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

Best Italian Strawberry Shortcake Cake

A sophisticated Italian dessert featuring a light, airy Pan di Spagna sponge soaked in fresh strawberry juices and layered with a velvety Mascarpone-whipped cream. This cake balances the richness of traditional Italian cream with the brightness of macerated berries for a perfect celebratory treat.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10
Course: Dessert
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour, sifted twice
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla bean paste
  • 1 lb fresh strawberries, hulled and sliced
  • 3 tablespoons granulated sugar for macerating berries
  • 1 teaspoon lemon zest
  • 8 oz Mascarpone cheese, slightly softened but cool
  • 2 cups heavy whipping cream, very cold
  • 1/2 cup powdered sugar
  • Unsalted butter for greasing pans

Equipment

  • Stand mixer with whisk attachment
  • Two 9-inch round cake pans
  • parchment paper
  • Fine-mesh sifter
  • Large rubber spatula
  • wire cooling rack
  • Serrated cake knife
  • Mixing bowls
  • slotted spoon

Method
 

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper.
  2. In a large mixer, combine the room temperature eggs and 1 cup of granulated sugar. Beat for 10 to 15 minutes until the mixture is thick, pale, and falls in ribbons when the whisk is lifted.
  3. Sift the flour and cornstarch over the egg mixture in three separate stages. Use a large spatula to fold the dry ingredients in gently using a 'J' motion, being careful not to deflate the air bubbles.
  4. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes until the tops are golden and spring back when lightly touched.
  5. Let the sponges cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  6. While the cake cools, toss the sliced strawberries with 3 tablespoons of sugar and the lemon zest in a bowl. Let them macerate for at least 30 minutes to release their ruby-red juices.
  7. In a chilled mixing bowl, whisk the cold heavy cream and powdered sugar until soft peaks form. Gently fold in the Mascarpone cheese and vanilla bean paste until the mixture is thick and spreadable, taking care not to over-mix.
  8. Slice the cooled sponge cakes in half horizontally to create four layers in total.
  9. Place the bottom layer on a serving plate. Spoon over some of the strawberry juice, spread a layer of Mascarpone cream, and add a generous helping of berries. Repeat the process for the remaining layers.
  10. For the best texture, allow the assembled cake to rest in the refrigerator for a few hours before serving to let the juices seep into the sponge.

Notes

To keep the cake light, always fold the flour by hand rather than using the mixer. If Mascarpone is unavailable, you can substitute with full-fat cream cheese for a tangier finish. For an adult twist, add a splash of Limoncello or Grand Marnier to the strawberries while they macerate. Store leftovers in the refrigerator for up to 2 days.