Strawberry Lemon Layer Cake With Mascarpone

How to make Carla Hall’s Strawberry Lemon Layer Cake with Mascarpone as seen on The Chew. Simply delicious cake, layered with jam and mascarpone and very easy to make.  So if you want a quick and easy dessert that you can bake and make in under an hour, it’s Carla Hall’s Strawberry Lemon Layer Cake. The only thing I did differently with this recipe, was that I cut each of the three baked layers in half because they were way to thick for us. And by cutting them in half I was able to make two layer cakes – one for us and one to give away.

And if you can’t find lemon curd, like me, you can always make your own pretty easily. Here’s the link for making your own LEMON CURD

So check out the recipe, view the Strawberry Lemon Layer Cake instructional video and try it yourself – talk about yummo!! Guaranteed you’ll love it. Enjoy

STRAWBERRY LEMON LAYER CAKE

INGREDIENTS

1 1/2 cups cake flour
3/4 cup granulated sugar
3/4 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons butter (room temperature)
1/2 cup canola oil
3 large eggs
1/2 cup strawberry spreadable fruit – JAM
1 teaspoon vanilla extract
3 drops red food coloring
1/4 cup sliced strawberries (for garnish)
Lemon Cream (see below)
1 cup mascarpone (room temperature)
3 cups heavy whipping cream
1 cup lemon curd (I made my own lemon curd)
Lemon Sugar (see below)
1 lemon (zested, dried overnight)
1 cup sugar

DIRECTIONS

Preheat oven to 350ºF. Prepare 3 (6 inch) cake pans by spraying with cooking spray.

In a large mixing bowl, combine flour, sugar, baking powder and salt. Add butter and canola oil.

In a medium bowl, combine eggs, strawberry spreadable fruit and vanilla. Add to the flour mixture and stir to incorporate.

Divide the batter between the prepared cake pans and bake 15-20 minutes, until cake is set and pulls away from the pan. Cool for 10 minutes then remove from pan and transfer to a rack to cool completely.

Spread some of the lemon curd on the first cake. Dollop some of the mascarpone cream on top of the curd and spread into an even layer. Place the second cake on top and then continue building with the remaining lemon curd, mascarpone cream and cakes. Finish by topping with lemon cream. Sprinkle the cake with the lemon sugar and garnish with sliced strawberries.

For the Lemon Cream: in a large mixing bowl, whip the heavy cream until stiff peaks form. Add about a cup of the whipped cream to the mascarpone to loosen it. Then, gently fold the rest of the whipped cream into the softened mascarpone.

For the Lemon Sugar: zest the lemons onto a plate. Leave out to dry overnight.

Stir the dried zest and sugar together and set aside.
Tips: you should always use room temperature ingredients when baking.

For more delicious desserts, check out the GUILTY PLEASURE page.  I’m sure you’ll find one that you can make tonight.  Enjoy 🙂