Strawberry Vanilla Layer Cake, Chantilly Mascarpone

Vanilla strawberry layer cake - Lilie Bakery

A pretty cake to share for all occasions: the Strawberry layer cake! Inside, a very moist vanilla cake, strawberry compote and a light mascarpone whipped cream icing decorated with fresh strawberries.

This vanilla strawberry layer cake is offered here naked cake style, that is to say "naked cake", because it is only topped with a thin layer of icing. We can also see the different cake discs through.

An ideal recipe for sunny days! A dessert for small and big occasions, and think again, it's not that complicated to make...

Recipe vanilla strawberry layer cake - Lilie Bakery

What you will love with this strawberry layer cake recipe

flavors : vanilla in the cake, and strawberries of course in the compote and also as decoration.

Textures : the cake is very moist, the fruit compote and the mascarpone icing are very creamy…

Difficulty level : the outside of this vanilla strawberry layer cake doesn't have to be perfect, so it's easier. Feel free to get started ! Below I give you the maximum of advice to succeed at home.

Strawberry layer cake - Lilie Bakery

Choose the right ingredients

  • strawberries : I recommend gariguette strawberries for this recipe, quite simply because they are the best in terms of taste, they are beautiful as decoration too! You need it to create the compote and for the decoration on the vanilla strawberry layer cake.
  • butter : I always use unsalted butter, it must be well softened.
  • sucre : I take brown sugar because its taste highlights the vanilla.
  • fermented milk : this is the key to the softness of the cake! In stores, look for buttermilk. If you can't find it, make it homemade by mixing whole milk with 1,5 tbsp of lemon juice. Let stand 15 minutes before using. I give you my tips in my article on homemade fermented milk.

The main steps of the recipe

  1. Make the strawberry compote : I advise you to make it in advance, because it must be cold to be used in the layer cake. Mix the strawberries and cook the coulis with the cornstarch, to obtain a nice compote.
  2. Prepare the cake : you can also do it in advance. This cake is baked in 2 molds of 20cm, we then cut the two cakes in their height to have 4 identical discs.
  3. Make the mascarpone frosting : on D-Day we prepare this icing by whipping the ingredients into whipped cream. The advantage of this icing is its lightness and smoothness.
  4. Assemble the strawberry layer cake : time for assembly! Top each cake disc with frosting and compote, placing them on top of each other. Finish with a thin layer of outer icing and you're done...

My tips for a successful strawberry layer cake

  • put cake ingredients at room temperature 1 hour before: eggs, fermented milk, butter must be at temperature so that the final cake is very soft.
  • for slicing cake discs equal in height, take a very long knife, it makes the maneuver easier. The best is to have a cake stand, but you can do without it if you have a very long knife.
  • for decorating the strawberry layer cake, put your serving dish on a turntable, this allows you to have a cleaner result by decorating with a spatula (and to go faster too).

Possible variations for this layer cake

You can replace the strawberries in this layer cake with other red fruits : raspberries, blueberries, blackberries for example. The principle remains the same for compote (see recipe below).

Strawberry layer cake recipe - Lilie Bakery

Other recipes to try

If you like to make layer cakes, I advise you to take a look at these other recipes on the blog, which could inspire you:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful strawberry layer cake!

Strawberry layer cake - Lilie Bakery
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4.7 on 115 votes

Strawberry Vanilla Layer Cake, Chantilly Mascarpone

A delicious strawberry and vanilla layer cake, with a light mascarpone frosting… A beautiful seasonal dessert to share!
Prep time45 minutes
Cook time55 minutes
Total1 time 40 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Keyword: Layer cake, Naked cake
Yield: 10

Ingredients:

Vanilla cake

  • 480 g all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 325 g softened butter
  • 280 g light brown sugar
  • 5 eggs at room temperature
  • 1 tbsp natural vanilla extract
  • 400 g fermented milk (milk buttermilk) at room temperature make it homemade by mixing whole milk with 1,5 tbsp of lemon juice. Leave to rest for 15 mins. before using it.

Strawberry compote

  • 400 g gariguette strawberries
  • 40 g granulated sugar
  • 3 tbsp cornstarch
  • 1 to 2 tbsp water

Mascarpone icing

  • 400 g mascarpone
  • 350 g heavy whipping cream 30%
  • 60 g icing sugar

Décor

  • 250 g gariguette strawberries

Instructions:

Strawberry compote

  • Wash, hull and blend the strawberries. Pour the coulis into a saucepan and bring to the boil, adding the powdered sugar.
  • In a small bowl, dissolve the cornstarch with the water then add to the coulis. Return to heat for 3-5 minutes for the mixture to thicken. It will finish thickening as it cools. Keep refridgerated. For the assembly, put this compote in a piping bag.

Vanilla cake

  • Preheat the oven to 175° traditional heat. Grease and flour two 20cm diameter molds. Line the bottom with a round of baking paper for easy unmolding.
  • Beat the soft butter and the brown sugar until it is very creamy (about 4 minutes). Add the eggs 1 by 1, beating each one, then the vanilla.
  • Separately, whisk together flour, baking soda, baking powder and salt.
  • Add these dry ingredients to the batter alternately with the fermented milk. Do not over mix: just the necessary.
  • Divide the batter in two and pour into each of the moulds. Bake for 45 minutes of cooking. Test with a wooden pick: it should come out dry with a few crumbs.
  • Leave to cool for 10 minutes in the mold then unmold on a wire rack. Leave to cool completely before cutting each cake in half lengthwise, to have 4 discs.

Mascarpone icing

  • Whip the cream and icing sugar into whipped cream. Add the mascarpone and whisk again to obtain a smooth and creamy glaze. Fill a piping bag with this icing and keep cool.

Assembly of the layer cake

  • Place the first disc of cake on the serving platter (ideally placed on a turntable, easier to decorate).
  • With the piping bag, fill the first disc of cake with icing. Add strawberry compote in the center in a large circle (avoid the edges). Add the second disc of cake on top and start to garnish again (frosting / compote) then place the third disc, garnish again and finally put the last disc.
  • Place an additional layer of frosting on top of the cake and add a little around the edges. With a long spatula, scrape the icing on the edges to smooth everything. Smooth the top too. Add fresh strawberries on top.
  • Keep in the refrigerator for about 2 hours (it will be easier to cut later).

Video

Notes:

This layer cake can be kept for up to 5 days in the refrigerator, placed in an airtight container (cake cover). 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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108 comments

  1. Reply

    Audrey

    25th May 2022

    Hello Aurélie,
    I would like to make a layer cake on 3 floors (1st time such a big piece). I wonder if with this biscuit and whipped cream, you think that the 3 layers can hold or if I should rather go with a more "dense" white chocolate whipped ganache? and if the biscuit is also suitable for layering 3 layers?
    Thank you very much for your advice.

    • Reply

      Lilie bakery

      30th May 2022

      Hello Audrey, if you don't often make layer cakes, I advise you to follow a complete recipe from A to Z without making any changes. Cake densities, cream densities, heights etc. I calculate them to work together. This is the case for my recipe. It is better to follow the instructions to the letter otherwise the result will not be mine. Goodbye :)

  2. Reply

    Audrey

    25th May 2022

    Hello,
    Do you think we can make several layers of this superimposed cake? to have a layer cake with more parts. my fear is that it slips or sags or...

    • Reply

      Lilie bakery

      30th May 2022

      Hello Audrey, already 4 levels high is a lot! A layer cake is cut into thin slices because it is high. If you want to make it bigger you choose two larger molds and you increase your quantities. Goodbye :)

  3. Reply

    Charlene

    July 3, 2022

    5 stars
    Hello,

    Can I make this cake the night before?
    Thank you in advance.
    Charlene

    • Reply

      Lilie bakery

      July 6, 2022

      Hello Charlène, yes this cake can be prepared the day before. See you soon ;)

  4. Reply

    cindy

    July 5, 2022

    Hello,
    For the whipped cream, you say to whip the cream with the icing sugar, do we put both at the same time in the robot? I can never make whipped cream and this step stresses me out a bit. Can I have more explanation please? Thanks in advance.

    • Reply

      Lilie bakery

      July 6, 2022

      Hello Cindy, to make the best whipped cream you need very cold cream. You start to whip a little then you add the icing sugar in rain while continuing to whip (hand mixer or robot). The whipped cream will form little by little. See you soon :)

  5. Reply

    Manon

    July 6, 2022

    Hello Aurélie,
    In order to "refresh" and give the cake a little more chewiness, is it possible to put a brunoise of strawberries on the compote between each layer?
    I thank you in advance for your answer and wish you a pleasant day.
    Looking forward to discovering new recipes, each as tasty as the next.

    • Reply

      Lilie bakery

      July 6, 2022

      Hello Manon, yes it is quite possible: you can add small pieces of fresh strawberries between the layers on the compote. See you soon ;)

  6. Reply

    Neslihan

    July 15, 2022

    Hello,
    Thank you for this recipe, I will try it for my son's birthday cake.
    I was wondering if it is necessary to soak the cake? Won't be a little dry?
    Thank you for your reply.
    Neslihan

    • Reply

      Lilie bakery

      July 16, 2022

      Hello Neslihan, this cake remains very soft (I don't need to soak it) the strawberry compote between each cake prevents it from being dry. Goodbye :)

  7. Reply

    Cindy

    July 18, 2022

    Hello,
    Is it possible to bake all the dough in a single dome-shaped mold to make a princess cake?
    Thank you

  8. Reply

    Amélie

    July 20, 2022

    Hello ;
    This recipe looks pretty affordable. So I'm considering it for my daughter's three-year-old.
    I just wanted to know, what is the baking soda for? Can I make the recipe without adding any?
    & If I bake in a 26 cm mould, do I necessarily have to change the quantities of ingredients in the cake?
    Thanks in advance :)

    • Reply

      Lilie bakery

      July 21, 2022

      Hello Amélie, baking soda is a leavening agent, it is essential in this recipe (you can find it in the salt section of the supermarket). If you want a layer cake like mine, you have to respect the size of the mold and the quantity of ingredients given. I do not advise you to make a layer cake of 26cm in diameter, it would be too huge. If you do it as a flat cake, it wouldn't be the same result at all, so it's up to you... See you soon

  9. Reply

    Hyacinthe

    July 22, 2022

    Hello,

    Can the cream be flavored with chocolate (unsweetened cocoa)?
    If so, could you please tell me how? And the proportion of cocoa?

    Thank you very much

    Hyacinthe

    • Reply

      Lilie bakery

      July 25, 2022

      Hello Jacinthe, I do not recommend this method, however you can make a chocolate ganache instead of the mascarpone whipped cream. For example, you can take the chocolate ganache recipe from this other recipe: https://liliebakery.fr/gateau-noisette-chocolat/
      Goodbye :)

  10. Reply

    Elodie

    July 31, 2022

    Hello
    Your blog is great, it makes you want to cook…… your pastries are wonderful…..
    For this one is it possible to do it not naked, fully covered?
    If so could you tell me how to do it, without wasting too much time please.
    I thank you in advance.

    • Reply

      Lilie bakery

      August 4, 2022

      Hello Elodie, you have to increase the quantities of mascarpone whipped cream icing in this case. Once all the layers are assembled, you continue by adding cream on the sides and the top, smoothing well with a large flat spatula, enough not to see the cakes through. Goodbye :)

  11. Reply

    Yelena

    August 2, 2022

    Hello, what is the difference between fermented milk and classic milk for the cake? I'm afraid to miss this step
    Mercii

  12. Reply

    Laetitia

    August 16, 2022

    Hello
    Is it possible to make this cake with mounting the old one?
    Thank you for your answers

    • Reply

      Lilie bakery

      August 17, 2022

      Hello Laetitia, yes absolutely, you keep it in the refrigerator then under a bell to protect it from the smells of the fridge (the cream may take on a taste otherwise). Goodbye :)

  13. Reply

    Marion

    August 22, 2022

    5 stars
    Hello, I would love to make this cake, it looks divine…! To make the strawberry compote can I use frozen strawberries or other frozen fruits?? Thanks

    • Reply

      Lilie bakery

      August 24, 2022

      Hello Marion, yes it is quite possible! They may release a little more water as they thaw, so you may need to cook the compote a little longer. Goodbye :)

  14. Reply

    Aurelie

    8th November 2022

    Hello !

    I would love to try your recipe!☺️
    Small question: is it possible to freeze the vanilla biscuit? It would allow me to do it in advance
    Thank you

    • Reply

      Lilie bakery

      9th November 2022

      Hello Aurélie, yes it is quite possible. It must be well wrapped in a film then put it in a closed container to prevent it from taking on the humidity of the freezer. Goodbye :)

  15. Reply

    Fanny

    14th November 2022

    Hello,
    I would have liked to know if it was possible to put almond powder in the chiffon cake and if so what proportion would you recommend?
    I need to buy a transport/protect box, how high is the cake please? (excluding decoration)
    Thank you in advance for your help, can't wait to make it for my daughter's 2nd birthday!
    Fanny

    • Reply

      Lilie bakery

      15th November 2022

      Hello Fanny, you can make 1/3 ground almonds 2/3 flour but no more to keep a good structure. The cake itself is about 15cm, with the decoration you have to add a few centimeters. Good luck, see you soon :)

  16. Reply

    Kenza

    14th November 2022

    Hello !
    I have to make a layer cake for my grandmother's birthday, and I would like to make your recipe! We are 18 people… in general the number of shares indicated are quite “big” and we always end up with a surplus…
    My question is: are your portions within the "standard" in which case I can slightly increase the quantities.
    Or is it better to make 2 cakes altogether? But I'm afraid that's too much... knowing that there's dinner just before...
    I'm very afraid that there won't be enough for everyone and at the same time too much, I don't like waste...

    Thank you in advance for your answer ! :)

    • Reply

      Lilie bakery

      15th November 2022

      Hello Kenza, if you go for a layer cake, you will need two cakes because 18 people is a lot! Mine is about 10/12 slices (the slices are high as you see in my pics and video). Goodbye :)

  17. Reply

    Martine

    15th November 2022

    5 stars
    Hello,
    I like your layer cake and especially your very detailed description.
    In this period, there are no more strawberries, what do you suggest to replace.
    Thank you in advance for your answer.

    • Reply

      Lilie bakery

      16th November 2022

      Hello Martine, this is a recipe for spring/summer. To adapt the fruit to autumn-winter, you can experiment with pear or apple to create compote. Goodbye :)

  18. Reply

    Cintia

    December 1, 2022

    Hello again, my mold is 20cm in diameter and 15cm high, is it always the ingredients multiplied by 1?

    • Reply

      Lilie bakery

      December 1, 2022

      You have the same mold size as the one given in the recipe, so do not change the quantities of ingredients.

  19. Reply

    Cintia

    December 1, 2022

    I can actually make the recipe on a single 20cm mold because it is high with the ingredients you have indicated, do we agree?

    • Reply

      Lilie bakery

      December 1, 2022

      Hello, absolutely not, follow the recipe, which indicates to use 2 molds – or make two successive batches if you only have one mold. Otherwise, you will have a cooking problem, and the result will not be good. You must always respect the pastry recipes, otherwise you will be disappointed…

  20. Reply

    Pauline

    30th January 2023

    Hello, is this an accessible recipe for beginners in baking?
    Merci :)

    • Reply

      Lilie bakery

      1th February 2023

      Hello Pauline, yes! If you follow the instructions I give in the recipe, and you have the right equipment, the result will be there :) See you soon

  21. Reply

    Alex

    11th February 2023

    Hello, first of all congratulations for your masterpiece ;).
    Having only one mold, can I prepare the dough for the 2 cakes at once and make 2 successive batches?
    And if I understand correctly, for a 15 cm mould, I divide the quantities indicated by 1,78, right?
    Any idea of ​​the cooking time needed for a 15 cm mold?

    • Reply

      Lilie bakery

      13th February 2023

      Hello Alex, yes you have to do 2 successive firings. This is not the correct calculation, however! 1/ calculate the volume of my mold 2/ calculate the volume of your mold 3/ divide the volume of your mold by that of my mold = 0,56. It is necessary to multiply and not to divide… You will supervise for the cooking.

  22. Reply

    maelle

    14th February 2023

    5 stars
    I made this recipe this weekend for my daughter's 8th birthday: the cake was more than appreciated by all (young and old)
    Thank you for this recipe, quite simple to make for an amazing result ;)

    • Reply

      Lilie bakery

      15th February 2023

      Thank you Maelle for your feedback! Glad your family enjoyed this layer cake! See you soon :)

  23. Reply

    chloé

    March 17, 2023

    Hello and thank you for this recipe! I wish I had made the chocolate cake instead. Would incorporating cocoa into it be good? How much do you think?
    Thank you in advance for the reply.

  24. Reply

    Tiffany

    March 26, 2023

    Hello,
    I would like to make this cake for my little sister's wedding, decorated with fresh flowers :) Thank you for the recipe.
    However, I would like to make it on 8 floors
    4 levels using a 28 cm mould, 4 levels using a 20 cm mould. Do I just have to multiply the quantities by 2?
    How do I make my cake stand up straight?
    Thank you very much!

    • Reply

      Lilie bakery

      March 30, 2023

      Hello Tiffany, the answer has already been given in the previous comments. You have to do a volume calculation for your 28cm cake 1/ calculate the volume of my mold (pi x radius x radius x height) 2/ calculate the volume of your mold 3/ divide the volume of your mold by that of my mold . You get the number by which to multiply your ingredients. For it to be straight, no miracle, it must be mounted straight from the start :)

  25. Reply

    Oceane

    April 4th

    Good evening, I have a question, in the ingredients for the compote you put 40g of sugar, but in the recipe it is not listed. Should it be added?

    • Reply

      Lilie bakery

      April 11th

      Hello Océane, good point! We add the sugar with the mixed strawberries in the pan, I just added it to the recipe. See you soon :)

  26. Reply

    Chloé

    April 11th

    5 stars
    Hello,

    I don't see in the coulis recipe when to add the powdered sugar?
    Thank you in advance for your help.

    • Reply

      Lilie bakery

      April 11th

      Hello Chloe, we add the sugar when putting the mixed strawberries in the pan (I just added it to the recipe, it's an omission on my part!). See you soon :)

  27. Reply

    sarah

    4th May 2023

    4 stars
    Hello,
    Thank you for your lovely and inspiring recipes. For this layer cake can we imagine putting icing around the cake so that it is completely covered?
    Thank you

    • Reply

      Lilie bakery

      8th May 2023

      Hello Sarah, you can indeed double the dose of icing to completely cover the layer cake. It will have to be smoothed out (it's more technical than the version I propose). See you soon :)

  28. Reply

    sarah

    8th May 2023

    5 stars
    I really wanted to thank you for this wonderful recipe. I made a combo with the chocolate raspberry layer cake for the middle cake and I made a kind of cake on 3 floors for my lover's 50th birthday. What pride and what delight! Thanks again. I would love to send you the photo!

    • Reply

      Lilie bakery

      11th May 2023

      Wow, you did a great job then! I'm glad you liked it anyway, see you soon :)

  29. Reply

    Géraldine

    18th May 2023

    5 stars
    Hello
    I made the recipe today.
    Being lactose intolerant, I modified the recipe.
    For the cake I used almond milk and vegetable butter, in the same proportions.
    For the whipped cream I whipped 800ml of KARA brand coconut cream with 25g of icing sugar.
    I assembled the cake with the white whipped cream and I put coloring in the remaining whipped cream, one pink and one green to decorate with a piping bag on the top and the sides.
    The rendering is excellent. We expect tomorrow for the tasting.
    Thank you for the recipe. Good day

    • Reply

      Lilie bakery

      26th May 2023

      Thank you for your feedback Geraldine! Glad to know that this lactose-free version layer cake works too. See you soon :)

  30. Reply

    Eloise

    11th June 2023

    Whaouhhh I can't wait to try it for my daughter's 5th birthday. On the other hand, I want to make it the day before to avoid the stress of D-Day but I don't have a bell to keep it in the fridge. Any tips to prevent me from buying one? Thankyou

    • Reply

      Lilie bakery

      11th June 2023

      Hello Eloise, glad you like this recipe! The bell in the fridge is used to prevent it from taking on odors from other foods. I therefore advise you to have a clean fridge and no smelly food inside. Also, assemble the cake as late as possible, so that it stays in the fridge for as little time as possible. See you soon :)

  31. Reply

    Marie Eve

    16th June 2023

    Hello
    I have 2 molds but they are 24cm in diameter… From what I read, do I have to adapt in terms of ingredients? Can you guide me on this?
    I'm going to use food coloring to color the whipped cream pink (my daughter chose the flamingo theme for her birthday :-))
    Can't wait to try the recipe… Thank you

    • Reply

      Lilie bakery

      July 11, 2023

      Hello Marie-Eve, the answer has already been given in the previous comments, if you want to modify the recipe (change the size of the mould), you must calculate the volume for your 24cm cake 1/ calculate the volume of my mould. (pi x radius x radius x height) 2/ calculate the volume of your mold 3/ divide the volume of your mold by that of my mold. You get the number by which to multiply your ingredients. See you soon :)

  32. Reply

    Hafsah

    18th June 2023

    4 stars
    Hello,
    Great, your blog! Bravo for your clear explanations to make this layer cake!
    I'm going to try it for my daughter's birthday!
    Thank you

    • Reply

      Lilie bakery

      19th June 2023

      Thank you Hafsa :) See you soon

  33. Reply

    Miguel

    24th June 2023

    Hello,

    I made the cake and I have a few questions for you to make the recipe better:

    1) my compote was very runny, yours seems more solid and with more texture. Should I blend less?

    2) can I use skimmed milk instead of fermented it?

    3) when cooking, I use the molds that you specify. On the other hand, when the cake rises, the edges are not all straight. Do you have any tips for making the cake as uniform as possible? I buttered, floured and used the baking paper at the bottom of the pan.

    I'm a beginner amateur but I love doing this!

    Thank you

    • Reply

      Lilie bakery

      July 7, 2023

      Hello Miguel, to have the right texture, you just have to cook the compote longer (because the water evaporates and the fruit remains). Yes you can use semi-skimmed milk (it will be less fluffy than whole milk – all the more fermented, that's the difference). If the cakes rise unevenly (while using the molds that I recommend) it's because the resistances of your oven are not cooking evenly... :) See you soon :)

  34. Reply

    Perrine

    July 10, 2023

    Hello, great recipe! I plan to make this cake for my partner's birthday but there will only be 6 of us. How can I adapt the proportions so that we don't end up with a ton of leftovers?

    Thank you very much in advance !

    • Reply

      Lilie bakery

      July 11, 2023

      Hello Perrine, you cannot reduce the layer cake, however it freezes! You cut in parts what is left and you freeze them individually for later… See you soon :)

  35. Reply

    Elodie

    September 1, 2023

    Hello,
    Superb recipe little question, if I make my cake the day before covered with mascarpone whipped cream and stored in the fridge without a cake tin, does this present a risk?
    Thank you

    • Reply

      Lilie bakery

      September 2, 2023

      Hello Elodie, the airtight bell prevents the cake icing from absorbing odors from your fridge. If it's not a bell, I recommend an airtight container anyway. See you soon ;)

  36. Reply

    Julie

    September 20, 2023

    Hello, I would like to try your recipe for my daughter's 8th birthday.
    She wants a pear cake and I read in the other comments that it was possible to make them compote as well.
    I have 2 questions:
    – receiving my guests on Saturday lunchtime and working until Friday evening can I make Wednesday's cake, freeze it and take it out on Friday evening to let it defrost in the fridge? (the marcarpone whipped cream and the pears are asking me questions and I'm afraid the cake will leak water)
    – is it possible to spray the mascarpone whipped cream golden with food spray or should it be better to use a covering ganache?
    Thank you in advance for your answers, your blog is great

    • Reply

      Lilie bakery

      September 22, 2023

      Hello Julie, it seems very dangerous to me to make so many changes from the original recipe. If your pear compote is tight (the water has evaporated) it will be fine, otherwise beware of humidity. The same goes for your mascarpone whipped cream which must be very tight, the storage conditions in the freezer are very important (wrapped in film, aluminum and box, etc.).
      As for food bombs, I don't use any, it's too chemical, the white of the cake is already pretty, a small wooden cake topper on top will have just as much effect, that's what I recommend! The covering ganache has no place in this layer cake. See you soon :)

  37. Reply

    Ania

    September 27, 2023

    Hello!
    I would like to make this cake so that it can be enjoyed on a Saturday evening.
    Can I prepare the sponge cake on Wednesday and keep it until assembling the cake on Saturday? Or is the delay too long?
    Thank you!

    • Reply

      Lilie bakery

      3th October, 2023

      Hello Ania, yes you can (I prefer the cake discs to be fresh!), as long as the cake is eaten quickly afterwards. You need to keep the discs wrapped in film in the fridge. See you soon :)

  38. Reply

    Aurélie

    September 29, 2023

    5 stars
    Hello, First of all, wow, this cake is superb.
    I wanted to know if I can use this mascarpone whipped cream on a number cake with shortbread biscuit? and if so can I make the assembly with cream on Friday evening for Saturday or the whipped cream will leak?
    thanks in advance

    • Reply

      Lilie bakery

      3th October, 2023

      Hello Aurélie, yes you can use this icing for your cake. I advise you to poach it as late as possible, because with whipped cream you never know (especially if it is not firm enough). See you soon :)

  39. Reply

    Julie

    27th October, 2023

    Hello
    I just saw your recipe which I really like.
    Except that I would like to make it with a pear, is that possible?
    For the compote will it be the same weight?

    • Reply

      Lilie bakery

      6th November 2023

      Hello Julie, the pear is, I think, as watery as the strawberry, so plan on approximately the same weight of fruit. You have to try it! You'll see if it works for you. See you soon :)

  40. Reply

    Steffi

    December 3, 2023

    Hello, after the cake is made, how tall is it? Because I'm looking for a box to put it in.
    Merci à vous
    cordially

    • Reply

      Lilie bakery

      December 4, 2023

      Hello Steffi, I advise you not to take a height of less than 20cm for your layer cake box. Here an example: https://amzn.to/416nW8Z
      Goodbye :)

  41. Reply

    Fanny

    December 17, 2023

    Hello,
    How long before do you recommend taking the cake out of the fridge before eating if there is cream ganache as a topping?
    We look forward to seeing you!

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Fanny, as it involves mascarpone whipped cream on the whole cake I would say 15/20 minutes, because we also like its freshness. See you soon :)

  42. Reply

    erianne

    December 31, 2023

    Hello

    My almost 5 year old son has been asking me for a strawberry vanilla cake for his birthday so I'm delighted to find this easy recipe (I'm 8th month pregnant so I don't want to spend hours in the kitchen)

    I have a question though, the chosen theme being Hulk, is it possible to cover this cake with sugar paste?

    Thank you

    • Reply

      Lilie bakery

      8th January 2024

      Hello Erianne, I am against sugar paste in principle (because it is really chemical). It is put either on a ganache or on a butter cream and here it is whipped cream so no it does not work. See you soon :)

  43. Reply

    Marine

    11th January 2024

    Hello, I plan to make the layer cake but I would like to know the whole cream, should it be a thick or fluid cream?

    • Reply

      Lilie bakery

      15th January 2024

      Hello Marine, the whole cream must be fluid at 30% mg. See you soon :)

  44. Reply

    Julie

    20th January 2024

    5 stars
    Hello,
    I'm going for your recipe which completely made me fall in love!
    On the other hand, I'm not going to put compote inside, so my question is, should I soak the cakes and if so with what? Thank you very much for your feedback!

    • Reply

      Lilie bakery

      24th January 2024

      Hello Julie, it's a shame not to add compote, because it provides a nice texture and taste too. If you want you can soak it with a classic syrup (50% sugar, 50% water brought to the boil and cooled), but very lightly so as not to oversweeten the cake. See you soon :)

  45. Reply

    Sabrina

    March 22, 2024

    Hello, I bought all the ingredients but a delay means that the event will be in two weeks. Can I prepare the cakes and freeze them to take them out the day before? And the compote? Otherwise I will add the fruit directly and make the compote on the day
    Thank you for this great recipe

    • Reply

      Lilie bakery

      March 23, 2024

      Hello Sabrina, yes you can make the cake discs in advance and freeze them (well wrapped to avoid any humidity). For the compote it is best that it is made the day before assembly at the earliest. See you soon :)

  46. Reply

    Laura

    April 3th

    4 stars
    Hello,

    I tried your recipe this weekend, it was very good, but I find that the biscuit is quite heavy.
    Maybe I missed something, I think it was too compact compared to a cookie like Molly Cake, sponge cake etc.

    He still had success!
    Thank you and have a nice day,

    • Reply

      Lilie bakery

      April 8th

      Hello Laura, glad your guests liked the cake! It is denser than a sponge cake, yes, but more delicious in flavor too. It should still have a certain lightness in the texture if you look at my step-by-step photos you can see the cut discs. The number 1 tip I give is not to mix the dough too much after adding the flour (and also beat the butter and sugar well in advance) all this contributes to the softness. See you soon :)

  47. Reply

    Solenn

    April 14th

    Hello
    Is it possible to make this cake without a robot? I only have an electric mixer.

    I thank you in advance

    Have a good day

    • Reply

      Lilie bakery

      April 17th

      Hello Solenn, yes it is possible with an electric mixer, I myself often use an electric mixer. You just need to know that it takes longer to whip whipped cream with a mixer than with a food processor. See you soon :)

  48. Reply

    Beatrice

    April 22th

    Hello !
    If we don't have a baking robot, is it still possible?
    Thank you!

    • Reply

      Lilie bakery

      April 24th

      Hello Béatrice, yes it is doable if you have an electric mixer like this one: https://amzn.to/3We0k1L
      Goodbye :)

  49. Reply

    Nirosha

    3th May 2024

    Hello,

    I would like to make this cake for my 5 year old daughter's birthday, age of glitter and rainbow :) If I use food coloring to color the cookie, will the texture of the cookie be modified? If so, I will keep the recipe as is.
    I also plan to add more cream to cover the cake.

    Thanks for your advices,
    Excellent day

    • Reply

      Lilie bakery

      5th May 2024

      Hello Nirosha, normally there is no effect of the coloring on the texture. At least I never noticed it with other recipes. See you soon :)

  50. Reply

    Karine

    13th May 2024

    Good morning! Would this cake recipe be considered “light” “fluffy”?
    Would it hold up well for a wedding cake, 4 layers (like your recipe) and 3 tiers (there are of course supports between each tier). It would be decorated with cream (but which one? Swiss/Italian Meringue buttercream?) and fresh flowers. It will have to remain at room temperature for many hours.
    Thanks for your precious advice
    Karine

    • Reply

      Lilie bakery

      21th May 2024

      Hello Karine, thank you for your message. It's difficult for me to answer your question, because the recipe would be different. I advise you to test it first as is, to see if the texture suits you for your cake making itself, then add a different filling as you wish. See you soon :)

  51. Reply

    You must

    14th May 2024

    Hello,

    Can I substitute cornstarch with potato starch?

    Thank you
    You must

    • Reply

      Lilie bakery

      17th May 2024

      Hi Devi, I don't know potato starch. Maïzena in France is cornstarch. I can advise you to go for cornstarch preferably.

  52. Reply

    Marie

    15th May 2024

    5 stars
    Hello,

    I made this recipe for my son's birthday (edwig harry potter cake I sent you the photo) and it was very good! My second son asks me for strawberry macaroons, I wanted to reuse your strawberry compote recipe to garnish them, should it work? What do you think ?
    Thank you in advance for your answer

    • Reply

      Lilie bakery

      15th May 2024

      Thank you Marie! Yes I think you can use this compote for macaroons, it will be less sweet than the usual jam version. See you soon ;)

  53. Reply

    Sophie

    17th May 2024

    5 stars
    Hello,
    Can you tell me how many centimeters the cake is in height?
    Thank you

    • Reply

      Lilie bakery

      21th May 2024

      Hello Sophie, to answer you, I did not measure the cake in height, but if you look at my photos, I think around 15cm. See you soon :)

  54. Reply

    Stephanie

    7th June 2024

    Hello,
    I will need to keep the cake at room temperature for 24 hours.. I was wondering if the strawberry part can hold (and so I won't make the whipped cream unfortunately)
    Is it possible ? thank you for your advice

    • Reply

      Lilie bakery

      8th June 2024

      Hello Stéphanie, indeed this cake must be kept in the refrigerator. If you don't use whipped cream, it will be too dry to taste... I don't recommend it... See you soon :)

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