Fresh Strawberry Cake with Mascarpone Cream

May 11, 2026

Jill Melton

This is a variation of the Pineapple Cake with Mascarpone Cream, which everyone is crazy about. I decided to try it with local fresh chopped strawberries and it worked beautifully. Probably best with small local berries, which aren’t as watery as super market berries. Just as the Pineapple version, this is a super moist cake, best kept in the fridge.

Ingredients

2 1/4 cups all-purpose flour

1/4 cup cornstarch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 large eggs

3/4 cup vegetable oil

2 1/2 cups finely chopped small, local strawberries

1 teaspoon vanilla

1 1/2 tablespoons fresh lemon juice

1 1/4 cups sugar

Frosting

8 ounces mascarpone

1/2 cup powdered sugar

1 1/2 cups whipping or heavy cream

1 teaspoon vanilla

Preparation

Preheat the oven to 350F. Grease and flour 2 8-inch cake pans. (The cake is prone to sticking, so you can also line cake pans with parchment paper.) Sift together flour, cornstarch, baking powder, baking soda and salt. Set aside.
in a large bowl, whisk together sugar, eggs, vegetable oil, finely chopped strawberries, vanilla and lemon juice. Whisk well. Add the flour mixture and stir together gently until just combined.
Pour batter into cake pans. Make 30-35 minutes or until cake springs back when touched or until toothpick comes out clean. Cool in pans 10 minutes. Gently turn cakes out onto wax paper.
To prepare Frosting, in a mixing bowl, combine mascarpone, powdered sugar and vanilla. Mix for 10 seconds, and no longer. (Whipping on high for a minute or so, will turn the mascarpone into butter) Add cream and whip on medium high for a minute or until stiff peaks form. Frost cake.

Fresh Strawberry Cake with Mascarpone Cream

Jill Melton

Ingredients

Preparation

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