La Dolce Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper; grease the parchment as well.

Whisk dry ingredients together: in a medium bowl, sift or whisk the all-purpose flour, baking powder, and salt until well combined.

Cream butter and sugar: in a large bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and 1 1/2 cups granulated sugar on medium speed until pale and fluffy, about 3–4 minutes.

Add eggs and vanilla: add the eggs one at a time, beating well after each addition. Scrape down the bowl and mix in 2 teaspoons vanilla extract.

Alternate dry and wet: with the mixer on low, add the dry ingredients in three additions, alternating with the whole milk in two additions, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.

Divide and bake: divide the batter evenly between the two prepared pans (use a scale or spoon approximately equal amounts). Smooth the tops and bake on the middle rack for 22–28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool: remove the cakes from the oven and let cool in the pans for 10 minutes. Run a knife around the edges, invert onto wire racks, remove parchment, and let cool completely before assembling (about 1 hour).

Chill tools: place the mixing bowl and whisk/beaters in the refrigerator for 10 minutes before whipping the cream for better volume.

Whip the cream: in the chilled bowl, whip 1 cup heavy cream to soft peaks.

Sweeten mascarpone: in another bowl, gently whisk the mascarpone to loosen it. Add 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and the lemon zest. Fold until smooth and homogenous.

Combine with whipped cream: fold the whipped cream into the mascarpone mixture in two additions, gently folding to keep the mixture light and airy. Taste and adjust sweetness with a little more powdered sugar if desired. Chill until ready to use.

Cook the berries: in a small saucepan over medium heat combine 3 cups halved strawberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Stir and bring to a gentle simmer.

Thicken if needed: if you want a thicker compote, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir it into the simmering berries. Simmer 3–5 minutes until the sauce thickens slightly and strawberries are broken down but still retain some texture.

Cool: remove from heat and let cool to room temperature; compote will thicken more as it cools. Reserve a few tablespoons of the compote for garnish if desired.

Make the syrup: in a small saucepan combine 1/4 cup water and 1/4 cup granulated sugar over medium heat. Stir until sugar dissolves and the mixture just comes to a simmer. Remove from heat and stir in 1/2 teaspoon vanilla extract and 2 teaspoons optional liqueur (if using). Let cool slightly.

Level cakes: if the cake layers have domed, level the tops with a serrated knife or cake leveler so they stack evenly.

Brush with syrup: place one cake layer on your serving plate or cake stand. Brush the top generously with about half of the prepared vanilla syrup so the layer is moist but not saturated.

Spread mascarpone and compote: spoon and spread about half of the mascarpone cream over the first layer in an even layer. Spoon 1/3 to 1/2 cup of the cooled strawberry compote over the mascarpone and spread gently, leaving a 1/4-inch border to prevent overflow when stacking.

Add second layer: place the second cake layer on top and press lightly. Brush the top of the second layer with remaining syrup.

Finish with cream: use the remaining mascarpone cream to frost the top and sides of the cake, or create a rustic smear on top if you prefer a semi-naked look. Smooth with an offset spatula or leave textured for a more casual presentation.

Garnish: dust the top with 2 tablespoons confectioners' sugar. Arrange sliced fresh strawberries and mint leaves around the top. Spoon reserved compote or a few spoonfuls of fresh compote on top or between slices when serving.

Chill and serve: chill the assembled cake for at least 30 minutes to set the filling. Remove from fridge 15 minutes before serving for best texture. Slice with a hot, clean knife for neat slices.