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Strawberry Cream Cake celebrates peak-season berries with a light, tender vanilla cake, a silky mascarpone whipped cream, and plenty of fresh strawberries. This single-layer cake is simple to assemble yet impressive—perfect for a summer gathering or a casual dessert when strawberries are at their best.
How to Make Strawberry Cream Cake
Vanilla Cake Layer
The cake uses the reverse creaming method: dry ingredients are combined, then small cubes of softened butter are mixed in until the texture resembles fine crumbs. Eggs, vanilla, and buttermilk are then incorporated. This technique produces a cake with a slightly denser, pound-cake–like crumb that remains tender and moist.
Vanilla Bean Mascarpone Cream
The frosting is stabilized with mascarpone cheese for a rich but light texture. Mascarpone and heavy cream are whipped together with powdered sugar and vanilla bean paste until medium-stiff peaks form. The result is silky, slightly tangy cream that complements fresh strawberries and the vanilla cake beautifully.
Fresh Strawberry Topping
Hull and slice ripe strawberries, then toss them with a tablespoon of granulated sugar. Let them sit in a bowl so the sugar draws out their juices and creates a sweet syrup. This maceration brings forward the berries’ natural flavor and yields a glossy topping for the cake.
Assembly
After the cake cools completely, spread a generous mound of the vanilla bean mascarpone cream over the top and arrange the macerated strawberries on and around the cream. Spoon any extra strawberry syrup over the top for added moisture and shine. Slice and serve immediately for the best texture.
Strawberry Cake FAQs
How should I store the cake?
For best results, enjoy the cake the day it’s assembled. Leftovers can be stored in an airtight container in the refrigerator for 2–3 days. The mascarpone cream may soften the cake slightly over time, so consume sooner rather than later for peak texture.
Can this be made in advance?
You can bake the vanilla cake ahead of time: wrap it tightly in plastic wrap and store at room temperature for one day or freeze for up to a couple of months. Thaw fully at room temperature before using. Prepare the mascarpone cream and strawberries a few hours before serving and keep them refrigerated until assembly.
Favorite Tools
What can I use in place of vanilla bean paste?
If you don’t have vanilla bean paste, use vanilla extract as a one-to-one substitute. You’ll miss the visible flecks from the paste, but the vanilla flavor will still be excellent.
Can the cake be made with a handheld mixer?
Yes. Both the cake and the mascarpone cream can be prepared with a handheld mixer. Hand mixers are less powerful than stand mixers, so expect to increase mixing time slightly to reach the same consistency.
What other variations can I make?
Swap the strawberries for other ripe, seasonal fruit—peaches, cherries, raspberries, or blueberries all make delicious alternatives.
Tips and Tricks
- Use room temperature ingredients. Bring butter, eggs, and buttermilk to room temperature before mixing so they blend smoothly and produce a consistent batter.
- Allow the cake to cool. Cool the cake completely before adding the mascarpone cream. If the cake is warm, the frosting will soften and lose structure.
- Top right before serving. The mascarpone cream and fresh strawberries are at their best right before serving. You can make them a few hours ahead and refrigerate until assembly.
Baking Tip: Weigh Your Ingredients!
I recommend using a kitchen scale for consistent results. Weighing ingredients improves accuracy, reduces cleaning, and helps recipes turn out reliably. Gram measurements are included in the recipe card.
More Summer Cake Recipes To Try
- Peach Shortcake Cake
- Lemon Curd Cake
- Yuzu Strawberry Pound Cake
- Strawberry Crunch Cheesecake
- Blueberry Nectarine Upside-Down Cake
If you make this recipe and enjoy it, please leave a comment. Happy baking!
Strawberry Cream Cake
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Ingredients
For the Vanilla Cake
- 1½ cups (196g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 10 Tablespoons (142g) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 Tablespoon vanilla extract
- ½ cup (120mL) buttermilk, at room temperature
For the Vanilla Bean Mascarpone Cream
- 8 ounces (226g) mascarpone cheese
- 1 cup (240mL) heavy cream
- ¾ cup (90g) powdered sugar
- 2 teaspoons vanilla bean paste
For the Fresh Strawberry Topping
- 1 pint (16oz) fresh strawberries, hulled and sliced
- 1 Tablespoon (13g) granulated sugar
SHOP INGREDIENTS
Instructions
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Vanilla Cake: Preheat the oven to 350°F (175°C). Grease an 8-inch round pan and line the bottom with parchment.
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Combine flour, sugar, baking powder, and salt in a mixing bowl. Cut softened butter into small cubes and mix with the dry ingredients until the mixture resembles fine crumbs.
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Add the eggs and vanilla, then with the mixer on low, stream in buttermilk. Scrape the bowl and mix briefly on medium speed until smooth, about 15–20 seconds.
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Pour batter into the pan and bake at 350°F for 34–38 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
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Vanilla Bean Mascarpone Cream: In a chilled bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla bean paste. Whip on low to combine, then increase to medium-high and whip until medium-stiff peaks form.
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Fresh Strawberry Topping: Toss sliced strawberries with sugar in a bowl and let them macerate for at least 10–15 minutes to develop juices.
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Assembly: Place the cooled cake on a serving plate. Spread mascarpone cream over the top and arrange the strawberries on the cream, spooning any syrup over the cake. Slice and serve.