Soft Strawberry Crostata
This soft strawberry crostata features a tender cake-like base, is brushed with vanilla syrup, then filled with creamy mascarpone and sweet strawberries.
Servings: 10 servings
Calories: 364kcal
Ingredients
FOR THE CROSTATA
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup granulated sugar
- ¼ cup milk (2% or whole milk, room temperature)
- 1 teaspoon vanilla
- ¼ cup butter (melted and cooled)
- 1 cup +3 tablespoons flour (cake/pastry flour or 00 flour) (150g total, if you double the recipe then double this amount)
- 1¼ teaspoon baking powder
- 1 pinch salt
FOR THE CAKE BATH
- ¼ cup granulated sugar
- ¼-½ cup water
- ½-1 teaspoon vanilla extract
FOR THE TOPPING
- 1 cup mascarpone (remove from the fridge 30 minutes before using)
- 1 cup cream whole/heavy or whipping cream with at least 30% fat content
- 1½ tablespoons powdered sugar
- 1 pound strawberries (sliced and halved)
Instructions
- Pre-heat the oven to 350F/180C. Grease and flour or spray an 8 inch tart/flan pan or pie plate would work.
- In the mixing bowl beat the egg, egg yolk and sugar 8-10 minutes or until light and thick, add the milk, vanilla and melted cooled butter and beat, sift in the flour, baking powder and salt, beat on low speed to combine until smooth, one minute.
- Pour into the prepared pan and bake for approximately 15-20 minutes or until done, let cool in the pan. Brush or drizzle with the cake syrup, top with the mascarpone filling and place the strawberries on top. Enjoy!
FOR THE CAKE SYRUP
- In a small pot add the sugar and water, cook on medium for approximately 3-5 minutes or until sugar has dissolved and the mixture has thickened a little. Let cool completely before adding the vanilla and using.
FOR THE FILLING
- In a large bowl beat together the mascarpone, cream and sugar and until thick.
Notes
If you like more of a strawberry flavour, then you can add 2 mashed strawberries to the syrup while it is cooking, then strain it and brush on the cake.
Storing the Strawberry Crostata
- This soft Italian crostata with cream and strawberries is best enjoyed fresh, right after assembling. However, you can store it in an airtight container in the refrigerator for up to a few days. The cake may be more moist as the strawberries start to leak juices.
- I do not recommend freezing this cake.
Nutrition
Calories: 364kcal | Carbohydrates: 31g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 71mg | Potassium: 176mg | Fiber: 1g | Sugar: 20g | Vitamin A: 874IU | Vitamin C: 27mg | Calcium: 92mg | Iron: 1mg | Phosphorus: 95mg