This Simple Strawberry Layer Cake marries the delightful freshness of strawberries with a creamy, vanilla-infused mascarpone frosting. Featuring a soft sponge cake as the base and adorned with juicy strawberry pieces and tropical coconut shavings, this cake is both visually stunning and deliciously satisfying.
Why You’ll Love This: This cake combines the light, airy texture of a sponge cake with the rich, smooth flavors of vanilla mascarpone cream, making it a perfect dessert for any season. The fresh strawberries not only add a burst of flavor but also make this cake wonderfully moist and refreshing. It’s easy to prepare and even easier to love!
Perfect Occasion: Ideal for spring and summer gatherings, this strawberry layer cake is perfect for birthdays, picnics, and family get-togethers. It’s also a fantastic choice for Mother’s Day, Easter, or any celebration where a light and fruity cake would be welcomed.
Decoration Tips: For a beautiful and professional look, top the cake with halved strawberries and a generous sprinkle of coconut shavings. You might also consider piping some additional cream on top for extra flair. Edible flowers or mint leaves can add a pop of color and an elegant finish.
Ingredients:
- For the Sponge Cake:
- 5 eggs
- 100g sugar
- 2 tsp vanilla paste
- 130g flour
- 30g cornstarch
- A pinch of baking powder
- For the Cream:
- 250g mascarpone
- 50g sugar
- 2 tsp vanilla paste
- 1 packet of cream stiffener
- 400ml whipped cream
- Additional:
- 200g strawberries (4 halved, the rest chopped)
- Desiccated coconut
Instructions:
- Prepare the Sponge Cake:
- Beat the eggs, sugar, and vanilla paste vigorously until light and fluffy.
- Gently fold in the flour, cornstarch, and baking powder until well combined.
- Spread the batter onto a paper-lined baking tray.
- Bake at 200°C (392°F) under both upper and lower heat for 7-8 minutes or until golden. Let cool.
- Assemble the Cake:
- Cut a 10cm wide strip from the sponge and set aside for the top layer.
- Spread half of the mascarpone cream evenly over the remaining base.
- Sprinkle the chopped strawberries over the cream.
- Cut three additional strips, each 10cm wide from the remaining sponge.
- Stack these strips on top of the strawberry layer, finishing with the set-aside sponge strip.
- Final Touches:
- Cover the entire cake with the remaining mascarpone cream, spreading it thinly and evenly.
- Decorate the top with halved strawberries and sprinkle with desiccated coconut.
Storage: Refrigerate the cake until ready to serve. It can be stored in the refrigerator for up to 3 days. The flavors will meld beautifully, making the cake even more delicious after a day of resting.
Enjoy this Simple Strawberry Layer Cake as a refreshing treat that brings a touch of elegance and a taste of sweetness to any occasion!
