This southern strawberry shortcake layer cake is topped with whipped mascarpone frosting and juicy macerated strawberries. It's the perfect summer dessert!
Preheat the oven to 350°F and lightly spray three 6 inch layer cake pans with pan spray.
Whisk the cake flour, almond flour, baking powder, and salt together in a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (2-3 minutes). Add in the eggs and lemon zest and and beat until fully combined and smooth.
Gently fold in the flour mixture until just combined.
Pour ⅓ of the batter into each cake pan (they will only be about half full). Bake at 350°F for 20-25 minutes or until a cake tester comes out clean.
Place a cooling rack on top of each cake pan and invert. The pan should slide cleanly away.
Let the cakes cool completely to room temperature before trimming.
Once the cakes are fully cooled. Using a sharp bread knife, trim the cakes until the layers are even.
Macerated Strawberries
While the cakes are cooling, thinly slice the strawberries and place them in a medium sized bowl.
Sprinkle with the sugar and lemon juice and toss gently until all the strawberries are coated.
Cover and let rest in the fridge for about 20 minutes.
Mascarpone Frosting
Add the heavy cream to a large bowl with the powdered sugar, vanilla, and almond extract. Beat on high with a hand mixer until stiff peaks form.
Add in the mascarpone and continue to mix until the frosting is fully combined and smooth.
Assembly
Place the bottom layer of cake on your cake stand and drizzle with about 2 tablespoons of the syrup from the macerated strawberries.
Then spread about ⅓ of the mascarpone frosting evenly on top. Then top with about half of the macerated strawberries and 1-2 tablespoons of the syrup.
Place the next layer on top and repeat.
Place the final cake layer upside down so that the top of your cake is as even as possible. Smooth the rest of the frosting over the top layer and then top with fresh strawberries if desired.
Serve immediately!
Notes
Since the mascarpone frosting is fragile and the strawberries are syrupy, this cake is best served the same day. However, you can store it in the fridge for up to 2 days.This recipe is designed for 3 six inch cake pans. It will also work with 2 eight inch cake pans but you'll have to increase the baking time by 5-10 minutes.