Strawberry Snacking Cake

The most summery, moist, easy, strawberry snacking cake topped with a simple and perfectly sweet mascarpone whipped cream.


Servings: 9

Strawberry Puree

  • 1 pound fresh strawberries

Strawberry Cake

  • 2 cups flour
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 4 egg whites
  • 1 tsp vanilla
  • 1/3 cup milk
  • 1/3 cup strawberry puree

Mascarpone Whipped Cream

  • 4 ounces mascarpone cheese
  • 1/8 cup powdered sugar
  • 1 cup heavy cream
  • 1/8 cup strawberry puree


  1. Make the strawberry puree by adding 1 pound of hulled strawberries to a blender and blending until smooth. Add to a pot over low heat, stirring occasionally for 20-25 minutes or until reduced by about half. Allow to cool.
  2. Preheat oven to 350 degrees and position a rack in the lower third of oven. Grease and lightly flour an 8-inch square pan.
  3. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Add butter and sugar to the bowl of a stand mixer and beat together on high speed for about 2 minutes until fluffy. Scrape down the sides of the bowl, then beat in egg whites and vanilla.
  4. Gradually add in dry ingredients and mix until just combined, ensuring the sides and bottom of the bowl are scraped down. Add in milk, mixing until just combined, then add 1/3 cup strawberry puree.
  5. Pour batter into greased square pan and spread evenly. Bake for 35-40 minutes or until a toothpick comes out clean. Let cake cool completely then remove from pan.
  6. Make the frosting by adding mascarpone and powdered sugar to the bowl of a stand mixer with the whisk attachment and whisking on high until the mascarpone is smooth. Add in heavy cream and whisk until the whipped cream forms stiff peaks. Add in 1/8 cup strawberry puree and beat until just combined.
  7. Top cooled cake with mascarpone whipped cream and enjoy!
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes