Strawberry Layer Cake and Sweet Mascarpone Cheese Frosting

more strawberry cake photo kake.jpg

Fresh strawberries are perfectly ripe for picking right now . . . a little bit late this year, but bursting with extra sweet flavor! With Mother’s Day in just a few weeks, I wanted to share our favorite Strawberry Layer Cake and Sweet Mascarpone Cheese Frosting recipe with you. This cake is so full of flavor, especially with the extra layer of fresh strawberries tucked in between each layer!

Strawberries, when picked at their peak level of freshness have the most beautiful vivid, rich red color. The soft shimmer studded with the tiny seeds adds to their beauty, just tempting us to bite right in.

This cake just SINGS spring . . . even if it did snow last week in Colorado. To all of my friends out there, just whip up this cake and you’ll be feeling spring right away!


The pool of pureed strawberries adds another level of berry-goodness! You can also use the puree with ice cream, smoothies, and parfaits! It also freezes nicely for using later and through the winter when you’re really wanting some fresh strawberries!

strawberry puree sauce photo soss.jpg

Strawberry Layer Cake & Sweet Mascarpone Cheese Icing
  • 2 cups white sugar
  • 1 (3 oz) package strawberry flavored gelatin
  • 1 cup (2 sticks) butter, softened
  • 4 jumbo eggs (room temperature)
  • 2¾ cups sifted cake flour
  • 2½ tsp. baking powder
  • 1 cup whole milk
  • 1 Tbsp. vanilla extract
  • ¾ cup strawberry puree made from fresh or frozen strawberries (make an additional 2 cups of puree to drizzle over the cake slices or to lay the slices on top of a pool of puree).
  • For the Strawberry Filling:
  • 1 to 2 cups of the mascarpone cheese frosting (ingredients listed next)
  • 1-1/2 cups fresh strawberries, sliced
  • For the Sweet Mascarpone Cheese Frosting:
  • 1 cup butter, softened
  • 2 8-oz packages/tubs mascarpone cheese, softened
  • 8 cups powdered (confectioner’s) sugar
  • 1 teaspoon butter extract
  1. Preheat the oven to 350 degrees.
  2. Grease and flour two 9 inch round cake pans or three 8 inch round cake pans.
  3. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each.
  4. Combine the flour and baking powder.
  5. Stir into the batter alternately with the milk.
  6. Blend in strawberry puree and vanilla.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 30 – 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
  9. Allow cakes to cool in their pans over a wire rack for at least 10 minutes.
  10. Gently tap the cakes out of their pans to finish cooling completely.
  11. To prepare the frosting:
  12. Beat the butter, mascarpone cheese, confectioners’ sugar, and butter extract until creamy.
  13. Spread the first cake layer with a thick layer of frosting.
  14. Evenly distribute the strawberry slices over the frosting.
  15. Place the top cake layer on top.
  16. Spread remaining frosting on top of cake and all around the sides.
  17. Garnish to decorate: Large, beautiful strawberries presented any way that you like.


I hope that you enjoy this special Strawberry Layer Cake with Sweet Mascarpone Cheese Frosting!



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  1. says

    oh my gosh this looks gorgeous, but it’s the FLOWERS that are really getting me!! Today was the first day of temperatures with a “5” (as in 52) so we are a long way from anything blooming–i live vicariously through you!! anne
    anniebakes recently posted..Lemon Curd DessertMy Profile

    • says


      Do come visit someday! Gosh it has been chilly down here too and that’s why the strawberries are so ‘late’! We’re usually knee deep in strawberries the first week or so of April and they JUST now showed up in the farmer’s market this week. But I like a chilly spring, it will be scorching before we know it down here!

      Roz recently posted..Strawberry Layer Cake & Cream Cheese IcingMy Profile

  2. says

    This is gorgeous, Roz! I, too, have fallen for the first berries of the season … for me, it was a custard pie topped with berries … heaven! I’m saving this recipe for a special Spring party! What a beauty of a cake!

  3. says

    super!!! this cake looks lovely and not over filled or covered with whipped cream as usual. just love it! and thank you, I was just looking for a cake to make with my little one for my coming birthday and this is just perfect. and congrats for the new professional look!

    • says

      Oh thank you Joanne! I thought of you while baking it since I need to try to make more meatless ‘anything’ for you. I always have on my mind, ‘Uh-oh, but can Joanne eat this?” That’s a good thing, you keep me on my toes in my attempts to eat less meat. Obviously I haven’t done a good job lately with my meat-crazy hubz! Whatcha gonna do with guys like him? LOL!

      Roz recently posted..Strawberry Layer Cake & Cream Cheese IcingMy Profile

  4. says

    Your cake is a springtime and Mother’s Day serenade, Roz. The cheery pink and the sweet strawberries with the touch of a tangy mascarpone erases any memory of winter woes. Even if just for a few blissful bites. Thank you for sharing your fabulous recipe and flowers =)

  5. says

    This is a perfect cake for the season! It looks delicious and I love the cake plates, very pretty and festive looking! I’m new here and glad to find your blog. Thanks for the great recipe to try this spring!

    • says

      You are so welcome Pam; I’m happy to share my recipes with you. I’ll stop over to your place now and gladly follow you back to learn more from your expertise too! Thank you for your kind words!

      Roz recently posted..Risotto alla MilaneseMy Profile

    • says

      Happy Spring to you too Debby! Those huge California strawberries are arriving right now in the markets and being offered smothered with chocolate in the stores! So tempting! Happy Mother’s Day!

      Roz recently posted..Risotto alla MilaneseMy Profile

    • says

      Ciao Barbara!

      Very good questions! Yes, strawberry gelatin is jello. If I could, I’d send you a few boxes. When mixing the batter, in one mixing bowl blend the butter, sugar and dry strawberry jello powder . . . to that add the eggs, one at a time until light and fluffy. In a second mixing bowl combine the flour and baking powder. Then add this flour/baking powder mixture a up at a time to your first bowl of butter, sugar, jello powder and eggs. After every cup of flour added, then add some of the milk . . . and repeat: add some flour/baking powder . . . add some milk . . . add some flour/baking powder . . . add some more milk until all is blended into the first bowl of butter, sugar, jello powder and eggs. Then add in the strawberry and vanilla.

      I am CERTAIN that your cake will be DIVINE!!!!

      Roz recently posted..Top Secret Tips on How to Grow Outstanding TomatoesMy Profile

    • says

      Oh my goodness, hello Catherine! I have missed you so much since your horrible experience with the hurricane/tropical storm Sandy. But thank the Lord you are well! This is what is most important and that which brings smiles to all of our faces….the cake, well, is just the icing on the cake!!!!!

      Roz recently posted..Top Secret Tips on How to Grow The Best TomatoesMy Profile

    • says


      I have a student in my classes from New Zealand and he makes me think of you and all of my Aussie blogging friends! It is Mother’s Day here and I wish you a most happy day!

      Roz recently posted..Risotto alla MilaneseMy Profile

  6. says

    I just stumbled across your website the other day and fell in love with it. Your recipes are AMAZING!!! My mouth waters just looking at this Strawberry cake – WOW!! I started my own website a few months ago called Europe’s Calling because I am from England and lived in Germany and now the U.S. I miss Europe so much, so this is my way of staying connected. Check it out and remember it is VERY new and lots of tweaking to be done to it still.
    Is this recipe Italian?

    Your website has inspired me.

    • says

      Hi Suzy, I apologize for getting back to you so late, but I’ve been away (in Europe) and then had a lot of family health issues. I am anxious to find your blog and will visit right now! The recipe is not completely Italian, except for the mascarpone cheese instead of regular cream cheese. it is fantastic and I hope you enjoy it, if you prepare it!
      You’ve inspired me to continue on!
      Roz recently posted..Super MOIST Cinnamon Zucchini Cake with Cream Cheese FrostingMy Profile

      • says

        I bet you had a wonderful time in Europe! How exciting for you. I made this cake and took it with me to a party and I had so many compliments. It was so moist and the frosting was the best, I was quite proud of myself and gave you all the credit! :-) Thanks for sharing.


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