Name: White Cake with Strawberries and Mascarpone Frosting
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 8 slices
Cuisine: American

White Cake with Strawberries and Mascarpone Frosting

White Cake with Strawberries and Mascarpone Frosting cover

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White Cake with Strawberries and Mascarpone Frosting

atsloanestable.com

Instructions

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Instructions

Preheat the oven to 350 degrees (180 degrees F). Grease and line two 6 inch cake pans with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, milk, yogurt, and vanilla, and mix until just combined.

In a separate bowl, whip the egg whites to stiff peaks. Gently fold it into the batter with a rubber spatula until just combined.

Pour batter into the prepared pans and bake for 26-28 minutes or until a tooth pick inserted comes out clean.

Cool completely before frosting.

In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, mascarpone, and sugar.

Whisk on low speed until combined, then turn up to medium high speed until thick (only about 30 seconds).

Spread a thin layer of frosting on the first cake layer, then pipe a wall of frosting around the edge.

Add 1-2 layers of sliced strawberries.

Pipe another wall of frosting around the edge and add another layer of strawberries.

Top with the second cake layer and spread a thin layer of frosting all around for the crumb coat. Place in the fridge for about 30 minutes.

Take the cake out of the fridge and decorate as desired. To achieve the same petal top design as in the photos, place the remaining frosting in a piping bag fitted with a medium round piping tip. Start at the edge and layer them as you move inward. Add a halved strawberry in the center and sprinkle with raw cane sugar.

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring egg whites, mascarpone, and heavy cream to room temperature before mixing to ensure proper emulsification and a light, fluffy frosting that won't break or separate.
Cake Flour is Non-Negotiable 🥄
Use cake flour instead of all-purpose flour for its lower protein content, which creates the tender, delicate crumb essential for this light summer cake without overdeveloping gluten.
Macerate Strawberries Strategically 🍓
Toss fresh strawberries with raw cane sugar 30 minutes before assembly to draw out natural juices without making them mushy, creating a flavorful syrup that enhances both layers and frosting.
Fold, Don't Stir 🎂
Use a rubber spatula to gently fold egg whites into the batter with a folding motion rather than stirring to maintain airiness and maximize rise for maximum height and lightness.
Chill Frosting Between Layers ❄️
Refrigerate the mascarpone frosting for 20 minutes before assembling to firm it up, making it easier to spread without tearing delicate cake layers while preventing the frosting from melting.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.