Description
A stunning twist on the classic with layers of light sponge cake, mascarpone whipped cream, and juicy strawberries—perfect for spring and summer celebrations.
Ingredients
Victorian Sponge Cake:
1 cup (227g) unsalted butter, at room temperature
1 ¼ cups (250g) white sugar
4 large eggs, at room temperature
1 tsp vanilla extract
2 cups (240g) all-purpose flour, correctly measured or weighed
1 tbsp baking powder
1 tsp salt
1–2 cups fresh strawberries, for decorating the top of the cake
Macerated Strawberries:
1 ½ cups (250g) hulled and sliced strawberries
1 tbsp (13g) white sugar
1/2 tsp vanilla extract
Mascarpone Whipped Cream:
2 cups (480ml) heavy cream, cold
6 oz (170g) mascarpone
2/3 cup (80g) confectioners’ sugar
1/2 tsp vanilla extract
Instructions
Make the Victorian Sponge Cake:
Preheat oven to 350°F (175°C). Prepare two 8″ springform pans with cooking spray and parchment rounds.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer or large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Add vanilla and mix again.
Add dry ingredients and mix just until combined.
Divide batter evenly between the pans, smooth tops, and bake for 20–25 minutes or until a toothpick comes out clean.
Let cakes cool completely.
Macerate the Strawberries:
In a bowl, combine sliced strawberries, sugar, and vanilla. Toss and let sit for 15–30 minutes to release juices.
Make the Mascarpone Whipped Cream:
In a large chilled bowl, beat heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.
Add mascarpone and beat just until smooth—do not overmix.
Assemble the Cake:
Level the tops of both cooled cake layers if needed.
Place one cake layer on a serving plate.
Spread 1–1½ inches of mascarpone whipped cream over the layer.
Spoon all macerated strawberries and their juices over the whipped cream.
Place the second cake layer on top and spread remaining whipped cream over the top.
Decorate with fresh strawberries.
Notes
Be sure to measure flour accurately using the spoon-and-level method or weigh it for best texture.
Avoid overbeating the mascarpone whipped cream—beat just until smooth.
This cake is best served fresh, but you can refrigerate it for up to 24 hours before serving.
Use a light-colored cake pan to avoid over-browning.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
