I made you a cake that’s red and white because ’tis the season and it’s frosted in what looks and tastes like vanilla ice cream, except it’s a ton of fluffy whipped cream and mascarpone. Also, it happens to be layered with strawberries roasted in balsamic vinegar because we’re making the most of these beauties while they’re in the market!

When it comes together, it tastes like the ‘pastry’ we all ate growing up in India. The one that was 99% cream, 1% cake and came from your favourite local bakery, the same one you and everyone you knew, got birthday cakes from. I don’t know how this happened, but I’m so glad it did!

Soft, moist, super tender, this is my basic and favourite butter cake, and it goes with pretty much any and every fruit. Try mangoes or plums too! It can be scaled up and down depending on how tall you like your layer cakes, and the sugar can also be adjusted depending on how sweet the fruit is.

The cake itself is super buttery and flavourful just by itself, so really, I won’t blame you if you decide to eat it all as is!

The strawberries though, let’s talk about those. While fresh berries are the best thing you can put on a cake, there’s something quite amazing about cooking them in the oven with a little balsamic vinegar and sugar till they’re soft, not quite jammy, but juicy enough to seep into the cake and the frosting and transform it.

They bring a little tang and sourness into the picture and take the classic strawberries and cream to a whole new level. So good.

The juices left behind after the berries are cooked are delicious, but can make the frosting too runny once spooned on top. So I decided to reduce them into a thicker sauce with a little bit of cornflour and spoon them over the pieces before serving. Just the thing!

This cake blew my mind for how wonderfully every flavour goes together! Make it todaaaay but make sure you have people to share it with! Buttery cake with creamy frosting with juicy strawberries. That’s all.

Roasted Strawberry and Mascarpone Cake

Tender butter cake layered with fluffy whipped cream and mascarpone frosting and juicy roasted strawberries!

Prep Time: 40

Cook Time: 1 25

Total Time: 2 5

Makes: 8 slices

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Ingredients

For the strawberries

400 gms strawberries, sliced
1 tbsp balsamic vinegar (or lemon juice)
2 tbsps caster sugar

For the cake

2 cups all-purpose flour (240 gms)
2 tsps baking powder
1/2 tsp salt, if using unsalted butter
1 cup caster sugar (190 gms)
200 gms butter at room temp
4 eggs
2 tsps vanilla extract
3 tbsps milk

For the frosting

3/4 cup chilled whipping cream (200 gms)
1 cup mascarpone cheese (220 gms)
2 tbsps icing sugar
1 tsp vanilla extract

Instructions

Make the strawberries by combining them with the vinegar and caster sugar in a shallow rectangular dish (about 8x5 inches). Stir everything together, spread evenly (some berries overlapping are ok), and set aside for 10 minutes.
Preheat the oven to 200 C, then bake the strawberries for 20 to 25 minutes until softened but not completely broken down (you can certainly cook them longer for a more jammy or sauce-like topping, but as a filling for the cake, I like to leave the berries a little more intact). Set aside to cool completely at room temperature and the liquid will thicken a little.
Make the cake. Keep the oven preheated at 175 C. Grease a 9 inch springform pan and set aside.
Beat the butter and sugar in a large mixing bowl with a hand mixer on medium-high speed till pale and fluffy. Add the eggs and vanilla and beat well till combined.
Sift in the flour, baking powder and salt. Fold gently till combined and then add the milk. Beat briefly with the hand mixer on low to make a smooth, thick batter.
Spoon the batter into the prepared tin and smoothen it out.
Bake for 30 mins, then check to see if the top is browning too fast. If so, cover with aluminium foil and continue to bake for another 15 to 20 minutes until done. A toothpick poked in the center should come out clean.
Let the cake cool completely at room temperature before frosting.
Make the frosting. Beat the mascarpone, icing sugar and vanilla till smooth with a hand mixer on low speed. Add the cream and beat again on medium-high speed till light, fluffy and thickened, 2 to 3 minutes. When you lift the beaters, the mixture should hold soft peaks. Keep chilled while you slice the cake.
Unmould the cake, and using a sharp, long knife, level the top, then slice it in half horizontally, turning it with your hands as you go, so that the cut is even (or use a cake turntable if you have one). Use a metal spatula to lift the top off and set it aside on a large tray or plate. Transfer the lower half to a serving platter.
Spoon about half of the frosting onto the lower half, spreading it evenly, then top with two-thirds of the cooked strawberries, taking care not to spoon on too much of the liquid left behind in the dish.
Place the top half of the cake on the berries, then spread the rest of the frosting over it, letting it spill over the sides. Use a blunt knife or metal spatula to spread it evenly all over the cake. Pile on the remaining strawberries. Chill the cake for about 30 minutes minutes before slicing so the frosting holds its shape.
Optional: If the liquid left behind in the baking dish (after scooping out the strawberries) hasn't thickened to your liking, you can cook it down further to a sauce-like consistency. Pour it into a small saucepan and then mix 1 tsp water with 1/4 tsp cornflour in a small bowl, and add it to the pan. Bring to a boil for a couple of minutes and set aside to cool. Spoon this sauce over individual pieces of cake.
The cake must be kept refrigerated at all times (it will keep for 4 to 5 days) but leave it out at room temperature for 10 to 15 mins before digging in because butter cakes harden in the fridge. Happy baking!

Notes

*Before whipping the cream, chill it for at least 48 hours and then chill your bowl and beaters about 30 minutes before beginning. I use Amul whipping cream.