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 teaspoon 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 teaspoon 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
Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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.
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
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!
Rebecca from Chow and Chatter says
great cake and spot on blogging tips
The Harried Cook says
That cake looks absolutely yummy! Strawberry & Mascarpone… classic! Thanks for sharing the recipe & thank you for the very useful tips! 🙂
Charlie @ SweetSaltySpicy says
Great tips as always! This cake looks so good! I officially started drooling when I read "mascarpone" ;-).
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. 🙂
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!
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!
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!
Meagan @ Scarletta Bakes says
Thanks, as always, for the helpful blogging hints and info. Much appreciated, Chef Dennis!
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
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!
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.
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.