Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Mascarpone Cake with Edible Flowers: 5 Layers of Bliss

  • Author: ushinzomr

Description

This delightful Strawberry Mascarpone Cake is layered with fresh strawberries and a creamy mascarpone filling, adorned with beautiful edible flowers for a stunning presentation.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, sliced
  • Edible flowers for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. In a mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
  9. Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the mascarpone mixture over the top and layer with sliced strawberries.
  10. Top with the second cake layer and spread the remaining mascarpone mixture on top. Decorate with additional strawberries and edible flowers.
  11. Chill in the refrigerator for at least 1 hour before serving.

Notes

  • For added flavor, consider macerating the strawberries with a little sugar and lemon juice before layering.
  • Feel free to use other fresh fruits or edible flowers for decoration.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 28
  • Sodium: 180
  • Fat: 18
  • Saturated Fat: 10
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 36
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 60

Keywords: Strawberry Mascarpone Cake, Edible Flowers, Dessert Recipe, Italian Cake, Fresh Strawberries

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://brooklyndish.com/strawberry-mascarpone-cake-edible-flowers/