Wondering what to make with those ripe, juicy strawberries you found at the Farmers Market? Skip the usual shortcake and make my favorite strawberries-and-cream dessert: Lemon Cake with Strawberries and Mascarpone Cream.
This beaut was inspired by a dessert we had at Verjus in Paris – the very same night we unexpectedly ran into Ina and Jeffrey! I’ve turned up the volume to create a not-too-sweet, layered showstopper that tastes like pure summer.
Taking a page from Ina, I coat the cake in a turbinado sugar crust for a delicate crunch, then brush each layer with lemon simple syrup so it stays moist and bright. The sponge is stacked with fresh sliced strawberries and a luscious mascarpone cream. The mascarpone adds just enough structure so the filling stays put (unlike my first whipped cream attempt, which definitely oozed out the sides when sliced).
GIve me another slice now!
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Lemon Cake with Strawberries & Mascarpone Cream
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- Total Time: 2 hours 25 minutes
- Yield: 1 loaf 1x
Ingredients
For the Cake
- 1 tablespoon unsalted butter
- 3 tablespoons turbinado sugar, like Sugar in the Raw
- 1/2 cup (112 grams) vegetable oil
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar, packed
- 1/2 cup (112 grams) buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
- Zest of 2 lemons (about 2 tablespoons)
- 1 1/2 (180 grams) cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon kosher salt
For lemon simple syrup
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
For the mascarpone cream
- 8 ounces cold mascarpone cheese
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1 cup very cold heavy cream
To assemble
- 1/2 pint of strawberries, hulled and sliced 1/4 inch thick
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with 1 tablespoon unsalted butter. Sprinkle 3 tablespoons turbinado sugar into the pan and tilt to coat the bottom and sides; tap out any excess.
- In a large bowl, whisk together ½ cup vegetable oil, ½ cup granulated sugar, and ½ cup light brown sugar. Whisk in ½ cup buttermilk, 1 teaspoon of vanilla extract, 2 large eggs and zest to 2 lemons until fully combined.
- In a medium bowl, whisk together 1½ cups all-purpose flour, 1¼ teaspoon baking powder, and 1 teaspoon kosher salt. Add to the wet ingredients and fold with a rubber spatula just until no dry spots remain.
- Scrape the batter into the prepared pan and smooth the top. Bake 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven allow the cake to rest in the pan for 5 minutes, then turn out onto a wire rack and cool completely, 1 to 2 hours.
- While the cake cools, make your lemon simple syrup: In a small saucepan over medium heat, combine ¼ cup water and ¼ cup granulated sugar. Cook, stirring occasionally, until the sugar dissolves. Remove from heat and cool for 5 minutes. Stir in ¼ cup lemon juice and set aside.
- When the cake has cooled and you are ready to assemble, make the mascarpone cream: In the bowl of a stand mixer fitted with a whisk attachment (alternatively you can use a hand mixer), beat 8 ounces cold mascarpone cheese, 2 tablespoons granulated sugar and 2 teaspoons vanilla extract on medium until smooth, about 1 minute. Scrape down the side of the bowl with a rubber spatula. With the mixer on low, slowly stream in 1 cup very cold heavy cream, then increase to medium and whisk until soft peaks form, about 1 to 2 minutes. You should have about 3 cups of cream.
- To assemble: Using a large serrated knife, slice the loaf horizontally into 3 even layers. To ensure even layers, place toothpicks around the cake where you’d like to cut and use these as your guide to make the layers. See below:
- Lay each layer, cut side up, on a cutting board and generously brush with lemon simple syrup – you will have leftover syrup. Spread ½ cup of mascarpone cream on each of these layers.
- Place the bottom layer of cake on the plate or platter you plan to serve on. Top with sliced strawberries, laid flat. Place the middle layer on top, cream side down. Spread another ½ cup of cream on top and layer on strawberries.
- Finally, place the top layer on and cover with the remaining cream and decorate with sliced strawberry.
- Serve at room temperature. For clean slices, cut using a large serrated knife.
Notes
Mascarpone – The mascarpone in the whipped cream serves two purposes: 1.) It stabilizes the whipped cream – meaning the cream will hold up for days without deflating. 2.) It provides structure to the layer cake – allowing you to cut through without all the cream smooshing out. It’s key to make the cream right before assembling as the texture will slightly change the longer it sits. It’s still be delicious either way.
Turbinado sugar – ever since I made Ina’s Vanilla Cream Cheese Pound Cake I’ve been convinced every cake needs a turbinado sugar crust to provide a slight but needed crunch to the exterior.
Oil and Brown Sugar – I used a mix of both for extra moist results.
Lemon Simple Syrup – Any flavor from lemon juice would bake out if I added directly to the batter – lemon zest provides that flavor. The lemon syrup ensures the lemon flavor comes through and adds additional moisture to the cake.
- Prep Time: 30 minutes
- Cool time: 1 hour
- Cook Time: 55 minutes
- Category: Dessert
