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!
Lizzy
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 🙂
Megan @ Pip & Ebby
Mmmmm, the cake looks delicious! Thanks for fostering such a sharing community…your info is always appreciated.
Jenn
The cake looks beautiful…heading over to Georgia's site right now!!!
Adora's Box
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.
julie
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!
Katrina {In Katrina's Kitchen}
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.
Gwenevere
I don't know If I'm buyin' the whole "I'm fine with it" bit you're trying to stick with ….:)
Lauren at Keep It Sweet
Thanks for another informational post! I'll definitely be checking out your cake recipe on The Comfort of Cooking!
Hester Casey
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.
Adriana
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!
Becky
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.
Cherine
What a beautiful cake! Looks so tempting!
cakewhiz
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.
Julia @ DimpleArts
The cake is beautiful. Thank you for sharing more useful information about blogging.
thecompletecookbook
Your posts are always full of useful information and wonderful food Chef.
🙂 Mandy