Strawberry Snacking Cake
The most summery, moist, easy, strawberry snacking cake topped with a simple and perfectly sweet mascarpone whipped cream!
Ingredients
Strawberry Puree
- 1 pound strawberries fresh, hulled
Strawberry Cake
- 2 cups flour
- 1 ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter softened
- 1 ½ cups granulated sugar
- 4 egg whites
- 1 teaspoon vanilla extract
- ⅓ cup milk
- ⅓ cup strawberry puree
Mascarpone Whipped Cream
- 4 ounces mascarpone cheese
- ⅛ cup powdered sugar
- 1 cup heavy cream
- ⅛ cup strawberry puree
Instructions
Strawberry Puree
- Add 1 pound of hulled strawberries to a blender and blend until smooth.1 pound strawberries
- Add the blended strawberries to a medium pot set over low to medium heat, stirring occasionally for 20-25 minutes or until reduced by about half. Allow to cool.
Strawberry Cake and Mascarpone Whipped Cream
- Preheat oven to 350 degrees and position a rack in the lower third of oven. Grease and lightly flour an 8-inch square pan.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.2 cups flour, 1 ¾ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Add butter and sugar to the bowl of a stand mixer and beat together on high speed for about 2-3 minutes until fluffy. Scrape down the sides and bottom of the bowl, then beat in egg whites and vanilla until combined and smooth.¾ cup butter, 1 ½ cups granulated sugar, 4 egg whites, 1 teaspoon vanilla extract
- Gradually add in dry ingredients and mix until just combined, ensuring the sides and bottom of the bowl are scraped down. Add in milk, mixing until just combined, then add ⅓ cup strawberry puree, mixing again until just combined.⅓ cup milk, ⅓ cup strawberry puree
- Pour batter into greased square pan and spread evenly. Bake for 35-40 minutes or until a toothpick comes out clean. Let cake cool completely then remove from pan.
- Make the whipped cream by adding mascarpone to the bowl of a stand mixer with the whisk attachment. Sift in powdered sugar, then whisk on high until the mascarpone is smooth. Scrape bottom of bowl, then add in heavy cream and whisk on high speed until the whipped cream forms stiff peaks. Don't overbeat. Scrape bottom of bowl then briefly beat again. Add in ⅛ cup strawberry puree and beat until just combined.4 ounces mascarpone cheese, ⅛ cup powdered sugar, 1 cup heavy cream, ⅛ cup strawberry puree
- Top cooled cake with mascarpone whipped cream and enjoy!
Notes
If you like your whipped cream a little sweeter then you can add some additional powdered sugar to taste.
Tried this recipe?Let us know how it was!
