Italian Strawberry Cake

Average: 5 (3 votes)
(3 votes)
Italian Strawberry Cake
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40 min.
ready in 2 h. 5 min.
Ready in


For the cake
100 grams butter
3 eggs
100 grams sugar
1 packet Vanilla sugar
1 generous pinch grated Lemon peel
2 tablespoons cornstarch
150 grams Pastry flour
1 teaspoon Baking powder
For the frosting
125 grams Strawberry Jam
2 tablespoons Apple juice
300 grams Strawberries
200 grams Mascarpone
200 milliliters whipped Whipped cream (at least 30% fat content)
2 tablespoons lemon juice
100 grams sugar
2 tablespoons powdered sugar (for dusting)
How healthy are the main ingredients?
eggsugarApple juiceStrawberryMascarponeWhipped cream

Preparation steps


Preheat the oven to 180 ° C (approximately 350 ° F). Melt the butter and let cool. Beat eggs with the sugar, vanilla sugar and lemon zest until fluffy. Gradually add the butter. Mix in flour, cornstarch and baking powder. Stir until fully incorporated.


Line the bottom of a springform pan with parchment paper. Pour in the batter and bake for 20-25 minutes or until golden brown. Cake is done when toothpick inserted in middle comes out cean. Remove, cool slightly and remove from pan. When completely cool, cut cake into two layers..


Heat strawberry jam with apple juice and pass through a sieve. Let cool down. Rinse strawberries and cut in half. Mix mascarpone with half of the strawberry sauce, lemon juice and sugar. Add whipping cream. Top bottom layer of cake with mascarpone cream. Top with a layer of strawberries and place second cake layer on top. Press down gently. Top the cake with the remaining mascarpone cream and drizzle remaining strawberry sauce on top. Add fresh strawberries as desired to decorate. Refrigerate for at least 1 hour. To serve, dust with powdered sugar and slice.