420ml( 1 ¾ cup) lactose free or dairy free buttermilk* (see notes)
3teaspoonlemon zest
2tsp pure vanilla extract
For the Mascarpone Cream
600ml(2½ cups) lactose-free heavy cream
180g(1 ½) powdered sugar
450g(2 cups) lactose-free mascarpone
2teaspoonpure vanilla extract
You will also need:
20medium strawberries
Instructions
To make the cake sponges:
In one large bowl whisk the flour, baking soda, baking powder, and salt. Set the bowl aside.
In another bowl using a mixer beat the butter and the sugar together at a high speed or until smooth and creamy. Continue mixing on a medium speed and add 1 egg at a time, beating well after each addition. Finish with beating in the vanilla extract and the lemon zest.
To make lactose free buttermilk simply mix 420ml lactose free (or dairy-free) milk with 2 tablespoons of lemon juice or apple cider vinegar.
With the mixer on a low speed, add the dry ingredients in three additions alternating with the buttermilk. Begin and end with the dry ingredients, and mix each addition just until incorporated. Do not overmix the batter. The batter will be smooth and slightly thick.
Pour the batter into the cake pans. If you are worried about uneven cake layers, use a kitchen scale to measure the exact amount of batter in each cake pan.
Bake for around 25min at 180C degrees. Or until the cakes are cooked through. To check if your cakes are done, insert a toothpick into the center of the cake. If it comes out clean, it is done. Let the cakes cool completely before frosting and assembling.
To Make the Mascarpone Cream
Using a stand mixer with a whisk attachment or a hand mixer with the double beater attachments, whip together heavy/double cream and powdered sugar until soft peaks form.
Once at the soft peak stage, fold in the mascarpone cheese. You will get a smooth frosting that spreads easily but will also hold its shape. Add in the vanilla paste and salt, and mix briefly until it's evenly distributed.
Assamble the cake
Spread a generous layer of mascarpone cream on top of the bottom sponge.
Place halved strawberries on top of the cream – make sure some go over the edge, so they’ll be visible when you place the next sponge on top.
Repeat with the next two layers, decorating the top of the cake with whole strawberries.
The cake is easier to cut after it is chilled in the fridge for at least 30 minutes beforehand.
Notes
To make lactose-free buttermilk simply mix 420ml lactose-free (or dairy-free) milk with 2 tablespoons of lemon juice or apple cider vinegar.