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
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?
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?
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.
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.
How do I make Italian Strawberries and 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.
- 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.
*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.
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.
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!
Strawberries and Cream Cake
Ingredients
Sponge Cake
- 4 large eggs
- 2 large egg yolks
- ⅔ cup sugar
- 1 pinch salt
- 2 teaspoon 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 teaspoon vanilla
- 1 envelope gelatin
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
Xquizit Goodz
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
Chef Dennis Littley
I use 9 inch round pans for all my layer cakes.
Pat
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.
Chef Dennis Littley
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.
KAREN BUECHE
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.
Chef Dennis Littley
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!
Penny
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.
Chef Dennis Littley
Thanks for stopping by Penny, its a wonderful way to showcase those lovely berries!
rosy
THIS IS MUST TRY! BEAUTIFUL
Chef Dennis Littley
thank you Rosy!
Christine from Cook the Story
This is the perfect cake for Memorial Day!
Chef Dennis Littley
Thanks Christine, glad you enjoyed it!
Emily @ Life on Food
I am dreaming of this cake for Memorial Day weekend. Summer perfection in a cake right here. Lovely!
Chef Dennis Littley
It would make a lovely cake for Memorial Day Emily, thanks!
Matt Robinson
Simple, elegant and oh so tasty. Love everything about this, Dennis. Thanks!
Chef Dennis Littley
Thanks Matt, it was a delicious light cake!