Description
Fluffy Italian Strawberry Shortcake is a European-style twist on a classic dessert, with airy sponge cake layers, juicy lemony strawberries, and a rich mascarpone cream filling. Elegant, fresh, and perfect for entertaining.
Ingredients
2 lbs fresh strawberries, hulled and sliced
2 tbsp lemon juice
3–5 tbsp powdered sugar, divided (to taste)
6 large eggs, room temperature
1 pinch salt
2 tsp vanilla extract, divided
1/2 cup milk
1 cup mascarpone cheese (cold)
1/2–3/4 cup powdered sugar (to taste)
Fresh mint leaves, for garnish
Extra powdered sugar, for dusting
Instructions
1. Macerate strawberries: Add sliced strawberries to a bowl. Toss with lemon juice and 2–3 tbsp powdered sugar. Rest 20–30 minutes to get juicy.
2. Prep oven/pan: Heat oven to 350°F (175°C). Line and lightly grease an 8-inch (20 cm) round cake pan.
3. Separate eggs: Separate yolks and whites into two clean bowls.
4. Whip whites: Beat egg whites with salt until soft peaks form (glossy and holding shape).
5. Mix yolks: Whisk yolks with milk and 1 tsp vanilla until smooth.
6. Fold batter: Gently fold the yolk mixture into the whipped whites in 2–3 additions, keeping as much air as possible.
7. Bake: Pour batter into pan and bake 22–28 minutes, or until the top springs back and a toothpick comes out clean. Cool completely.
8. Make mascarpone cream: In a bowl, gently whip mascarpone with 1/2–3/4 cup powdered sugar and 1 tsp vanilla just until smooth and spreadable (do not overmix).
9. Slice cake: Level if needed, then slice cake horizontally into 2 layers (or 3 thin layers if you prefer).
10. Assemble: Spread mascarpone cream over the bottom layer. Spoon on strawberries plus some juices. Add the next layer and repeat.
11. Finish: Top with remaining cream and strawberries. Dust with powdered sugar and garnish with mint.
12. Chill & serve: Refrigerate 20–30 minutes for cleaner slices. Serve cold or slightly chilled.
Notes
Family-safe swap (no alcohol): If you want the extra “strawberry liqueur” flavor, use 3–4 tbsp strawberry juice/purée or strawberry syrup (non-alcoholic) mixed into the berries.
Mascarpone tip: Whip mascarpone only briefly—overmixing can make it loose or grainy.
Make-ahead: Assemble up to 6 hours ahead and chill. Best enjoyed within 24 hours for the fluffiest texture.
Storage: Cover and refrigerate up to 2 days. The cake softens as it sits (still delicious).
Optional brightness: Add 1 tsp lemon zest to the mascarpone cream for extra freshness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 185 mg