Description
This recipe elevates the classic strawberry shortcake into a sophisticated, tiered dessert using a sturdy Victorian sponge and a stabilized mascarpone-infused cream. The method focuses on precision weighing and temperature control to ensure a light crumb that can support heavy fruit layers without collapsing.
Ingredients
- 227g Unsalted Butter (at 65°F / 18°C)
- 250g Granulated Sugar, plus 1 tablespoon for maceration
- 240g All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 4 large Eggs
- Fresh Strawberries (sliced)
- 170g Mascarpone
- 480ml Heavy Cream (cold, 36% milkfat minimum)
- Confectioners Sugar (to taste, for cream)
- 1/2 tsp Vanilla
Instructions
- Preheat your oven to 350°F (177°C). Prepare two 8-inch springform pans with parchment rounds and a light coating of spray. In a medium bowl, whisk the 240g of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
- In a stand mixer, beat the room-temperature butter and 250g of sugar for exactly 3 to 5 minutes until pale, almost white in color, and fluffy.
- Add the 4 large eggs one at a time, beating for 30 seconds after each addition to ensure proper emulsification.
- Add the flour mixture to the wet ingredients. Set the mixer to the lowest speed and stop the moment no streaks of dry flour remain to prevent gluten development.
- Divide the batter evenly between the two pans. Bake for 20 to 25 minutes, until the internal temperature reaches 205°F to 210°F. Allow the layers to cool completely on a wire rack.
- Toss the sliced strawberries with 1 tablespoon of sugar and 1/2 teaspoon of vanilla, letting them sit for 15 to 30 minutes.
- Meanwhile, beat the cold heavy cream and confectioners sugar until stiff peaks form. Gently fold in the mascarpone until the mixture is smooth and holds its shape rigidly.
- Assemble the cooled cake layers by alternating sponge, a generous layer of stabilized cream, and the macerated strawberries, finishing with a final layer of cream.
Notes
For the cleanest slices and best structural integrity, chill the fully assembled cake in the refrigerator for at least two hours before serving. When slicing, use a long, sharp knife and wipe it clean between cuts. If you want a slightly richer, more flavorful sponge, you can brown the butter before allowing it to cool back to 65°F (18°C) and proceed with the creaming method.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American