Strawberry cake with quick honey mascarpone frosting. A super easy cake made labneh and seasonal juicy and sweet strawberries. Nothing makes me happier than consuming fruits and vegetables in their season- and using items from my pantry to create delicious recipes.
Scottish strawberries now available @spinneysuae
Strawberry Cake with Quick Honey Mascarpone Frosting
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Strawberry cake with quick honey mascarpone frosting. A super easy cake made labneh and seasonal juicy and sweet strawberries. Nothing makes me happier than consuming fruits and vegetables in their season- and using items from my pantry to create delicious recipes.
Ingredients
For the cake
- 250 g caster sugar
- 120 g unsalted butter, at room temp
- 1 tsp vanilla paste or essence
- A pinch of salt
- 2 large eggs, room temp
- 145 g plain flour
- 2 tbsp almond flour
- 1½ tsp baking powder
- 2 full tbsp full-fat labneh (or Greek yogurt)
- 200 g strawberries, cubed
- 50 g Valrhona strawberry chocolate, chopped (optional)
For the topping
- Extra strawberries, to decorate
- 250 g mascarpone, at room temp
- 2 tbsp honey
- 2 tbsp whipping cream, cold
- 1 tsp vanilla paste or essence
- Edible flowers (optional)
Method
- 1)
Preheat the oven to 180°C.
- 2)
Butter, flour, and line the base of an 8-inch (20 cm) cake tin with baking paper.
- 3)
In a large bowl, cream the butter and sugar until slightly fluffy using a wooden spoon or an electric whisk.
- 4)
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- 5)
Add the labneh and mix until smooth.
- 6)
In a separate bowl, whisk together the plain flour, almond flour, baking powder, and a pinch of salt.
- 7)
Gently fold the dry ingredients into the butter mixture until just combined. Add the cubed strawberries and the chopped chocolate (if using), and fold in very gently. Don’t over mix.
- 8)
Pour the batter into the prepared tin and smooth the top.
- 9)
Bake for 25–30 minutes, until golden, springy to the touch, and a skewer inserted in the center comes out clean.
- 10)
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- 11)
For the frosting, briefly whisk together the mascarpone, honey, whipping cream, and vanilla until smooth. Keep refrigerated until ready to use.
- 12)
Once the cake is completely cool, generously swirl the frosting over the top. Decorate with halved and whole strawberries. Add edible flowers if you like.
- 13)
Cake recipe adapted from @manonlagreve