Strawberry Lasagna
No, you’re not misreading, this really is going to be a recipe for a strawbery lasagna…but it’s not going to be what you’re thinking.
I’ve seen recipes for strawberry lasagna that’s basically like a set cheesecake layered with strawberry jam, but that’s not what I have in mind. My idea is to take the basic components of a lasagna, that being pasta, red sauce and a creamy layer, and figuring out a sweet layered alternative that will still deliver on the wow factor.
The idea is this, I’m going to do a simple vanilla sponge cake layered with a quick strawberry jam and a whipped mascarpone cream, I guess it sort of a strawberry shortcake but a bit fancier.
I don’t want to sound too excited, but I think this is going to work!
Makes 6-8 servings
For the Strawberry Jam:
(You can use store bought jam, but I felt like making my own. It’s a lot easier to do than you might think.)
1 pound strawberries, husked, plus a few more sliced for topping
2 cups sugar
2 tbsp freshly squeezed lemon juice
For the Sponge Cake:
4 eggs at room temp
2/3 cup sugar
Grated zest of 1/2 a lemon plus 1 tsp lemon juice
1/4 tsp salt
3 tbsp vegetable oil
2 tbsp milk
1 tsp vanilla extract
1 cup flour
1/2 tsp baking powder
For the Mascarpone Whipped Cream:
4 oz mascarpone cheese at room temp
1/2 cup heavy whipping cream
1/3 cup powdered sugar, plus more for dusting
1 tsp vanilla extract
To make the strawberry jam dump the strawberries into a medium saucepan then use a potato masher to crush the berries into a juicy pulp. Add the sugar and lemon juice, then bring to a boil.
Once boiling, let it go for 10-15 minutes. (To test that the jam is done, stick a metal spoon into the jam and run your finger down. If it leaves a trail, it’s done.) Pour the jam into a rimmed plate, and leave to cool.
To make the sponge cake, heat the oven to 350 degrees then grease and line a rimmed baking sheet with parchment paper.
In a large bowl, beat the eggs with an electric mixer at high speed until the eggs start to look pale. Gradually add the sugar, then continue whipping until the mixture becomes thick and pale, it should take about 5 minutes. Whisk in the salt and lemon zest.
Combine the oil, milk, lemon juice, and vanilla in a small bowl, then slowly drizzle into the whipped eggs and beat until combined. Finally, add the flour and baking powder, then gently fold until no streaks of flour remain. Pour the batter into the baking sheet, spread into an even layer, then bake for 12-15 minutes, or until firm on the top. Let the cake cool completely in the pan.
Combine all of the ingredients for the mascarpone whipped cream in a medium sized bowl and beat with an electric mixer until it forms stiff peaks. Load into a piping bag with a round tip, then set aside.
To assemble, cut the cake into 4 even strips. Spread 1/3 of the strawberry jam onto one cake layer, then pipe on some of the cream in a zigzag pattern, then place another cake slice on top. Repeat this pattern of cake, jam and cream until you end up with 4 layers of cake and 3 layers of filling. Place the whole cake into the fridge for at least an hour so it can set.
To serve, trim the ends off the cake and cut into 8 equal pieces. Top each cake slice with a line of cream, a few sliced strawberries, and a dusting of powdered sugar.
