Double the Spoonfuls

Strawberry Puree
Add 1 pound of hulled strawberries to a blender and blend until smooth.
1 pound strawberries
Add the blended strawberries to a medium pot set over low to medium heat, stirring occasionally for 20-25 minutes or until reduced by about half. Allow to cool.
Strawberry Cake and Mascarpone Whipped Cream
Preheat oven to 350 degrees and position a rack in the lower third of oven. Grease and lightly flour an 8-inch square pan.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
2 cups flour,1 ¾ teaspoons baking powder,¼ teaspoon baking soda,½ teaspoon salt
Add butter and sugar to the bowl of a stand mixer and beat together on high speed for about 2-3 minutes until fluffy. Scrape down the sides and bottom of the bowl, then beat in egg whites and vanilla until combined and smooth.
¾ cup butter,1 ½ cups granulated sugar,4 egg whites,1 teaspoon vanilla extract
Gradually add in dry ingredients and mix until just combined, ensuring the sides and bottom of the bowl are scraped down. Add in milk, mixing until just combined, then add ⅓ cup strawberry puree, mixing again until just combined.
⅓ cup milk,⅓ cup strawberry puree
Pour batter into greased square pan and spread evenly. Bake for 35-40 minutes or until a toothpick comes out clean. Let cake cool completely then remove from pan.
Make the whipped cream by adding mascarpone to the bowl of a stand mixer with the whisk attachment. Sift in powdered sugar, then whisk on high until the mascarpone is smooth. Scrape bottom of bowl, then add in heavy cream and whisk on high speed until the whipped cream forms stiff peaks. Don't overbeat. Scrape bottom of bowl then briefly beat again. Add in ⅛ cup strawberry puree and beat until just combined.
4 ounces mascarpone cheese,⅛ cup powdered sugar,1 cup heavy cream,⅛ cup strawberry puree
Top cooled cake with mascarpone whipped cream and enjoy!
Notes