Summer is almost here, and I’ve really been craving baking with strawberries, so I decided to create the ultimate version with no fewer than 7 layers of strawberry!
Each layer features strawberry in a different texture, perfectly balanced with subtle flavor notes from macadamia nuts and mascarpone.
This truly is the ultimate strawberry cake, and it tastes heavenly. I hope you’ll love this recipe as much as I do.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Strawberry Cake:
- 60 g reduced strawberry purée, room temperature
(made from 295 g strawberry purée – see instructions below. This recipe makes enough reduced strawberry purée for the cake, plus an additional 20 g to reserve for the Mascarpone & Strawberry Buttercream) - 130 g all-purpose flour
- 0.75 tsp baking powder
- 0.25 tsp baking soda
- a pinch of sea salt
- 70 g butter (room temperature)
- 135 g caster sugar
- 65 g egg whites (approx. 2.2 medium egg whites)
- 45 g sour cream (room temperature)
- 0.5 tsp vanilla paste
- 50 g whole milk
- 0.75 tsp lemon zest
NOTE: It is important to use reduced strawberry purée rather than regular strawberry purée. The reduction process removes excess water, ensuring the cake achieves the correct consistency. Using regular strawberry purée will result in a different texture.
Reduced strawberry purée:
- You can use homemade or store-bought strawberry purée.
Homemade strawberry purée: Cook strawberries (fresh or frozen) until tender, then press them through a fine-mesh sieve to create a smooth purée. - Reduced strawberry purée: Heat the strawberry purée in a saucepan and let it simmer over medium heat, stirring occasionally to prevent burning. Cook until it has reduced to a thick purée with a consistency similar to applesauce or yogurt.
