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Strawberry Trifle Cake
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Strawberry Trifle Cake

Tender sponge cake layered with a creamy mascarpone filling and fresh strawberries. Perfect ending to a meal on a hot summer day.
Prep Time1 hour 30 minutes
Cook Time40 minutes
Chill2 hours
Course: Sweet
Cuisine: American, Canadian
Servings: 10

Equipment

  • 9 X 2 inch round cake pan
  • 2 Large bowls
  • 2 Medium bowls
  • Small bowl
  • Hand Mixer

Ingredients 

Sponge cake

  • 1⅔ cups unbleached all purpose flour spooned and levelled
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup whole milk
  • ⅓ cup canola oil
  • ¼ teaspoon finely grated lemon rind
  • 1½ teaspoons pure vanilla extract
  • 3 extra large eggs
  • 1 cup granulated sugar

Strawberries

  • 3 cups sliced strawberries
  • 2 tablespoons granulated sugar
  • 1 cup whole strawberries to top and garnish

Filling

  • 1 cup mascarpone cheese
  • ⅔ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups 35% whipping cream

Instructions

Sponge cake

  • Preheat oven to 350℉.
    Grease, flour and line bottom of a 9 X 2 inch deep round cake pan with parchment paper. Cake pan must be at least 2 inches deep, anything less and cake batter will spill over.
  • In a medium bowl whisk together flour, baking powder and salt. Set aside.
  • In a measuring cup or small bowl whisk to combine milk, canola oil, lemon rind and 1 ½ teaspoons pure vanilla extract. Set aside.
  • In a stand mixer bowl add eggs and 1 cup of granulated sugar. Beat on medium speed for 3 minutes.
  • Beat dry ingredients into egg and sugar mixture alternately with the milk and oil mixture just until batter is smooth. Scrape down sides of bowl as needed.
  • Pour batter into prepared pan.
  • Bake in preheated oven for 35 to 40 minutes or until cake tester comes out clean when inserted in middle.
  • Let cake cool in pan for 5 minutes. Run spatula around sides of pan to ensure cake is not stuck.
  • Remove cake to baking rack and cool completely before assembling cake.

Strawberries

  • In a medium bowl toss sliced strawberries with 2 tablespoons of granulated sugar. Set aside while you make filling.

Filling

  • In a medium bowl add mascarpone cheese, powdered sugar and 1 teaspoon of pure vanilla extract. Beat using hand mixer until smooth.
  • Add whipping cream and beat until soft peaks are formed.

Assemble cake

  • Slice cooled cake horizontally to make 3 even layers.
  • Place bottom cake layer cut side up on serving plate. Top with half of the prepared sliced strawberries. Place strawberries close to edge so they visible. Drizzle with 1 to 2 tablespoons of the juice from strawberries. Top with one third of the mascarpone cream filling.
  • Next place the middle cake layer on top of filling, then add remaining sliced strawberries and drizzle another 1 to 2 tablespoons of juice from strawberries. Top with another third of mascarpone filling.
  • Add top cake layer. Spread with remaining mascarpone filling. Garnish cake with remaining cup whole strawberries. I like to slice some and leave some whole.
  • Refrigerate cake for 2 hours before serving.
  • This cake is best served the day it is assembled. You can make the sponge cake the day before. Wrap it with plastic wrap and store in cool area or freeze.