Name: Strawberry Lemon Mascarpone Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 250g unsalted butter, softened; 200g caster sugar; 4 large eggs; 250g self-raising flour; 2 tsp baking powder; Pinch of salt; Zest of 2 lemons; 2 tbsp lemon juice; 120ml whole milk; 300g mascarpone cheese, chilled; 200ml double cream; 100g icing sugar; 1 tsp vanilla extract; 1 tsp lemon zest; 200g fresh strawberries, sliced

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Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

One sunny Saturday afternoon, I found myself in my cozy kitchen, humming along to my favorite playlist, surrounded by fresh strawberries and zesty lemons. I had been craving a cake that was bright, full of flavor, and yet indulgent enough to make everyone at home smile. That’s when the idea of a Strawberry Lemon Mascarpone Cake came to me. The soft sponge, the creamy mascarpone frosting, and the tangy freshness of lemon and strawberries all came together like magic. Since then, this recipe has become a household favorite, a cake I turn to whenever I want to celebrate life’s little moments.

This cake is more than just a dessert; it’s a memory-maker. Every time I bake it, I remember the laughter of my friends at my last dinner party and the joy on my niece’s face when she helped me decorate it with sliced strawberries. It’s a recipe that’s simple enough to make on a weeknight but elegant enough for a special occasion. In this article, I’ll share with you exactly how I make this Strawberry Lemon Mascarpone Cake, my little kitchen secrets, and tips to serve it beautifully.

Why I Love Making This Recipe

I love making this cake because it balances indulgence with freshness. The mascarpone frosting is luxuriously creamy without being overpowering, while the lemon zest and juice give the cake a refreshing brightness. Strawberries add a natural sweetness and a burst of color that makes the cake look irresistible.

What really makes me smile is how versatile this recipe is. I’ve baked it for birthdays, brunches, and even casual tea times with friends. Every time, it brings people together. Cooking, for me, is about sharing love through food, and this cake embodies that perfectly.

Ingredients & Little Kitchen Secrets

Here’s everything I use for my Strawberry Lemon Mascarpone Cake. A few secrets sprinkled in will make it even more special:

For the Cake:
- 250g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 250g self-raising flour
- 2 tsp baking powder
- Pinch of salt
- Zest of 2 lemons
- 2 tbsp lemon juice
- 120ml whole milk
For the Mascarpone Frosting:
- 300g mascarpone cheese, chilled
- 200ml double cream
- 100g icing sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
For Decoration:
- 200g fresh strawberries, sliced
- Optional: edible flowers for extra charm

Little Kitchen Secrets:

Room temperature butter and eggs create a fluffier sponge.
Sift the flour and baking powder together to avoid lumps.
Fold ingredients gently to maintain airiness.
Chill mascarpone cheese before whipping to get a stable, creamy frosting.

How I Make It, Step by Step

Preheat your oven to 180°C (350°F) and grease and line two 8-inch cake tins.
In a large bowl, beat the softened butter and caster sugar until pale and fluffy.
Add the eggs one at a time, mixing well after each addition.
Fold in the flour, baking powder, and salt gently, keeping the mixture airy.
Add the lemon zest, lemon juice, and milk, folding until fully incorporated.
Divide the batter evenly between the two prepared tins.
Bake for 25–30 minutes, or until a skewer comes out clean. Let the cakes cool completely on a wire rack.
While the cakes cool, prepare the mascarpone frosting: whip the double cream until soft peaks form. In a separate bowl, beat the mascarpone, icing sugar, vanilla, and lemon zest until smooth. Fold in the whipped cream gently.
Once cakes are cooled, place one layer on your serving plate and spread a generous amount of frosting on top.
Place the second cake layer on top and cover the entire cake with frosting.
Decorate with fresh sliced strawberries and edible flowers if desired.

How I Serve It at Home

I love serving this cake chilled, straight from the fridge, with a cup of tea or a glass of sparkling lemonade. For special occasions, I cut thick, generous slices and watch my family’s faces light up. The strawberries on top give a beautiful, fresh contrast to the creamy frosting, and every bite feels like a little celebration.

Storage, Reheating & Make-Ahead Tips

Storage: Keep the cake covered in the fridge for up to 3 days.
Make-Ahead: You can bake the cake layers a day before and store them in an airtight container. Frost and decorate on the day of serving.
Freezing: The cake layers freeze beautifully. Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

100-Word Short Version

This Strawberry Lemon Mascarpone Cake is soft, fluffy, and bursting with flavor. The lemon-infused sponge paired with creamy mascarpone frosting makes it a perfect dessert for any occasion. Fresh strawberries add a touch of sweetness and color, making it as beautiful as it is delicious. It’s simple enough for a weekday treat and elegant for celebrations. With easy-to-follow steps, little kitchen secrets, and tips for storage and make-ahead prep, this cake is sure to become a family favorite. Bright, fresh, and full of love, it’s the ultimate homemade treat for dessert lovers.

Recipe Card Section

⏱️ Time
Prep: 20 min | Cook: 30 min | Total: 1 hr 10 min

📝 Notes

Use room temperature butter and eggs for a fluffier sponge.
Chill mascarpone before whipping for stable frosting.
Cake can be made a day ahead; frost and decorate before serving.
Freeze cake layers up to 2 months, thaw overnight in the fridge.

Conclusion

Every time I bake this Strawberry Lemon Mascarpone Cake, I feel a little spark of joy. It’s a cake that brings people together, sparks smiles, and creates sweet memories. Whether it’s a casual afternoon tea, a birthday celebration, or a weekend treat, this cake has a way of making moments feel special. I hope you enjoy making it as much as I do, and may it bring warmth, love, and a touch of sunshine to your kitchen.

Ingredients

Instructions

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