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    Home » Recipes » Cake Recipes

    Strawberry Cream Cake Recipe

    Published: Apr 27, 2011 · Modified: Apr 13, 2021 by Chef Dennis Littley

    1.1K shares
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    • Yummly
    4.84 from 6 votes
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    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.

    Italian Strawberry Cream Cake

    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.

    slice of strawberry cream cake on a white plate

    Did you make this? Please RATE THE RECIPE below!

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    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
    slice of strawberry cream cake on a white plate
    Print Recipe Save Saved!
    4.84 from 6 votes

    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.
    Prep Time25 mins
    Cook Time30 mins
    Total Time55 mins
    Course: Dessert
    Cuisine: Italian – American
    Servings: 12
    Calories: 446kcal
    Author: Chef Dennis Littley

    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
    Prevent your screen from going dark

    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
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Sherrill Norvill

      January 04, 2020 at 12:52 pm

      I have read your recipe for the cake more than once and I cannot find how to prepare thebpans. Could you please tell me.

      Reply
      • Chef Dennis Littley

        January 04, 2020 at 4:42 pm

        you can either use pan spray or coat the pans with butter or shortening and a dusting of flour.

        Reply
    2. Nicole

      June 02, 2016 at 7:30 am

      Hi, i might have missed it, but can I know the size of the pans you used? Is it 8 inches? thanks

      Reply
      • Chef Dennis Littley

        June 02, 2016 at 8:25 am

        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.

        Reply
    3. Adelinne

      December 10, 2014 at 2:34 pm

      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!

      Reply
      • Chef Dennis Littley

        December 10, 2014 at 5:37 pm

        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

        Reply
    4. Adelinne

      February 03, 2014 at 1:24 am

      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)!

      Reply
      • Chef Dennis Littley

        February 03, 2014 at 12:37 pm

        thank you Adelinne, I’m always happy to hear than my recipes worked out well!

        Reply
    5. Luksana

      September 18, 2012 at 11:35 pm

      5 stars
      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.

      Reply
    6. Tiffany

      May 09, 2011 at 1:48 am

      Thanks for the info Chef! (And I LOVED the mention of Arsenio Hall… what a throw back! :D). Happy Sunday!

      Reply
    7. Annie's Dish

      May 07, 2011 at 12:35 pm

      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!

      Reply
    8. Elyse @The Cultural Dish

      May 02, 2011 at 11:21 pm

      I love all of your tips! Your blog is awesome! And this cake looks so refreshing and delicious! I love strawberry cream so much 🙂

      Reply
    9. Lisa

      May 01, 2011 at 4:16 pm

      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 🙂

      Reply
    10. Debbie

      April 29, 2011 at 5:37 pm

      I love Georgia at Comfort of Cooking! Beautiful Cake Chef Dennis and thanks for the Foodie View recommendation, I like it!

      Reply
    11. Firefly@fireflyblog.org

      April 29, 2011 at 3:20 am

      Yummy cake (as always)And LOL on your comments about Foodbuzz FAQ LOL love your blogging tips 🙂

      Reply
    12. wendyweekendgourmet

      April 28, 2011 at 9:56 pm

      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!

      Reply
    13. Brooks Walker

      April 28, 2011 at 8:36 pm

      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!

      Reply
    14. Sylvia

      April 28, 2011 at 6:41 pm

      My first visit to your blog and do not regret having stopped here. Full of good information and suggestions. Course, I'll be back.

      Reply
    15. RLV

      April 28, 2011 at 5:11 pm

      Great post! Thanks for all of the suggestions.

      And thanks for posting the cake! Yumm!

      Reply
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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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