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    Ask Chef Dennis » Recipes » Dessert Recipes » Cake Recipes » Italian Strawberries and Cream Cake

    Italian Strawberries and Cream Cake

    Published: Apr 8, 2021 · Modified: Jun 23, 2022 by Chef Dennis Littley · 16 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 1 vote
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    Pinterest image for Italian strawberries and cream cake

    You gotta love an Italian Strawberry Cream Cake. I still remember the first day I made this delicious cake with Mama Jeanette. We had just picked a few flats of strawberries from her garden and decided to treat ourselves with something sweet.

    updated from original post of May 14, 2014

    whole strawberry cream cake next to a slice of the cake

    Fresh strawberries, mixed into a mascarpone whipped cream frosting makes this an Italian version of a strawberry shortcake.

    What ingredients do I need to make an Italian Strawberries and Cream Cake?

    overhead view of ingredients to make strawberry cream cake

    Let’s start by gathering the ingredients we need to make an Italian Strawberries and Cream Cake. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

    How do I make a Sponge Cake?

    2 images of the egg mixture for the cake

    The first step is preparing the sponge cake.

    Whisk the eggs, yolks, sugar, salt and vanilla together by hand in the bowl of your electric mixer, then place the bowl over a saucepan of simmering water, stirring constantly until the mixture reaches 120 degrees.

    Do not overheat this mixture or the eggs will not whip properly.

    whipped eggs in a mixing bowl

    Place the bowl back onto your mixer and using the whip attachment whip the eggs at high speed until they are light in color and increased in volume.

    You should be able to make a line in the eggs and have it remain briefly.

    four images of flour and mixing into egg mixuture

    While you are whipping your eggs measure out your flour and cornstarch, use a strainer with an open mesh to sift the mixture together.

    • Remove the bowl from the mixer and sift ⅓ of the mixture into the eggs, and fold it into the eggs using a rubber spatula. Make sure you go to the bottom of the bowl frequently, the flour will settle to the bottom.
    • Repeat this procedure with flour, ⅓ at a time until it is all folded in.
    cake mix in cake pan

    Divide the mixture into two prepared baking pans, tilt the pans in a circular motion and bring the batter close to the top as it goes around, this will help prevent the cake from crowning.

    cakes cooling on wire rack
    • Bake for approx. 30 minutes until the cake is well risen and firm to the touch. A knife inserted in the center should come out clean.
    • Allow the cakes to cool, then run a sharp knife around the edges to help it release from the pan, and place on a plate to finish cooling.
    cake layers sliced in half sitting on a wire rack with a knife on top of one of the cakes

    Split the layers in half with a serrated knife and set aside until needed.

    How do I make Italian Strawberries and Cream?

    4 images showing how to make the strawberry cream
    • In the bowl of a mixer add the mascarpone and vanilla, whip until smooth and creamy then add in the strawberry puree and mix until well blended.
    • Move the strawberry mixture into a large mixing bowl.
    4 images showing how to make the strawberry cream
    • Add the heavy cream in your mixer, and pour in the envelope of gelatin and allow it to sit for one minute. Then start whipping the cream slowly and building up the speed gradually so the cream is not overworked.
    • Fold the whipped cream into the strawberry mixture and mix well.
    • Refrigerate the strawberry cream for about 30 minutes to let it set.
    first layer of strawberries and cream cake

    Start with one of your split layers and add a layer of strawberry cream.

    *I used a pastry bag with a plain large tip. You can also just spread on the cream with a spatula and decorate the top as fancy as you like using a star tip.

    side view of completed Italian strawberries and cream cake on a cake pedestal

    Repeat the process with the other cake layers and repeat until all the layers are used.

    This is a great cake decorating set for beginners or experienced bakers that will have you creating amazing cakes and cupcakes in your kitchen.

    slice of strawberry cream plate on a white plate

    If you’re not up to splitting the layers or just want to use less cream, or just whipped cream, feel free to adapt the recipe and have fun with this wonderfully delicious cake! Any way you serve it your family will love it.

    If you’re not a strawberry fan, try making this cake blackberries, raspberries, peaches or nectarines.

    Kitchen tools I use for my cakes

    • offset spatula (essential for bakers)
    • 9-inch USA Pan Bakeware cake pans
    • 9-inch parchment cake circles
    • silicone spatulas
    • wire whisk
    • mixing bowls

    More Strawberry Dessert Recipes You’ll Love!

    • Strawberry Shortcake Roll
    • Individual Strawberry Shortcake
    • Mascarpone Strawberry Cheesecake

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    slice of strawberry cream plate on a white plate
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    5 from 1 vote

    Strawberries and Cream Cake

    With a creamy light strawberry mascarpone filling , sponge cake and luscious fresh Strawberries this Strawberries and Cream Cake is a great summertime treat
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Dessert
    Cuisine: American
    Servings: 16
    Calories: 377kcal
    Author: Chef Dennis Littley

    Ingredients

    Sponge Cake

    • 4 large eggs
    • 2 large egg yolks
    • ⅔ cup sugar
    • 1 pinch salt
    • 2 tsp vanilla extract
    • ¾ cup all-purpose flour
    • ⅓ cup cornstarch

    Strawberry Mascarpone Cream

    • 1 quart strawberries washed and hulled
    • 1 cup sugar
    • 12 oz mascarpone or Cream Cheese
    • 2 cups heavy whipping cream
    • 1 tsp vanilla
    • 1 envelope gelatin
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Sponge Cake

    • Whisk the eggs, yolks, sugar, salt and vanilla together by hand in the bowl of your electric mixer, then place the bowl over a saucepan of simmering water, stirring constantly until the mixture reaches 120 degrees. Do not overheat this mixture or the eggs will not whip properly!
    • Place the bowl back onto your mixer and using the whip attachment whip the eggs at high speed until they are light in color and increased in volume. You should be able to make a line in the eggs and have it remain briefly.
    • While you are whipping your eggs measure out your flour and cornstarch, use a strainer with an open mesh to sift the mixture together.
    • Remove the bowl from the mixer and sift ⅓ of the mixture into the eggs, and fold it into the eggs using a rubber spatula. Make sure you go to the bottom of the bowl frequently, the flour will settle to the bottom.
    • Repeat this procedure with flour, ⅓ at a time until it is all folded in.
    • Divide the mixture into two prepared baking pans, tilt the pans in a circular motion and bring the batter close to the top as it goes around, this will help prevent the cake from crowning.
    • Bake for approx. 30 minutes until the cake is well risen and firm to the touch. A knife inserted in the center should come out clean.
    • Allow the cakes to cool, then run a sharp knife around the edges to help it release from the pan, and place on a plate to finish cooling.
    • Split the layers in half with a serrated knife and set aside until needed.

    Strawberry Mascarpone Cream

    • Wash the strawberries, remove the stems and cut in quarters. Place into the food processor and puree until smooth, add in the sugar while the strawberries are pureeing.
    • In the bowl of a mixer add the mascarpone and vanilla, whip until smooth and creamy then add in the strawberry puree and mix until well blended.
    • Move the strawberry mixture into a large mixing bowl.
    • Add the heavy cream in your mixer, and pour in the envelope of gelatin and allow it to sit for one minute. Then start whipping the cream slowly and building up the speed gradually so the cream is not overworked.
    • Fold the whipped cream into the strawberry mixture and mix well.
    • Refrigerate the strawberry cream for about 30 minutes to let it set.
    • Start with one of your split layers and add a layer of strawberry cream. Repeat the process with the other cake layers and repeat until all the layers are used.
      I used a pastry bag with a tip

    Nutrition

    Calories: 377kcal | Carbohydrates: 38g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 132mg | Sodium: 47mg | Potassium: 229mg | Fiber: 3g | Sugar: 27g | Vitamin A: 847IU | Vitamin C: 70mg | Calcium: 79mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    pinterest image for Italian strawberry cream cake
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Xquizit Goodz

      May 26, 2021 at 8:51 pm

      Hi Chef Dennis, this recipe looks awesome and i cannot wait to try it. I’m fairly new to baking but i do understand the basics. Question, what size baking pans should i use for the recipe? Thanks

      Reply
      • Chef Dennis Littley

        May 27, 2021 at 11:13 am

        I use 9 inch round pans for all my layer cakes.

        Reply
    2. Pat

      May 10, 2021 at 8:42 pm

      I made the cake and it was quite easy, —but did I miss how long you should cook it for? I used to 9 inch cake pans.

      Reply
      • Chef Dennis Littley

        May 10, 2021 at 8:52 pm

        its in the instructions:
        #7 Bake for approx. 30 minutes until the cake is well risen and firm to the touch. A knife inserted in the center should come out clean.

        Reply
    3. KAREN BUECHE

      March 21, 2016 at 11:01 pm

      Just found your blog and it’s quite appetizing!! I’m going to try this Strawberry Cream Cake for Easter. My question is how does the Mascarporne Cream holdup? Can the cake be made and held in refrigerator overnight? How long will it holdup out of refrigerator before serving? Thanks for a great site.

      Reply
      • Chef Dennis Littley

        March 22, 2016 at 6:41 am

        hi Karen

        it does hold up very well, its just like cream cheese without the tartness. There is also gelatin in the mixture that helps keep things firm. As long as its not hot where you’re holding the cake it should hold up well outside of the refrigerator, just keep an eye on it.

        Thanks for stopping by and I hope you get to check out more of my recipes. My Tiramisu is legendary!

        Reply
    4. Penny

      May 18, 2014 at 11:16 am

      Hi Chef Dennis, I have been aware of you on Pinterest, but this is the first time I have visited your blog. I am enjoying it very much. Thanks for all of your great recipes and good advice. This cake sounds and looks awesome. It is strawberry season here in North Carolina.

      Reply
      • Chef Dennis Littley

        May 18, 2014 at 1:10 pm

        Thanks for stopping by Penny, its a wonderful way to showcase those lovely berries!

        Reply
    5. rosy

      May 15, 2014 at 6:57 pm

      THIS IS MUST TRY! BEAUTIFUL

      Reply
      • Chef Dennis Littley

        May 16, 2014 at 9:24 am

        thank you Rosy!

        Reply
    6. Christine from Cook the Story

      May 15, 2014 at 8:41 am

      This is the perfect cake for Memorial Day!

      Reply
      • Chef Dennis Littley

        May 16, 2014 at 9:25 am

        Thanks Christine, glad you enjoyed it!

        Reply
    7. Emily @ Life on Food

      May 15, 2014 at 5:51 am

      I am dreaming of this cake for Memorial Day weekend. Summer perfection in a cake right here. Lovely!

      Reply
      • Chef Dennis Littley

        May 16, 2014 at 9:25 am

        It would make a lovely cake for Memorial Day Emily, thanks!

        Reply
    8. Matt Robinson

      May 14, 2014 at 11:24 am

      5 stars
      Simple, elegant and oh so tasty. Love everything about this, Dennis. Thanks!

      Reply
      • Chef Dennis Littley

        May 16, 2014 at 9:26 am

        Thanks Matt, it was a delicious light cake!

        Reply

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