When it comes to indulging in a dessert that feels like a hug from the inside, the Olive Garden Strawberry Cream Cake recipe stands out as a beacon of sweetness and delight. Now, let’s embark on a culinary adventure to recreate this iconic dessert, ensuring it’s not just another recipe in your collection but a story worth telling at every bite. With a mix of humor, simplicity, and a dash of love, let’s dive into the world of baking where Olive Garden Strawberry Cream Cake will be our guiding star.
A Sweet Prelude
Before we whisk away into the details, let’s set the stage for what’s to come. The Olive Garden Strawberry Cream Cake is more than just a dessert; it’s a symphony of flavors where every ingredient plays its part in harmony. Whether you’re celebrating a special occasion or just looking to treat yourself, this cake promises to deliver a sensory explosion that’s both lush and comforting.
Essential Details at a Glance
| Course | Cuisine | Prep Time | Cook Time | Total Time | Calories (approx.) | Total Servings |
|---|---|---|---|---|---|---|
| Dessert | Italian-American | 30 minutes | 25 minutes | 55 minutes | 350 per slice | 12 slices |
Ingredients for Olive Garden Strawberry Cream Cake Recipe
Creating the perfect Olive Garden Strawberry Cream Cake requires a blend of fresh and flavorful ingredients. Here’s what you’ll need to gather:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter | 3/4 cup, softened |
| Granulated sugar | 1 cup |
| Eggs | 4, room temperature |
| Vanilla extract | 2 teaspoons |
| Whole milk | 1 cup |
| Fresh strawberries | 2 cups, sliced |
| Heavy cream | 2 cups |
| Powdered sugar | 1/2 cup |
Equipment Needed
To ensure your Olive Garden Strawberry Cream Cake recipe turns out just right, you’ll need the following kitchen tools:
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Wire rack for cooling
The Art of Assembling Your Masterpiece
Preparing the Sponge Cake
- Get ready: Warm up your oven to 350°F (175°C). Grease your cake pans and line them with parchment paper for easy removal.
- Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Creaming Butter and Sugar: Using an electric mixer, beat the softened butter and sugar until light and fluffy. This is where the magic begins, so don’t skimp on the mixing!
- Egg-cellent Addition: Add eggs one at a time, fully incorporating each before adding the next. Then, stir in the vanilla extract.
- Alternating Acts: Add the flour mixture and milk alternately to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Bake to Perfection: Evenly distribute the batter amongst the prepared pans. After 25 minutes, a toothpick inserted in the middle should come out clean.
- Cooling Phase: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Crafting the Cream
- Chill the Bowl: For best results, chill your mixing bowl and beaters in advance.
- Whip It Good: Beat the heavy cream and powdered sugar until stiff peaks form. Gentle reminder: over-beating turns your dreams into butter, so keep an eye on it.
The Final Assembly
- Layer One: Place the first cake layer on your serving plate. Spread a generous layer of whipped cream over it, then top with half of the sliced strawberries.
- Layer Two: Place the second cake layer on top. Repeat the whipped cream and strawberry layer.
- Garnish and Glory: Use some whole strawberries for garnish, diving into your artistic side to make it visually irresistible.
FAQs for Olive Garden Strawberry Cream Cake Recipe
How long can I store the Olive Garden Strawberry Cream Cake?
A: Ideally, consume within 2 days when stored in the fridge. Cover it to keep it from absorbing other flavors.
Can I use frozen strawberries?
A: Fresh is best for texture and taste, but in a pinch, thawed and well-drained frozen strawberries can work.
What if my whipped cream is too runny?
A: Chill it! Cold utensils and cream can save the day. Also, ensure you’re using heavy cream with a high fat content.
Can I make this cake ahead of time?
A: Absolutely! Prepare the sponge layers a day in advance. Assemble with cream and strawberries on the day for best freshness.
Is there a dairy-free alternative?
A: Swap in your favorite plant-based milk and whipped topping. Just keep an eye on consistency and sweetness.
What’s the secret to a moist sponge cake?
A: Don’t overbake and make sure to measure your ingredients accurately. The cream also adds moisture!
Can I add other fruits?
A: Sure! Raspberries or blueberries can complement the strawberries beautifully.
How can I ensure the cake layers are even?
A: Use a serrated knife to trim any dome-shaped tops. Patience is key.
Conclusion
Crafting the Olive Garden Strawberry Cream Cake recipe is more than just following steps; it’s about pouring love into every layer, and of course, a bit of humor to keep the spirits high. Whether you’re a seasoned baker or a novice eager to impress, this cake promises to be the highlight of any table it graces. Remember that the best thing about baking is that it makes you happy, both when you’re making it and when you share it. So, tie your apron, preheat that oven, and get ready to create some sweet memories, one slice at a time.
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Olive Garden Strawberry Cream Cake Recipe
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 3/4 cup Unsalted butter softened
- 1 cup Granulated sugar
- 4 Eggs room temperature
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 2 cups Fresh strawberries sliced
- 2 cups Heavy cream
- 1/2 cup Powdered sugar
Instructions
Preparing the Sponge Cake
- Get ready: Warm up your oven to 350°F (175°C). Grease your cake pans and line them with parchment paper for easy removal.
- Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Creaming Butter and Sugar: Using an electric mixer, beat the softened butter and sugar until light and fluffy. This is where the magic begins, so don’t skimp on the mixing!
- Egg-cellent Addition: Add eggs one at a time, fully incorporating each before adding the next. Then, stir in the vanilla extract.
- Alternating Acts: Add the flour mixture and milk alternately to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Bake to Perfection: Evenly distribute the batter amongst the prepared pans. After 25 minutes, a toothpick inserted in the middle should come out clean.
- Cooling Phase: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Crafting the Cream
- Chill the Bowl: For best results, chill your mixing bowl and beaters in advance.
- Whip It Good: Beat the heavy cream and powdered sugar until stiff peaks form. Gentle reminder: over-beating turns your dreams into butter, so keep an eye on it.
The Final Assembly
- Layer One: Place the first cake layer on your serving plate. Spread a generous layer of whipped cream over it, then top with half of the sliced strawberries.
- Layer Two: Place the second cake layer on top. Repeat the whipped cream and strawberry layer.
- Garnish and Glory: Use some whole strawberries for garnish, diving into your artistic side to make it visually irresistible.
