Strawberry-Topped Cake with Honey-Lemon Mascarpone

  • Prep Time 10 min
  • Total Time 1 h 30 min
  • Chill Time 30 min
  • Serves 12

Ingredients

  • 1 box white or yellow cake mix, plus ingredients called for on box 468 g
  • 3 eggs 0
  • 1/3 cup canola & sunflower oil blend 75 mL
  • 1 cup light mascarpone cheese 250 mL
  • 1/2 cup fat-free vanilla yogurt 125 mL
  • 3 tbsp pure natural liquid honey, divided 45 mL
  • 3 tbsp lemon zest, divided 45 mL
  • 1 tbsp lemon juice 15 mL
  • 1/3 cup pure strawberry jam 75 mL
  • 1 1/2 cups sliced strawberries 375 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). Grease and flour two 9-in. (23 cm) round pans. Using an electric mixer (stand or handheld), blend the first 3 ingredients with 1 cup (250 mL) water in a large mixing bowl on medium, about 2 min. Divide batter evenly among pans and bake on middle rack of oven for 26 min. or until a toothpick comes out clean. Cool in pans for 10 min., then remove to cooling rack to cool completely.

  • Step 2

    Combine cheese, yogourt, 2 tbsp (30 mL) honey, 1 tbsp (15 mL) lemon zest and lemon juice. Mix until smooth and set aside.

  • Step 3

    Level tops of cakes with a serrated knife. Place one cake in the centre of a platter and top with half of the cheese mixture, spreading evenly over cake. Spread jam evenly over cheese and top with second cake.

  • Step 4

    Spread remaining cheese mixture evenly over top of cake. Arrange sliced strawberries in a concentric circle starting from the outer edge and working towards the centre of the cake to create a flower-like effect. Sprinkle with remaining lemon zest, loosely cover and refrigerate for 30 min. to set. Drizzle top with remaining honey to serve.

Nutrition Facts

  • Nutrition Description 1⁄12 of the recipe
  • Calories 340
  • Fat 15 g
  • Saturated Fat 5 g
  • Carbs 45 g
  • Protein 6 g
  • Cholesterol 55 mg
  • Fibre 1 g
  • Sodium 290 mg

You May Also Like:

Get This Recipe
  • Recipe_total_time Total Time 1 h 25 min
  • Recipe_serve Serves: 10