It is pretty easy and simple to make this yummy and fluffy strawberry cream cake. Cooled, it will stay firm for a long time and it`s perfect for any kind of occasion.
Still about strawberries. This is my third post about strawberries for this month, I guess you now know how much I like them. I was thinking what to do with the strawberries we bought last time. First, I thought of making strawberry cheesecake but when I checked the fridge I saw that I have 1 cup of mascarpone left...hhmmm... so I did some experiment and what do you know! It was actually good! But I guess you cannot really go wrong with strawberries, right?
I used Sponge Cake as a base cake for this recipe and it was perfect. I only made a small one (17cm round) so I cut the sponge cake recipe in half.
It has a light texture and with just the right amount of sweetness. A warning though, it is highly addictive, Armin and I finished it in one go. So if you are looking for something different in a cake, you should definitely try this one.
Strawberries & Cream Cake
Ingredients
- 1 sponge cake
- 8 large strawberries
FOR THE CREAM
- ½ pound mascarpone
- 6.7 fluid ounces all-purpose cream or whipping cream
- 1 pack gelatin powder
- ¼ cup cold water
- 3 tablespoons sugar
FOR THE STRAWBERRY SYRUP
- 4 tablespoons sugar
- ¼ cup water
- ½ cup strawberries - cut into pieces
- 1 teaspoon gelatin
- pinch of red food color (optional)
Instructions
- Place the sponge cake in the middle of a cake ring or springform, leaving at least 1 cm space around the edges of the cake to the ring. Set aside.
- Add gelatin powder to ¼ cup cold water. Once the gelatin has bloomed, put it in the microwave for 10-15 seconds to dissolve. Let it cool down.
- In a big bowl, add sugar to cream and whip using a mixer until soft peaks form. Add the gelatin slowly while continuously whipping for another minute. Add the mascarpone and mix well.
- Get the prepared form and sponge cake and position pieces of strawberries inside the cake forming a circle with even gaps. I placed 4 pieces first in opposite directions then the remaining 4 in between. Mark the middle of one of the strawberries, you can use a toothpick. This is to let you know where to cut later.
- Pour the cream over the cake and strawberries until all are fully covered. Cover with fling wrap or foil and chill for at least 30 minutes.
- To make the strawberry syrup: Place water, sugar, color and strawberries in a saucepan and let it simmer. Remove from heat and add the gelatin powder. Mix well until the gelatin dissolved. Using a stab mixer or blender, puree the strawberry mixture. Strain and let cool.
- Remove the cake from the ring or springform. Using the mark on one of the strawberries you made earlier, cut across the cake and then sideways making 4 equal parts. Drizzle chilled cake with strawberry syrup before serving.
Notes
250 ml whipping or all-purpose cream
1 tablespoon sugar
1 teaspoon gelatin powder, bloomed in 1 Tablespoon cold water and then heated until dissolved (10 sec in microwave)
The remnants from the syrup (left on the sieve) Whip the cream with while adding sugar until soft peaks from, add the gelatin slowly while continuously whipping until stiff peaks shows. Add the remnants from the syrup and mix. Pipe rosettes on the chilled cake.
Nutrition
hiya, this cake looks devine ...it is my friends birthday next week and i will attempt this cake...my question is, making cheese cake with creme cheese has a slightly tangy flavour, so making it with mascarpone should be less tangy, right? what was your like?
i think i would prefer it less tangy anyway...
i will make it with mascarpone anyway and send you a photo 😉
thank you for your advise.
best wishes,
Sarah
Hi Sarah! You are right, mascarpone does not give that tangy taste at all that you get from cream cheese! The mascarpone I use is a bit sweet already so I add less sugar and my husband and I prefer our desserts not too sweet, so you might want to adjust it according to your preference. I wish your friend a happy birthday and I will be looking forward to see your photo!
hello, thank you for your advice!! made the cake yesterday...mine looked slightly different than yours as i changed the filling a bit but the mascarpone cream was divine. was delicious.
not quite sure how to attach the cake pics to show you 🙂
merci cherie.xxx
I am so glad it went well! I really like to see your pics..you can send them to me thru email at bebs@foxyfolksy.com or maybe you can post them on my FB page https://www.facebook.com/foxyfolksy. And then if it is ok with you, I would like to attach it here in my blog.. 🙂
Thanks for sharing your wonderful cake Sarah and I must say your friend is very lucky to have such a sweet and thoughtful friend as you! I also shared your cake on my FB Page. Click photo for the link:
This cake is gorgeous! I can't wait to try to make it!
Thanks for dropping by Laura and I am glad you like my Strawberries and Cream Cake. I am pretty sure you will love to make and eat it too, it is quite easy. Let me know how it goes when you do!