Strawberry Tiramisu Cake is a soaked coffee cake nestled with fresh strawberries and a mascarpone frosting!
cool whipwhipped (garnish)
6XL strawberriescut to 1/4" pieces
Preheat oven to 350 degrees F. Line a 9-inch round cake pan with parchment flour; grease and lightly flour. Set aside.
In the bowl of a stand mixer beat the eggs and sugar over high speed for 10 minutes, until pale and thick.
Fold in the flour and baking powder until all the flour is fully incorporated into the batter.
Pour batter into the prepared cake pan and bake for 20-25 minutes or until done. Cool cake in pan for 10 minutes then invert and cool completely over a wire rack.
TO MAKE CREAM: separate the yolks from the whites, into two different bowls. Beat the yolks with sugar until pale and thick (about 3min); then add the mascarpone cheese and beat until smooth and creamy. Set aside.
Beat the whites until soft peaks form. Set aside. Then beat the heavy cream in another small bowl until stiff peak forms. Combine all three beaten mixtures and mix over low speed until smooth and creamy.
Place cooled cake into a 9" spring-form pan down-side facing up and spoon over the coffee/rum mixture. Arrange the strawberries on the side of the pan and evenly spread the cream over the top of the cake reaching the sides very well.
Dust cake with cocoa powder and garnish with some more whipped cream and fresh strawberries if desired. Refrigerate overnight for cake to set.