There are some desserts that stay with you long after the last bite, and for me, the Olive Garden strawberry cream cake recipe falls into that category. I still remember the first time I tasted it—soft layers of sponge, a cloud of cream so smooth it melted instantly, and those sweet strawberries that made the whole slice feel like summer on a plate. It brought me right back to afternoons in my grandma’s kitchen, when I’d sneak a spoonful of whipped cream before it even touched the cake. That little sense of nostalgia is why I had to recreate this treat at home. If you’ve ever wanted a dessert that feels both comforting and impressive, this recipe is going to be your new favorite.
Table of Contents
Equipment
- 8-inch round cake pans
- mixing bowls
- hand or stand mixer
- rubber spatula
- serving plate or cake stand
- parchment paper
- knife for slicing strawberries
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 8 oz cream cheese, softened
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 2 cups fresh strawberries, sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter, eggs, milk, and vanilla. Mix until smooth.
- Divide the batter evenly between pans. Bake for 22–25 minutes or until a toothpick comes out clean. Cool completely.
- In another bowl, beat cream cheese until fluffy. Add powdered sugar, vanilla, and salt. Fold in whipped heavy cream until smooth.
- Place one cake layer on a plate. Spread half the cream filling on top. Add a layer of strawberries. Top with the second layer and remaining filling.
- Toss sliced strawberries with sugar and lemon juice. Spoon over the cake, letting syrup drip down the sides.
Notes
Nutrition
Why You’ll Love This Olive Garden Strawberry Cream Cake Recipe
There’s something truly special about making the Olive Garden strawberry cream cake recipe at home, and it’s more than just the flavor. Here’s why this cake deserves a spot in your dessert rotation:
- Fast & Efficient – This Olive Garden strawberry cream cake recipe comes together quickly, so you won’t be stuck in the kitchen all day. In under an hour, you’ll have a stunning dessert ready to enjoy.
- Actually Healthy – With juicy strawberries and a cream filling that’s light yet satisfying, this recipe gives you indulgence without the guilt. Pair it with a fresh fruit smoothie with orange juice for a wholesome balance.
- Extremely Versatile – Whether you’re planning a birthday celebration or just a cozy family dinner, the Olive Garden strawberry cream cake recipe works beautifully. It even pairs well with savory classics like the Olive Garden Alfredo dipping sauce for a full Italian-inspired menu.
- Budget-Friendly – You don’t need a fancy bakery to enjoy a slice of heaven. The Olive Garden strawberry cream cake recipe uses simple, affordable ingredients that most home cooks already have on hand.
With all these benefits, it’s easy to see why this dessert has become a go-to favorite. Every slice feels like a celebration, making it a recipe you’ll want to return to again and again.
Ingredients Needed for Olive Garden Strawberry Cream Cake Recipe
One of the best things about the Olive Garden strawberry cream cake recipe is that you don’t need anything fancy to pull it off. With a handful of pantry staples and some fresh fruit, you’ll have everything you need to create a cake that looks bakery-worthy but tastes even better at home. I like to break the ingredients into three simple parts to keep things organized.
For the Cake Base
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk (gives the sponge a rich, moist texture)
For the Cream Filling
- 8 oz cream cheese, softened
- 1 ½ cups heavy whipping cream (whipped until peaks form)
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt (balances sweetness and enhances flavor)
For the Strawberry Topping
- 2 cups fresh strawberries, sliced
- 2 tablespoons sugar (adjust if berries are very sweet)
- 1 tablespoon lemon juice (brightens the flavor)
The Olive Garden strawberry cream cake recipe shines because each layer is simple yet flavorful. The buttery sponge forms a tender base, the cream filling is silky and light, and the strawberry topping adds a burst of freshness that ties everything together. It’s a perfect harmony of taste and texture that never fails to impress.
How to Make Olive Garden Strawberry Cream Cake Recipe
Making the Olive Garden strawberry cream cake recipe at home is easier than you might think. Follow these steps, and you’ll have a beautiful dessert that tastes just like the one you remember.
Step 1: Prepare the Oven and Pans
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This ensures the sponge releases easily after baking.
Step 2: Mix the Cake Batter
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter, eggs, milk, and vanilla extract. Mix until smooth and creamy.
Tip: Don’t overmix—stop once the batter is just combined to keep the cake light and airy.
Step 3: Bake the Cake Layers
3. Divide the batter evenly between the prepared pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before filling.
Step 4: Prepare the Cream Filling
4. In another bowl, beat cream cheese until fluffy. Add powdered sugar, vanilla, and salt. Gradually fold in whipped heavy cream until smooth.
Tip: Folding gently keeps the cream filling light and airy, just like Olive Garden’s version.
Step 5: Build the Cake
5. Place one cooled cake layer on a serving plate. Spread half the cream filling evenly over the top. Add a layer of fresh strawberries. Place the second cake layer on top and spread the remaining cream filling.
Step 6: Add the Strawberry Topping
6. Toss sliced strawberries with sugar and lemon juice. Spoon the mixture over the cake, letting a little syrup drip down the sides for that irresistible, rustic finish.
With these steps, the Olive Garden strawberry cream cake recipe transforms into a dessert that’s elegant, flavorful, and surprisingly simple. Every bite brings you that nostalgic combination of moist cake, fluffy cream, and sweet strawberries.
The Secret to Juiciness: Brining Explained
At first, you might not think about brining when it comes to desserts, but the concept works beautifully in the Olive Garden strawberry cream cake recipe. Brining is simply soaking an ingredient in a saltwater solution, and while it’s more often used for proteins, the same science explains why the cream filling and sponge layers here stay so moist.
When you mix salt with liquid, osmosis takes place—it helps ingredients hold onto more water instead of drying out. That’s exactly what makes this recipe stand out: the sponge holds its tender texture, and the cream filling stays fluffy instead of collapsing. It’s the little details that make all the difference between a good cake and one that tastes like it came straight from Olive Garden’s kitchen.
I often use similar tricks in savory cooking too. For example, the method behind a juicy smoked turkey breast or perfectly tender grilled chicken nuggets is the same science that keeps this cake moist and irresistible.
So while it might sound fancy, brining is really just a kitchen secret that ensures every slice of your cake is as soft and juicy as the first bite.
Serving and Storage Tips for Olive Garden Strawberry Cream Cake Recipe
One of the joys of making the Olive Garden strawberry cream cake recipe at home is how beautifully it serves at the table. When I bring it out, I always aim for that same wow factor you’d get at a restaurant.
Serving Suggestions
Slice the cake with a warm, clean knife to keep those layers neat and defined. Arrange each slice on a dessert plate and garnish with a few extra strawberry slices for color. For an indulgent touch, drizzle melted chocolate or a thin ribbon of strawberry syrup over the plate. The cake pairs wonderfully with coffee, black tea, or even a light sparkling drink to cut through the sweetness. If you’re planning a full Italian-inspired meal, serving this cake after a comforting main like grilled chicken or pasta feels like the perfect finale.
Storage and Reheating
Keep the cake refrigerated in an airtight container for up to three days. If you’re making it ahead, store the sponge layers separately from the cream and strawberries, then assemble before serving to keep the texture fresh. For longer storage, freeze the sponge layers (wrapped tightly in plastic) for up to two months. The cream filling doesn’t freeze well, so it’s best made fresh.
When ready to serve leftovers, let chilled slices rest at room temperature for 10–15 minutes to soften the cream. That way, the Olive Garden strawberry cream cake recipe tastes just as luscious as when it was first made.
Helpful Notes & Variations for Olive Garden Strawberry Cream Cake Recipe
Every cook brings their own touch to a recipe, and the Olive Garden strawberry cream cake recipe is no exception. Here are some helpful notes and fun variations you can try:
Ingredient Substitutions
- Swap the all-purpose flour for a gluten-free blend to make the cake celiac-friendly.
- If you prefer a lighter filling, use Greek yogurt in place of cream cheese—it adds tang without sacrificing creaminess.
- Out of fresh berries? Frozen strawberries (thawed and drained) work in a pinch, though the texture is slightly softer.
Flavor Enhancements
- Add lemon zest to the cream filling for a bright, citrusy lift.
- Drizzle melted dark chocolate over the top before serving for a more decadent finish.
- For a festive twist, fold in raspberries or blueberries with the strawberries to create a colorful mixed-berry topping.
Pro Tips
- Chill the mixing bowl and beaters before whipping cream—it helps achieve those perfect, stiff peaks.
- Wipe your knife clean between slices for picture-perfect layers.
- Assemble the cake at least one hour before serving to let the flavors meld, but don’t wait too long, or the strawberries will release too much juice.
These small adjustments can take the Olive Garden strawberry cream cake recipe from delicious to extraordinary, giving you a dessert that feels personal while still keeping the spirit of the original.
Frequently Asked Questions for Olive Garden Strawberry Cream Cake Recipe
Can I use alternative ingredients?
Yes! The Olive Garden strawberry cream cake recipe is flexible. You can swap cream cheese for mascarpone for a richer flavor, or use Greek yogurt for a lighter filling. If you don’t have fresh strawberries, frozen ones work fine—just thaw and drain them well to avoid excess liquid.
How do I make this recipe gluten-free?
To enjoy the Olive Garden strawberry cream cake recipe gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free baking blend. Most brands work well, but be sure it includes xanthan gum to mimic the structure of wheat flour.
Why did my cream filling split?
This usually happens if the cream is overwhipped or if the ingredients weren’t at the right temperature. Always use softened cream cheese and cold heavy cream. Beat slowly at first, then fold gently to keep the filling smooth and airy.
Is this recipe freezer-friendly?
The sponge layers of the Olive Garden strawberry cream cake recipe freeze beautifully for up to two months. Wrap them tightly in plastic and foil. However, the cream filling and strawberries are best made fresh, so assemble after thawing.
How thick should the cream be?
The cream should be thick enough to hold soft peaks but not so stiff that it looks grainy. When spread between the layers, it should stay in place without sliding, giving the cake its signature fluffy texture.
Conclusion
The Olive Garden strawberry cream cake recipe is one of those desserts that brings together everything you love in a single slice—light sponge cake, silky cream filling, and fresh strawberries that taste like sunshine. It’s fast enough to whip up on a busy day, yet elegant enough to serve at a celebration. With simple ingredients and easy steps, this cake proves you don’t need a bakery to enjoy a restaurant-quality treat right at home.
I’ve made this cake countless times, and every time, it reminds me of that first bite at Olive Garden—sweet, creamy, and unforgettable. Whether you follow the recipe exactly or add your own twists, it’s a dessert that always delivers smiles.
If you try this Olive Garden strawberry cream cake recipe, I’d love to hear how it turned out. Leave a comment below, rate the recipe with stars, and share your creation on Pinterest or Facebook to inspire other home bakers. What variation will you try first—extra chocolate drizzle, a citrusy twist, or maybe a mixed berry topping? Let us know in the comments!
