Vanilla Cake, Mascarpone & Strawberry Chantilly

Strawberry mascarpone vanilla cake - Lilie Bakery

A very soft cake with seasonal fruits: the Vanilla cake, mascarpone whipped cream and strawberries ! We love its delicate vanilla scent that goes wonderfully with strawberries and creamy icing. Quick to prepare and without any particular difficulty, it's the easy dessert for sunny days ...

My favorite part of the recipe? Certainly that moment when you spread the whipped cream on the cake ... It's as soft as a cloud, it would almost have a soothing effect. My other favorite moment is of course the tasting!

Some details on this vanilla, whipped cream and strawberry cake recipe

Flavor : here we are on a strawberry vanilla accord, very sweet. The cake is flavored with vanilla, the whipped cream is slightly sweet, the strawberries are macerated to bring out their flavor even more.

Strawberry mascarpone vanilla cake - Lilie Bakery

Texture : we have 3 different textures. The vanilla cake is very soft, the whipped cream with a touch of mascarpone is very smooth and the macerated strawberries are as tender as you want ...

What are the ingredients for this cake?

To prepare the vanilla cake, you need dry ingredients: flour, brown sugar, baking powder, salt. Liquid ingredients are also needed: milk, eggs, rapeseed oil, natural vanilla extract.

To make the whipped cream, we will need 3 ingredients: whole cream 30% mg, mascarpone and icing sugar.

Vanilla strawberry cake ingredients - Lilie Bakery

To macerate the strawberries, you will need strawberries (I used gariguettes strawberries), a little brown sugar and, optionally, powdered vanilla.

How to make this vanilla, whipped cream and strawberry cake?

We start by doing the vanilla cake, this allows it to cool well before attacking the decor. For this, we mix together the dry ingredients on one side, the liquid ingredients on the other. Then gradually incorporate the dry ingredients into the liquid ingredients.

You should not mix too much (just enough to have a homogeneous texture). This allows the cake to rise properly. Put in the oven and let cool on a rack before unmolding and waiting for complete cooling.

Strawberries macerated in brown sugar - Lilie Bakery

Then we prepare the macerated strawberries. To do this, mix the strawberries cut in half with a little brown sugar and vanilla powder. Leave to stand for 30 minutes. The brown sugar will help release the juice from the strawberries, their flavor, and make them shiny.

Last step: that of chantilly. We whip the whipped cream briskly to obtain a nice whipped cream, then add the mascarpone and icing sugar.

To mounting cake, it's very simple. Place the cake on the serving platter and then coat it generously with whipped cream. All you have to do is place the macerated strawberries on top ...

How to store this cake properly?

The vanilla cake alone (before decoration) can be made 1 or 2 days in advance and kept well wrapped in cling film at room temperature.

Vanilla whipped cream icing - Lilie bakery

Given the nature of the icing (whipped cream) and the mixture with the strawberry juice, I recommend taste quickly the cake will be better. If, however, you still have vanilla cake, place it in the refrigerator under a bell for 2/3 days maximum.

Other recipes to try

If you like this kind of fruity desserts, then I advise you to take a look at these other recipes from the blog: the Coconut cake with coconut icing, Raspberry Blondie, No-bake strawberry lemon cheesecake, Fondant cake peach raspberry tonka bean, Layer cake blueberries lemon.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!

Strawberry mascarpone vanilla cake - Lilie Bakery
Print Pin
For you to note!

Vanilla Cake, Mascarpone & Strawberry Chantilly

A soft vanilla cake, garnished with mascarpone whipped cream and macerated strawberries ...
Preparation30 min
Baking50 min
Total1 h 20 min
Type of dish: Dessert, Snack
Kitchen room: French
Number of parts: 6 parts

Ingredients:

Vanilla cake

  • 270 g wheat or spelled flour
  • 120 g Light brown sugar
  • 2,5 cc baking powder
  • 0,5 cc salt
  • 190 ml Milk
  • 2 eggs
  • 140 ml Colza oil
  • 2,5 cc natural vanilla extract

Chantilly mascarpone

  • 280 g whole cream 30% mg
  • 125 g mascarpone cheese
  • 40 g icing sugar dosage to adapt according to your taste

Macerated strawberries

  • 400 g strawberries gariguettes or other French variety
  • 25 g Light brown sugar
  • 0,5 cc vanilla powder optional

Preparation:

Vanilla cake

  • Preheat the oven to 150 ° traditional heat. Lightly oil a 20cm diameter mold and place a round of baking paper in the bottom.
  • In a bowl, sift the flour then add the sugar, baking powder and salt.
  • In another container, lightly whisk the eggs then add the oil, milk and vanilla.
  • Gradually incorporate the dry ingredients into the wet ingredients. Mix just enough for a smooth texture, no more.
  • Pour the dough into the mold then bake for 50 minutes (this varies depending on the oven). Test the cooking with a wooden pick from 45 minutes: it should come out clean with a few crumbs.
  • Leave to cool in the mold for 15 minutes then unmold on a rack until completely cooled.

Macerated strawberries

  • Wash, hull and cut the strawberries in half lengthwise.
  • In a large bowl, pour the strawberries, brown sugar and vanilla. Let macerate for 30 minutes so that their juice and flavor are released.

Chantilly mascarpone

  • Whip the whipped cream into a firm whipped cream. Then add the mascarpone and whisk to homogenize the texture. Finally, add the icing sugar. Keep refrigerated until assembly

Assembly

  • Place the cooled cake on the serving platter. Cover generously with mascarpone whipped cream (we want to make a kind of cushion to accommodate the strawberries). Using a spatula or tablespoon.
  • Finally, add the macerated strawberries and their juice. To consume quickly after assembly (it will be better).

Notes:

It is best to eat it quickly after decorating it (during the day).
If you have any remaining portions, store them in an airtight container in the refrigerator for 2/3 days. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

Set couteaux
Maryse
Moule 20cm
Grille gâteau 32
Robot artisan pâtissier KITCHENAID
Set couteaux
Maryse
Moule 20cm
Grille gâteau 32
Robot artisan pâtissier KITCHENAID
Set couteaux
Maryse
Moule 20cm
Grille gâteau 32
Robot artisan pâtissier KITCHENAID

YOU WILL ALSO LIKE THESE RECIPES:

4 comments

  1. Reply

    LadyMilonguera

    June 11, 2021

    It is as beautiful as all this cake!

    • Reply

      Lilie bakery

      June 11, 2021

      Thanks to you :)

  2. Reply

    Helen

    June 11, 2021

    Hi
    Do you think I can use an 20 inch diameter circle and not a mold?
    The dough is not too runny?
    Thank you

    • Reply

      Lilie bakery

      June 12, 2021

      Hello Hélène, I recommend a classic mold or a mold with a hinge. I don't like circles because the dough can go underneath… See you soon :)

LEAVE A COMMENT :

Leave me a note for this recipe :) =>