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Strawberry and mascarpone pound cake

It is already a month that Claudia left for her Erasmus semester in Germany. I cannot believe I managed not to talk about this situation until now. Knowing me, I thought I would have soon abandoned myself into elegy and I remember when posts. I have this beyond any control teary disposition, I think you have already noticed it, and certainly the whole Stuttgart airport has noticed it as well, hostesses, waiters and maintenance included!

But I’m good – good Juls – every now and then I repeat it to myself. Yet, when Claudia texts me I’m happy as I had just received a lover’s letter, soaked with love and passion. If I could, I would immediately launch the beatification process for the Skype inventor: at night we see each other in the webcam and it is just as when we used to call it a day, sitting on the sofa with a warm fennel infusion.

She has a fine selection of desserts to indulge herself into in Germany, and she has the most delicious strawberries to nibble at, too. Yet I’m sure that she just would love this strawberry and mascarpone pound cake. It is definitely her kind of cake: not too sweet, simple, packed with lots of fresh fruit. I promise I’ll bake this for you, Claudia, when you come back home for the Easter break, along with artichoke pie, pasta al pesto and so many yummy things to treat you!

The pound cake, also know in French as quatre quart, is one of the few desserts I can make, along with shortcrust and pastry cream, without having to keep a finger on the recipes written on my notebook or on a cookbook. Just remember the golden proportion: use the same weight of eggs, flour, sugar and fat component. Having this proportion clear in your mind, just follow your imagination for the next steps!

A few notes before you start. Weigh the eggs with their shell, before cracking them open. The fat component may be butter, cream, mascarpone cheese, extravirgin olive oil… as you prefer. Today I tried with mascarpone cheese, which gave a moist and soft texture to the cake.

Strawberry and mascarpone pound cake

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 2 loaves


  • 8 eggs, about 500 g
  • 500 g sugar
  • 500 g mascarpone cheese
  • 500 g flour, 400 g plain flour + 100 g rice flour
  • 20 g baking powder
  • lemon zest
  • 500 g strawberries
  • butter to grease the moulds
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  • Preheat the oven to 180°C.
  • Weigh the eggs with their shell. What will be the weight that should be used for flour, mascarpone and sugar.
  • Beat the eggs and the sugar until the mixture becomes light and fluffy.
  • Now add the mascarpone cheese and stir thoroughly.
  • Mix in the flour, the baking powder and the lemon zest. Stir until everything is evenly mixed.
  • Wash and path the strawberries dry. Slice or halve them and fold them gently into the mixture.
  • Pour into two plum-cake tins, previously greased and floured.
  • Bake for about 1 hour and 15' and let it cool down completely before unmould.
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Searching for a different flavour hint? You can serve the pound cake with a drizzle of chocolate sauce, just melt the chocolate in a bain-marie with some milk. Otherwise, you can flavour the cake with a tablespoon of vanilla essence, some grated Indian long pepper or a few leaves of lemon thyme or basil.

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This Post Has 22 Comments

  1. This is a lovely sounding cake; I’m sure Claudia will love it upon her return!
    Easter is very soon and you will be indulging her once again!

  2. You sure know how to tempt, don’t you? That drizzling sauce being poured on your pound cake looks like melted chocolate gold. I think this recipe has to be added to the repertoire, thanks!

  3. Lovely cake, I sometimes make something similar but with different fruit. However, I really like your recipe and the way you use mascarpone cheese, it looks moist and delicious!

  4. @ Bianca: can’t wait, really!
    @ Rosa: moist is the right word!
    @ Jill: ahah! thank you! that chocolate drizzle was the winning point!
    @ Maggie: you can feel it in the soft and moist texture
    @ Lauren: I think I would love it eben with some chocolate drops
    @ Tamara: which kid of fruit do you use?
    @ The food hunter: it would be perfect
    @ Giulietta: you know I don’t know how to say thank you, don’t you?
    @ Tiffany: even two!

  5. Hey, Giulia! This pound cake was marvellous. Made it and loved it! 🙂
    Can’t wait to visit Tuscany in June! It’s my dream come true!
    Wish you the best!!! 🙂

  6. Ladies where is the butter ?! Did u miss to mention it?!? Howcome such a cake will taste good without butter or oil ?! Before baking it wanted to make sure the recepy is accurate pls help & sure it looks mega delicious 😉

    1. Hello Dani, there’ no butter as I am using mascarpone here, which can substitute butter. It is strangely lighter than butter, but has a beautiful moist and rich result! Give it a try!

      1. Guilia first Thxs for ur prompt answer I’ll then bake it Thxs for this tip 🙂 & I’ll use nuts nougat Choco instead of normal chocolate itll give it additional yummi taste tc

  7. Hi. Read this, liked the idea, made the cake..and it was a disaster. I dont know how you’re making pound cake without any butter. Hard and rubbery. And I am no novice baker.

    1. Hello E, I actually make pound cake with mascarpone, ricotta, cream, olive oil and yogurt, not just with butter. Results are different every time, but my favourite one is always with mascarpone, which produces a moist cake, not certainly hard and rubbery. Probably your mascarpone is different from the Italian one? I am just wondering trying to understand what could have gone wrong…

  8. Just made the cake with this recipe and taste soooo goood!!!! Thanks a lot, actually i dont use the exact amount of the recipe, just did as ur suggestion weight the egg and do the same weight with the other ingredients and i just used 3 eggs!! Thanks to encourage for try somethings new. I am from indonesia and this pound cake is amazing ☺☺

    1. Thank you so much Tiwi, this is the magic of a pound cake, you can easily change the amount of ingredients according to your mould! Thank you again and a big hello to Indonesia!

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