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!
Daniela
Una torta davvero golosa, complimenti. Ciao Daniela.
A SPICY PERSPECTIVE
Dennis… my birthday is coming up, would you bake me a cake like this? Pretty please???
The photoshop/lightroom tip is a good one. You can use your child's school record to purchase them for a very reasonable price. Lightroom is MUCH more user friendly (and less expensive) than Photoshop. But another thought, is that if you have your heart set on Photoshop (and have no children in which to get the discount), you can enroll in a photoshop class at your local community college for about $50. You're going to need the class anyway, and your transcript will bring the cost down to almost a quarter of the price.
Joanne
I already checked out your cake over on Georgia's site and it is quite gorgeous! Left a comment over there as well!
Oh Foodbuzz…one day I will figure out it's secrets…one day.
Jacqueline
I came over from the Comfort Of Cooking! I haven't come to visit in a long time. This looks fabulous! I love a fancy cake that is delicious too. Good to see you again!
Miriam
Hi there, great post! Very helpful. I found you on The Comfort Of Cooking and fell in love with your cake, so I'm following you now. Have a fabulous day and I'll be back to check out more deliciousness soon :), Miriam@Meatless Meals For Meat Eaters
Dionne Baldwin
This cake looks REAAAAALLY good. I mean really. This might just be a candidate for Taylor's birthday cake! I tried to make a strawberry cake last year and I completely and totally FAILED. Yuck.
I wouldn't be surprised if Foodbuzz kinda did a spinoff of your Foodbuzz 101. Even the Foodbuzz gods look up to you, Dennis! 🙂
I hope you are having a good week!
nicole
this reminds me of my grandfather. I could easily imagine going to get a slice of this with him.
Donna
That cake looks INSANE and oh-so-perfect for summer:) CAn't wait to try it. And thanks, as always, for the tips! Your a gem:)
Kelly
This looks absolutely perfect, I always learn so much from your blog! Glad to be a follower! 🙂
http://cookskinny.blogspot.com/
Nami @ Just One Cookbook
What a beautiful cake and thanks for the 101 lecture! I just started foodbuzz so it was very helpful. 🙂
Wendy Irene
Oooh that is a great photography tip. Thank you!!! Beautiful work Chef Dennis!
Cooking Rookie
Great info, as always! And thanks for the links, especially the CookBookKarma semms to be a very nice site :-).
I have a request, could you talk more about using Facebook? I just recently joined, and am having so many difficulties of finding friends, uploading my blog and in general finding my way around there. And I don't think it's bringing any traffic to my site, not yet at least 🙂
Thanks!
Torviewtoronto
delicious looking cake perfect for the season
danasfoodforthought
Thank you for posting this! I've always been confused about the Top 9 and how it works… and although that didn't completely clear it up, at least we do have some sort of answer!
The Mom Chef
Amazing that Foodbuzz doesn't mention that in order to be considered for the Top 9 you also have to be a Featured Publisher. I'm sure it was just a small oversight on their part (eye roll).
Great post as always, Chef.