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Strawberries & Cream Cake



prep time:

30 mins

cook time:

6 hours 0 mins

Total time:

6 hours 30 mins





  1. Heat oven to 350º
  2. Grease and flour 3 (6-inch) cake pans; set aside
  3. Combine flour, baking powder, baking soda, and saIt in medium bowl. Set aside.,Cream butter and sugar together in stand mixer bowl until fluffy. Beat in vanilla. Add eggs, one at a time, mixing after each addition. Add in a third of the flour mixture into batter; beat at low speed until combined. Add half of milk mixture, alternating between flour and milk until both have been fully added to batter
  4. Pour batter into prepared pans. Bake 20-25 minutes or until tester comes out clean. Cool 10 minutes in pans; remove to cooling rack. Cool completely
  5. Whisk heavy cream with powdered sugar in large bowl until soft peaks form. Add mascarpone; continue to whisk until mixture holds a stiff peak. Refrigerate until you're ready to assemble cake
  6. Cut off domes of cooled cakes. This will give you an even layer to stack your cakes and it exposes the inside crumb allowing the coffee/kaluah mixture to soak into the cake
  7. In a small bowl combine the coffee and kahlua and brush onto the sliced sides of the cake. Place one layer on a cake plate and arrange strawberry slices in one even layer. On top of this add a layer of the mascarpone cream. Continue to layer the cake, berries and cream for the remaining two layers
  8. Serve immediately or store in the refrigerator.