A delightful strawberry loaf cake, topped with macerated strawberries and a creamy whipped mascarpone topping, perfect for any sweet occasion.
Ingredients
2 cups sliced strawberries
3 large eggs
1/2 cup vegetable oil
1 cup sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup mascarpone cheese
1 cup heavy cream
Method
Preheat your oven to 350°F (180°C) and prepare a 9x5-inch loaf pan by greasing it lightly and lining it with parchment paper, allowing the paper to extend over the edges.
In a blender, mix together the sliced strawberries, eggs, vegetable oil, sugar, lemon zest, lemon juice, and vanilla extract. Blend on high for about 10 to 15 seconds until the mixture is smooth.
Add the flour to the blender and blend on high for an additional 30 seconds, making sure the flour is completely integrated. Use a spatula to scrape down the sides if necessary.
Transfer the batter into the prepared loaf pan and gently tap the pan on a counter to ensure the batter settles evenly.
Bake in the preheated oven for approximately 45 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely before removing from the pan.
For the macerated strawberries, mix the sliced berries with sugar in a bowl. Stir briefly, cover, and let sit for 30 minutes. Repeat this process two more times, stirring and covering each time until the desired amount of juice is achieved.
To prepare the whipped topping, in a bowl, blend together mascarpone cheese, sugar, and vanilla. Beat with an electric mixer for about 20 seconds to soften the mixture. Gradually incorporate cream and continue beating until medium-stiff peaks form.
To serve, cut the cake into 1-inch thick slices. Place a slice in a shallow dish, drizzle with the berry juices to soak it, top with a spoonful of macerated strawberries, and finish with a generous dollop of whipped cream. Add extra strawberries and juice to taste.
