

Spread the cream mixture evenly over the cooled cake base. Wash, hull, and halve or quarter the strawberries depending on their size, then arrange them decoratively over the cream. Prepare the cake glaze according to package instructions and carefully pour or brush it over the strawberries to create a glossy finish.

Notes

  1. This cake base uses minimal flour and lots of ground almonds for a rich, moist texture.
  2. Be generous when greasing the pan to ensure the cake releases easily after cooling.

Tools You'll Need

  • 11-inch (28cm) tart pan or springform pan
  • Electric hand mixer or stand mixer
  • Rubber spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains nuts (almonds)
  • Contains gluten (flour)
  • Contains dairy products (butter, mascarpone, cream)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 22 g
  • Total Carbohydrate: 28 g
  • Protein: 6 g