Indulge in the luscious flavors of Italy with this delectable Italian Strawberry Cream Cake. Perfect for any occasion, this cake combines layers of moist cake, fluffy whipped cream frosting, and fresh strawberries for a taste sensation that will transport you to the sunny hills of Tuscany. Follow this recipe to create a dessert masterpiece that will impress your family and friends.
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 strawberry-flavored gelatin powder (like Jello)
- 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:
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the sugar, shortening, and butter until light and fluffy.
- Beat in the egg yolks, one at a time, until well incorporated.
- In a separate bowl, sift together the flour, salt, and baking soda.
- Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Stir in the vanilla extract.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until just combined.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
2. Prepare the Whipped Cream Frosting:
- In a chilled mixing bowl, whip the heavy cream until soft peaks form.
- Add the powdered sugar, salt, and vanilla or almond extract, and continue to whip until stiff peaks form. Be careful not to overmix.
- Refrigerate the whipped cream frosting until ready to use.
3. Prepare the Strawberry Glaze:
- In a small saucepan, combine the cornstarch, strawberry-flavored gelatin powder, and 1/2 cup of water. Stir until the cornstarch and gelatin are dissolved.
- Add the corn syrup and red food coloring (if using) to the saucepan and mix well.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Remove from heat and stir in the remaining 2 tablespoons of cold water. Allow the glaze to cool completely.
4. Assemble the Cake:
- Once the cake layers have cooled, place one layer on a serving plate or cake stand.
- Spread a layer of whipped cream frosting over the top of the first cake layer.
- Arrange sliced strawberries evenly over the whipped cream frosting.
- Place the second cake layer on top and gently press down to secure.
- Spread the remaining whipped cream frosting over the top and sides of the cake, creating a smooth finish.
- Refrigerate the cake for at least 1 hour to allow the frosting to set.
5. Finish with the Strawberry Glaze:
- Arrange whole strawberries on top of the chilled cake, covering the surface completely.
- Using a pastry brush, gently brush the strawberry glaze over the strawberries, coating them evenly.
- Refrigerate the cake for an additional 30 minutes to set the glaze.
6. Serve and Enjoy:
- Slice the Italian Strawberry Cream Cake and serve chilled.
- Garnish with additional sliced strawberries or mint leaves, if desired.
- Enjoy the heavenly combination of moist cake, fluffy whipped cream frosting, and fresh strawberries in every delicious bite!
Cook’s Tips and Variations:
- Make Ahead: You can prepare the cake layers, whipped cream frosting, and strawberry glaze ahead of time and assemble the cake just before serving for convenience.
- Variation: Substitute the strawberries with your favorite berries or fruit for a unique twist on this classic dessert.
- Storage: Store any leftover cake in the refrigerator, covered, for up to 3 days. The whipped cream frosting may soften over time, so it’s best enjoyed within a day or two.
FAQs (Frequently Asked Questions):
Q: Can I use frozen strawberries instead of fresh ones? A: While fresh strawberries are preferred for their flavor and texture, you can use frozen strawberries if fresh ones are not available. Thaw and drain them well before using in the recipe.
Q: Can I use a different type of frosting for this cake? A: Yes, you can use a different frosting such as buttercream or cream cheese frosting if you prefer. Adjust the sweetness and flavor to your liking.
Q: Can I omit the coconut and pecans from the cake batter? A: Yes, if you have dietary restrictions or preferences, you can omit the shredded coconut and chopped pecans from the cake batter without compromising the overall taste of the cake.
Treat yourself and your loved ones to the heavenly flavors of Italy with this Italian Strawberry Cream Cake. With its moist cake layers, fluffy whipped cream frosting, and fresh strawberry topping, it’s a dessert masterpiece that will delight your taste buds and transport you to dessert paradise. Whether enjoyed on a special occasion or as a sweet indulgence any day of the week, this cake is sure to leave a lasting impression. Bon appétit!
