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A beautifully layered Homemade Strawberry Shortcake Cake topped with fluffy whipped cream and fresh sliced strawberries.
Isabella

Best Homemade Strawberry Shortcake Cake with Mascarpone Cream

A bakery-level dessert featuring a tender, velvet-crumbed cake made using the reverse creaming method. It is layered with fresh strawberries macerated in elderflower liqueur and lemon, then topped with a stable, luxurious mascarpone whipped cream.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups cake flour or 1 cup AP flour minus 2 tbsp, plus 2 tbsp cornstarch
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted European-style butter, softened and cubed
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 tablespoon vanilla bean paste
  • 2 lbs fresh strawberries, hulled and sliced 1/4 inch thick
  • 1/4 cup granulated sugar for macerating
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons elderflower liqueur or vanilla extract
  • 2 cups heavy whipping cream at least 36% fat
  • 8 oz mascarpone cheese, chilled
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract for the cream

Equipment

  • Stand mixer with whisk and paddle attachments
  • Two 8-inch round cake pans
  • parchment paper
  • Medium mixing bowl
  • Small mixing bowl or liquid measuring cup
  • wire cooling rack
  • offset spatula
  • Serrated knife (for leveling if needed)
  • Chilled mixing bowl for cream

Method
 

  1. In a medium bowl, toss the sliced strawberries with 1/4 cup sugar, lemon zest, lemon juice, and elderflower liqueur. Cover and let sit at room temperature for at least 30 minutes to create a natural syrup.
  2. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  3. In the bowl of a stand mixer, whisk together the cake flour, 1.5 cups sugar, baking powder, and salt on low speed.
  4. Add the softened butter one tablespoon at a time to the dry ingredients. Mix on low until the texture resembles coarse sand with no large butter lumps.
  5. In a separate measuring cup, whisk together the eggs, buttermilk, and vanilla bean paste.
  6. With the mixer on low, slowly pour half of the liquid mixture into the flour mixture. Once hydrated, increase to medium speed and pour in the remaining liquid. Beat for 60 seconds to develop the cake's structure.
  7. Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
  9. In a chilled bowl, combine heavy cream, mascarpone, powdered sugar, and vanilla extract. Whip on low to incorporate, then increase to medium-high until stiff peaks form. Do not over-whip.
  10. Place one cooled cake layer on a serving plate. Drizzle with the syrup from the macerated strawberries.
  11. Spread a thick layer of mascarpone cream over the cake, then top with a layer of strawberries. Place the second cake layer on top.
  12. Finish the cake by spreading the remaining cream on top and piling the rest of the strawberries in the center.

Notes

Ensure the cake layers are completely cool before assembly to prevent the cream from melting. For a flavor twist, you can brown the butter before adding it to the cake or add fresh basil/mint to the strawberries. Store leftovers in the refrigerator for up to 2 days.