Strawberry Mascarpone Poke Cake

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Strawberry Mascarpone Poke Cake

Ingredients

Cake:

  • 3 cups cake flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick +3 tablespoons (11 tablespoons) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract
  • Zest from 1 lemon
  • 1 ¼ cups milk

Strawberry Filling:

  • 1 ½ tablespoons cornstarch
  • ¼ cup orange juice
  • 1 tablespoon lemon juice
  • 3 ½ cups fresh strawberries cut into small dice
  • ½ cup granulated sugar

Mascarpone Topping:

  • 2 (8 ounce) containers mascarpone cheese, softened
  • 1 cup 2 sticks unsalted butter, softened
  • 2 ¼ cups confectioners’ sugar
  • Zest from 1 lemon
  • 1 teaspoon pure vanilla extract

Assembly:

  • Lemon zest
  • Sliced fresh strawberries for garnish if desired

Instructions

Make Cake:

  • Preheat oven to 350° Fahrenheit.
  • Spray a 13 x 9” baking pan with nonstick cooking spray. Line the length of the pan with parchment paper that extends approximately 1 inch over the long sides of the pan. Spray parchment with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until light.
  • Crack eggs in a liquid measuring cup. Add both extracts and zest into eggs and blend with a small whisk or fork.
  • On low speed, add eggs, one at a time, blending in each egg before adding the next.
  • On low speed, add one third of the dry ingredients and mix until well blended.
  • Add one half of the milk followed by another third of the dry ingredients.
  • Stop the mixer and scrape down the sides of the bowl using a rubber spatula.
  • On low speed, add the remaining milk followed by the remaining third of the dry ingredients.
  • Blend well, stopping the machine as needed to scrape down the sides of the bowl.
  • Pour batter into prepared pan spreading evenly using a small offset spatula.
  • Bake cake for approximately 45 minutes or until a small knife inserted into the center comes out clean.
  • Allow to cool completely.
  • Make Strawberry filling while cake is cooling.

Make Strawberry Filling:

  • In a small bowl, whisk together cornstarch and both juices until well blended.
  • In a medium saucepan, bring the strawberries, sugar, citrus juice and corn starch mixture to a boil. Stir gently and constantly with a large spoon.
  • Once the mixture has thickened, remove from the heat. Pour the topping into a heatproof bowl and allow to cool over an ice water bath.

Make Topping:

  • In the bowl of an electric mixer using the whip attachment on medium speed, cream mascarpone and butter until light and fluffy.
  • On low speed, add confectioners’ sugar, zest and vanilla and blend until well combined.

Assemble the Cake:

  • Using the end of a wooden spoon with a round handle, poke holes approximately 1 inch apart all over cooled cake in rows.
  • Spread cooled filling over cake with a spoon or offset spatula.
  • Spread topping over the filling, using an offset spatula.
  • Garnish with strawberry fans or sliced strawberries and lemon zest, if desired.
  • Chill for approximately 1 hour or more to allow filling to seep into holes in cake.
  • Cut into squares.

Notes

Makes 1 13 x 9 sheet cake