I think it’s summer, like for real summer. Where the days feel endlessly long, jackets are no longer required, and time spent outdoors is nothing but enjoyable. And believe me I plan to make the most of this time of year, savoring every second of sun and warmth I can.
I also plan to make the most of the earth’s bounty in these warm months. Re: I am going to eat all the strawberries, tomatoes and fresh fruits and veggies I can get my hands on. And I thought I would start with the most perfect looking and sweet tasting organic strawberries I found.
I don’t know if it’s the 10% of Italian in me, but I much prefer the sweet and creamy mascarpone to a sour tasting cream cheese. Smothered on bagels included. The moisture it lends to the cake is inimitable. And the smooth body and sweet flavor it adds the the whipped cream makes you want to lick the topping right off the cake. Though I was sharing with family so I didn’t.
But the bowl was fair game.
I think it’s safe to say that my family fell in love with this cake almost as much as I did. And I know it is going to be heavily requested for future parties. I may even make it again. My mother just fainted because I said I was going to make something I’ve already made again.
But it was that good, don’t you agree mom?
Strawberry Mascarpone Cake
6 Tablespoons Butter, softened
1 Cup Mascarpone Cheese, softened
1 1/2 Cups Sugar
2 Cups Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
6 large Egg Whites (3/4 cup)
1/3 cup Milk
2 teaspoons Vanilla Extract
1 Lb Fresh Strawberries sliced (a few saved for decorating)
Preheat to 350 degrees. In a large mixing bowl, beat butter, mascarpone and sugar until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture.
Pour equal amounts of batter into 2 greased 9 inch cake pans. Take your strawberry slices and push them straight up and down into the batter.
Bake for 20 minutes (or until just golden and toothpick inserted comes out clean.)
Mascarpone Whipped Cream
1 1/2 Cups Whipping Cream
1 Cup Mascarpone Cheese, room temperature
1 Cup Confectioners Sugar
Pinch of salt
1 Teaspoon Vanilla Extract
Chill your mixing bowl and whisk attachment in the freezer for 5-15 minutes before beginning. Take cream out the refrigerator and whip in the cool bowl until stiff peaks form. Unless you have another mixing bowl transfer the whipped cream to another bowl.
In the mixer beat the mascarpone, salt, vanilla and sugar until smooth and creamy. Gently fold the cheese mixture into the whipped cream. Once incorporated frost your cake.
Garnish with more fresh strawberries.