This Roasted Strawberry Cake has three layers of soft strawberry cake filled and frosted with strawberry mascarpone buttercream. It’s the perfect cake to serve at any gathering.

This strawberry cake has been years in the making. After many many failed attempt I finally had success.

I was on the phone to my sister when I cut the cake saw that perfect crumb. I screamed so loudly, she thought I had hurt myself.

What makes this strawberry cake different?

The cake is made with a roasted strawberry reduction. Roasting the strawberries intensifies their flavour and makes them sweet. The roasted strawberries then pureed and then reduced until it looks like a tomato sauce. Reducing the puree removes liquid and ensures there is a more concentrated strawberry flavour.

Let's get into the ingredients for the Strawberry Cake

Strawberries: You can roast either frozen or fresh strawberries. If using frozen, thaw before roasting. Sprinkle with granulated sugar before roasting. Puree the strawberries and puree to cook off to make a more concentrated strawberry flavour.

Sugar: Granulated or caster sugar adds sweetness and moisture.

Butter: Unsalted butter adds flavour to the cake.

Oil: Makes the cake moist.

Egg Whites: Keeps the cake light and fluffy.

Cake flour: The lower protein content of cake flour makes a softer, fluffier cake.

Baking powder and soda: Both leavening agents gives the cake it’s rise.

Salt: Enhances the flavour.

Buttermilk: Adds moisture to the cake. It also aids the cake to rise.

Mascarpone Buttercream

Butter: Unsalted butter gives a buttery flavour and ensures the buttercream has a nice creamy texture.

Mascarpone: Adds a rich creaminess to the buttercream.

Icing sugar: Sweetens the buttercream.

Freeze-dried Strawberry powder: Adds amazing flavour and lovely pink colour to the buttercream.

Vanilla Extract: Adds flavour.

Salt: Balances the sweetness.

How to make the Strawberry Reduction

Preheat oven to 180°C and line a baking tray with baking paper or a silicone baking mat.

Wash the strawberries and remove the stem and leaves from them. Pat the strawberries dry with a paper towel.

Cut the strawberries in half. Add a tablespoon of sugar to a bowl, add in strawberries and toss to cost.

Spread the strawberries over a baking tray and bake for 20 minutes.

Add the berries and juice to a blender and puree.

Simmer the puree in a saucepan over medium heat until reduced to half, 15 – 20 minutes.

How to make the Strawberry Cake

In a large bowl, sift together flour, baking powder, soda and salt.

To the bowl of a stand mixer, add in butter, oil and sugar and beat until light and creamy, for 7 minutes.

Mix together strawberry reduction, buttermilk and if desired add a few drops of pink gel colouring. Set aside.

Scrape down the side of the bowl and add in egg whites and vanilla. Beat until well combined.

With the speed on low, alternatively add flour mixture and strawberry mixture in three batches. Begin and end with flour mixture.

Divide the batter between 3 six- inch cake pans. Bake for 25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Leave the cakes to cool in the cake pan for 10 minutes before inverting onto a wire rack to cool completely.

Mascarpone Buttercream

In the bowl of your stand mixer, beat room temperature butter until smooth.

Slowly add icing sugar one cup at a time and beat well until combined. Add mascarpone cheese and beat for 5 minutes.

Finally add freeze dried strawberry powder and beat until combined.

For more cake recipes, check these out:

Fresh Berry Cream Cake
Strawberry Almond Layer Cake
Mixed Berry Mascarpone Cake