Ingredients:

  • 1 cup (225 g) Unsalted Butter, softened
  • 1 cup (200 g) Caster Sugar (Fine granulated)
  • 4 Large Eggs, room temperature
  • 2 tsp (10 ml) Vanilla Extract
  • 1 ¾ cups (220 g) All-Purpose (Plain) Flour, sifted
  • 1 Tbsp (15 g) Baking Powder
  • ½ tsp (3 g) Fine Sea Salt
  • ½ cup (120 ml) Whole Milk, room temperature
  • 3 cups (450 g) Fresh Strawberries, hulled and sliced (plus 1 cup whole for topping)
  • ¼ cup (50 g) Granulated Sugar
  • 1 tsp (5 ml) Fresh Lemon Juice
  • 2 cups (480 ml) Heavy Cream (35% fat minimum), very cold
  • 8 oz block (225 g) Mascarpone Cheese, cold
  • ½ cup (60 g) Confectioners' Sugar (Icing Sugar), sifted
  • 1 tsp (5 ml) Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the base of the two 8-inch cake tins. Sift the flour, baking powder, and salt together in a separate bowl and set aside.
  2. Using a mixer, cream the softened butter and caster sugar until pale, light, and fluffy (about 3–5 minutes).
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. Gently fold in one-third of the flour mixture, then half the milk. Repeat, finishing with the last of the flour. Stop mixing immediately once combined to avoid developing gluten.
  5. Divide the batter evenly between the two prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  6. Cool the cakes in the tins for 10 minutes, then invert onto a wire rack. Do not attempt to frost until the cakes are completely cool (2 hours minimum).
  7. Prepare the filling: Gently toss the sliced strawberries with the sugar and lemon juice in a bowl. Let the mixture sit for 30–60 minutes to macerate and create a syrup. Drain any excess liquid just before assembly.
  8. Create the Mascarpone Whipped Cream: In a chilled bowl, whip the cold heavy cream until soft peaks form. In a separate bowl, briefly whisk the cold Mascarpone cheese to soften it slightly.
  9. Gradually fold the whipped cream into the softened Mascarpone along with the sifted confectioners' sugar and vanilla. Mix gently until stiff peaks form, being careful not to over-mix.
  10. Assemble the cake: Slice off any domed tops from the cooled cake layers to create flat surfaces.
  11. Place the first cake layer on your serving plate. Pipe or spread a small ring (a dam) of Mascarpone cream around the perimeter of the cake layer.
  12. Spoon the drained macerated strawberries inside the cream dam. Top the berries with a moderate layer of the frosting.
  13. Carefully place the second layer on top.
  14. Apply a very thin layer of frosting over the entire cake (top and sides) for a crumb coat. Chill the cake for 20 minutes.
  15. Apply the remaining frosting in a thicker, smooth layer for the final coat. Decorate the top with the reserved whole strawberries.