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Strawberry Dot Cake

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A soft strawberry sponge cake covered in silky whipped frosting piped into playful pink polka dots.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled
  • 2 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 2 cups heavy whipping cream, chilled
  • 8 oz mascarpone cheese, chilled
  • 1/2 cup powdered sugar
  • 1/2 cup crushed freeze-dried strawberries
  • Pink gel food coloring (optional)

Instructions

  1. Puree 1 1/2 cups strawberries and simmer in a saucepan over medium heat for 10-12 minutes until reduced to about 1/2 cup thick puree. Cool completely.
  2. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
  3. Whisk together cake flour, baking powder, and salt in a bowl.
  4. Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla.
  5. Alternate adding the flour mixture and milk to the batter, mixing until just combined. Fold in the cooled strawberry puree.
  6. Divide batter between pans and bake for 28-32 minutes, until a toothpick comes out clean. Cool completely.
  7. Whip heavy cream, mascarpone, and powdered sugar together until stiff peaks form. Tint with a touch of pink food coloring if desired.
  8. Dice the remaining 1/2 cup strawberries and fold half into a portion of the frosting for the cake filling.
  9. Level the cakes, layer with the strawberry filling frosting, then crumb coat the outside. Chill for 15 minutes.
  10. Apply a smooth base coat of frosting and chill again for 10 minutes.
  11. Fit a piping bag with a round tip and pipe rows of dots in varying sizes over the entire cake.
  12. Dust crushed freeze-dried strawberries lightly between the dots for color and texture. Slice and serve.

Notes

For the sharpest dots, keep your frosting and cake well chilled while piping, and work in a cool kitchen. Leftover cake keeps well refrigerated in an airtight container for up to 4 days.

Find it online: https://www.rapidrecipes.blog/strawberry-dot-cake/