Happy Easter

Easter Cake

Happy Easter from RoseBakes.com!

I pray that you all have a blessed weekend.  xx, Rose

If you’re curious,  this is a tiny 6 inch round single layer white almond sour cream cake.   It’s covered with vanilla buttercream.  After it crusted, I added the edible Easter grass and malted milk eggs.  Easy-peasy, but oh so pretty!  Anybody could make this one!

OH, and the cake stand came from Amazon  (click here).

This post may contain affiliate links. Read my disclosure policy here.

How to Use a Silicone Pearl Mold

How to Use a Silicone Pearl Mold Collage

Over at CakeJournal.com, I shared all the pictures for this How to Use a Silicone Pearl Mold Tutorial.    This is my third and final post from the Baby Einstein Cake.

The tools required are pretty simple.  Here’s what I use:

How to Use a Silicone Pearl Mold Pics

For all the details, visit CakeJournal.com.  But while you’re here, you can read all the details about the Baby Einstein Cake here.  Then you can visit this post to find out How to use Tappit Letter Cutters.

And if you haven’t already, would you please hop over and take my short Rose Bakes Reader Survey?  It will take no more than 10 minutes (probably closer to 5) and it would help me out SO MUCH!  Plus, every one who completes it can enter to win a $25 Amazon Gift Card!  Thanks in advance for your time and input to help me make RoseBakes.com a better blog!**

This post may contain affiliate links. Read my disclosure policy here.

Strawberry Shortcake Cake

Strawberry Shortcake Cake Recipe

When my best friend Kathy shared this Strawberry Shortcake Cake with me a couple of years ago,  I immediately knew I had to make it!  I absolutely love strawberries!

Strawberries with chocolate.  Strawberries and cheesecake (as a pie!!).   Even Strawberries in salad.   Strawberries just about any way you can think of… sign me up!

So when she told me about this cake … I was dying to make it!

Sliced Strawberry Shortcake Cake

Now before you get started, I have to tell you some bad news.  This cake is a lot of work.  A LOT. It actually seems like it takes about 147 hours of work and 17 bowls before you finally get to take a bite.

Okay – so maybe not that long or quite that many bowls, but it does take hours to prepare and I’m not. even. kidding.

Strawberries on Cake

You have to macerate the strawberries (soak them in sugar – I had to look it up ;)  ).  You have to bake the cakes – then let them cool.

You have to make the frosting and filling.  Then let it chill for an hour.   An HOUR.  And then there’s the filling and the stacking and on and on and on with all the work.

I don’t say all of that to discourage you – I just want to warn you so that you plan ahead, leave yourself enough time, and can prepare everything you need to do it.  Because it’s WORTH it!

Slice of Strawberry Shortcake Cake

But finally,  when you get to actually eat this cake,  I’ll say it again… it’s sooo worth it!    And the second time you make it goes faster than the first.  Which sounds like a perfect reason to make it at least twice – so there’s that! ;)

This original recipe came from Chow.com.  I read through all the comments and made a few recommended changes – like making more of the filling and frosting (the frosting wasn’t doubled in these pics I took – I didn’t make that mistake again!), and adding a little more lemon and vanilla here and there.

Strawberry and Cream Cake

Oh – and changing the name.  Because it tastes so much like Strawberry Shortcake – I had to change the name!

One last thing… you may not have ever used mascarpone cheese.  Don’t be afraid of it.   It gives a very unique flavor that is just to die for.    In fact, while you’re buying some, get enough to make Tiramisu:


You can thank me later :D

Alrighty… so are you ready?   Because strawberries are in season right now – so don’t waste any time… go make this now!!

Strawberry Whipped Cream Cake Shortcake

Strawberry Shortcake Cake

Rating: 51

Prep Time: 1 hour, 25 minutes

Cook Time: 35 minutes

Total Time: 2 hours

Yield: 12 servings

Strawberry Shortcake Cake


    For the strawberries:
  • 3 pints fresh strawberries, rinsed and hulled (about 5 cups)
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 teaspoon finely grated lemon zest
  • For the cake:
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon grated lemon zest
  • 1 tablespoon vanilla extract
  • 6 large eggs, separated
  • 1 1/2 cups granulated sugar
  • For the filling:
  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • For the frosting:
  • 1 tablespoon vanilla extract
  • 1/2 cup granulated sugar
  • 5 cups heavy cream


To prepare the strawberries, combine all of the ingredients (for the strawberries: sugar, lemon juice, vanilla, lemon zest) in a medium mixing bowl and toss to thoroughly cover the strawberries. Let them sit at room temperature for at least 20 minutes. Then drain the berries but reserve the syrup!

For the cake, preheat the oven to 350°F. Prepared two 8" round cake pans (I spray with Baker's Joy), but you could also grease and flour them. In a mixing bowl, sift together the flour, baking powder, and salt; set aside.

In a separate mixing bowl (you could also do this in a stand mixer with the whisk attachment), combine the oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Mix (or whisk) on medium speed until the batter is airy and light in color, about 5 to 7 minutes. Scrape down the sides of the bowl, then add the dry ingredients and whip for about one minute more - or until smooth.

In another clean bowl, whip the separated egg whites to medium peaks. Gently add in the remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Now gently fold in about 1/3 of the egg white mixture into the cake batter until it's evenly distributed, then add the remaining egg whites just until combined (don't over mix!).

Pour the batter into the cake pans (dividing it equally), then bake for 30-35 minutes, or until a toothpick comes out clean. Let them cool on a cooling rack in the pans for 15 minutes, then run a knife around the edges before flipping them out to cool completely.

While they're cooling... you can make the filling and frosting!

For the filling, using a mixer (preferably a stand mixer with a whisk attachment or a a whisk attachment to a hand mixer) mix together the mascarpone cheese and heavy cream and whip until stiff peaks form, about 2 minutes. Immediately cover and refrigerate.

To make the frosting, start again with a clean bowl - preferably a chilled metal or glass mixing bowl. The original recipe recommends the bowl of the stand mixer and the whip attachment, but I can confirm that it's not absolutely necessary. In the chilled bowl, add in the vanilla extract, sugar, and heavy cream and mix at medium speed for about 2 minutes or until medium peaks form.

Now's the not-so-fun part... waiting. You'll need to cover and refrigerate the frosting until well chilled, at least one hour. The good news is that you can make the frosting ahead of time - up to 12 hours, if need be.

Now it's time to put it together! Using a serrated knife, gently take off a tiny sliver of the domed top of the cake. This give you fresh, exposed cake to absorb the syrup! Now grab that reserved strawberry syrup and divide it in half, then using a pastry brush, brush half of it on the cut side of each cut cake.

Put the first cake down on a cake plate (syrup side up), then evenly spread 1/4 of the filling over the bottom cake layer. Arrange the strawberries standing up with the stem end down and trim them as necessary to create an even layer. Cover the strawberries with the remaining filling, being sure to fill in all the empty space. You want all that yummy filling packed in there!

Stack the second cake layer over the mascarpone filling and thestrawberries, cut side down, pressing it down gently to secure it.

Using an offset spatula (or a butter knife if necessary), spread a thin layer of frosting over the top and sides of the cake. Stick it back in the frig and let it set for about 15 minutes. Then generously spread the remaining frosting all over the top and sides of the cake.

Place it back in the frig for at least 15 minutes before serving so the frosting can set.

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