Name: Italian Strawberry Cream Cake
Prep time: 25 min
Cook time: 1 min
Total time: 26 min
Yield: 18
Cuisine: Italian, American
Ingredients: Cake Batter:; 2 cups sugar; 1/2 cup shortening; 1/2 cup butter; 5 eggs separated; 2 cups double-sifted flour or cake flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 1/2 cups buttermilk; 1 teaspoon pure vanilla; 3/4 cup finely shredded coconut; 1/2 cup finely chopped pecans; Whipped Cream Frosting; 2 cups heavy cream; 1/4 cup powdered sugar; pinch of salt; 1 teaspoon clear vanilla or almond extract; Strawberry Glaze:; 2 tablespoons cornstarch; 2 tablespoons jello strawberry powder; 1/2 cup water + 2 tablespoons cold water; 3/4 cup corn syrup; red food coloring (2 drops optional); 2 quarts strawberries, washed, dried and hulled

Italian Strawberry Cream Cake is a delicious buttermilk cake with whipped cream frosting and glazed strawberries and the combination is the perfect summer dessert.

Yes, this cake requires a little work like beating the whites to stiff peaks and folding into the batter to make the fluffiest moist layers of delicate cake but the flavors are perfection.

One of our favorite desserts after a dinner party with friends is to present this layered cake with pride as it is stunning to look at and divine in taste.

You may also like to try our Maraschino Cherry Cakeor Hummingbird Cake all showstopper cakes to serve friends and family.

Just scroll down to the bottom to click on print for our easy homemade recipe.

strawberries, whipped cream and homemade white cake

Step-by-Step Italian Cream Cake

Preheat the oven to 350 degrees and grease 2- 8-inch round pans
Cream the sugar with butter and vegetable shortening
Stir in the dry ingredients alternating with buttermilk
Fold in the egg whites that were previously stiffly beaten
Pour into prepared pans and bake for 25 to 30 minutes at 350 degrees
Cool completely before assembling
Make the whipped cream frosting and strawberry glaze
Refrigerate any leftovers

Shopping List

butter
vegetable shortening solid (like Crisco)
sugar
eggs yolks
egg whites are stiffly beaten
flour
baking soda
buttermilk
pure vanilla extract
coconut'pecans
whole strawberries
strawberry jello powder
heavy cream
see below recipe card below for exact measurements and full list

collage of steps for Italian cream cake recipe

Tips and Suggestions:

make one large cake instead of 2 layers
cut the sugar by 1/2 cup for less sweet cake
for best results, cake use dairy fresh buttermilk from the supermarket
only fold in the egg whites at the end being careful not to overmix the batter
the cake tastes great with just whipped cream and strawberries for a quick fix
cool the cake before frosting
refrigerate leftovers covered

Pans to Use:

Sheet cake: 13 x 9 around 30 to 40 minutes (or character pans)
Bundt pan: 40 to 45 minutes
Round: 3- 8 -inches around 25 minutes
Larger Round pans: 3- 9-inch around 20 minutes
Note: use the toothpick method (place in the cake when it comes out clean, the cake is cooked)

Other Suggestions and Mix-ins

freshly sliced peaches
blackberries, red raspberries, or boysenberries instead of strawberries
dip the strawberries into chocolate instead of the glaze and then in colorful sugars
flavor the cake with lemon or orange zest and coordinating extracts
add coconut to the top of the glazed
bake the cake in a differently shaped pan IE heart or character pan
for a quick alternative use a boxed favorite brand white cake mix

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Italian Strawberry Cream Cake

This cake is so delicious and moist and surely will impress any friends and family you serve this to.

It's surely a summertime favorite bursting with all that strawberry glaze and whipped cream frosting.

Of course, if you're pressed for time, you can eliminate making this from scratch and still make the cream and glaze using the boxed brands you prefer!

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Italian, American

Yield: 18

Author: Claudia Lamascolo

Italian Strawberry Cream Cake

A slice of delicious homemade cake with sweetened whipped cream frosting and strawberries in a delightful glaze.

Prep time: 25 MinCook time: 1 MinTotal time: 26 Min

Ingredients

Cake Batter:
2 cups sugar
1/2 cup shortening
1/2 cup butter
5 eggs separated
2 cups double-sifted flour or cake flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups buttermilk
1 teaspoon pure vanilla
3/4 cup finely shredded coconut
1/2 cup finely chopped pecans
Whipped Cream Frosting
2 cups heavy cream
1/4 cup powdered sugar
pinch of salt
1 teaspoon clear vanilla or almond extract
Strawberry Glaze:
2 tablespoons cornstarch
2 tablespoons jello strawberry powder
1/2 cup water + 2 tablespoons cold water
3/4 cup corn syrup
red food coloring (2 drops optional)
2 quarts strawberries, washed, dried and hulled

Instructions

Batter:
Preheat oven to 350 grease two 8-inch pans ( I make two cakes and freeze one for later use)
Add the sugar, shortening, and butter together in a large mixing bowl and beat using an electric mixer until fluffy.
Add the egg yolks one at a time beating after each one added.
In another bowl, whisk the flour, baking soda, and salt together then add to the batter alternating the buttermilk.
Stir in the vanilla and coconut then chopped nuts.
Using a clean bowl, beat egg whites until stiff, with an electric beater.
Gently fold the egg whites into the batter.
Pour evenly into prepared pans.
Bake at 350 until brown and middle springs back to the touch or use a toothpick method. (Around 25 to 30 minutes)
Cool.
Spread cake layer or layers with whipped cream and mound strawberries in the center to serve.
Frosting:
Beat heavy cream with sugar, and salt until stiff peaks.
Refrigerate until ready to use on completely cooled cakes.
Glaze:
Combine water, cornstarch, jello powder, and corn syrup.
Whisk to dissolve.
Place on medium heat until the mixture thickens.
Add food coloring if using.
Set aside to cool.
Add the strawberries to the cooled glaze and garnish the cake.

Notes

Other Suggestions and Mix-ins

freshly sliced peaches
blackberries, red raspberries, or boysenberries instead of strawberries
dip the strawberries into chocolate instead of the glaze and then in colorful sugars
flavor the cake with lemon or orange zest and coordinating extracts
add coconut to the top of the glazed
bake the cake in a differently shaped pan IE heart or character pan
for a quick alternative use a boxed favorite brand white cake mix
for nut allergies either omit or use pumpkin seeds toasted

Tips and Suggestions:

make one large cake instead of 2 layers
cut the sugar by 1/2 cup for less sweet cake
for best results, cake use dairy fresh buttermilk from the supermarket
only fold in the egg whites at the end being careful not to overmix the batter
the cake tastes great with just whipped cream and strawberries for a quick fix
cool the cake before frosting
refrigerate leftovers covered

Nutrition Facts

Calories

832.39

Fat (grams)

25.8 g

Sat. Fat (grams)

12.71 g

Carbs (grams)

138.47 g

Fiber (grams)

8.82 g

Net carbs

129.65 g

Sugar (grams)

113.85 g

Protein (grams)

7.72 g

Sodium (milligrams)

227.98 mg

Cholesterol (grams)

91.11 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.