This Strawberry Mascarpone Cream Cake is a light, elegant dessert, baked in a tiara pan, that’s perfect for any summer gathering. With a soft yellow cake, a sweet mascarpone cream filling, and a beautiful topping of fresh strawberries, this dessert is as pretty as it is delicious.
I’ve had my tiara pans since the 1980’s and have made many variations over the years. These pans—also called Mary Ann or flan pans—create a cake with a shallow center that’s perfect for filling with cream, pudding, or fresh fruit. This strawberry version is one of my favorites for summertime holidays.
This dessert starts with a simple boxed cake mix, making it easy to prepare while still looking like a bakery-style creation. The recipe makes two cakes, so I always freeze one for later—perfect for unexpected guests or another special occasion.
The other delicious tiara cakes I have made are:
PEACHES AND MASCARPONE CREAM TIARA CAKE
ALMOND BERRY TIARA CAKE with FRESH RASPBERRY SAUCE
WHY YOU’LL LOVE THIS STRAWBERRY MASCARPONE CREAM CAKE
• Perfect for a summer dessert or holiday
• Light, fresh, and not overly sweet
• Easy to make with a cake mix shortcut
• Beautiful presentation with minimal effort
• Ideal dessert for small gatherings or family celebrations
How to Make This Cake
Ingredients (Full list of ingredients and instructions in the printable recipe card below.)
CAKE
- No-stick cooking spray
- Box of yellow cake mix
- Water
- Vegetable oil
- Eggs
FILLING
- Confectioners’ sugar
- Mascarpone cheese
- Vanilla
TOPPING
- Heavy cream
- Confectioners’ sugar
- 3–4 cups strawberries
INSTRUCTIONS
CAKE
Prepare a boxed yellow cake mix according to package directions. Divide the batter between two greased tiara pans and bake until golden and set. Cool slightly, then invert onto a wire rack to cool completely.
FILLING
Beat together mascarpone cheese, confectioner’s sugar, and vanilla until smooth and creamy. Transfer the cake to a serving plate. Spread filling into the center well of the cooled cake and refrigerate about 30 minutes.
TOPPING
Whip heavy cream with confectioner’s sugar until stiff peaks form. Arrange fresh strawberries in the center of the filling in a decorative pattern. Pipe or spoon whipped cream around the edges of the cake for a finished look.
STEP BY STEP PHOTOS
Bake the cake in a prepared tiara pan, following directions on the cake mix box.
Place on a wire cooling rack to cool.
Transfer cake to the serving plate and spread the mascarpone filling in the center. Chill for about 30 minutes.
Arrange the strawberries in the pattern you would like. I started with leaving stems on some of the halves and placing them together like a green circle. Continue to fill in a circle around it with strawberry haves and quarters.
Pipe or spoon the whipped topping around outer edges of the strawberries. Refrigerate cake until ready to serve.
I prepared this cake and added a few things to it to create a 4th of July Celebration cake. Add 1 cup of fresh blueberries around the strawberries and place some festive toothpicks in the center. I purchased these small and larger stars from Amazon.
Recipe Tips and Variations for Strawberry Mascarpone Cream Cake
- Spray the cake pans very well so the cakes won’t stick.
- Remove the cakes from the oven to a cooling rack and let them cool 10–15 minutes before removing.
- You may use pudding in the filling instead of mascarpone cheese, if desired.
- It can be topped with any combination of fresh fruit.
- This recipe is for homemade whipped cream, but you could use store-bought if needed.
FREQUENTLY ASKED QUESTIONS
Can I make this cake ahead of time?
For best results, bake the cake ahead and store wrapped. Add the filling, fruit, and whipped cream the day you plan to serve it.
How should I store leftovers?
Cover and refrigerate for 1–2 days.
This post was shared on Sweet Little Bluebird Weekend Potluck.
STRAWBERRY MASCARPONE CREAM CAKE
Ingredients
- CAKE
- 1 (15.25 oz) Box yellow cake mix
- 1 cup Water
- 1/2 cup Vegetable oil
- 3 large Eggs
- FILLING
- 8 oz Mascarpone cheese @ room temperature
- 1 cup Confectioner sugar
- 1 teaspoon vanilla extract
- TOPPING
- 1 1/2 cups Heavy cream
- 1/2 cup confectioner sugar
- 3-4 cups fresh strawberries (cleaned, cut in halves and quarters)
Instructions
- Preheat oven to 350°F. Spray (2) tiara pans with no stick cooking spray.
- In a large mixing bowl, combine cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes.
- Divide batter evenly between prepared pans. Tap pans gently on the counter to remove air bubbles.
- Bake 17–18 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes, then carefully invert onto a wire rack. Allow cakes to cool completely.
- Transfer the cake to a serving plate. Prepare the filling by beating mascarpone cheese, confectioner’s sugar, and vanilla until smooth. Spread into the center indentation of the cake. Refrigerate for 30 minutes.
- Prepare whipped cream by beating heavy cream and confectioner’s sugar on high speed until stiff peaks form. Refrigerate until ready to use. Pat the cleaned strawberries dry if needed.
- Arrange strawberries over the filling in a decorative pattern. Pipe or spoon whipped cream around the edges of the cake.
- Keep cake refrigerated until ready to serve.
Notes
