5 from 1 vote
Trionfro di Fragole
Italian Strawberry Cake with Cream
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

You'll love my Italian strawberry cake with the addition of limoncello syrup, and Strawberries piled high with lots of fresh whipped cream.

Course: Dessert
Cuisine: American
Keyword: Italian dessert, shortcake, strawberry cake
Servings: 10 -12
Author: Chef Dennis Littley
Ingredients
Cake
  • 4 oz unsalted butter softened 1 stick
  • 2 cups cake flour not self rising
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 3 large eggs kept at room temperature for 30 minutes
  • 3/4 cup whole milk
  • 2 tsp vanilla extract
Filling
  • 1 Quart fresh strawberries
  • 7 tbsp sugar
  • 3 ounces limoncello
  • 2 tbsp lemon juice
  • 2 cups heavy cream
  • Confectioners sugar for dusting
Instructions
Cake
  1. preheat oven to 350 with rack in middle of the oven
  2. lightly grease and dust with flour two 8 or 9 inch round cake pans
  3. in a medium bowl sift together the cake flour, salt and baking powder
  4. in the bowl of your electric mixer, cream the butter and sugar together whipping until pale yellow and fluffy (about 5 min)
  5. add eggs one at a time beating until combined, then add vanilla
  6. with mixer on low speed alternatively, add flour mixture and milk in four batches. Beat until just combined
  7. divide batter between both pans, spread evenly with cake spatula
  8. bake until cakes begin to pull away from the sides of the pan, and a toothpick inserted comes out clean. about 20-25 minutes (the tops of the cake will be pale in color)
  9. let cool in pans for 5 minutes then invert onto wire racks to cool completely.
Filling
  1. in a small saucepan, combine 5 tablespoons sugar, lemoncello, lemon juice and 1 tablespoon of water
  2. whisk over heat until sugar is dissolved, then remove from heat
  3. Set cakes with tops facing up and poke holes with the tines of a fork, leaving a half inch border on the outside of the cake, brush the cake with the syrup*
  4. Slice strawberries (leave 8 or 10 whole for top of the cake)
  5. With your electric mixer beat the heavy cream with 2 tablespoons of sugar, start at a low speed and gradually increase the speed until cream is fully whipped and forms stiff peaks
  6. Top bottom layer with half the whipped cream (leave a half inch border), then layer the sliced strawberries over the whipped cream
  7. Place the second layer on top of the strawberries and cover the layer with the remainder of the whipped cream leaving a one inch border.
  8. Place whole berries on top of the whipped cream as a garnish
  9. Dust with confectioners sugar
Recipe Notes

*my syrup did not penetrate the top layer, make sure your holes go down a little into the cake, not just the top layer.