Strawberry Shortcake Cake with Mascarpone Cream

Two plates of Strawberry Shortcake Cake from Above

5 from 1 vote

Strawberry Shortcake Cake with Mascarpone Cream

Our Strawberry Shortcake Cake with Mascarpone and Orange liqueur is not only the ultimate summer dessert but a year round elegant classic.

Prep Time30

Cook Time40

Course: Brunch, Dessert, food and drink

Cuisine: English Inspired, north american

Keyword: Beautiful Food, brunch, Cake, Dessert, Mascarpone, Picnic Food, Real Food, Shortcake, Strawberries, Whipped Cream

Servings: servings

Calories: 597kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Strawberries

2 cups strawberries halved
1 tablespoon maple syrup
1 tablespoon orange liqueur

Mascarpone Cream

½ cup mascarpone
½ cup heavy cream
1 tablespoon maple syrup
1 tablespoon orange liqueur

Cake

½ cup whipping cream
1 cup pastry or cake flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter + additional for greasing the pan
¾ cups sugar
2 eggs
1 tablespoon orange liqueur

Instructions

Preheat your oven to 350°.
In a bowl or container, gently toss the strawberries with 1 tablespoon of maple syrup and 1 tablespoon of orange liqueur. Cover and place in your fridge until serving.
In the bowl of a stand mixer, whisk ½ cup of heavy cream until it starts to thicken. Add ½ cup of mascarpone cheese, 1 tablespoon maple syrup and 1 tablespoon orange liqueur and continue to whisk until smooth and stiff peaks form. Scrape the cream into a bowl or container and place in your fridge until ready to serve. Re-attach the mixer bowl to your stand mixer.
Pour ½ cup of heavy cream into the mixer bowl. Whisk on high speed until stiff peaks form. Scrape into a bowl and set aside. Re-attach the mixer bowl again.
Sift the flour, baking powder, and salt onto a large piece of parchment paper and set aside.
Switch the whisk for the beater on your stand mixer. Add the butter and sugar to the bowl and beat on high until light and fluffy with a pale colour. Scrape down the sides of the bowl and turn the mixer on low. One at a time, add the eggs, continuing to beat until shiny and silky, about 1 minute. Stir in the orange liqueur, then slowly add the dry ingredients. Continue to mix on low until a thick batter has formed. Remove the bowl from the stand mixer.
Using a rubber spatula, gently fold the whipped cream into the batter. Pour the batter into a loaf pan and bake for 40-45 minutes. Test the doneness, by inserting a knife or bamboo skewer into the centre of the cake. If it comes out clean, the cake is done, if not place it back in the oven for an additional 5 minutes. Allow the cake to cool for at least 5 minutes before removing from the pan, and an additional 15-20 minutes before serving.
For serving, slice the cake into 1 inch pieces using a serrated knife. Place on a small plate and top with a few heaping spoons of strawberries. Top with a dollop of mascarpone cream, then drizzle with the syrup from the bottom of the strawberry bowl.

Video

Notes

It is not necessary to clean the mixer bowl with each step unless desired. If you don't have a stand mixer you can use a handheld mixer or balloon whisk for making and whipping the creams.

Nutrition