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Strawberry Mascarpone Cake ~ A simple lemon scented cake filled with mascarpone cream and topped with Grand Marnier soaked strawberries.
I received an email from our local Miller Farms Market announcing the “pick your own” strawberries are 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.
Don’t let the long list of instructions scare you away. This is a simple cake with several easy steps that come together in 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 strawberries 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!
Sprinkle with a little confectioners’ sugar just before serving.
If you’re looking for a low-carb dessert option that includes both mascarpone and strawberries, you might like this Low Carb Mascarpone Mousse with Roasted Strawberries.
THANKS FOR PINNING!
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
- 2 cups sifted cake flour (sift before measuring)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs
- 1 cup buttermilk
- Zest of 1 lemon
- 1 teaspoon coarse sugar, such as Turbinado
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon Grand Marnier, or other liquor as desired
- 4 cups fresh strawberries cut if large
- 1/4 cup granulated sugar
- 1/4 cup Grand Marnier
- 12 ounces heavy whipping Cream 1 1/2 cups
- 12 ounces Mascarpone 1 1/2 cups
- 1/2 cup confectioners' sugar, sifted
- Preheat oven to 325 degrees.
- 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 the flour, baking powder, baking soda and salt together.
- Add the butter and granulated sugar to the bowl of a stand mixer. Beat until the mixture is light and fluffy, about 5 minutes. Be sure to scrape down the sides as needed. Add the vanilla bean paste and almond extract. Blend until incorporated.
- Add the eggs, one at a time, beating until the yolk has disappeared.
- Turn the mixer 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 but do not overheat.
- 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 about 20 minutes, then remove the sides and bottom of the springform pan. Discard the parchment paper from the bottom and cool the cake completely before filling.
- While the cake is baking prepare the simple syrup. Combine the 1/4 cup water and 1/4 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.
- To make the Mascarpone Cream combine the cream, cheese and confectioners' sugar. Beat 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. Brush both cut sides with the simple syrup. You may not need it all, just use your best judgment. It should not be wet.
- Spread 2/3 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 in a pile somewhat decoratively so it will hold the strawberries and juice.
- Put the strawberries in a heatproof mixing bowl. Place the 1/4 cup of Grand Marnier and 1/4 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, place the macerated berries on top of the cake and pass any remaining syrup to drizzle.
This cake may be made 1 day ahead and stored at room temperature 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
I want to go back and get some more … they are absolutely delicious.
Red strawberries as far as the eye can see!
It was a gorgeous day for picking … I could have stayed all day.
My son Patrick and daughter-in-law Callie (and granddaughter Jayden swaddled to her mom) came along and picked two boxes for their family.
Callie and Jayden picking berries.
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:
- Homemade Strawberry PopTarts
- Easy Small-Batch Strawberry Jam
- Strawberry Dutch Baby
- Frozen Strawberry Lemonade
- Strawberry Shortcake Scones
- Easy Strawberry Mousse with Lemon Whipped Cream
- Strawberry Agua Fresca
Thanks so much for stopping by. Have a lovely weekend and be sure to check back for more fun with strawberries!
Tricia
Liz says
April 21, 2018 at 4:31 amSuch a stunning cake! Mascarpone, strawberries, cake….can’t beat that delicious combo! And your sweet grandbaby—love seeing the old photos of such a precious, nearly newborn!!!
Alida @ Simply Delicious says
May 4, 2016 at 10:31 amThose strawberries look like they’re fake, they’re so beautiful! This cake looks simply dreamy. Love!
Tricia Buice says
May 4, 2016 at 11:07 amThanks Alida! The hot glaze poured over the strawberries brightened the color and gave them a wonderful sheen. They really do look delicious with very little effort. Hope you will give it a try!
[email protected] is How I Cook says
May 1, 2016 at 11:24 pmTricia, OMG! These photos are glorious. Jayden is more glorious. And the cake is lovely. You outdid yourself with this post. I sure wish I had your photography genes!
Tricia Buice says
May 2, 2016 at 1:21 amThank you so much Abbe! I love your photos and your wonderful recipes – you have great genes!
Julia says
May 1, 2016 at 2:37 pmLooks amazing, I love picking my own fruit! 🙂
Tricia Buice says
May 1, 2016 at 5:45 pmMe too Julia! Hope you get some great berries this season and thanks for stopping by!
Keith @ How's it Lookin? says
May 1, 2016 at 10:46 amLooks so good. The lemon zest sounds awesome, thanks for the idea
Tricia Buice says
May 1, 2016 at 2:20 pmThe lemon zest adds a nice touch to the cake. Thanks Keith.
Betty says
May 1, 2016 at 12:47 amThe strawberries may be lovely, but baby Jayden is the sweetest thing in the patch! What a blessing to have her there so close. 🙂 Gorgeous cake too- I can’t wait to get picking!
Tricia Buice says
May 1, 2016 at 8:13 amThank you Betty! We are expecting another granddaughter in a few weeks – girls everywhere!
Gerlinde @ Sunnycovechef says
April 30, 2016 at 9:37 pmOh Tricia, what a beautiful granddaughter you have. She is so precious! You know, I never made a strawberry cake with mascarpone, yours looks delicious.
Tricia Buice says
May 1, 2016 at 8:14 amThanks so much Gerlinde! Hope you have recovered from your trip. Have a wonderful week 🙂
Susan says
April 30, 2016 at 7:05 pmI see this cake in my future! How beautiful and those freshly picked strawberries are gorgeous! Love that little bundle in his sling 🙂 So sweet!
Tricia Buice says
May 1, 2016 at 8:15 amThank you Susan! She is a little doll and growing fast. Hope you love this cake as much as we did. It disappeared in hours – not days! I only got once piece but enjoyed it very much.
2 sisters recipes says
April 30, 2016 at 2:00 pmCONGRATULATIONS 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!
Tricia Buice says
April 30, 2016 at 5:00 pmThank you so much! She is a little doll – so tiny like her mom 🙂 That cake is something special and it did not last but a few hours. Be sure to share!
Robyn @ Simply Fresh Dinners says
April 30, 2016 at 7:37 amWell 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!
Tricia Buice says
April 30, 2016 at 10:36 amI have a whole bottle of Grand Marnier now and so many ideas – I would guess we’ll have more desserts with this lovely liquor! Have a wonderful weekend and thank you so much!
Mandy says
April 29, 2016 at 3:22 amWhat a perfect wee poppet and a wonderful cake to boot.
Have a super weekend Tricia.
🙂 Mandy xo
Tricia Buice says
April 30, 2016 at 10:35 amThank you Mandy – she is a tiny little doll 🙂
Wendy says
April 28, 2016 at 5:02 pmToo 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!
Tricia Buice says
April 28, 2016 at 9:50 pmYou are too kind Wendy! Thank you so much you made my day 🙂
Becky Green says
April 28, 2016 at 3:16 pmWhat a BEAUTIFUL CAKE & a BEAUTIFUL GRAND-BABY!!!!!!!!!!!!!!!!!!!!!!!!! 😉
Tricia Buice says
April 28, 2016 at 9:50 pmThank you Becky 🙂 She is a doll!
Monique says
April 28, 2016 at 3:08 pmYour blog and recipe is made even more delicious with your family:)
Very precious!
Tricia Buice says
April 28, 2016 at 9:50 pmSuch a lovely comment Monique – thank you so much!
sue | theviewfromgreatisland says
April 28, 2016 at 2:25 pmWhat an inspiration — I can’t wait to get out berry picking, and your cake is spectacular, I love the action shots! Your little granddaughter is quite a cutie <3 <3 <3
Tricia Buice says
April 28, 2016 at 9:51 pmThank you Sue! Have a great weekend.
Sara says
April 28, 2016 at 11:04 amI 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!
Tricia Buice says
April 28, 2016 at 9:52 pmI hope you get to go Sara – they are really easy to pick and a good fruit for kids to reach – easy to see too!
Jennifer @ Seasons and Suppers says
April 28, 2016 at 10:05 amWhat an absolutely glorious cake! Loved the strawberry picking photos 🙂 Longing for picking days to come here (mid-June for us!) Pinned!!
Tricia Buice says
April 28, 2016 at 9:52 pmThank you so much Jennifer. I hope the warm weather heads your way soon!
[email protected]'s Recipes says
April 28, 2016 at 8:49 amAbsolutely gorgeous! Both Jayden and the cake!!!
A beautiful cake to celebrate the strawberry harvest, Tricia.
Tricia Buice says
April 28, 2016 at 9:52 pmThank you Angie 🙂 Happy weekend!
Monica says
April 28, 2016 at 8:46 amWhat 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!
Tricia Buice says
April 28, 2016 at 9:53 pmI often think of you when I bake with almond extract 🙂 Love this cake! Have a great weekend.
Larry says
April 28, 2016 at 8:39 amImpressive – Our local berries may be coming in when we get home.
Tricia Buice says
April 28, 2016 at 9:53 pmHope your trip has been wonderful – and thanks so much!
Chris Scheuer says
April 27, 2016 at 9:51 pmThe cake is incredibly beautiful but that little dark haired baby steals the show! What a sweet little thing and her mama so smart to be out there with the baby swaddled, just working away, bravo!
Tricia Buice says
April 28, 2016 at 9:54 pmThank you Chris – I can just sit and look at Jayden – she is so perfect and tiny – a real blessing. Have a wonderful weekend!