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Olive Garden Strawberry Cream Cake Recipe

Olive Garden Strawberry Cream Cake Recipe

This Olive Garden Strawberry Cream Cake Recipe uses fluffy sponge, whipped cream, vanilla, and fresh strawberries for a soft, refreshing dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling + Assembly Time 1 hour 5 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 to 10 slices
Calories 360 kcal

Equipment

  • Two 8-inch round cake pans
  • Mixing bowls (large and medium)
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Whisk
  • Serrated knife (for slicing layers)
  • Cooling rack
  • Offset spatula (for smooth assembly)
  • Refrigerator space for chilling

Ingredients
  

For the Sponge Cake

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Strawberry Layer

  • 2 ½ cups fresh strawberries chopped
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice

For the Cream Filling

  • 2 cups heavy whipping cream cold
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 ounces mascarpone cheese optional but recommended for stability

For Decoration

  • Fresh whole strawberries
  • Light dusting of powdered sugar optional

Instructions
 

Step 1: Prepare the Oven and Pans

  • Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  • This step ensures your cakes release cleanly without breaking.

Step 2: Mix Dry Ingredients

  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • Set aside.

Step 3: Cream Butter and Sugar

  • In a large mixing bowl, beat butter and sugar until light, pale, and fluffy. This step is crucial for texture.
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Step 4: Combine Wet and Dry

  • Alternate adding dry ingredients and buttermilk into the butter mixture.
  • Mix gently. Do not overmix or the cake will become dense.

Step 5: Bake the Cake

  • Divide batter evenly into prepared pans.
  • Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool completely before assembling.

Step 6: Prepare Strawberries

  • Mix chopped strawberries with sugar and lemon juice.
  • Let them sit for 10–15 minutes. This draws out natural juices and creates a light syrup.

Step 7: Whip the Cream

  • In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
  • For added stability, gently fold in mascarpone cheese.

Step 8: Slice Cake Layers

  • Once cooled, slice each cake horizontally to create four thin layers (optional but recommended for a bakery-style look).

Step 9: Assemble the Cake

  • Place one layer on a serving plate.
  • Spread whipped cream, then add strawberries.
  • Repeat layering until complete.

Step 10: Final Frosting

  • Lightly coat the outside with whipped cream. Keep it rustic and soft rather than perfect.
  • Top with fresh strawberries.

Step 11: Chill

  • Refrigerate for at least 1 hour before serving. This helps the layers set.

Notes

  • Always chill cream before whipping
  • Do not overmix batter
  • Use fresh strawberries only
  • Let cake cool fully before assembling
  • Chill before slicing for clean cuts
Keyword Olive Garden Strawberry Cream Cake