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For the berries:
2 pints strawberries, rinsed and hulled
2 tbsp granulated sugar
1 tbsp freshly squeezed lemon juice
1 ½ tsp vanilla extract
1 tsp lemon zest, grated
For the cake:
2 cups cake flour
2 tsp baking powder
½ tsp kosher salt
½ cup vegetable oil
¼ cup water
1 tsp lightly packed lemon zest, grated
2 tsp vanilla extract
6 large eggs, separated
1 ½ cups granulated sugar
For the filling:
1 cup mascarpone cheese
1 cup heavy cream
For the frosting:
1 tbsp vanilla extract
6 tbsp granulated sugar
3 cups heavy cream
For the berries:
1. Combine all ingredients in a medium non-reactive bowl and toss to thoroughly coat strawberries. Let the berries macerate at room temperature for at least 20 minutes.
2. Strain the macerated berries and reserve the syrup separately.
For the cake:
1. Heat oven to 350 degrees F. and arrange rack in upper third. Butter and flour two 10 inch cake pans. Sift flour, baking powder, and salt together into a mixing bowl. Set aside.
2. In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 ¼ cups of the sugar. Whip on medium speed until mixture is airy and light in color, about 5-7 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute.
3. In a clean bowl, whip egg whites to medium peaks. Add the remaining ¼ cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
4. Divide batter between prepared cake pans. Bake until surface of cakes springs back when presses and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Remove cakes from the oven and let cool for 15 minutes. Run a knife around the perimeter of each, and turn them onto wire racks to cool completely. Meanwhile make the filling and the frosting.
For the filling:
1. Combine mascarpone cheese and heavy cream in the bowl of a stan mixer fitted with the whip attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.
For the frosting:
1. Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes.
2. Combine vanilla extract, sugar and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
3. Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)
To assemble:
1. Using a long serrated knife, trip the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush ½ of the reserved strawberry syrup on the cut side of each cake round.
2. Evenly spread ¼ of the mascarpone filling over the cut side of the bottom cake layer. Arrange the strawberries upright, cut stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover the berries with the remaining filling, being sure to fill in any empty spaces.
3. Place the second layer over the mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long thin spatula spread ¾ cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and the cake to the refrigerator until the frosting on the cake is set, about 15 minutes.
4. Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.
Tip: Place strips of waxed paper or parchment under the edges of the cake while frosting to keep the plate clean. Gently pull the strips out after the frosting is set.
2 pints strawberries, rinsed and hulled
2 tbsp granulated sugar
1 tbsp freshly squeezed lemon juice
1 ½ tsp vanilla extract
1 tsp lemon zest, grated
For the cake:
2 cups cake flour
2 tsp baking powder
½ tsp kosher salt
½ cup vegetable oil
¼ cup water
1 tsp lightly packed lemon zest, grated
2 tsp vanilla extract
6 large eggs, separated
1 ½ cups granulated sugar
For the filling:
1 cup mascarpone cheese
1 cup heavy cream
For the frosting:
1 tbsp vanilla extract
6 tbsp granulated sugar
3 cups heavy cream
For the berries:
1. Combine all ingredients in a medium non-reactive bowl and toss to thoroughly coat strawberries. Let the berries macerate at room temperature for at least 20 minutes.
2. Strain the macerated berries and reserve the syrup separately.
For the cake:
1. Heat oven to 350 degrees F. and arrange rack in upper third. Butter and flour two 10 inch cake pans. Sift flour, baking powder, and salt together into a mixing bowl. Set aside.
2. In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 ¼ cups of the sugar. Whip on medium speed until mixture is airy and light in color, about 5-7 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute.
3. In a clean bowl, whip egg whites to medium peaks. Add the remaining ¼ cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
4. Divide batter between prepared cake pans. Bake until surface of cakes springs back when presses and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Remove cakes from the oven and let cool for 15 minutes. Run a knife around the perimeter of each, and turn them onto wire racks to cool completely. Meanwhile make the filling and the frosting.
For the filling:
1. Combine mascarpone cheese and heavy cream in the bowl of a stan mixer fitted with the whip attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.
For the frosting:
1. Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes.
2. Combine vanilla extract, sugar and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
3. Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)
To assemble:
1. Using a long serrated knife, trip the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush ½ of the reserved strawberry syrup on the cut side of each cake round.
2. Evenly spread ¼ of the mascarpone filling over the cut side of the bottom cake layer. Arrange the strawberries upright, cut stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover the berries with the remaining filling, being sure to fill in any empty spaces.
3. Place the second layer over the mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long thin spatula spread ¾ cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and the cake to the refrigerator until the frosting on the cake is set, about 15 minutes.
4. Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.
Tip: Place strips of waxed paper or parchment under the edges of the cake while frosting to keep the plate clean. Gently pull the strips out after the frosting is set.
