Go Back

Strawberries & Cream Naked Cake

A simple two-layer naked cake, sandwiched together with mascarpone cream filling and fresh Irish strawberries.
Servings: 6 inch cake
Author: Vicki


for the cake

  • 1 + 1/4 cup plain flour
  • 2 tsp baking powder
  • 14 tbsp salted butter, at room temp
  • 3/4 cup caster sugar
  • 1 tsyp vanilla extract
  • 3 eggs
  • 1 tbsp + 2 tsp milk, at room temp

for the filling

  • 255 g mascarpone
  • 2 tbsp icing sugar, sifted
  • 3/4 cup double cream
  • 200 g strawberries, sliced


  • Preheat the oven to 180C. Grease two 6-inch baking tins with butter, and line the base of each with baking parchment. Set aside. 
  • In a medium bowl, whisk together the flour and the baking powder. 
  • In a large bowl, use an electric whisk to beat together the butter, sugar, and vanilla extract until light and fluffy, about 3-4 minutes. Add the eggs into the bowl one at a time, ensure each is fully incorporated before adding the next. 
  • Sift the dry ingredients into the wet mixture & gently fold together with a spatula. Once folded together, add the milk & stir together until smooth and even. 
  • Evenly divide the batter into the two prepared tins & bake in the pre-heated oven for 25-minutes, or until the cakes are a light golden brown & a skewer inserted into the centre of the cake comes out clean. Once baked, leave the cakes to cool in the tins for 15-minutes before turning them out onto a wire rack to cool completely. 
  • While the cake cools, make the frosting. In a large bowl, beat together the icing sugar & mascarpone until creamy. Slowly add the cream into the mix & beat until it is a spreadable consistency. 
  • To assemble, place one of the cake layers on a serving plate  & spread generously with a thick layer of frosting. Slice up some of the strawberries & place over the frosting, even push a few slices into the sides of the frosting. Place the second layer of cake on top of the strawberries/frosting. Cover the cake with an equally generous layer of frosting as before, & use an offset spatula/knife to smooth out the frosting around the edges of the entire cake, creating a thin layer all over. Slice the remaining strawberries & use as decoration on the top of the cake or on the plate.