This Strawberry Mascarpone Cake with White Chocolate is a dreamy dessert for special occasions—or simply when you want to treat yourself. The combination of fluffy sponge cake, silky mascarpone cream, fresh strawberries, and the delicate sweetness of white chocolate makes it truly irresistible.
Whether for a birthday, Mother’s Day, Easter, or a summer gathering, this cake not only looks stunning but also tastes heavenly.
Why You’ll Love This Cake
- Fresh & Fruity – Juicy strawberries give it a refreshing summer flavor.
- Creamy & Soft – Mascarpone and whipped cream create a luxuriously smooth texture.
- Elegant & Special – White chocolate adds a fine, luxurious touch.
- Make-Ahead Friendly – Perfect to prepare the day before serving.
Ingredients
For the Sponge Cake:
- 4 eggs
- 120 g (½ cup + 2 tbsp) sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 120 g (1 cup) all-purpose flour
- 1 tsp baking powder
For the Cream:
- 250 g (9 oz) mascarpone cheese
- 300 ml (1 ¼ cups) heavy cream
- 80 g (⅔ cup) powdered sugar
- 200 g (7 oz) white chocolate, melted
- 500 g (1 lb) fresh strawberries
Instructions
- Bake the Sponge – Preheat oven to 180°C (350°F). Beat eggs, sugar, and vanilla until pale and fluffy. Mix flour with baking powder and gently fold into the egg mixture. Pour into a greased 26 cm (10-inch) springform pan and bake for about 25 minutes. Let cool completely.
- Make the Cream – Melt the white chocolate and let it cool slightly. In a bowl, mix mascarpone with powdered sugar, then stir in the white chocolate. Whip the cream until stiff peaks form and fold gently into the mascarpone mixture.
- Prepare the Strawberries – Wash, hull, and halve the strawberries.
- Assemble the Cake – Slice the sponge into two layers. Spread some cream over the bottom layer, arrange strawberries on top, and cover with more cream. Place the second sponge layer on top and frost the entire cake with the remaining cream.
- Decorate – Garnish with fresh strawberries and, if desired, sprinkle with white chocolate shavings.
- Chill – Refrigerate for at least 3 hours, preferably overnight, before serving.
Tips for the Perfect Cake
- Extra Freshness – Add a splash of lemon juice to the cream.
- More Chocolate Flavor – Drizzle melted white chocolate over the strawberries before assembling.
- Stable Cream – Use whipping cream stabilizer if the cake will be out for a while.
This Strawberry Mascarpone Cake with White Chocolate is not just a showstopper—it’s the perfect mix of fruity freshness, creamy indulgence, and elegant sweetness.