Ingredients:

  • 1.5 cups (225g) fresh strawberries, hulled and finely diced
  • 2 tbsp (25g) granulated sugar (for strawberries)
  • 1 tbsp fresh lemon zest
  • 2 cups (250g) all-purpose flour
  • 1.5 cups (300g) granulated sugar (for batter)
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup (170g) unsalted butter, softened and cubed
  • 3 large eggs, room temperature
  • 0.5 cup (120ml) sour cream
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 0.5 cup (115g) mascarpone cheese, cold
  • 0.25 cup (30g) powdered sugar
  • 1 tsp additional lemon zest

Instructions:

  1. Combine the 1.5 cups diced strawberries, 2 tbsp sugar, and 1 tbsp lemon zest in a small bowl. Let them sit for at least 15 minutes until they look glossy and a red syrup pools at the bottom.
  2. Preheat oven to 350°F (175°C). Grease and line a 9x9 inch square pan (or a 9 inch round springform) with parchment paper.
  3. In a large bowl, whisk together flour, 1.5 cups sugar, baking powder, baking soda, and salt. Add softened cubed butter and beat with a hand mixer on low until the mixture reaches a coarse sand-like texture.
  4. Add eggs one at a time, then incorporate sour cream, lemon juice, and vanilla. Beat on medium-high for 60 seconds until the batter is pale and velvety.
  5. Spread the batter evenly into the prepared pan. Top with the macerated strawberry mixture, swirling slightly if desired. Bake for 30 minutes or until a toothpick comes out clean.
  6. While the cake cools, whisk cold heavy cream, mascarpone, powdered sugar, and lemon zest until stiff peaks form. Spread over the completely cooled cake before serving.