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Olive Garden Strawberry Cream Cake Recipe

Olive Garden Strawberry Cream Cake Recipe

Emma Johnson
Olive Garden Strawberry Cream Cake Recipe brings soft vanilla sponge, sweet strawberries, and creamy mascarpone together for a dreamy homemade cake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time + Assembly Time 1 hour 5 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American-Italian Inspired
Servings 8 to 10 slices
Calories 380 kcal

Equipment

  • 2 × 8-inch round cake pans
  • Electric hand mixer or stand mixer
  • Mixing bowls (large and medium)
  • Whisk
  • Sifter (for fluffy sponge)
  • Rubber spatula
  • Cooling rack
  • Serrated knife
  • Offset spatula
  • Measuring cups and spoons
  • Cake turntable (optional but helpful)

Ingredients
  

For the Sponge Cake

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 4 large eggs room temperature
  • 1 cup granulated sugar
  • ½ cup whole milk
  • ½ cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract

For Strawberry Layer

  • 2 ½ cups fresh strawberries sliced
  • 2 tbsp sugar
  • 1 tsp lemon juice

For Cream Filling

  • 1 ½ cups heavy whipping cream cold
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ cup mascarpone cheese optional but highly recommended

Instructions
 

Step 1: Prepare the Strawberries

  • Slice fresh strawberries and mix them with sugar and lemon juice. Let them rest for 15–20 minutes.
  • This step is called maceration. It draws out natural juices and creates a light syrup that makes the cake more flavorful and juicy.

Step 2: Make the Sponge Cake Batter

  • Whisk flour, baking powder, and salt in one bowl.
  • In another bowl, beat eggs and sugar until pale, fluffy, and doubled in volume. This step is key for airy texture.
  • Add melted butter, milk, and vanilla extract. Then gently fold in dry ingredients.
  • Do not overmix—this keeps the sponge soft and cloud-like.

Step 3: Bake the Cake

  • Divide batter into two greased cake pans.
  • Bake at 180°C (350°F) for 30–35 minutes or until golden and a toothpick comes out clean.
  • Let cakes cool fully before assembling.

Step 4: Whip the Cream

  • Whip cold cream with powdered sugar and vanilla until soft peaks form.
  • If using mascarpone, gently fold it in. This creates a richer, more stable filling.

Step 5: Assemble the Cake

  • Place first sponge layer on a plate.
  • Spread cream evenly, then add strawberries and a little syrup.
  • Add second layer and repeat.

Step 6: Final Decoration

  • Top with whipped cream swirls and fresh strawberries.
  • Chill for at least 30–60 minutes before slicing.

Notes

  • Always use room temperature eggs for better volume
  • Chill mixing bowl before whipping cream
  • Don’t skip cooling cake completely
  • Use fresh strawberries only (not frozen)
  • Level cake layers for clean stacking
Keyword Olive Garden Strawberry Cream Cake Recipe