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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

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:

  • 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

Originally published April 2018, updated May 2022

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43 Comments

  1. Liz says

    April 21, 2018 at 4:31 am

    Such 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!!!

    reply to this comment >
  2. Alida @ Simply Delicious says

    May 4, 2016 at 10:31 am

    Those strawberries look like they’re fake, they’re so beautiful! This cake looks simply dreamy. Love!

    reply to this comment >
    • Tricia Buice says

      May 4, 2016 at 11:07 am

      Thanks 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!

      reply to this comment >
  3. [email protected] is How I Cook says

    May 1, 2016 at 11:24 pm

    Tricia, 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!

    reply to this comment >
    • Tricia Buice says

      May 2, 2016 at 1:21 am

      Thank you so much Abbe! I love your photos and your wonderful recipes – you have great genes!

      reply to this comment >
  4. Julia says

    May 1, 2016 at 2:37 pm

    Looks amazing, I love picking my own fruit! 🙂

    reply to this comment >
    • Tricia Buice says

      May 1, 2016 at 5:45 pm

      Me too Julia! Hope you get some great berries this season and thanks for stopping by!

      reply to this comment >
  5. Keith @ How's it Lookin? says

    May 1, 2016 at 10:46 am

    Looks so good. The lemon zest sounds awesome, thanks for the idea

    reply to this comment >
    • Tricia Buice says

      May 1, 2016 at 2:20 pm

      The lemon zest adds a nice touch to the cake. Thanks Keith.

      reply to this comment >
  6. Betty says

    May 1, 2016 at 12:47 am

    The 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!

    reply to this comment >
    • Tricia Buice says

      May 1, 2016 at 8:13 am

      Thank you Betty! We are expecting another granddaughter in a few weeks – girls everywhere!

      reply to this comment >
  7. Gerlinde @ Sunnycovechef says

    April 30, 2016 at 9:37 pm

    Oh Tricia, what a beautiful granddaughter you have. She is so precious! You know, I never made a strawberry cake with mascarpone, yours looks delicious.

    reply to this comment >
    • Tricia Buice says

      May 1, 2016 at 8:14 am

      Thanks so much Gerlinde! Hope you have recovered from your trip. Have a wonderful week 🙂

      reply to this comment >
  8. Susan says

    April 30, 2016 at 7:05 pm

    I see this cake in my future! How beautiful and those freshly picked strawberries are gorgeous! Love that little bundle in his sling 🙂 So sweet!

    reply to this comment >
    • Tricia Buice says

      May 1, 2016 at 8:15 am

      Thank 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.

      reply to this comment >
  9. 2 sisters recipes says

    April 30, 2016 at 2:00 pm

    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 >
    • Tricia Buice says

      April 30, 2016 at 5:00 pm

      Thank 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!

      reply to this comment >
  10. Robyn @ Simply Fresh Dinners says

    April 30, 2016 at 7:37 am

    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 >
    • Tricia Buice says

      April 30, 2016 at 10:36 am

      I 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!

      reply to this comment >
  11. Mandy says

    April 29, 2016 at 3:22 am

    What a perfect wee poppet and a wonderful cake to boot.
    Have a super weekend Tricia.
    🙂 Mandy xo

    reply to this comment >
    • Tricia Buice says

      April 30, 2016 at 10:35 am

      Thank you Mandy – she is a tiny little doll 🙂

      reply to this comment >
  12. Wendy says

    April 28, 2016 at 5:02 pm

    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 >
    • Tricia Buice says

      April 28, 2016 at 9:50 pm

      You are too kind Wendy! Thank you so much you made my day 🙂

      reply to this comment >
  13. Becky Green says

    April 28, 2016 at 3:16 pm

    What a BEAUTIFUL CAKE & a BEAUTIFUL GRAND-BABY!!!!!!!!!!!!!!!!!!!!!!!!! 😉

    reply to this comment >
    • Tricia Buice says

      April 28, 2016 at 9:50 pm

      Thank you Becky 🙂 She is a doll!

      reply to this comment >
  14. Monique says

    April 28, 2016 at 3:08 pm

    Your blog and recipe is made even more delicious with your family:)
    Very precious!

    reply to this comment >
    • Tricia Buice says

      April 28, 2016 at 9:50 pm

      Such a lovely comment Monique – thank you so much!

      reply to this comment >
  15. sue | theviewfromgreatisland says

    April 28, 2016 at 2:25 pm

    What 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

    reply to this comment >
    • Tricia Buice says

      April 28, 2016 at 9:51 pm

      Thank you Sue! Have a great weekend.

      reply to this comment >
  16. Sara says

    April 28, 2016 at 11:04 am

    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 >
    • Tricia Buice says

      April 28, 2016 at 9:52 pm

      I hope you get to go Sara – they are really easy to pick and a good fruit for kids to reach – easy to see too!

      reply to this comment >
  17. Jennifer @ Seasons and Suppers says

    April 28, 2016 at 10:05 am

    What an absolutely glorious cake! Loved the strawberry picking photos 🙂 Longing for picking days to come here (mid-June for us!) Pinned!!

    reply to this comment >
    • Tricia Buice says

      April 28, 2016 at 9:52 pm

      Thank you so much Jennifer. I hope the warm weather heads your way soon!

      reply to this comment >
  18. [email protected]'s Recipes says

    April 28, 2016 at 8:49 am

    Absolutely gorgeous! Both Jayden and the cake!!!
    A beautiful cake to celebrate the strawberry harvest, Tricia.

    reply to this comment >
    • Tricia Buice says

      April 28, 2016 at 9:52 pm

      Thank you Angie 🙂 Happy weekend!

      reply to this comment >
  19. Monica says

    April 28, 2016 at 8:46 am

    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 >
    • Tricia Buice says

      April 28, 2016 at 9:53 pm

      I often think of you when I bake with almond extract 🙂 Love this cake! Have a great weekend.

      reply to this comment >
  20. Larry says

    April 28, 2016 at 8:39 am

    Impressive – Our local berries may be coming in when we get home.

    reply to this comment >
    • Tricia Buice says

      April 28, 2016 at 9:53 pm

      Hope your trip has been wonderful – and thanks so much!

      reply to this comment >
  21. Chris Scheuer says

    April 27, 2016 at 9:51 pm

    The 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!

    reply to this comment >
    • Tricia Buice says

      April 28, 2016 at 9:54 pm

      Thank you Chris – I can just sit and look at Jayden – she is so perfect and tiny – a real blessing. Have a wonderful weekend!

      reply to this comment >

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