Everyone’s taste is unique, but if you love strawberries, this fresh cake with mascarpone and vanilla cream will definitely hit the spot. Unlike the traditional pudding-based dessert, this twist makes it lighter and even more summery. The best part? You can confidently make it even if you only have half an hour or don’t want to spend much time in the kitchen.
Strawberries Are a True Superfood
While classic cakes aren’t usually the healthiest treats, most of us enjoy them occasionally. Compared to rich chocolate or marzipan sweets, this strawberry cake shines because of its generous fruit content. Strawberries are juicy, delicious, and packed with nutrients—especially vitamin C.
It’s great that strawberries grow mainly in summer, as our eyes benefit from the vitamin C they provide. This vitamin helps protect against free radicals caused by UV rays, which can damage the proteins in our eye lenses. Plus, vitamin C supports the health of the cornea and retina. Strawberries are also thought to support heart health, making them a genuinely wholesome choice.
Before you decide to bake this cake or another strawberry treat, know that the nutrients in strawberries also boost collagen production. Collagen improves skin elasticity and resilience. Since our collagen production decreases with age, eating strawberries can help keep your skin looking youthful. Need another reason to enjoy them?
Ingredients:
For the crust:
- 75 grams sugar
- 150 grams butter
- 250 g flour (gluten-free oat flour works too)
- A pinch of salt
- 1 tsp vanilla extract
- 1 egg yolk
For the mascarpone vanilla cream:
- 125 g mascarpone
- 250 g low-fat quark
- 300 ml cream
- 2 tsp vanilla extract
- 200 grams powdered sugar
For the topping:
- 700 grams strawberries
How to Make It:
- Preheat the oven to 180°C (350°F).
- Mix sugar, butter, flour, salt, vanilla extract, and egg yolk with a large spoon until smooth.
- Grease a 16-slice cake pan and dust it with flour.
- Roll out the dough on a floured surface slightly larger than the pan, then press it into the pan. Press the edges against the pan and trim any excess with a knife.
- Bake the crust for about 20 minutes using the convection setting. Test with a toothpick before removing, then let it cool.
- Meanwhile, whip the cream until stiff peaks form.
- Beat mascarpone, low-fat quark, vanilla extract, and powdered sugar until fluffy, then gently fold in the whipped cream.
- Spread the cream over the cooled crust.
- Wash the strawberries, remove the stems, quarter them, and scatter over the mascarpone vanilla cream.
- You can enjoy it right away, but it’s best to chill for 1-2 hours so the flavors meld.
