White Cake With Strawberries and Mascarpone Frosting
1 6 inch cake
2 hr
This white cake with strawberries and mascarpone frosting is THE cake of the summer. It's light & fluffy with the classic strawberries and cream flavor. I scaled my go-to fluffy white cake recipe down to make a cute little two layer 6 inch cake that's perfect for a small group. This might be the easiest layer cake you could ever make - in less than an hour, you can make the cake layers; for the filling, all you need to do is slice up some fresh strawberries; and for the frosting, all you need are 3 ingredients and less than a minute to whip it up (literally). This cake would be perfect for a bbq party, Fourth of July, or just about any sunny summer afternoon!
White Cake With Strawberries and Mascarpone Frosting
Recipe details
Ingredients
For the White Cake:
- 180g (1 1/2 cups plus 1 tbsp) cake flour
- 168g (3/4 cup plus 1 tbsp) granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 76g (1/2 stick plus 1 tbsp) unsalted butter (room temp)
- 64g (2 1/4 oz) neutral oil
- 113g (4 oz) whole milk
- 113g (1/2 cup) yogurt
- 1 tsp vanilla
- 2 egg whites (whipped)
For the Mascarpone Frosting:
- 360g (1 1/2 cups) heavy cream (cold)
- 340g (1 1/2 cups) mascarpone (cold)
- 150g (3/4 cup) granulated sugar
For Decorating:
- 8oz fresh strawberries
- raw cane sugar
Instructions
For the White Cake:
- Preheat the oven to 350 degrees (180 degrees F). Grease and line two 6 inch cake pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt.
- Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
- Add the oil, milk, yogurt, and vanilla, and mix until just combined.
- In a separate bowl, whip the egg whites to stiff peaks. Gently fold it into the batter with a rubber spatula until just combined.
- Pour batter into the prepared pans and bake for 26-28 minutes or until a tooth pick inserted comes out clean.
- Cool completely before frosting.
For the Mascarpone Frosting:
- In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, mascarpone, and sugar.
- Whisk on low speed until combined, then turn up to medium high speed until thick (only about 30 seconds).
For Assembly:
- Spread a thin layer of frosting on the first cake layer, then pipe a wall of frosting around the edge.
- Add 1-2 layers of sliced strawberries.
- Pipe another wall of frosting around the edge and add another layer of strawberries.
- Top with the second cake layer and spread a thin layer of frosting all around for the crumb coat. Place in the fridge for about 30 minutes.
- Take the cake out of the fridge and decorate as desired. To achieve the same petal top design as in the photos, place the remaining frosting in a piping bag fitted with a medium round piping tip (I used Ateco 807). Start at the edge and layer them as you move inward. Add a halved strawberry in the center and sprinkle with raw cane sugar.

Want more details about this and other recipes? Check out more here!
Published June 25th, 2021 10:21 AM
Comments
Share your thoughts, or ask a question!
I would love to make this, as Strawberries are my favorite and so is mascarpone! But my patients are not what they were when I was younger, meaning I don’t have the patience to convert the ingredients
Can you convert the ingredients to ounces, teaspoons, cups, or whatever the ingredient calls for!
thank you!