Home » Olive Garden Strawberry Cream Cake Recipe

Olive Garden Strawberry Cream Cake Recipe

by Sarah Debby
Published: Last Updated on
Olive Garden Strawberry Cream Cake Recipe

In every spoonful of Olive Garden’s Strawberry Cream Cake, there lies a world of creamy, strawberry bliss—a dessert that feels like a warm embrace, an epitome of joy for those who have a dedicated sweet tooth. My journey into replicating this iconic dessert at home was not just about satisfying my cravings or impressing family on Sunday dinners; it was a voyage towards recreating moments, memories that taste like happiness, and laughter that echoes in a house full of love.

Growing up, dining out at Olive Garden was a ritual in our household—celebrating wins, mending losses, or simply finding an excuse to indulge in the Italian-American cuisine that felt as comforting as a familiar friend. Amidst a table brimming with savory delights, it was the Strawberry Cream Cake that always caught my fancy.

How to make Olive Garden Strawberry Cream Cake

The Olive Garden Strawberry Cream Cake is a dessert offered by the restaurant chain Olive Garden. It typically consists of layers of sponge cake filled with sweetened cream cheese and whipped cream, along with sliced strawberries. The cake is often topped with more whipped cream and strawberries, creating a visually appealing and indulgent dessert. It’s known for its light and refreshing taste, making it a popular choice among patrons of Olive Garden for those with a sweet tooth.

Ingredients:

For the Vanilla Sponge Cake:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated Sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract

For the Mascarpone Cream:

  • 1 cup heavy cream
  • 1/2 cup confectioners’ Sugar
  • 1 teaspoon vanilla extract
  • 8 ounces mascarpone cheese, softened

For the Strawberry Layer:

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup Granulated Sugar
  • 1 teaspoon fresh lemon juice

For Garnishing:

  • Whole strawberries
  • Mint leaves (optional)

Instructions:

Prepare the Strawberries:

  1. Mix the sliced strawberries with 1/4 cup of granulated sugar and lemon juice in a bowl. Toss gently to combine. Set aside to macerate for at least 30 minutes, allowing the strawberries to release their natural juices.

Bake the Vanilla Sponge Cake:

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans.
  2. Sift together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, cream the butter and Sugar together until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the flour mixture, beating just until incorporated. Be careful not to overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. While the Cake Cools, Prepare the Mascarpone Cream:
  10. In a chilled bowl, beat the heavy cream, confectioners’ Sugar, and vanilla extract until it forms stiff peaks.
  11. In another bowl, gently whisk the softened mascarpone cheese to make it smooth without overbeating.
  12. Fold the whipped cream into the mascarpone until well combined.

Assemble the Cake:

  1. Place one layer of the sponge cake onto your serving plate.
  2. Spread half of the mascarpone cream over the cake, then top with half of the macerated strawberries.
  3. Gently place the second cake layer on top.
  4. Spread the remaining mascarpone cream and arrange the rest of the strawberries over the cake.
  5. If desired, garnish with whole strawberries and mint leaves for a beautiful presentation.

Chill and Serve:

  1. Refrigerate the cake for at least 1 hour to allow the flavors to meld together.
  2. Serve chilled and enjoy every bite of this strawberry cream delight!

Tips for the Perfect Cake

  • Ensure your ingredients, especially butter, eggs, and mascarpone cheese, are at room temperature for a smoother batter.
  • When folding the whipped cream into the mascarpone, use a gentle hand to keep the air in the whipped cream, which contributes to the lightness of the frosting.
  • Do not overbake the cake as it might lose its moisture. Keep an eye on it and perform the toothpick test for doneness.
  • For a touch of extra flavor, you can brush each layer of sponge cake with a simple syrup or a strawberry liqueur before adding the cream.
  • The cake tastes best when it’s had some time to set in the refrigerator, allowing the flavors to intensify and the mascarpone layer to firm up a bit.

What to serve with

With its sweetness, lightness, and refreshing hits of strawberry, the Olive Garden Strawberry Cream Cake is a joyous experience on its own. However, you can always elevate this indulgence with well-matched accompaniments that complement this delightful dessert. Below are a few suggestions that will make your meal a truly gastronomic memory.

Drinks:

  • Italian Moscato: This sweet, sparkling wine makes a great companion to our elegant Strawberry Cream Cake. Its delicate floral and fruity notes nicely complement the cake’s refreshing strawberry and rich cream flavors.
  • Coffee or Espresso: The bitterness and robust aroma of coffee provide a pleasant contrast to the sweetness of the cake. This combo is a real treat, reminiscent of classic Italian dessert pairings.
  • Chilled Lemonade: For a non-alcoholic beverage choice, a glass of freshly squeezed, refreshing lemonade acts as a vibrant counterpart that cuts through the richness of the cake, keeping your palate fresh.

Sides:

  • Vanilla or Strawberry Ice Cream: Pairing the cake with a scoop of ice cream can add an extra level of indulgence. The cold, smooth texture of ice cream against the cake’s soft crumb creates a delightful sensation in every bite.
  • Whipped Cream: A dollop of freshly whipped cream on the side can enhance the luxurious feel of this dessert, offering an extra creamy bite that pairs wonderfully with the cake.
  • Fresh Berries: A side of fresh berries matches the strawberry theme of the cake while adding a nutritious aspect to your dessert. Their tartness will balance out the richness of the cake and provide a refreshing burst.

Ingredients substitutes

Creating the Olive Garden Strawberry Cream Cake at home can be a delightful experience, but sometimes, finding the exact ingredients specified in a recipe can be a challenge. Whether it’s due to dietary restrictions, allergies, or simply the unavailability of certain items, finding substitutes can help ensure your dessert doesn’t fall short of spectacular. Here’s a comprehensive guide on substituting the key ingredients while maintaining the integrity and deliciousness of the original recipe.

For the Vanilla Sponge Cake:

  • All-Purpose Flour: For a gluten-free alternative, you can use a gluten-free all-purpose flour blend in a 1:1 ratio. These blends usually combine rice flour, potato flour, and tapioca flour to mimic the properties of regular flour.
  • Granulated Sugar: If you’re looking to use a more natural sweetener, coconut sugar is a great option, albeit with a slight difference in flavor. Use it in a 1:1 ratio. Be aware it can make the cake a bit darker in color.
  • Eggs: To accommodate an egg allergy or vegan diet, use applesauce or mashed bananas. Use ¼ cup of either for each egg. This substitution works well in cakes, making them moist and slightly denser.

For the Mascarpone Cream:

  • Mascarpone Cheese: A good substitute for mascarpone is a blend of cream cheese, sour cream, and heavy cream. Mix 8 ounces of cream cheese with ¼ cup of sour cream and 2 tablespoons of heavy cream for a similar tang and texture.
  • Heavy Cream: For a dairy-free alternative, chilled coconut cream can be whipped just like heavy cream. Keep a can of full-fat coconut milk in the fridge overnight, then scoop out the solidified cream, leaving behind the liquid.
  • Confectioners’ Sugar: If you’re out of confectioners’ Sugar, you can make your own by blending granulated Sugar with a bit of cornstarch (1 cup of Sugar to 1 tablespoon of cornstarch) until powdery.

For the Strawberry Layer:

  • Fresh Strawberries: When strawberries aren’t in season, high-quality frozen strawberries can serve as a good substitute. Thaw and drain them before using, as they might be juicier than fresh berries.
  • Granulated Sugar (for macerating): If you’re looking to reduce the sugar content, you can macerate the strawberries in a natural sweetener like honey or pure maple syrup. Adjust to taste as these sweeteners bring different levels of sweetness and flavor profiles.

Final Thoughts

With these detailed steps and handy tips, you’re all set to create an Olive Garden masterpiece that’s sure to impress. Each slice of this Olive Garden Strawberry Cream Cake is not merely a dessert—it’s an experience, one that’s rich, indulgent, and amazingly refreshing, just like a sweet Italian escape.

More Cake Recipes:

Olive Garden Strawberry Cream Cake Recipe

Olive Garden Strawberry Cream Cake

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 540 calories 26 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated Sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract

  • 1 cup heavy cream
  • 1/2 cup confectioners' Sugar
  • 1 teaspoon vanilla extract
  • 8 ounces mascarpone cheese, softened

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup Granulated Sugar
  • 1 teaspoon fresh lemon juice

  • Whole strawberries
  • Mint leaves (optional)

Instructions

Prepare the Strawberries:

  1. Mix the sliced strawberries with 1/4 cup of granulated sugar and lemon juice in a bowl. Toss gently to combine. Set aside to macerate for at least 30 minutes, allowing the strawberries to release their natural juices.

Bake the Vanilla Sponge Cake:

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans.
  2. Sift together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, cream the butter and Sugar together until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the flour mixture, beating just until incorporated. Be careful not to overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. While the Cake Cools, Prepare the Mascarpone Cream:
  10. In a chilled bowl, beat the heavy cream, confectioners' Sugar, and vanilla extract until it forms stiff peaks.
  11. In another bowl, gently whisk the softened mascarpone cheese to make it smooth without overbeating.
  12. Fold the whipped cream into the mascarpone until well combined.

Assemble the Cake:

  1. Place one layer of the sponge cake onto your serving plate.
  2. Spread half of the mascarpone cream over the cake, then top with half of the macerated strawberries.
  3. Gently place the second cake layer on top.
  4. Spread the remaining mascarpone cream and arrange the rest of the strawberries over the cake.
  5. If desired, garnish with whole strawberries and mint leaves for a beautiful presentation.

Chill and Serve:

  1. Refrigerate the cake for at least 1 hour to allow the flavors to meld together.
  2. Serve chilled and enjoy every bite of this strawberry cream delight!

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More