Have I got a cake for you today. Can you say Italian Strawberry Cream Cake?
How about delicious? Because that’s exactly what your friends will be calling it after one taste of this luscious light strawberry masterpiece.
I was inspired by my friend Brooks Walker from Cakewalker with his incredible Strawberry Kiss Cake. Although my Strawberry Cream Cake might not be as pretty, I guarantee you it was just as delicious!! You’re going to love the light strawberry mascarpone filling between these light sponge cake layers!
You’ll find this cake the perfect dessert to celebrate any occasion or to just make any day a special occasion.
Servings: 12
Ingredients
Sponge Cake
- 4 large eggs
- 2 large egg yolks
- 2/3 cup sugar
- Pinch of salt
- 2 tsp . vanilla extract
- cup ¾ all-purpose flour
- 1/3 cup cornstarch
Strawberry Mascarpone Crème
- 1 quart fresh strawberries washed and hulled
- 1 cup sugar
- 12 oz . mascarpone
- 2 cups heavy whipping cream
- 1 tsp . vanilla
- 1 envelope gelatin
Instructions
- Preheat oven to 350 degrees
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 1/3 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, 1/3 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 Creme
- 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 start a layer of strawberry cream, then another cake layer and repeat until all the layers are used.
Recipe Notes
*I had originally intended to only have the strawberry cream in between the layers, but I had so much extra strawberry crème left over I decided to frost the entire cake. **You don’t have to split the layers if you would rather not go to the trouble, and you can always add extra cut up strawberries on top of the crème, to make it more like traditional strawberry shortcake…..just kicked up a few notches
Kath says
As always, a great post, Dennis! And your cake looks fabulous!
I second your recommendation that everyone should have an email address available on their blogs. Just recently I felt that I really had to respond to a fellow blogger with a friendly personal note. It was not something that I wanted to post publicly in their comments. There was no way to contact this blogger. I felt bad, but there's nothing I can do about it.
Boulder Locavore says
Chock full of info as always Dennis. Love the new sites to peek at and the cake is fabulous! Bravo…as always.
Kim - Liv Life says
A gorgeous cake, Dennis, and once again wonderful information. Thanks for keeping us all up to date! Wishing you warm days!
Carla Meine says
Dennis,
Great information as usual. Thanks for taking the time to do the research & share. Can't wait to go check out some of these sites.
Carla
Meagan @ Scarletta Bakes says
Thanks, as always, for the helpful blogging hints and info. Much appreciated, Chef Dennis!
Kita says
I have a big DUUUUUUHHH on my face right now. I purchased my software while I was a student – why haven't I thought to mention that before. I was a student at the time so even the reduced price was a lot of money but it was a huge price break. Another great post with tons of great tips. Thanks Chef!
Rachel says
Dennis – You always provide such a wealth of helpful information! Thanks for the info on Foodbuzz 101, and yes, my husband and I took advantage of the educational discount for Photoshop CS5! It saved us hundreds of dollars.
I love all things strawberry, and this strawberry cream cake looks gorgeous!
Wilde in the Kitchen says
Thanks for all the helpful tips! I always figure its just by luck when I get top 9 🙂 Fabulous looking cake too, I think it's pretty!
jean (Lemons and Anchovies) says
I'm getting ready to make a strawberry dessert and your beautiful cake is motivating me not to succumb to laziness. Will have to check it out!
Okay, your reference to Arsenio Hall made me smile–I used to watch his late night show while doing homework in college, LOL! Gee, that's been a while. 🙂
Charlie @ SweetSaltySpicy says
Great tips as always! This cake looks so good! I officially started drooling when I read "mascarpone" ;-).
The Harried Cook says
That cake looks absolutely yummy! Strawberry & Mascarpone… classic! Thanks for sharing the recipe & thank you for the very useful tips! 🙂
Rebecca from Chow and Chatter says
great cake and spot on blogging tips
Lil @ sweetsbysillianah says
your cake looks so light and fluffy – yum…strawberries & cream are my fave!
i agree w/ vicki – i think top 9 is about luck, too…it doesn't make sense when they say it's by popularity since recently, many of the posts have been 70 buzz or less. i think there have been some that have 40 buzz! anyways, thank you as always, for sharing!
Elin says
Chef Dennis…thanks for taking the time to intro to us food porn sites. Will check them out 🙂
I been to Georgia's blog ..can't find your post on this strawberry cream cake 🙂 guess she has post it up yet 🙂 I am always the early bird..you know :p
Have a nice day Chef,
Elin
Hyosun Ro says
Beautiful cake! Mascarpone and strawberry sound perfect together for a cake. I will certainly go over and check the recipe out. Thanks again for all the blogging tips.
thecompletecookbook says
Your posts are always full of useful information and wonderful food Chef.
🙂 Mandy
Julia @ DimpleArts says
The cake is beautiful. Thank you for sharing more useful information about blogging.
cakewhiz says
i can never resist cake and cake with strawberries and mascarpone… *droooooooool*
thanks for sharing those tips….i going to check out some of those sites now.
Cherine says
What a beautiful cake! Looks so tempting!
Becky says
Your cake is gorgeous, and I love anything strawberry. I'm going to check out your post on Comfort of Cooking.
Thanks for all of your tips, especially the one about the educational versions of software.
Adriana says
This cake is beautiful! Thanks for the insightful information. I have been blogging for a little over six months, but still feel I need all the advice I can get. Have a great day!
Hester Casey says
Firstly, that strawberry cake – swoon!
Secondly Foodbuzz – as usual you make sense of it all. Several non-tech people had said to me "I'd love to comment on your blog but I can't" As soon as I found out how, I removed word verification and moderation, and comments definitely went up. I've only had two spam items so far but they were quickly (and automatically) removed.
Lauren at Keep It Sweet says
Thanks for another informational post! I'll definitely be checking out your cake recipe on The Comfort of Cooking!
Gwenevere says
I don't know If I'm buyin' the whole "I'm fine with it" bit you're trying to stick with ….:)
Katrina {In Katrina's Kitchen} says
I'm compelled to make this cake!! Headed over to Georgia's! Mmm
Dennis you always are such a thoughtful blogger. I appreciate all the time and effort you put in to gathering this information for us. I laughed out loud at "myblogisbetter.com" so funny!That IS tacky.
julie says
I really need to make this cake. I keep reading about it and hearing about it. i went strawberry picking yesterday, so it would seem all the stars are aligning. 🙂 Great tips and info. today. Hope you're doing well!
Adora's Box says
I still don't get how the buzz system will get us on top 9. Sometimes despite a high buzz score, we're still not there, whereas some with 60's, 70's, 80's are. Not being sour grapes. Just wondering what's the real score.
Lovely cake! Strawberries and cream are tops.
Jenn says
The cake looks beautiful…heading over to Georgia's site right now!!!
Megan @ Pip & Ebby says
Mmmmm, the cake looks delicious! Thanks for fostering such a sharing community…your info is always appreciated.
Lizzy says
Yum, yum and more yum…your cake looks fabulous, and I'll be off to check out the recipe soon 🙂
I'm almost certain that food buzz picks out a few blog posts that don't have a high buzz and feature those on the Top 9…most often these are new bloggers. That's how I got my first Top 9.
Thanks again for all the blogging etiquette…I see at least one that I've breached…yikes!!! I've taken note 🙂
Parsley Sage says
Beautiful cake! Looks light and fluffy and super tasty 🙂 And thanks (as always!) for the great tips!
Jill@MadAboutMacarons says
Dennis, LOVE that strawberry and mascarpone cake and as usual, beautiful photo to entice us. Interesting points on Foodbuzz so thanks so much for sharing. Still confused, though 😉 Sigh, as you say!
Angela@RecipesFromMyMom says
The cake is fabulous, I'm sure, but that strawberry crème needs to be in my kitchen right now. I could spread it on everything from scones to bananas. When I saw the Foodbuzz new help center, I couldn't believe it didn't include a "special thanks" to Chef Dennis :>
anniebakes says
AS always, good stuff Chef! anne
lostpastremembered says
Strawberry cakes are in the air… they had a great one in Saveur this month with strawberries in the cake.. very pink indeed. I love the idea and you did a splendid job… a perfect piece of cake!
Shawnda says
The cake looks so refreshing! And great tips and insight about the Top 9.
Georgia | The Comfort of Cooking says
This is such a beautiful cake, Dennis, and thanks so much for contributing one stellar guest post on my site! I'm so happy to have you over there. 🙂
Gastronome Tart says
The cake sounds absolutely delicious! I don't care what you say, it still looks great too! Thanks for the blogging tips. Wonderful post as usual! 🙂
Emily Malloy says
You always amaze me!
You are a wealth of knowledge and still make delicious cakes like this one!
RavieNomNoms says
As always very helpful tips and I didn't realize foodbuzz had that new information up. Thanks for sharing!
The cake looks so light and fluffy and delicious! So spring like!!
mangiabella says
this cake has me drooling, what a perfect dessert for Mother's Day (my mama looooves strawberries!)
you crack me up, LOVE that you used to watch Arsenio,
Marguerite says
Your strawberry cake looks heavenly and I'll be checking out the recipe, shortly. Thanks for all of the helpful info. and tips. You really should write a book about these things!
Michael Toa says
Such beautiful cake chef. I love mascarpone for cake filling or topping. I'm heading over to Georgia's blog now. Have a nice day Chef!
Sandra says
Chef Dennis you have no idea how helpful this post was. Some things are still a tad confusing about our beloved Foodbuzz, but I'll muddle through it. I also learned some food blogging etiquette, thank you very much. Oh, and that Strawberry Cake, delicious!
All That I'm Eating says
What a load of useful advice. The one thing I wish people would do is to make sure their picture/name does actually link to their blog! When people follow I always follow back but sometimes I can't get to that persons blog. Thanks for explaining some Foodbuzz mysteries too.
The Mom Chef says
Amazing that Foodbuzz doesn't mention that in order to be considered for the Top 9 you also have to be a Featured Publisher. I'm sure it was just a small oversight on their part (eye roll).
Great post as always, Chef.
danasfoodforthought says
Thank you for posting this! I've always been confused about the Top 9 and how it works… and although that didn't completely clear it up, at least we do have some sort of answer!
Torviewtoronto says
delicious looking cake perfect for the season
Cooking Rookie says
Great info, as always! And thanks for the links, especially the CookBookKarma semms to be a very nice site :-).
I have a request, could you talk more about using Facebook? I just recently joined, and am having so many difficulties of finding friends, uploading my blog and in general finding my way around there. And I don't think it's bringing any traffic to my site, not yet at least 🙂
Thanks!
Wendy Irene says
Oooh that is a great photography tip. Thank you!!! Beautiful work Chef Dennis!
Nami @ Just One Cookbook says
What a beautiful cake and thanks for the 101 lecture! I just started foodbuzz so it was very helpful. 🙂
Kelly says
This looks absolutely perfect, I always learn so much from your blog! Glad to be a follower! 🙂
http://cookskinny.blogspot.com/
Donna says
That cake looks INSANE and oh-so-perfect for summer:) CAn't wait to try it. And thanks, as always, for the tips! Your a gem:)
nicole says
this reminds me of my grandfather. I could easily imagine going to get a slice of this with him.
Dionne Baldwin says
This cake looks REAAAAALLY good. I mean really. This might just be a candidate for Taylor's birthday cake! I tried to make a strawberry cake last year and I completely and totally FAILED. Yuck.
I wouldn't be surprised if Foodbuzz kinda did a spinoff of your Foodbuzz 101. Even the Foodbuzz gods look up to you, Dennis! 🙂
I hope you are having a good week!
Miriam says
Hi there, great post! Very helpful. I found you on The Comfort Of Cooking and fell in love with your cake, so I'm following you now. Have a fabulous day and I'll be back to check out more deliciousness soon :), Miriam@Meatless Meals For Meat Eaters
Jacqueline says
I came over from the Comfort Of Cooking! I haven't come to visit in a long time. This looks fabulous! I love a fancy cake that is delicious too. Good to see you again!
Joanne says
I already checked out your cake over on Georgia's site and it is quite gorgeous! Left a comment over there as well!
Oh Foodbuzz…one day I will figure out it's secrets…one day.
A SPICY PERSPECTIVE says
Dennis… my birthday is coming up, would you bake me a cake like this? Pretty please???
The photoshop/lightroom tip is a good one. You can use your child's school record to purchase them for a very reasonable price. Lightroom is MUCH more user friendly (and less expensive) than Photoshop. But another thought, is that if you have your heart set on Photoshop (and have no children in which to get the discount), you can enroll in a photoshop class at your local community college for about $50. You're going to need the class anyway, and your transcript will bring the cost down to almost a quarter of the price.
Daniela says
Una torta davvero golosa, complimenti. Ciao Daniela.
RLV says
Great post! Thanks for all of the suggestions.
And thanks for posting the cake! Yumm!
Sylvia says
My first visit to your blog and do not regret having stopped here. Full of good information and suggestions. Course, I'll be back.
Brooks Walker says
Chef, you are rocking that beautiful cake! I'm loving the textures AND the layers…your cake is an inspiration to get more strawberries and return to the kitchen. Thanks my friend for the nod, photo/foodbuzz tips and the recipe treat!
wendyweekendgourmet says
Well said…and some great reminders. I pop by here now and then, but don't leave comments as much as I mean to. I enjoy your writing and your recipes so much. This cake is gorgeous…nothing quite like strawberry season. It starts early here in Texas and lasts well in to summer!
Firefly@fireflyblog.org says
Yummy cake (as always)And LOL on your comments about Foodbuzz FAQ LOL love your blogging tips 🙂
Debbie says
I love Georgia at Comfort of Cooking! Beautiful Cake Chef Dennis and thanks for the Foodie View recommendation, I like it!
Lisa says
Dennis, that ratatouille pizza for your guest post Friday looks amazing, but I must comment on your masterpiece here. Italian cream cake slays me, but strawberry? Never even thought of it, and it's such a perfect flavor for the cake. I haven't had the cream cake in a while, but I will definitely try yours! Oh, btw, it does looks every bit as gorgeous as the strawberry kiss cake 🙂
Elyse @The Cultural Dish says
I love all of your tips! Your blog is awesome! And this cake looks so refreshing and delicious! I love strawberry cream so much 🙂
Annie's Dish says
I love the 101 tips, they are so true! I can't stand it when someone says they made something similar (better) and then leaves a link to their blog or just says something something like love your site! and then a link to themselves. Thanks for the tips!
Tiffany says
Thanks for the info Chef! (And I LOVED the mention of Arsenio Hall… what a throw back! :D). Happy Sunday!
Luksana says
Hi Chef Dennis,
I have tried to make this Italian Strawberry cream cake I am quite satisfied the for output. This sweet feature I like. Thank you for the great recipe and good explanation.
Adelinne says
Wooow, I just finished putting up this cake an I must say 1000 times Thanks, chef Dennis!!!
It is absolutely delicious! I did everything exactly as per your recipe and nothing failed, so that is why I will follow your blog, you have proved that following the exact words from your recipe will get the same thing as in the picture (tiramisu was another successful one)!
Chef Dennis Littley says
thank you Adelinne, I’m always happy to hear than my recipes worked out well!
Adelinne says
Dear chef Dennis,
I have been baking cakes following your recipes and I must say they are my only successful recipes ever, looking exactly like in your picture. Thank you for your work. Sorry for my off topic comment, I just need some tips and advice for my 2 next cakes that I want to bake for my son’s birthday. Oh yeah, they have to be 2, we are cake addicts:) Which ones do you recommend? I was thinking of your Italian strawberry cream cake, except I will use for outside icing the vanilla butter icing that you have for the white Christmas cake..too odd? Or the icing from the Easter cake, the one with mascarpone?.the second cake would be the chocolate cake with the chocolate mousse, but I am not sure if I should use the mousse between the layers? Or the mousse mixed with mascarpone? Any tips you have so I don’t fail them? As I don’t have a plan B…Best regards for the work you do here, it is a treasure for me and my friends!
Chef Dennis Littley says
hi Adelinne
either of your ideas sound delicious! I love mascarpone and often add it to frostings I make and would go well with the chocolate mousse. The mousse by itself is also pretty darn tasty and will make a delicous frosting, but will require you to refrigerate the cake (even with the mascarpone) which will stiffen the cake up a bit, so make sure to leave it out for a bit before serving to allow it to come to room temperature.
thanks for the feedback on my cakes, I’m always happy to hear when my recipes work well for others!
Cheers
Dennis
Nicole says
Hi, i might have missed it, but can I know the size of the pans you used? Is it 8 inches? thanks
Chef Dennis Littley says
hi Nicole
I probably didn’t mention it. I used standard 9 inch pans but 8 inch pans will do just as well. Just check the layers for doneness as they will be just a little thicker.