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The dessert, Chic bistro

Vanilla and strawberry layer cake

This vanilla and strawberry layer cake for 6 stacks three moist vanilla sponges with a light mascarpone cream and fresh strawberries. It takes about an hour of active work spread over two days, the sponges and cream are made the day before and the cake is assembled the morning of. It's a medium difficulty bake, around €3.20 per person, and the key is chilling the sponges fully before filling them.

For the celebration, here's a tall layer cake, vanilla sponge, light mascarpone cream and strawberries, with the candles right on top.

Vanilla and strawberry layer cake
For
6 people
Work
1 h
Total time
3 h 10
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.20
Calories per person
540 kcalcalculated by Kiloach, your weight coach

Three layers of soft vanilla sponge, a mascarpone cream that holds its shape without feeling heavy, fresh strawberries halved between each layer. The cake slices clean, the cream stays put on the sides, and every piece shows off three even layers. It's a dessert that feels special without tipping into overly sweet territory, vanilla and strawberries do all the work here.

This is the birthday cake or spring and summer afternoon treat, best made when strawberries are at their peak. It closes out a family meal or a dinner party that ends with candles and a cake cut at the table. Keep the rest of the menu on the lighter side, this layer cake doesn't need any help standing out.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 25 min
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve Nothing to do

The day before, bake the three sponges, let them cool completely, and make the mascarpone cream, both go in the fridge overnight. The morning of, assemble the cake and keep it chilled until dessert time. Right before guests sit down, top with whole strawberries and set the candles in place.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 300 g
  • Sugaroften in the pantry 250 g
  • Baking powderoften in the pantry 3 tsp
  • Saltoften in the pantry 1 pinch
  • Vanilla extractoften in the pantry 2 tsp
  • Powdered sugaroften in the pantry 80 g
  • Strawberry jamoften in the pantry 4 tbsp

Dairy

  • Soft unsalted butter 200 g
  • Eggs 4
  • Whole milk 20 cl
  • Mascarpone 250 g
  • Heavy cream 40 cl

Fruits and vegetables

  • Strawberries 600 g

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Beat the soft butter with the sugar until pale, add the eggs one at a time, then the vanilla, then the flour, baking powder and salt alternating with the milk.

    Take the butter and eggs out an hour ahead, a soft batter at room temperature rises better than a cold one.

  2. Divide the batter between three buttered 18 cm pans and bake at 175°C until a knife comes out clean. 25 min

    Tap each pan on the counter before baking to release large air bubbles.

  3. Turn the sponges out onto a rack, let them cool completely, then wrap them tightly in plastic wrap.

    A warm sponge melts the cream, wait until it's truly cold to the touch.

  4. Whip the cold heavy cream with the powdered sugar, then fold in the mascarpone with a spatula and keep chilled.

    Stop whipping as soon as the cream holds soft peaks, over whipped cream turns grainy.

The same dayDuring the day, whenever you get a moment.

  1. Spread a thin layer of jam on each sponge, top with cream and halved strawberries, stack the three layers, cover the whole cake with cream and chill.

    Pipe a ring of cream around the edge of each layer to hold the strawberries in place and keep juice from running down the sides.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Top with whole strawberries and set the candles in place right before guests sit down at the table.

    Cut the cake with a large knife run under hot water and wiped dry, for clean slices.

Our tips to get it right

  • Use three identical 18 cm pans, or weigh the batter to split it exactly, an uneven layer will sag under the weight of the others.
  • Keep the mascarpone cream cold right up until you assemble, it spreads poorly and slides if it sits out more than ten minutes.
  • Pick firm, not overripe strawberries for the filling, very ripe berries release juice that soaks into the sponge.

The variations

  • Swap the strawberries for raspberries or mixed red berries, the mascarpone cream pairs just as well with their tartness.
  • For a quicker version, bake only two layers instead of three, assembly takes ten minutes less and the cake still serves 6.
  • For kids, top with colorful sugar sprinkles instead of whole strawberries, or do both to please everyone at the table.

What to serve it with

  • Homemade iced tea, light and barely sweet
  • A few extra whole strawberries on the table
  • Filter coffee to close the meal

Storage

The layer cake keeps for 2 days in the fridge, well covered, the fresh strawberries don't freeze well once assembled. The plain sponges, without cream, freeze wrapped for up to a month, thaw overnight in the fridge before using.

Questions about this recipe

Can I make this layer cake without three identical pans?

Yes, bake the batter in one or two batches using a single pan, then cut the cooled sponges in half if needed. Weigh the batter before baking to keep three even layers.

How do I keep the cake from leaning once stacked?

Flat, evenly sized sponges are the key, trim any domed tops with a knife if needed. Center each layer carefully before adding the next one.

Can I swap the mascarpone in the cream?

You can use cream cheese instead, the texture stays close to the original. Skip the light mascarpone, it holds up less well once assembled.

How do I cut clean slices in front of guests?

Run a large knife blade under hot water and wipe it dry before each cut. This lets the blade glide through the cold cream without crushing it, for clean slices.

Can a vanilla and strawberry layer cake be made ahead?

Yes, it's even recommended. The recipe needs 1 h of work in total, split up like this, the day before, 4 steps, the same day, 1 step, before the guests arrive, 1 step.

How long does it take to make a vanilla and strawberry layer cake?

Allow 3 h 10 in total, including resting and cooking time, of which 1 h is actual work. The recipe is rated "medium".

How many calories are in a vanilla and strawberry layer cake?

About 540 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a vanilla and strawberry layer cake cost?

About €3.20 per person, that's €19.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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