This post may contain affiliate links. Please read my disclosure policy.
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 localย Miller Farms Marketย announcingย the “pick your own” strawberries wereย 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. ย 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 Marnierย was first on the list.
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
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. ย The berries become shiny and bright red and oh so tasty! Pass the extra syrup for drizzling on the individual slices. ย 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” ย Karen
Strawberry Mascarpone Cake
Ingredients
For the cake:
- 2 cups sifted cake flour (sift before measuring)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- ยฝ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- ยฝ 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:
- ยผ cup granulated sugar
- ยผ cup water
- 1 tablespoon Grand Marnier or other liqueur as desired
For the Strawberries:
- 4 cups fresh whole strawberries cut in half if large
- ยผ cup granulated sugar
- ยผ cup Grand Marnier
For the cream:
- 12 ounces heavy whipping cream (about 1 ยฝ cups)
- 12 ounces Mascarpone cheese (about 1 ยฝ cups)
- ยฝ cup powdered sugar sifted
Instructions
- Preheat oven to 325ยฐF.
- 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 ยผ cup water and ยผ 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 โ 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 ยผ cup of Grand Marnier and ยผ 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
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! ย 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
- Easyย Strawberry Mousse with Lemon Whipped Cream
- Strawberry Agua Fresca
Originally published April 2018, updated May 2022
Alida @ Simply Delicious
Those strawberries look like they’re fake, they’re so beautiful! This cake looks simply dreamy. Love!
Tricia Buice
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!
Abbe@This is How I Cook
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!
Tricia Buice
Thank you so much Abbe! I love your photos and your wonderful recipes – you have great genes!
Julia
Looks amazing, I love picking my own fruit! ๐
Tricia Buice
Me too Julia! Hope you get some great berries this season and thanks for stopping by!
Keith @ How's it Lookin?
Looks so good. The lemon zest sounds awesome, thanks for the idea
Tricia Buice
The lemon zest adds a nice touch to the cake. Thanks Keith.
Betty
The strawberries may be lovely, but baby Jayden is the sweetest thing in the patch! What a blessing to have her there so close. ๐ Gorgeous cake too- I can’t wait to get picking!
Tricia Buice
Thank you Betty! We are expecting another granddaughter in a few weeks – girls everywhere!
Gerlinde @ Sunnycovechef
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.
Tricia Buice
Thanks so much Gerlinde! Hope you have recovered from your trip. Have a wonderful week ๐
Susan
I see this cake in my future! How beautiful and those freshly picked strawberries are gorgeous! Love that little bundle in his sling ๐ So sweet!
Tricia Buice
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.
2 sisters recipes
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!
Tricia Buice
Thank you so much! She is a little doll – so tiny like her mom ๐ That cake is something special and it did not last but a few hours. Be sure to share!
Robyn @ Simply Fresh Dinners
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!
Tricia Buice
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!
Mandy
What a perfect wee poppet and a wonderful cake to boot.
Have a super weekend Tricia.
๐ Mandy xo
Tricia Buice
Thank you Mandy – she is a tiny little doll ๐
Wendy
Too many OMG’s for one post! ๐ 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
You are too kind Wendy! Thank you so much you made my day ๐
Becky Green
What a BEAUTIFUL CAKE & a BEAUTIFUL GRAND-BABY!!!!!!!!!!!!!!!!!!!!!!!!! ๐
Tricia Buice
Thank you Becky ๐ She is a doll!
Monique
Your blog and recipe is made even more delicious with your family:)
Very precious!
Tricia Buice
Such a lovely comment Monique – thank you so much!
sue | theviewfromgreatisland
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
Tricia Buice
Thank you Sue! Have a great weekend.
Sara
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!
Tricia Buice
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!
Jennifer @ Seasons and Suppers
What an absolutely glorious cake! Loved the strawberry picking photos ๐ Longing for picking days to come here (mid-June for us!) Pinned!!
Tricia Buice
Thank you so much Jennifer. I hope the warm weather heads your way soon!
Angie@Angie's Recipes
Absolutely gorgeous! Both Jayden and the cake!!!
A beautiful cake to celebrate the strawberry harvest, Tricia.
Tricia Buice
Thank you Angie ๐ Happy weekend!
Monica
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!
Tricia Buice
I often think of you when I bake with almond extract ๐ Love this cake! Have a great weekend.
Larry
Impressive – Our local berries may be coming in when we get home.
Tricia Buice
Hope your trip has been wonderful – and thanks so much!
Chris Scheuer
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!
Tricia Buice
Thank you Chris – I can just sit and look at Jayden – she is so perfect and tiny – a real blessing. Have a wonderful weekend!