Name: Strawberry Blender Cake
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 45 min
Yield: 8
Cuisine: US
Ingredients: 1 packed cup sliced strawberries; 3 large eggs; 1/3 cup vegetable oil; 1/2 cup granulated sugar; Zest from one lemon; Juice from 1/2 lemon; 1/4 teaspoon vanilla extract; 2 1/4 cups self-rising flour; 1 pound fresh strawberries, sliced; 1/2 cup white sugar; 1/2 cup mascarpone cheese; 1 cup cold heavy cream; 2 tablespoons confectioner's sugar

Experience the ease and delight of this Strawberry Blender Cake! A simple blender batter creates a moist, strawberry-infused cake, perfect for soaking up the sweet juices of macerated strawberries and a cloud of mascarpone whipped cream. This is strawberry shortcake, elevated.

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x5-inch loaf pan, and line with parchment paper, leaving an overhang on the two long sides. (5 minutes)

02

Step

For the cake, combine sliced strawberries, eggs, vegetable oil, granulated sugar, lemon zest, lemon juice, and vanilla extract in a blender. Blend on high speed until the mixture is fully emulsified. (10-15 seconds)

03

Step

Add the self-rising flour to the blender and blend on high speed until thoroughly incorporated, scraping down the sides as needed. (30 seconds)

04

Step

Transfer the batter to the prepared loaf pan. Gently tap the pan on a towel-covered surface to release any trapped air bubbles. (2 minutes)

05

Step

Bake in the preheated oven until a wooden skewer inserted into the center comes out clean. (45 minutes)

06

Step

Allow the cake to cool completely in the pan before removing it. (30 minutes)

07

Step

In a bowl, combine the sliced fresh strawberries and white sugar. Mix gently, cover, and let sit for 30 minutes. Stir thoroughly and let sit for another 30 minutes. Repeat this process twice more, or until the berries have produced the desired amount of juice. Cover and refrigerate until ready to assemble. (2 hours)

08

Step

For the whipped topping, in a mixing bowl, beat the mascarpone cheese with an electric mixer until softened. (20 seconds)

09

Step

Add the confectioner's sugar and cold heavy cream to the mascarpone. Continue beating until medium-stiff peaks form. Be careful not to overwhip. (3-5 minutes)

10

Step

To assemble, slice the cake into 1-inch thick slices. Place a slice in a shallow bowl, spoon the strawberry juices over the cake until saturated, top with a spoonful of macerated strawberries, and finish with a generous dollop of mascarpone whipped cream. Add more berries and juice as desired.

For best results, use room-temperature eggs. This helps the batter emulsify properly in the blender.
If you don't have self-rising flour, you can make your own by combining 2 1/4 cups all-purpose flour with 3 1/4 teaspoons baking powder and 1/2 teaspoon salt.
The maceration time for the strawberries can be adjusted to your preference. The longer they sit, the more juice they will release.
Feel free to add a splash of orange liqueur to the macerated strawberries for an extra layer of flavor.