This Canada Day–themed dessert is bright and refreshing. Assembling your cake the night before saves time and allows the flavours to combine. Choose the ripest, reddest strawberries for the perfect flag topping.
- Prep time 25 minutes
- Total time 12 hours & 30 minutes
- Portion size 8 servings
- 1 3/4 cup whipping cream 35%
- 1 pkg mascarpone cheese softened
- 1/2 cup granulated sugar
- 1 tablespoon vanilla
- 625 g strawberries hulled (about 6-1/2 cups)
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 pkg cake cut crosswise in 1/2-inch (1 cm) slices
MethodIn bowl, whip 3/4 cup of the cream until stiff peaks begin to form. In separate bowl, beat together mascarpone, all but 2 tbsp of the sugar and the vanilla until fluffy, about 1 minute. Gently fold in whipped cream.
Dice 4 cups of the strawberries. In separate bowl, stir together diced strawberries, 1 tsp of the remaining sugar, the lemon zest and lemon juice.
Line 9- x 5-inch (2 L) loaf pan with plastic wrap; arrange one-third of the cake in bottom of pan. Spoon half of the mascarpone mixture over cake; top with half of the strawberry mixture. Repeat layers once; arrange remaining cake overtop. Cover with plastic wrap, pressing top of cake gently. Refrigerate for at least 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove plastic wrap from cake; invert onto platter. Remove remaining plastic.
In bowl, whip remaining cream with remaining sugar; spread whipped cream over cake, smoothing edges. Slice remaining strawberries and arrange in overlapping rows, forming two side bands and a maple leaf in centre.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 229 mg
- Sugars 30 g
- Protein 8 g
- Calories 547.0
- Total fat 38 g
- Cholesterol 132 mg
- Saturated fat 20 g
- Total carbohydrate 44 g
- Iron 9.0
- Folate 9.0
- Calcium 13.0
- Vitamin A 28.0
- Vitamin C 73.0