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!
All That I'm Eating
What a load of useful advice. The one thing I wish people would do is to make sure their picture/name does actually link to their blog! When people follow I always follow back but sometimes I can't get to that persons blog. Thanks for explaining some Foodbuzz mysteries too.
Sandra
Chef Dennis you have no idea how helpful this post was. Some things are still a tad confusing about our beloved Foodbuzz, but I'll muddle through it. I also learned some food blogging etiquette, thank you very much. Oh, and that Strawberry Cake, delicious!
Michael Toa
Such beautiful cake chef. I love mascarpone for cake filling or topping. I'm heading over to Georgia's blog now. Have a nice day Chef!
Marguerite
Your strawberry cake looks heavenly and I'll be checking out the recipe, shortly. Thanks for all of the helpful info. and tips. You really should write a book about these things!
mangiabella
this cake has me drooling, what a perfect dessert for Mother's Day (my mama looooves strawberries!)
you crack me up, LOVE that you used to watch Arsenio,
RavieNomNoms
As always very helpful tips and I didn't realize foodbuzz had that new information up. Thanks for sharing!
The cake looks so light and fluffy and delicious! So spring like!!
Emily Malloy
You always amaze me!
You are a wealth of knowledge and still make delicious cakes like this one!
Gastronome Tart
The cake sounds absolutely delicious! I don't care what you say, it still looks great too! Thanks for the blogging tips. Wonderful post as usual! 🙂
Georgia | The Comfort of Cooking
This is such a beautiful cake, Dennis, and thanks so much for contributing one stellar guest post on my site! I'm so happy to have you over there. 🙂
Shawnda
The cake looks so refreshing! And great tips and insight about the Top 9.
lostpastremembered
Strawberry cakes are in the air… they had a great one in Saveur this month with strawberries in the cake.. very pink indeed. I love the idea and you did a splendid job… a perfect piece of cake!
anniebakes
AS always, good stuff Chef! anne
Angela@RecipesFromMyMom
The cake is fabulous, I'm sure, but that strawberry crème needs to be in my kitchen right now. I could spread it on everything from scones to bananas. When I saw the Foodbuzz new help center, I couldn't believe it didn't include a "special thanks" to Chef Dennis :>
Jill@MadAboutMacarons
Dennis, LOVE that strawberry and mascarpone cake and as usual, beautiful photo to entice us. Interesting points on Foodbuzz so thanks so much for sharing. Still confused, though 😉 Sigh, as you say!
Parsley Sage
Beautiful cake! Looks light and fluffy and super tasty 🙂 And thanks (as always!) for the great tips!