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Serving: Serve slightly chilled or at room temperature for the perfect texture and flavor.
Storage: Store the cake covered in the refrigerator for up to 3 days. For longer storage, individual slices can be wrapped and frozen for up to 1 month.
Variations:
Chocolate Twist: Add cocoa powder to the cake batter or drizzle chocolate ganache on top.
Berry Mix: Substitute or add blueberries, raspberries, or blackberries for a mixed berry version.
Lemon Zest Boost: Add lemon zest to the mascarpone cream for a citrusy zing.
Gluten-Free Option: Use your favorite 1:1 gluten-free flour blend in place of all-purpose flour.
FAQ:
Q: Can I use frozen strawberries instead of fresh?
A: Yes, but thaw and drain them first to avoid excess moisture in the cake.
Q: What’s a good mascarpone substitute?
A: A mixture of cream cheese and heavy cream (in a 1:1 ratio) can work in a pinch, but the texture will be slightly denser.
Q: How far in advance can I make this cake?
A: You can bake the cake layers a day ahead and store them covered. Assemble the cake the day of serving for the best freshness.
Q: Is this cake very sweet?
A: It’s delicately sweet. The mascarpone adds a creamy balance that keeps it from being overly sugary.
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