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Strawberry Mascarpone Cake

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Fresh Strawberry Mascarpone Cake on a cake platter

A simple lemon scented cake filled with mascarpone cream and Grand Marnier soaked strawberries.

Tender cake with hints of lemon, dollops of whipped mascarpone cream and loads of fresh strawberries make this Strawberry Mascarpone Cake one of the best seasonal cakes you’ll ever make.

Boxes of fresh picked strawberries

Made with farm fresh strawberries – pick your own!

I received an email from our local Miller Farms Market announcing the “pick your own” strawberries were ready and the berry patch is open. You don’t have to ask me twice. I made a plan to go out the next morning and pick fresh, juicy, red, ripe, delicious strawberries.  Our son and daughter-in-law said they wanted to go too – yeah a picking party!

While picking away at the farm my mind came up with 500 (+ or -) strawberry themed recipes I want to make. This fabulous Strawberry Mascarpone Cake spiked with Grand Marnier was first on the list.

An overhead view of a fresh Strawberry Mascarpone Cake topped with whole strawberries

Ingredients overview:

For the cake:

  • cake flour
  • baking powder
  • baking soda
  • salt
  • unsalted butter at room temperature
  • granulated sugar
  • vanilla bean paste or extract
  • almond extract
  • eggs
  • buttermilk
  • lemon zest
  • coarse sugar for topping

For the simple syrup:

  • granulated sugar
  • water
  • Grand Marnier or other liqueur as desired

For the strawberries:

  • fresh whole strawberries
  • granulated sugar
  • Grand Marnier

For the cream:

  • heavy whipping cream
  • mascarpone cheese
  • powdered sugar or icing sugar

 

A fresh Strawberry Mascarpone Cake being dusted with powdered sugar

Overview: how to make Strawberry Mascarpone Cake:

1. Prep the oven and pan

Preheat the oven and lightly grease an 8-inch springform pan. Line the pan with parchment paper and butter or grease the parchment. Set aside.

2. Next make the cake batter

Sift the dry ingredients together and set aside. Beat the butter and sugar together until light and fluffy. Add the vanilla and almond extracts and blend until incorporated.

Add the eggs one at a time and beat just until the yolk disappears.

With the mixer on low pour in the buttermilk and lemon zest blending just until combined. Add the flour mixture in three batches mixing well after each addition.

Spread the batter evenly in the prepared pan and sprinkle with coarse sugar.

Bake for 35 to 40 minutes or until a wooden toothpick comes out clean. Cool the cake in the pan for 20 minutes then remove the sides. Transfer to a wire rack and cool completely better filling.

3. Make the simple syrup

While the cake is baking combine the water and sugar in a small saucepan. Whisk and cook over medium heat until the sugar is dissolved. Remove from the heat and add 1 tablespoon Grand Marnier. Set aside.

4. Make the mascarpone cream

Combine the cream, cheese and powdered sugar. Beat until stiff peaks form.

5. Assemble the cake to serve

Cut the cake in half horizontally with a long serrated knife to cream two layers. Remove the top and turn it cut side up on a plate. Place the bottom layer on a cake stand or serving platter. Brush both cut sides of the cake with the simple syrup.

Spread 2/3 of the cream on the bottom half of the cake. Place the top half over the cream, cut side down. Dollop the remaining cream on top in a decorative mound.

Place the strawberries in a heatproof mixing bowl. Place 1/4 cup of Grand Marnier and 1/4 cup of sugar in a small saucepan. Bring to a boil and stir until the sugar is dissolved. Remove from the heat and pour the syrup over the strawberries. Stir gently to coat and set aside for 15 minutes.

Using a slotted spoon place the macerated berries on top of the cake. Slice and serve passing any remaining syrup to drizzle individually.

Dust with powdered sugar, serve and enjoy!

A slice of Strawberry Mascarpone Cake on a plate being drizzled with strawberry syrup

Make ahead directions for Strawberry Mascarpone Cake

This showstopper cake can be made up to 24 hours in advance and stored at room temperature in a cake carrier or wrapped in plastic wrap.

The simple syrup can be made and refrigerated until needed.

Make the mascarpone cream and assemble the cake shortly before serving.

Don’t let the detailed list of instructions prevent you from making this cake.

This is a simple layer cake with several easy steps that comes together into a moist but hearty cake filled with lightly sweetened mascarpone cream.

The strawberries are macerated in a hot syrup made with Grand Marnier and sugar.  The berries become shiny and bright red and oh so tasty! Pass the extra syrup for drizzling on the individual slices.  This was a really fun cake to share and so delicious.

Sprinkle with a little powdered sugar just before serving if desired.

THANKS FOR PINNING!

A layered cake with mascarpone cream and whole strawberries on top being dusted with powdered sugar

See what our readers are saying about this recipe!

“I just want to tell you that I need your strawberry mascarpone cake and it was phenomenal. All my girlfriends flipped and one of them said it was the best cake they’ve ever had in your life. I will definitely make that again. It was not only gorgeous but the taste was perfect. Thank you so much”  Karen

 

5 from 2 votes

Strawberry Mascarpone Cake

Prep Time: 1 hr
Cook Time: 50 mins
Total Time: 1 hr 50 mins
Yield: 8 servings
Course: Cake, Dessert
Author: Tricia
PRINT RECIPE
A simple lemon scented cake filled with mascarpone cream and topped with Grand Marnier soaked strawberries.

Ingredients

For the cake:

  • 2 cups sifted cake flour (sift before measuring)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ½ teaspoon almond extract
  • 2 large eggs room temperature
  • 1 cup buttermilk well shaken
  • zest of 1 lemon
  • 1 teaspoon coarse sugar such as Turbinado

For the Simple Syrup:

  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon Grand Marnier or other liqueur as desired

For the Strawberries:

  • 4 cups fresh whole strawberries cut in half if large
  • ¼ cup granulated sugar
  • ¼ cup Grand Marnier

For the cream:

  • 12 ounces heavy whipping cream (about 1 ½ cups)
  • 12 ounces Mascarpone cheese (about 1 ½ cups)
  • ½ cup powdered sugar sifted

Instructions

  • Preheat oven to 325°F.
  • Lightly grease an 8" springform pan with butter or coat lightly with vegetable cooking spray. Line the bottom of the pan with a piece of parchment paper, cut to fit, and butter or spray the parchment. Set aside.
  • In a medium mixing bowl sift together the flour, baking powder, baking soda and salt.
  • Add the butter and granulated sugar to the bowl of a stand mixer. Beat until the mixture is light and fluffy, about 5 minutes. Scrape down the sides and bottom and blend again. Add the vanilla bean paste and almond extract. Blend until incorporated.
  • Add the eggs one at a time, beating just until the yolk disappears.
  • With the mixer running on low and add the buttermilk and lemon zest blending just until combined. The mixture may look curdled at this point but that is normal.
  • Add the flour mixture in three batches mixing well after each addition. Don't over-beat however.
  • Spread the batter evenly in the prepared cake pan and sprinkle with 1 teaspoon turbinado sugar.
  • Bake for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cake in the pan for 20 minutes, then remove the sides and bottom of the springform pan. Discard the parchment paper from the bottom and cool the cake completely on a wire rack before filling.

While the cake is baking prepare the simple syrup

  • Combine ¼ cup water and ¼ cup sugar in a small saucepan. Heat over medium heat stirring occasionally until the sugar is melted. Remove from the heat and add 1 tablespoon Grand Marnier. Set aside.

Prepare the mascarpone cream

  • Combine the cream, cheese and powdered sugar in a medium bowl. Beat with an electric mixer until stiff peaks form.

When ready to serve

  • Cut the cake in half horizontally with a long serrated knife. Remove the top and turn it cut side up. Place the bottom half on a cake plate, also cut side up. Brush both cut sides with simple syrup. You may not need it all, just use your best judgment. It should not be wet.
  • Spread ⅔ of the cream on the bottom half of the cake. Place the top half of the cake on the cream, cut side down. Dollop the remaining cream on top somewhat decoratively so it will hold the strawberries and juice.
  • Place the clean fresh strawberries in a heatproof mixing bowl. Pour ¼ cup of Grand Marnier and ¼ cup sugar in a small sauce pan. Bring the mixture to a boil stirring until the sugar is dissolved. Remove from the heat and pour the syrup over the strawberries. Stir gently to coat the strawberries. Set aside to cool for about 15 minutes.
  • Using a slotted spoon scoop the macerated berries on top of the cake. Slice the cake and pass with any remaining syrup to drizzle.

Recipe Notes

  • The cake can be made 1 day ahead and stored at room temperature sealed in plastic wrap.
  • Simple syrup is great to have on hand to mix in iced tea, coffee, mixed drinks, or lemon juice for a quick lemonade. The ratios are 1:1 water to granulated sugar.
  • Adapted from a recipe on Epicurious
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 815kcal | Carbohydrates: 81g | Protein: 11g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 422mg | Potassium: 245mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1693IU | Vitamin C: 43mg | Calcium: 178mg | Iron: 1mg

 

Boxes of fresh picked strawberries

I can’t wait to go back and pick more strawberries … they’re absolutely delicious.

Rows of strawberry plants loaded with ready to pick strawberries

Red ripe strawberries as far as the eye can see!

A closeup of fresh strawberries on the vine

It was a gorgeous day for picking … I could have stayed all day.

People picking fresh strawberries in a field

My son Patrick and daughter-in-law Callie (and granddaughter Jayden swaddled to her mom) came along and picked two boxes for their family.

A lady sitting in a strawberry patch picking fresh strawberries Picking fresh strawberries in a field

Callie and Jayden picking berries.

A new mom picking strawberries with her baby swaddled against her chest

There she is!  This is my new granddaughter Jayden, only 5 weeks only and already on a field trip to the farm!

And finally, here are a few more of our favorite strawberry recipes you might like:

Originally published April 2018, updated May 2022

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43 Comments

  9. 2 sisters recipes says

    CONGRATULATIONS ON your new granddaughter Jayden!! She is SO precious!
    We have to tell you, anything you make is fabulous! But when you make a mascarpone and “fresh from the farm” strawberries cake like this one ? – it sends us over the top! Awesome!

    reply to this comment >

  10. Robyn @ Simply Fresh Dinners says

    Well this is just the perfect post, Tricia. Sweet treats and the sweetest babe! Oh my goodness, little Jayden looks adorable and she will cherish these types of photos when she grows up!
    Your cake is mouth-watering and I have a real love of Grand Marnier on desserts or on the rocks, lol. I can’t wait to go berry picking but we’ve got a few weeks before that will happen here. The berries look awesome!

    reply to this comment >

  12. Wendy says

    Too many OMG’s for one post! 🙂 The strawberries and itsy bitsy Jayden are gorgeous. And that cake….Grand Marnier plus strawberries count me in! Truly, Tricia, this cake is elegant enough for ANY occasion. Now lets talk photos. Mastery of both the sprinkling confectioners sugar and the dripping syrup. It feels like if I go get a fork, I can reach in and taste that slice of cake in the dripping syrup photo. Wow and bravo!

    reply to this comment >

  16. Sara says

    I have actually never picked strawberries before but it looks like so much fun, I’ll have to find a farm to take the kids to this summer to try it. This cake is so gorgeous, I wish I had a piece right now!

    reply to this comment >

  19. Monica says

    What a wonderful family outing in the sun and what a treat to end up with thanks to your hands and magic in the kitchen. I’ve never been strawberry picking, and I wish I could go right now! And you know I love a lemon/almond-scented buttermilk cake to hold on to all that strawberry goodness. This cake is just beautiful!

    reply to this comment >

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