This soft, moist mascarpone strawberry cake is made without butter. Mascarpone replaces the butter, giving the cake a tender, velvety crumb while reducing some of the richness. Fresh strawberries are folded into the batter and arranged on top, so every slice has juicy pockets of fruit and a lovely fresh flavour.
This is not a classic airy sponge. The batter is custardy and quite dense — more like a cross between a cake and a baked cheesecake — but still very light and moist thanks to the mascarpone. I add a little vanilla and optional lemon essence to brighten the strawberry flavour.
It’s an ideal cake for a sunny afternoon: simple enough for everyday baking but pretty enough for serving with tea. It also makes a delicious dessert when served with whipped cream, a scoop of ice cream, or a drizzle of homemade vanilla custard.
The recipe comes together in one bowl and uses pantry staples. If you have a tub of mascarpone and a punnet of strawberries, you’re already most of the way there.
Why you’ll love this cake
Highlights of this mascarpone strawberry cake:
- Quick to prepare — under 10 minutes to mix and into the oven, with no creaming of butter and sugar.
- Delicious flavour and texture — moist, slightly custardy with juicy strawberry bites in every slice.
- Versatile — perfect for afternoon tea or dressed up as a dessert with custard, cream or ice cream.
- A great way to use a glut of summer strawberries.
Recipe information
Prep time – 10 minutes.
Cooking time – 50 minutes. The cake bakes gently; start checking after 40 minutes and, if needed, cover loosely with foil to avoid over-browning for the last 10 minutes.
Yield – one 8″ round cake. You can use a 9″ springform pan but reduce cooking time to around 40 minutes.
Ingredients
- Strawberries – some are chopped and folded into the batter, and the remainder are sliced or halved to arrange on top. Chop the berries for the batter into small pieces; slice the ones for the top depending on size.
- Flour – self-raising flour works well; if you use plain/all-purpose flour add baking powder for lift.
- Sugar – granulated sugar. I use ¾ cup (150 g) for a not-too-sweet cake; increase to 1 cup (200 g) if you prefer it sweeter.
- Mascarpone cheese – replaces butter and gives a creamy texture.
- Double/heavy cream – optional, 1–2 tbsp to loosen the batter if it seems too thick (depends on egg size and mascarpone moisture).
- Eggs – whisked with the sugar to build structure; use large eggs.
- Vanilla essence – for flavour.
- Lemon essence – optional but lifts the strawberry flavour.
- Baking powder – use if working with plain/all-purpose flour; omit with self-raising flour.
- Salt – a small pinch enhances overall flavour.
The exact ingredient amounts are in the printable recipe card in the recipe section below.
Instructions
Step 1: Preheat the oven to 170°C / 360°F. Place the eggs and sugar in a mixing bowl and beat until the sugar has dissolved. A hand mixer speeds this up, but a wooden spoon will work.
Step 2: Add the mascarpone and the essences, then beat until fully combined and smooth.
Step 3: Fold in the flour, baking powder (if using) and salt. If the batter looks too stiff, add 1–2 tablespoons of double cream to loosen it.
Step 4: Chop one cup of strawberries into small pieces and toss them with an extra teaspoon of flour to stop them sinking.
Step 5: Gently stir the flour-coated strawberries into the batter.
Step 6: Line an 8″ (20 cm) springform pan with a parchment circle and lightly grease the sides.
Step 7: Transfer the batter to the prepared pan.
Step 8: Arrange the remaining sliced or halved strawberries on top of the batter.
Step 9: Bake at 170°C / 360°F for about 50 minutes, or until a skewer inserted into the centre comes out clean. If using a 9″ pan, check at around 40 minutes.
Cool the cake in the pan, then remove and slice once it has set. Allowing the cake to cool fully helps the texture firm up for neater slices.
Tips for a successful outcome
Key tips to ensure the best result:
- Use room-temperature ingredients so the eggs whisk up better and the mascarpone blends smoothly.
- Fold the flour in gently to avoid knocking out the air you’ve incorporated.
- Pat strawberries dry and toss them in a little flour to reduce extra moisture and prevent sinking.
- Start checking for doneness at 40 minutes for an 8″ cake (or 35 minutes for a 9″ pan) to avoid overbaking.
- Let the cake cool completely before slicing for the best texture.
Serving suggestions
Serve the cake as-is, dusted lightly with icing sugar, or try one of these options:
- A dollop of whipped mascarpone sweetened with a little icing sugar and vanilla.
- A thin lemon glaze made from icing sugar and lemon juice.
- Vanilla ice cream or softly whipped cream.
- A generous pour of homemade vanilla custard for a comforting dessert.
Equipment
Essential equipment:
- Mixing bowl for the batter.
- Electric hand mixer to beat the eggs and sugar and combine the mascarpone. A wooden spoon works if you don’t have one.
- 8-inch or 9-inch springform pan. An 8″ pan is ideal; a 9″ pan will reduce baking time.
- Baking parchment to line the pan base for easy removal.
Storage
Store wrapped or in a covered container in the refrigerator. The cake keeps well for up to 3 days. This cake is not recommended for freezing.
Yes, but be cautious. Frozen berries release more moisture, which can affect baking time and texture. Thaw and drain them well before use and test doneness with a skewer.
Other berries such as blueberries or raspberries work well, and chopped peaches are a good option too. Avoid very watery fruit like watermelon or kiwi.
The cake is denser and more custardy than a typical sponge due to the mascarpone. It remains moist and tender, with juicy pockets from the strawberries.
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📋The recipe
Strawberry mascarpone cake (no butter)
Equipment
- Mixing bowl
- Electric hand mixer OR wooden spoon
- 8-inch springform pan (or 9-inch)
- Baking parchment
Ingredients
- 4 large eggs
- ¾ cup / 150 g sugar (up to 1 cup / 200 g if you prefer sweeter)
- 1 cup / 240 g mascarpone cheese
- 1 tsp vanilla essence
- 1 tsp lemon essence (optional)
- 1½ cups / 210 g self-raising flour (or plain/all-purpose + 2 tsp baking powder)
- ½ tsp salt
- 1–2 tbsp double or heavy cream (optional)
- 6 oz / 175 g strawberries, chopped (for batter)
- 1 tsp flour to coat chopped strawberries
- 6 oz / 175 g strawberries, sliced (for topping)
Instructions
- Preheat the oven to 170°C / 360°F.
- Beat the eggs and sugar until the sugar dissolves.
- Beat in the mascarpone, vanilla and lemon essence until smooth.
- Fold in the flour, baking powder (if using) and salt. Add 1–2 tbsp cream if the batter is too thick.
- Toss the chopped strawberries with 1 tsp flour, then fold into the batter.
- Line an 8″ springform pan with parchment and grease the sides.
- Transfer the batter to the pan and arrange the sliced strawberries on top.
- Bake for about 50 minutes, or until a skewer comes out clean (about 40 minutes for a 9″ pan).
- Cool before removing from the pan and slicing.
Notes
- Use room-temperature ingredients for best volume and easier mixing.
- Fold flour in gently to keep the batter airy.
- Dry and lightly flour the strawberries to avoid extra moisture and sinking.
- Check for doneness near the end of baking time to prevent overbaking.
- Let the cake cool completely before slicing.
Serving suggestions:
- Whipped mascarpone sweetened with icing sugar and vanilla.
- Lemon glaze, vanilla ice cream, whipped cream or custard.
Nutrition:
Nutrition information is an estimate based on the cake being cut into 10 slices. Use your preferred tool if precise values are important.
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