Creamy strawberry cake with mascarpone gluten-free, I just can’t resist creamy cakes, and when the combination is strawberries, lemon, and white chocolate, it’s even more irresistible!!
Most recipes of this type involve using ricotta, but in this case, to change things up (and because I had it in the fridge 😜), I used mascarpone. Super result!!!
A delicious and fragrant dessert that melts in your mouth with every bite, perfect for a snack or as a dessert.
Here is my recipe for the Creamy Strawberry and Mascarpone Cake Gluten-Free, and below, I’ll leave you links to other recipes you might like 👇
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 8.8 oz mascarpone
- 1/2 cup yogurt (strawberry flavored)
- 1 cup sugar
- 3 eggs (at room temperature)
- 1/3 cup vegetable oil
- 1 tbsp baking powder
- 1 1/4 cups gluten-free flour (I used Schar's universal mix)
- 14 oz strawberries
- 1.8 oz white chocolate
- 1 tsp vanilla extract
Steps
Preheat the oven to 340°F and prepare an 8-inch cake pan lined with parchment paper.
Wash and dry the strawberries, then cut them into small pieces and grate the lemon zest, set aside.
In a bowl, beat the eggs with mascarpone, yogurt, oil, and sugar using an electric mixer, until you have a smooth cream. Then incorporate the flour and baking powder.
Lastly, add the strawberry pieces.
Pour into the cake pan, level it, and bake at 340°F for about 55/60 minutes. Check the cooking with the toothpick test; it should come out moist but not too much.
Let it cool at room temperature and then store the cake well covered in the fridge.
👉 I recommend storing the cake in the fridge well covered
👉 If you’ve tried my recipe, let me know in the comments, but most importantly, let me know if you liked it!!
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