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.
Servings: 10 servings
Equipment
- 1 8-inch round cake pan
- 1 electric mixer
Ingredients
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
Instructions
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.
Assembly
- 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!
