Strawberry Cake

 

 

Strawberry Cake

Frosted with Mascarpone Lemon Frosting

 

I have been wanting to make a strawberry cake for the last few years.  I’m not sure what took me so long to finally accomplish this desire.  It’s super super easy and extremely delicious.  The strawberries are gooey and taste like strawberry jam!  The cake is super moist.  You really don’t need any sort of frosting for this cake but I made if for a birthday so I chose to make a lemon mascarpone frosting to go with it.  Something not too sweet but a great compliment to the fresh strawberries.  The lemon zest was a perfect touch.

 

Strawberries

About to bake

Close up

Baked

Frosted

STRAWBERRY CAKE RECIPE (courtesy of Smitten Kitchen)

  • 6 T butter, softened (plus more for greasing cake pan)
  • 1 1/2 c spelt flour
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1 c + 2 T sugar
  • 1 egg
  • 1/2 c milk
  • 1 t vanilla
  • 1 lb strawberries, hulled and halved
  1. Preheat oven to 350°.
  2. Grease pie or cake pan, I wanted the cake thin so I used an 11′ pan.  (I’d recommend using a pie pan and leaving the cake within it for a much easier experience.  Since mine was a gift I opted to turn mine out and frost).
  3. Whisk flour, baking powder and salt.
  4. Beat butter and 1 c of sugar until pale and fluffy, ~ 3 minutes.
  5. Add egg, milk, and vanilla until just combined.
  6. Add dry mixture gradually until just smooth.
  7. Pour into your greased cake pan.  Place strawberries face down in a smooth layer across the top of the cake.  Top with the remaining 2 T of sugar.
  8. Bake 10 minutes at 350° and then reduce heat to 325° baking for 50-60 minutes more.
  9. Cool in pan on a rack.  Since I opted to frost mine I had the battle of turning it out onto a plate.  Not an easy task but one I managed to complete with the cake in one piece!
LEMON MASCARPONE FROSTING
  • 1 1/2 c whipping cream
  • 8 oz mascarpone
  • 1 c confectioner’s sugar
  • pinch salt
  • 1 t vanilla
  • lemon zest of 1 whole lemon
  1. Combine mascarpone, sugar, salt, vanilla, and lemon zest.
  2. Beat cream until stiff peaks form.
  3. Add mascarpone mixture and mix until just combined.
  4. Frost cake once completely cooled.

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