Strawberry Kiwi Cake

If you are looking for the perfect summer fruity dessert, this easy Strawberry Kiwi Cake is just what you need! The base is vanilla cake, layered with a Mascarpone whipped frosting, and topped with freshly chopped juicy kiwis and strawberries.

You can bet that this cake is different than any other fruit cake you have had before. The vanilla cake is moist and flavorful, the Mascarpone whipped frosting gives this cake incredibly unique and velvety texture, and the juices of the fresh fruit provide hint of freshness! You will fall in love with every bite you take! It’s a perfect dessert for spring and summer when you want to satisfy a fruity dessert craving.

This easy Strawberry Kiwi cake is made in three incredibly easy steps:

Freshly chopped fruit topping:

Wash strawberries and kiwis. Chop into small pieces. Add in freshly squees lemon juice and sugar. Mix well and set aside. The fruit will release juices that will be used to pour over the vanilla cake for extra flavor and moisture.

I recommend making the fruit topping as the first step. This allows some time for the fruit to release juices that are an incredible addition to the vanilla base of this Strawberry Kiwi Cake that makes it different than any other recipe!

Vanilla Cake:

Beat together the softened butter and granulated sugar until smooth.

Add in the egg and vanilla extract. Beat again until ingredients are evenly mixed.

Sift in 1/2 of the dry ingredients and pour in half of the butter milk and mix with the mixer on low speed. Then add in the second half of the dry ingredients and pour in the remaining of the butter milk. This time, use a spatula to fold in all the ingredients together. This will ensure you don’t over mix the cake batter.

Pour in a prepared 8-inch round pan (Amazon Affiliate Link) and bake in a preheated oven for 25-30 minutes. I recommend linking the with parchment paper for easier release. I love to use these pre cut parchment paper rounds to save on time but you can most certainly cut your own circles.

Mascarpone whipped frosting:

Whip together powdered sugar and cold whipping cream until medium peaks form.

Add in vanilla extract and softened Mascarpone cheese. Beat for 1-2 more minutes until evenly mixed, fluffy frosting forms. DO NOT over-mix. Even though Mascarpone cheese is relatively soft, I find that it helps a lot if you let it come to room temperature. It will help making the Mascarpone whipped frosting in this Strawberry Kiwi Cake perfectly smooth.

Assembly of Cake

Once the cake is completely cooled, using a toothpick, poke holes over the top of the cake. Using a spoon, scoop fruit juices released for the chopped fruit and pour over top of cake. This will add more flavor and moisture of the cake, get as much of the juices as you can.

I recommend making the fruit topping as the first step. This allows some time for the fruit to release juices that are an incredible addition to the vanilla base of this Strawberry Kiwi Cake that makes it different than any other recipe!

Layer with Mascarpone whipped frosting, then add chopped fruit over the whipped frosting.

What is the difference between Mascarpone cheese and Cream Cheese?

To sum it up, it has a lot to do with fat. Mascarpone cheese has a higher fat content which results in a creamier texture and flavor than American cream cheese. For this Strawberry Kiwi Cake recipe, cream cheese can be used as a substitute.

How to make Buttermilk.

Buttermilk gives the vanilla base for this Strawberry Kiwi cake a slightly tangy flavor. If you don’t have buttermilk at home, you can make your own. In a liquid measuring cup, add 1/2 teaspoon of lemon juice or vinegar. Then, fill the measuring cup with 1/2 cup of whole milk. Mix together and let it sit for about 5 minutes.

Strawberry Kiwi Cake

This is one easy strawberry kiwi cake! Moist vanilla cake base topped with fluffy Mascarpone frosting and freshly chopped kiwis and strawberries.
Course Dessert
Cuisine American
Keyword easy strawberry kiwi cake, fruit cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 servings


  • 1 8-inch round cake pan
  • 1 electric mixer


Chopped Fruit Topping

  • ½ lb Strawberries washed and chopped
  • 2 medium kiwis chopped
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp granulated sugar

Vanilla Cake

  • 6 tbsp butter Softened at room temperature
  • ¾ cup granulated sugar
  • 1 egg room temperature
  • 2 tsp vanilla extract
  • 1 ¼ cups all purpose flour
  • 1 ¼ tsp baking powder
  • ½ tsp salt
  • ½ cup buttermilk room temperature

Mascarpone Whipped Frosting

  • 8 oz Mascarpone cheese Softened at room temperature
  • 1 cup whipping cream cold
  • 2 tsp vanilla extract
  • ¾ cup confectioners sugar


Chopped Fruit Topping

  • Chop kiwis and strawberries in small pieces and transfer in to a small bowl. Add in sugar and freshly squeezed lemon juice. Mix well, cover with plastic wrap and refrigerate until ready for use. Do this first to allow for fruit to release juices.

Vanilla Cake

  • Preheat oven to 350°F and line one 8-inch round baking pan with parchment paper.
  • Whisk together dry ingredients in a medium bowl and set aside.
  • Cream the softened butter and sugar together with an electric hand mixer on high speed for 3-4 minutes, scraping the bowl down as needed. Add the vanilla and egg while mixing on medium speed for 1 minute until evenly mixed.
  • Reduce speed to low and add the flour in two batches alternating with the buttermilk. Do NOT over-mix the batter.
  • Pour batter in pan then bake at 350°F for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool in pan for about two minutes then invert onto a cooling rack.

Mascarpone Whipped Frosting

  • In a medium mixing bowl using an electric mixer, beat together cold whipping cream and sugar on high speed until medium peaks form.
  • Reduce mixer speed to medium and add vanilla extract and softened Mascarpone cheese. Beat until ingredients are evenly mixed and fluffy. Do not over-mix.


  • Transfer cake onto a serving plate or stand. Using a toothpick, poke holes all over the top of the cake.
  • Using a large spoon, scoop fruit juices from the chopped fruit and pour over the vanilla cake, getting as much of the liquid from the chopped fruit as possible.
  • Using a spatula, layer the Mascarpone whipped frosting over the top of the cake and top with chopped fruit. Refrigerate for at lease 30 minutes and serve cold!


Did you try this recipe? I’d love to see it on Instagram.Make sure to tag #inaeatsin or mention @InaEatsIn

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