Cream-Layered Pound Cake with Fresh Strawberries
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INGREDIENTS
- 14 ounces/400 grams fresh strawberries
Cake batter:
- 5 eggs, separated
- 1 cup/200 grams sugar
- ¾ cup/135 grams orange juice
- ½ cup/100 grams oil
- 1 ½ cups/210 grams flour
- 1 ½ teaspoons baking powder
Mascarpone cream:
- 2 cups/500 milliliters heavy whipping cream
- 1 cup/250 grams mascarpone cheese
- 1/2 cup/60 grams powdered sugar
- 1 vanilla bean or 1 teaspoon vanilla paste
Syrup:
- ½ cup/100 grams sugar
- 1 cup/240 milliliters water
- Zest of 1 orange
INSTRUCTIONS
- Preheat the oven to 340°F (170°C). Line an 8-inch/20 cm round cake pan with parchment paper.
- In a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed for about a minute. Gradually add the sugar and continue beating for about 7 minutes, until stiff, glossy peaks form. Reduce the speed and mix in the egg yolks and oil. Stir in the orange juice.
- Sift the flour and baking powder into the batter. Using a whisk, fold gently until smooth and airy. Pour into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the cake cool completely.
- In a small saucepan, bring the sugar, water, and orange zest to a boil. Let cool and refrigerate.
- For the mascarpone cream, beat the mascarpone in a stand mixer for a minute to soften. Add the heavy cream, powdered sugar, and vanilla. Whisk on medium speed until thick and stable.
- Wash and halve half of the strawberries. Dice the remaining half into small cubes.
- Slice the cooled cake horizontally into two layers. Place one layer in an 8-inch/20 cm cake ring or the same pan used for baking. Brush with syrup.
- Arrange halved strawberries around the edges, flat side facing out. Spread a layer of mascarpone cream evenly over the cake base. Scatter the diced strawberries on top. Brush the second cake layer with syrup and place it over the filling. Refrigerate for at least 2 hours before unmolding. Slice and serve chilled.
MY NOTES
FAQ
Can I make the layered pound cake ahead of time?
You can prepare a layered pound cake ahead of time, which can actually improve the flavor and texture. The pound cake itself can be baked up to 2 days in advance and stored tightly wrapped at room temperature or in the fridge. The cream and strawberry filling should be added the day of serving or up to 12 hours in advance to prevent sogginess. Once fully assembled, the layered pound cake should be stored in the refrigerator. For best results, allow it to sit at room temperature for 15–20 minutes before serving to soften slightly.
What’s the best way to slice a layered pound cake cleanly?
To slice a layered pound cake cleanly, use a long, sharp serrated knife and clean the blade between cuts. Chilling the cake for at least an hour before slicing helps the cream firm up, making neater portions. When cutting, use a gentle sawing motion rather than pressing down, which can compress the layers. If the cake contains whole or halved strawberries, avoid placing your cuts directly through them to maintain structure. For even slices, measure or lightly score the top before cutting. A cake slicer or cutting guide can also help ensure uniform portions for serving.
Can I use frozen strawberries in this layered pound cake recipe?
Yes, frozen strawberries can be used in a layered pound cake, but they need to be properly prepared. Thaw the strawberries completely and drain any excess liquid to prevent the cake from becoming soggy. Patting them dry with paper towels helps reduce extra moisture. Frozen strawberries tend to be softer than fresh ones, so they are best used for mixing into the cream layer or as a sauce rather than for decoration or lining the edges. If presentation matters, consider using fresh strawberries for the outer layer and frozen ones for interior filling or puree.
How do I prevent the cream from making the layered pound cake soggy?
To prevent cream from making a layered pound cake soggy, several strategies help. First, make sure the cake layers are completely cool before assembly. Warm cake will cause the cream to melt and seep. You can also brush the cake layers with a thin layer of syrup, jam, or chocolate to create a moisture barrier. Using stabilized whipped cream or mascarpone-based cream gives better structure and resists soaking. Assembling the cake closer to serving time also reduces the chance of sogginess. If preparing ahead, refrigerate the layered pound cake uncovered for 30 minutes first, then cover it lightly.
Can I bake the pound cake in advance and assemble it later?
Yes, baking the pound cake in advance is a smart strategy, especially when assembling a layered pound cake. Once baked and fully cooled, the pound cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days or refrigerated for up to 5 days. It can also be frozen for up to a month. Make sure to let frozen cake thaw completely before slicing and layering. Preparing the cake early allows time to focus on cream preparation and layering details closer to serving, ensuring better freshness and structure in the final dessert.
How long will a layered pound cake stay fresh in the fridge?
A fully assembled layered pound cake will stay fresh in the refrigerator for up to 3 days. To maintain optimal texture and flavor, cover it loosely with plastic wrap or store it in a cake container to prevent it from drying out or absorbing fridge odors. The cream may start to lose structure after the second day, especially if it’s a whipped variety. For the best experience, assemble the cake no more than 24 hours before serving. If you need to store components separately, keep the cake, cream, and fruit in airtight containers and assemble shortly before serving.
How can I make this cake gluten free and dairy free?
To make this layered pound cake gluten free and dairy free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or guar gum, using the same amount. Replace the mascarpone with a dairy-free cream cheese alternative and use coconut cream or a dairy-free whipping cream instead of heavy cream. For the fat, use a neutral oil such as avocado or sunflower oil. Ensure the baking powder and orange juice are gluten free. Handle the cake carefully, as it may be more delicate, and refrigerate it before serving to help maintain its structure and stability.
