Strawberry Bomb Cake – A Luscious Layered Delight

Prepare your taste buds for a burst of summer with every slice of this Strawberry Bomb Cake! Combining the sweet tang of strawberries and the rich creaminess of mascarpone, this dessert is not just a treat for the palate but also a feast for the eyes. Perfect for gatherings or as a weekend treat, this cake promises to be the centerpiece of your table. Here’s how to whip up this delectable dessert:


  • 1 cup strawberry jam
  • 1/2 cup warm water
  • 1/3 cup orange juice
  • 1/4 cup Grand Marnier, plus one tablespoon extra
  • 1-1/4 pounds mascarpone, at room temperature
  • 1-1/3 cups whipping cream (35%)
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Approximately 50 ladyfingers or Savoiardi
  • 1-1/2 to 2 pounds strawberries, washed, dried, and sliced
  • 2 tablespoons lemon zest


  1. Begin by whisking together the strawberry jam, warm water, orange juice, and half of the Grand Marnier in a bowl. Aim for a liquid consistency. Once mixed, set this bowl aside.
  2. In a separate bowl, blend the mascarpone with the remaining Grand Marnier until smooth.
  3. In the bowl of an electric mixer, whip the cream with sugar, vanilla extract, and the extra tablespoon of Grand Marnier until you achieve stiff peaks.
  4. Lighten the mascarpone by folding in a quarter of the whipped cream. Then gently fold in the remaining whipped cream. Be gentle to keep the mixture light and airy.
  5. Pour half of the jam mixture into a 13 x 9-inch baking dish, spreading it out evenly. It will be quite liquid, but that’s just right for soaking the ladyfingers.
  6. Sprinkle 1 tablespoon of lemon zest over the jam mixture.
  7. Arrange the ladyfingers tightly across the bottom of the dish, breaking them as needed to ensure a snug fit.
  8. Layer with half of the mascarpone mixture, followed by half of the sliced strawberries.
  9. Repeat the layering with the remaining jam mixture, another tablespoon of lemon zest, a second layer of ladyfingers, the rest of the mascarpone, and finally, the remaining strawberries.
  10. Cover and refrigerate the cake for at least 12 hours to allow the flavors to meld and the ladyfingers to soften into the perfect texture.

Closing Thoughts:

This Strawberry Bomb Cake is a symphony of flavors and textures that come together to create a truly unforgettable dessert. The key to its success is patience – give it time to set, and you’ll be rewarded with a dessert that’s both rich and refreshing. It’s a showstopper that’s sure to win hearts at any table.

Enjoy the process of making this delightful cake, and even more so, the pleasure of indulging in it

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