Strawberries & Cream Cake 30 min prep time 06 hrs 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* A cross between a tiramisu and strawberry shortcake, this strawberries & cream cake is made with dense layers of vanilla cake, brushed with kahlua and coffee, fresh strawberries, and clouds of light mascarpone cream. IngredientsCake3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 8 ounces Vermont Creamery Unsalted Cultured Butter - 86% Butterfat softened 1 1/2 cups sugar 2 teaspoons vanilla extract 4 eggs 1 cup milk Mascarpone Cream & Assembly1 cup heavy cream 1/2 cup powdered sugar 1 cup Vermont Creamery Mascarpone 1/2 cup cold coffee 2 tablespoons kahlua 2 1/2 cups sliced strawberries Tools Required3 6-inch cake pans. We've also tried this recipe with 2 8-inch cake pans and sliced the layers which also worked well. If you do make this cake in the 8-inch cake pans, you may need to increase the bake time by 5-10 minutes or until cooked through. Directions STEP 1 Heat oven to 350ºF. Grease and flour 3 (6-inch) cake pans; set aside. STEP 2 Combine flour, baking powder, baking soda, and saIt in medium bowl. Set aside. STEP 3 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. STEP 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. STEP 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. STEP 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. STEP 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. STEP 8 Serve immediately or store in the refrigerator. Related Recipes Vanilla-Almond Snack Cake with Rhubarb-Mascarpone Frosting Devil’s Food Chocolate Cupcakes Bijou Creme Brûlée with Rhubarb Compote Pumpkin Mascarpone Mini Bundt Cakes Cranberry Poached Pears with Mascarpone Apple Pie With Crème Fraîche