Strawberry Lemon Curd Poke Cake with Mascarpone Cream

Why You’ll Love This Recipe

• Bright, tart strawberry–lemon curd contrasts with a plush, buttery vanilla-buttermilk crumb.
• Moisture guaranteed: the lemon syrup soaks every bite for a luscious, bakery-style finish.
• Billowy mascarpone whipped cream is lightly sweet, silky, and stable for clean slices.
• Great for make-ahead entertaining—chills beautifully and serves a crowd.

Grocery List

• Produce: Fresh strawberries, lemons, optional fresh mint
• Dairy: Unsalted butter, eggs, buttermilk, mascarpone, heavy cream
• Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, cornstarch, vanilla extract, fine sea salt, neutral oil

Full Ingredients

Strawberry–Lemon Curd

• Fresh strawberries: 12 oz (340 g), hulled
• Granulated sugar: 3/4 cup (150 g)
• Large eggs: 4, plus 2 large egg yolks
• Fresh lemon juice: 1/3 cup (80 ml)
• Lemon zest: 1 tsp, finely grated
• Cornstarch: 1 tbsp (8 g)
• Unsalted butter: 6 tbsp (85 g), cubed
• Fine sea salt: pinch

Lemon Syrup

• Granulated sugar: 1/2 cup (100 g)
• Water: 1/2 cup (120 ml)
• Fresh lemon juice: 1/3 cup (80 ml)
• Lemon zest strips from 1 lemon (optional)
• Fine sea salt: tiny pinch

Buttermilk Sheet Cake

• All-purpose flour: 2 1/2 cups (300 g)
• Baking powder: 2 1/2 tsp
• Baking soda: 1/2 tsp
• Fine sea salt: 3/4 tsp
• Unsalted butter: 1/2 cup (113 g), softened
• Neutral oil (e.g., canola): 1/4 cup (60 ml)
• Granulated sugar: 1 1/2 cups (300 g)
• Large eggs: 3, room temperature
• Pure vanilla extract: 2 tsp
• Lemon zest: 1 tbsp (from 1 large lemon)
• Buttermilk: 1 cup (240 ml), room temperature

Mascarpone Whipped Cream

• Mascarpone cheese: 8 oz (225 g), cold
• Heavy cream: 1 1/2 cups (360 ml), cold
• Powdered sugar: 1/2 cup (60 g)
• Pure vanilla extract: 1 1/2 tsp
• Fine sea salt: pinch
• Optional: 1 tsp finely grated lemon zest

To Finish

• Fresh strawberries: about 1 heaping cup (6 oz/170 g), halved or sliced
• Thin curls of lemon zest (use a channel knife or microplane)
• Small mint leaves (optional)

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Heat the oven to 350°F (177°C). Grease a 9×13-inch metal baking pan and line the bottom and two long sides with a parchment sling for easy removal. Lightly grease the parchment.

Step 2: Make the strawberry–lemon curd

Blend the strawberries until smooth, then strain through a fine mesh sieve to yield about 3/4 cup (180 ml) puree. In a medium saucepan off heat, whisk sugar, eggs, egg yolks, cornstarch, lemon juice, lemon zest, strawberry puree, and a pinch of salt until smooth. Set over medium-low heat and cook, whisking constantly, until thickened and just beginning to bubble, 8–12 minutes, or until an instant-read thermometer reads 170–175°F (77–80°C). Remove from heat; whisk in butter until glossy. Strain into a clean bowl, press plastic wrap directly on the surface, and cool to room temperature. Refrigerate while you bake the cake.

Step 3: Make the lemon syrup

In a small saucepan, combine sugar and water. Bring to a simmer over medium heat and cook 1 minute, stirring to dissolve. Remove from heat; stir in lemon juice, a tiny pinch of salt, and optional zest strips. Set aside and keep warm.

Step 4: Mix the buttermilk cake batter

Whisk flour, baking powder, baking soda, and salt in a bowl. In a large bowl, beat butter, oil, and sugar with a hand mixer on medium-high until pale and fluffy, 2–3 minutes. Beat in eggs one at a time, then vanilla and lemon zest. On low speed, add the dry ingredients in three additions alternating with the buttermilk (begin and end with dry), mixing just to combine. Scrape into the prepared pan and smooth the top.

Step 5: Bake the cake

Bake until the top springs back and a tester inserted in the center comes out with a few moist crumbs, 28–33 minutes. Cool on a rack 10 minutes (the cake should still be warm for poking).

Step 6: Poke, soak, and fill with curd

Use the handle of a wooden spoon (about 1/4–1/2 inch diameter) to poke holes over the cake, spaced about 1 inch apart, avoiding the very edges. Slowly pour the warm lemon syrup evenly over the surface, letting it soak in. Gently spread the strawberry–lemon curd over the warm cake, nudging it so it sinks into the holes. Spread any remaining curd in an even layer on top. Refrigerate uncovered until fully cool and the curd is set, at least 2 hours.

Step 7: Whip the mascarpone cream

In a chilled bowl, beat mascarpone, powdered sugar, vanilla, salt, and optional lemon zest until smooth, 10–15 seconds. With the mixer running, stream in cold heavy cream and whip to soft peaks, 1–2 minutes. Do not overwhip.

Step 8: Top, garnish, and serve

Spread the mascarpone whipped cream over the chilled cake in swoops. Garnish with strawberry halves, lemon zest curls, and mint. Slice with a sharp knife wiped clean between cuts. Serve cold or slightly cool.

Pro Tips

• Cook curd low and slow; whisk constantly and pull it off the heat at 170–175°F for a silky set.
• For maximum soak, poke deep holes while the cake is warm and pour the syrup in two passes.
• Keep the cream and mascarpone very cold; chill the bowl and beaters for loftier, more stable peaks.
• Weigh flour if possible (300 g) to avoid a dense cake; if measuring by cups, fluff, spoon, and level.
• To speed up, make the curd up to 3 days ahead and refrigerate; stir before using.

Variations

• Simplified: Use a vanilla or lemon box cake mix and a good-quality jarred lemon curd swirled with smashed strawberries.
• Herby twist: Infuse the syrup with a few basil or mint leaves; steep 10 minutes, strain, then soak.
• Party size: Bake as cupcakes (350°F for 18–22 minutes). Poke each, spoon in syrup and curd, then crown with cream.

Storage & Make-Ahead

Assembled cake keeps covered and refrigerated for 3 days. For best texture, add the mascarpone cream within 6 hours of serving. The baked, cooled cake base can be wrapped and frozen up to 2 months; thaw overnight in the fridge, then poke, soak, and finish. Curd keeps refrigerated up to 1 week. Whipped mascarpone is best the day it’s made.

Nutrition (per serving)

Approximate values for 1 of 12 servings: 700 calories; 42 g fat; 84 g carbohydrates; 8 g protein; 60 g sugars; 320 mg sodium. Values will vary based on exact ingredients.