Strawberry Shortcake Layer Cake
A delightful layered cake featuring light Victorian sponge cakes and rich mascarpone cream topped with fresh strawberries, perfect for any celebration.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 Victorian sponge cake layers
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
Instructions
- Preheat your oven to the temperature specified for the Victorian sponge layers and prepare your cake pans.
- Bake the Victorian sponge cakes according to the recipe instructions and allow them to cool completely.
- In a mixing bowl, combine the sliced strawberries with 1/4 cup of granulated sugar and let them sit for at least 30 minutes to macerate.
- In another bowl, whip together 1 cup of mascarpone cheese, 1 cup of heavy cream, and 1/4 cup of powdered sugar until soft peaks form.
- Once the sponge cakes are cooled, place one layer on a serving plate and spread a thick layer of the mascarpone whipped cream over it.
- Add a layer of the macerated strawberries, then gently top it with the second layer of sponge cake.
- Finish the cake with additional whipped cream and fresh strawberries on top.
Notes
Ensure that the sponge cakes are completely cooled before layering to prevent melting the whipped cream. You can add a splash of vanilla extract to the whipped cream for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Find it online: https://www.simplefamilydishes.com/strawberry-shortcake-cake-2/