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Strawberry Mascarpone Filled Cake

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My daughter usually wants me to make her a strawberry cake for her birthday. The first year she asked for one, I made the strawberry cake with a strawberry filling completely from scratch. Although it was good, the color was kind of muted and not extremely appealing. The second year she asked for one, I made the strawberry cake with strawberry filling completely from boxed, jarred,and canned items. It had a more pleasing color and tasted okay, but the strawberry preserves filling was a bit overbearing.

This was the third year (out of four) that she asked for a strawberry cake. I decided to combine my last two attempts and make a boxed strawberry cake with a from-scratch filling and a home-made butter cream frosting.

The result was a very tasty and appealing looking (well, as much as any cake I make and decorate can be) cake.

This cake was still very simple to make. The cake was just a Duncan Hines box cake. The frosting a simple American buttercream. The filling was a slight variation of a Giada De Laurentiis recipe for a strawberry and mascarpone cupcake filling.

Recipe: Strawberry Mascarpone Filled Cake

Ingredients

  1. 1 box strawberry cake mix, prepared as directed in 2 or 3 layers
  2. 8 oz. mascarpone cheese
  3. 4 – 6 oz. frozen strawberries, thawed and drained
  4. 1/2 Tbsp. lemon juice
  5. 1/2 tsp. vanilla extract
  6. 3/4 c.=/- confectioner’s sugar
  7. buttercream frosting
  8. fresh strawberries, optional.

Instructions

  1. Prepare cake mix as directed and allow to cool completely.
  2. Beat mascarpone cheese and strawberries with an electric mixer until well blended.
  3. Add lemon juice and vanilla extract while still mixing.
  4. Slowly add enough confectioner’s sugar to achieve desired consistency and taste. Beat until thoroughly mixed.
  5. Set in refrigerator until ready to use.
  6. Mix a batch of butter cream frosting (or do this before making filling)
  7. Put at least a third of the butter cream frosting in a plastic zipper bag or a pastry bag.
  8. Twist bag to get mixture to bottom corner and cut off corner or end of bag.
  9. Pipe frosting near edge on the top of the bottom layer of cake (even layer before if desired).
  10. Repeat for second layer if using three layers.
  11. Either pipe or spread the cheese mixture to cover the layer(s) inside the frosting border/dam.
  12. Add some sliced or chopped fresh strawberries, if desired.
  13. Place the top layer on the filling covered bottom layer (or middle layer if making three layers).
  14. Pipe and/or spread remaining frosting to cover the cake.
  15. Smooth frosting with a spatula.
  16. Decorate with whole fresh strawberries, if desired.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.