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.
If you enjoy delicious desserts you may also like these recipes:
- Strawberry Shortcake Roll
- Chocolate Mousse Cake
- Bee Sting Cake
- Pumpkin Crunch Cake
- The Best Tiramisu Recipe
Italian Strawberry Cream Cake
What a light and delicious dessert, You’ll love the fresh strawberry taste and the light mascarpone cream filling in this Italian Strawberry Cream Cake.
Servings: 12
Calories: 446kcal
Ingredients
Sponge Cake
- 4 large eggs
- 2 large egg yolks
- ⅔ cup sugar
- Pinch of salt
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- ⅓ 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 and prepare your cake pans using pan spray or the old fashioned way using butter to coat the pan and then coating with flour.
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 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.
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
Nutrition
Calories: 446kcal | Carbohydrates: 39g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 169mg | Sodium: 55mg | Potassium: 173mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1110IU | Vitamin C: 46.6mg | Calcium: 90mg | Iron: 0.7mg
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Sherrill Norvill
I have read your recipe for the cake more than once and I cannot find how to prepare thebpans. Could you please tell me.
Chef Dennis Littley
you can either use pan spray or coat the pans with butter or shortening and a dusting of flour.
Nicole
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
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.
Adelinne
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
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
Adelinne
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
thank you Adelinne, I’m always happy to hear than my recipes worked out well!
Luksana
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.
Tiffany
Thanks for the info Chef! (And I LOVED the mention of Arsenio Hall… what a throw back! :D). Happy Sunday!
Annie's Dish
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!
Elyse @The Cultural Dish
I love all of your tips! Your blog is awesome! And this cake looks so refreshing and delicious! I love strawberry cream so much 🙂
Lisa
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 🙂
Debbie
I love Georgia at Comfort of Cooking! Beautiful Cake Chef Dennis and thanks for the Foodie View recommendation, I like it!
Firefly@fireflyblog.org
Yummy cake (as always)And LOL on your comments about Foodbuzz FAQ LOL love your blogging tips 🙂
wendyweekendgourmet
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!
Brooks Walker
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!
Sylvia
My first visit to your blog and do not regret having stopped here. Full of good information and suggestions. Course, I'll be back.
RLV
Great post! Thanks for all of the suggestions.
And thanks for posting the cake! Yumm!