Strawberry Cannoli Cream Cake
An Italian twist to your classic strawberry shortcake. Who would say no to the flavors of ricotta, mascarpone, and strawberries? The ricotta adds a lightness to the cake, while the mascarpone adds a rich creaminess. And, of course, the strawberries provide a tart sweetness that ties everything together!
Ingredients
Cake Batter:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 eggs large
- 1 tbsp fresh lemon zest
- 1 1/2 tsp vanilla extract
- 1 1/4 cup milk
For Filling and Garnish:
- 2-3 cups fresh strawberries sliced according to your preference
Cannoli Cream Filling:
- 10 ounces ricotta cheese
- 16 ounces mascarpone cheese
- 1 tsp vanilla extract
- 1 tsp fresh orange juice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3 cups powdered sugar add more if needed
Instructions
Start by making the cake:
- Set oven to 375 degrees Fahrenheit. Then prepare 2 (9-inch) round baking pans by greasing them with butter and dust with flour.
- Mix dry ingredients such as flour, salt, and baking powder in a medium bowl until well combined, then set it aside.
- Meanwhile, using a stand mixer, cream together the softened butter and granulated sugar over medium speed. Wait until it becomes light and fluffy.
- Add in the eggs one at a time. This is also the time when you can add the lemon zest and vanilla extract. Continue to mix until it is well combined.
- Add the dry ingredients to the sugar-butter mixture alternately with the milk. Make sure to mix it in between additions.
- Scrape the sides of the bowl if needed.
- Divide the cake batter between 2 9-inch prepared pans. Don't forget to spread the top to even out the layers.
- Bake the cakes for 20-25 minutes. You can also check it using the toothpick test and see if the inserted in the middle comes clean.
- Once the baking is done, remove the cakes from the pan and place them on wire racks to cool completely.
- If the cakes are a bit thick, you can slice them in half horizontally using a serrated knife to create 4 layers.
Cannoli Cream Filling:
- In a large mixing bowl over medium speed, cream mascarpone and ricotta until creamy.
- Add in the powdered sugar, vanilla extract, orange juice, salt, and cinnamon. Mix well.
To assemble the cake:
- Place one layer on the cake plate. Add a spoonful of cannoli cream filling on top. Spread the filling evenly from the center up to the edges of the cake.
- Add fresh slices of strawberries on top, then cover it with another cake layer.
- Repeat the process with the remaining layers.
- You can either frost or pipe the outside of the cake if you want more frosting.
- However, I prefer mine adding a dollop on top with freshly made cannoli cream filling and then topping it with fresh slices of strawberries.
- Refrigerate the cake until ready to serve.
Notes
If you are not a fan of the citrusy taste, you can remove the zest and the lemon juice. Also, you can enhance the cannoli cream filling by adding some chopped nuts like walnuts, pecans, or pistachios.
If a 9inch pan is unavailable, you can substitute it with an 8-inch round baking pan instead. However, if using 8-inch pans, adjust the baking time to 30-35 minutes instead.