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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.
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.
For the cake:
- cake flour
- baking powder
- baking soda
- unsalted butter at room temperature
- granulated sugar
- vanilla bean paste or extract
- almond extract
- lemon zest
- coarse sugar for topping
For the simple syrup:
- granulated sugar
- 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
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!
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!
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
Strawberry Mascarpone Cake
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
- 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.
- 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
I can’t wait to go back and pick more strawberries … they’re absolutely delicious.
Red ripe 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
Originally published April 2018, updated May 2022
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