• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Pro Tips
    • Resources
    • Blogging
      • How to Start a Blog
    • My Presets
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Fall
      • Easter
      • Summer
    • Meals
      • Breakfast
      • Side dish
      • Appetizers
      • Dinner
      • Dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Bread
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Italian Travel
    • Italian Language
  • Pasta Recipes
  • Subscribe
  • Shop
    • Freebies
      • Lightroom Filter Freebie
      • Packing List Freebie
      • Content Scheduler Freebie

Savoring Italy logo

menu icon
go to homepage
  • Recipes
  • Italy
  • Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Italy
    • Resources
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Popular » Baking

    September 7, 2012 Baking

    Summer Strawberry Cake

    Jump to Recipe - Print Recipe

    Summer Strawberry Cake is a beautiful sponge cake. Filled with whipped cream and gorgeous strawberries, this is a stunning cake to make for any special event.

    overhead image of summer strawberry cake

    I know some of you may be experiencing lovely cooler temperatures. I am happy for you. I really am. I’m also extremely envious of you.
     
    It’s not often that I find the right moment to bake with my mom. She is an amazing baker and inspires me with her creativity and talent.  Baking with my mom is sometimes quite the adventure. Usually, it gets a little loud. We argue and boss each other around.
     
    We can’t cook or bake together when my husband is home. He thinks we are fighting with each other when actually, we’re just passionately discussing why we think the other person is wrong with their idea. I’m always right. She’ll say she’s always right. But through all the silliness, we do sometimes come up with some wonderful creations, like this lovely cake.
     
    I almost let the whole summer slip by without sharing the recipe here for my own memory and also for any of you that may want to try it one day. It’s a sweet way to salute the impending end of summer. 
     

    overhead image of summer strawbery cake sliced in the middle

    It’s a beautiful cake and it is really not that difficult to make. The pan di spagna (sponge cake)is light as air and really versatile. It is my mother-in-law Teresa’s recipe. She makes her cake for every birthday. She sometimes fills it with pudding or crema pasticciera (pastry cream).
     
    My mom was thinking of a way to showcase the gorgeous strawberries we were enjoying at the height of the season. Her strawberry filling with stabilized whipped cream is a filling I remember her making when I was a little girl. It’s not too heavy. Not too sweet. And is absolutely delicious.
     
    Mom did the pretty decoration with the strawberries. Really, she was the brainchild behind this recipe. All I did was bake the cake and drive her crazy in the kitchen.
     
    If you want to see some photos on how Teresa (my mother-in-law)makes the pan di spagna cake, look at one of our reader's most beloved post:  Torta alla Panna-Italian Birthday Cake.

     

    What ingredients do you need to make a Summer Strawberry Cake?

    Pan di Spagna ingredients:

    • eggs
    •  sugar
    • flour
    • baking powder
    • vanilla extract

     Stabilized whipped cream ingredients:

    • unflavored gelatin
    • heavy or whipping cream
    • sugar
    • vanilla

    For the strawberries:

    • fresh strawberries
    • granulated sugar
    • Juice and zest of one lemon

    You first have to start making the sponge cake:  Pan di Spagna

    Preheat the oven to 350 degrees. Grease and flour (or use baking spray) two 9-inch round cake pans. Beat the eggs all at one time with the sugar on high speed until it is nice and frothy. Beat in the vanilla.

    Sift the flour and baking powder.

    Beat in the sifted flour on medium speed in small doses.

    Bake the Pan di Spagna for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand. Check the cake after the first 20minutes to make sure it isn’t getting too brown. Every oven is different. If needed, lower the temperature to 325 for the rest of the baking time.
    Set on wire rack to cool.

    Directions:
    In a small bowl, add gelatin to cold water. Let it dissolve.
    In the bowl of a mixer, beat the cream for about 1 minute. Add the gelatin and the confectioner’s sugar. Beat until it gets thick and starts to form peaks.

    To prepare the strawberries:

    2-lbs of fresh strawberries (1 ½ box for filling. Other ½ is for decorating)
    1 cup granulated sugar
    Juice and zest of one lemon

    Hull and slice 1 ½ box (reserve the other ½for decoration) of strawberries. In a medium saucepan, add the sugar, strawberries, juice and zest of one lemon.

    Cook until strawberries get soft and macerated over medium heat. As soon as they get thickened, add the slices from the additional ½ box of strawberries. Fold and incorporate with the macerated strawberries in the thickened sauce.

    To assemble the cake:

    Let the strawberries cool down for a few minutes and spread on one portion of cake. Spread on top of the strawberries with a spatula the stabilized whipped cream, ending with the second layer of cake. With the spatula, spread the remaining whipped cream on the sides and decorate with the additional strawberries leaving stems on and cut into half. Sprinkle with powdered sugar. Enjoy the Summer Strawberry Cake.:)

    Some other cake recipes:

    • Fresh Strawberry Bundt Cake
    • Vegan Peach Polenta Cake
    • Coconut Lime Bundt Cake
    • Lemon Yogurt Cake
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Summer Strawberry Cake

    Summer Strawberry Cake is a beautiful sponge cake. Filled with whipped cream and gorgeous strawberries, this is a stunning cake to make for any special event.
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Course: Dessert
    Cuisine: Italian
    Keyword: cake, Strawberries, whipped cream
    Author: Lora

    Ingredients

    • PAN DI SPAGNA
    • 5 eggs
    • 3/4 cup sugar
    • 1 cup flour
    • 3 teaspoons baking powder
    • 2 teaspoons vanilla extract
    • STABILIZED WHIPPED CREAM
    • 1 teaspoon unflavored gelatin
    • 1 Tablespoon cold water
    • 1 cup cold heavy or whipping cream
    • 3 Tablespoons sugar
    • 1 teaspoon vanilla
    • STRAWBERRIES
    • 2- lbs of fresh strawberries 1 ½ box for filling. Other ½ is for decorating
    • 1 cup granulated sugar
    • Juice and zest of one lemon

    Instructions

    • PAN DI SPAGNA
    • Preheat the oven to 350 degrees. Grease and flour (or use baking spray) two 9-inch round cake pans. Beat the eggs all at one time with the sugar on high speed until it is nice and frothy. Beat in the vanilla.
    • Sift the flour and baking powder.
    • Beat in the sifted flour on medium speed in small doses.
    • Bake the Pan di Spagna for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand. Check the cake after the first 20minutes to make sure it isn't getting too brown. Every oven is different. If needed, lower the temperature to 325 for the rest of the baking time.
    • Set on wire rack to cool.
    • STRAWBERRY FILLING WITH STABILIZED WHIPPED CREAM
    • In a small bowl, add gelatin to cold water. Let it dissolve.
    • In the bowl of a mixer, beat the cream for about 1 minute.Add the gelatin and the confectioner’s sugar. Beat until it gets thick and starts to form peaks.
    • STRAWBERRIES
    • 2-lbs of fresh strawberries (1 ½ box for filling. Other ½ is for decorating)
    • 1 cup granulated sugar
    • Juice and zest of one lemon
    • Hull and slice 1 ½ box (reserve the other ½for decoration) of strawberries. In a medium saucepan, add the sugar, strawberries, juice and zest of one lemon.
    • Cook until strawberries get soft and macerated over medium heat. As soon as they get thickened, add the slices from the additional ½ box of strawberries. Fold and incorporate with the macerated strawberries in the thickened sauce.
    • ASSEMBLE CAKE
    • Let the strawberries cool down for a few minutes and spread on one portion of cake.Spread on top of the strawberries with a spatula the stabilized whipped cream,ending with the second layer of cake. With the spatula, spread the remaining whipped cream on the sides and decorate with the additional strawberries leaving stems on and cut into half. Sprinkle with powdered sugar.

    Nutrition Disclaimer

    Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Cheesy Pull-Apart Bread
    Chocolate Zucchini Swirl Bundt Cake »

    Reader Interactions

    Comments

    1. Laura (Tutti Dolci) says

      September 07, 2012 at 4:12 pm

      Gorgeous cake, Lora!! Happy birthday to you :).

      Reply
    2. Annapet S. Isidoro says

      September 07, 2012 at 5:24 pm

      Happy Birthday, Lora! I know I have not been around much, but your treats and tweets always make me smile.

      Reply
    3. Gina says

      September 07, 2012 at 5:32 pm

      I'm so glad I'm not the only one who isn't arguing when I'm talking loudly. I'm just speaking loudly so they are sure and get the point, I tell everyone, lol. I'm glad you and your mom got to bake together, that makes for the best memories. A perfect birthday cake indeed, I see why your mother-in-law makes it. Happy Birthday.
      -Gina-

      Reply
    4. Sandra M. says

      September 07, 2012 at 5:56 pm

      Happy Birthday!!!! You are and your mom are the best, but I know what you mean...you argue with love!:)
      Beautiful cake!!!

      Reply
    5. Kate@Diethood says

      September 07, 2012 at 5:57 pm

      HAPPY BIRTHDAY!!! This cake is making me drool a bit... Mouthwatering! I am very familiar with pan di spagna. I loooove it! I make it for special occasions and then fill it with all sorts of puddings, creams, or fruits.

      Reply
    6. Swathi Iyer says

      September 07, 2012 at 6:41 pm

      Love this strawberry cake, I was drooling when I saw in Lizzy's blog, I know you and mom are awesome cooks. Here strawberries season is coming to end.

      Reply
    7. Lisa says

      September 07, 2012 at 7:10 pm

      First off..HAPPY BIRTHDAY, my friend! Secondly - what a gorgeous cake..perfect for your birthday! If my mouth wasn't numb, I'd bake and eat it now! 🙂

      Reply
    8. Lana says

      September 08, 2012 at 4:33 am

      Buon compleanno, bella e tanti auguri! Summer strawberry and pastry cream cake has a special place in my heart, too:) Light, fresh, filled with hints of vanilla and aroma of ripe strawberries, it is the epitome of summer:) Lovely!

      Reply
    9. Munatycooking says

      September 08, 2012 at 12:48 pm

      Happy Birthday!!! May God bless you and your family. The cake looks beautiful 🙂

      Reply
    10. Deborah says

      September 08, 2012 at 1:51 pm

      My daughter is a strawberry fanatic and would LOVE this cake!! And arguing or not, baking with your mom is a priceless experience! 🙂

      Reply
    11. Paula says

      September 08, 2012 at 2:26 pm

      You and your Mom are so fortunate to be living close to one another and to have the opportunities to share your love of cooking and baking together in the same kitchen from time to time. This is a beautiful summer cake!
      Hope your birthday celebration was magical 😉

      Reply
    12. Bunkycooks says

      September 09, 2012 at 7:47 pm

      This cake is lovely! I think it would be fun to cook or bake with you and your mother. 🙂 I hope you had a wonderful birthday with your family.

      Reply
    13. Maureen | Orgasmic Chef says

      September 10, 2012 at 12:57 am

      Beautiful cake. This is definitely a perfect celebration cake!

      Reply
    14. Shulie says

      September 10, 2012 at 1:03 am

      It's funny how Israelis bake more like the Europeans. With whipped cream, I baked something similar, a strawberries and cream cake. Your MIL's recipe looks delicious!

      Reply
    15. Kiran @ KiranTarun.com says

      September 10, 2012 at 8:26 am

      Beautiful and yummy cake!! A very happy belated birthday, Lora!!

      Reply
    16. Amy says

      September 10, 2012 at 11:09 am

      This is lovely Lora! It sounds delicious as well, as nothing beats fresh berries in the summer! Yum! Love the filling :)!

      Reply
    17. SprinkleBakes says

      September 10, 2012 at 1:48 pm

      Absolutely delicious!

      Reply
    18. Jamie says

      September 10, 2012 at 4:04 pm

      So beautiful! You know, I've wanted to make two different desserts, both pretty similar to this - and now you have me wanting to make them with strawberries before the season is over. Stunning! And I so want to try your pan di spagna recipe!

      Reply
    19. Lorraine Joy Alegria-Vizcarra says

      September 12, 2012 at 2:40 am

      The cake looks wonderful. I like how you used the strawberries for the sides.

      Reply
    20. Amelia says

      September 12, 2012 at 7:04 am

      Hi Cake Duchess, this strawberry look gorgeous and delicious.
      Love the decoration, simple but beautiful.

      Have a nice day, regards.

      Reply
    21. Baker Street says

      September 12, 2012 at 7:05 am

      Your MIL's recipe sounds fantastic! I hope you had a wonderful birthday, Lora!

      Much love,
      A

      Reply
    22. hermes bag outlet says

      December 28, 2012 at 9:13 am

      wow. it's really a good contribution to us guys not good at cakes, you know i did some cakes before but the taste it's not good, then i quit, so if you have interesting, you can load to cheap gucci handbags

      visit my new make up, give me your advice, Thanks!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

    More about me →

    Popular

    • pasta rapini closeup image
      Easy Pasta with Rapini Recipe
    • pasta alla gricia closeup
      Easy Pasta alla Gricia Recipe
    • Easy Torta Sbriciolata (Italian Apple Crumble Cake)
    • peperonata in a white bowl
      Traditional Peperonata Recipe (Sauteed Peppers and Onions)

    Pasta

    • penna arrabiata overhead shot
      Easy Penne all' Arrabbiata (Spicy Tomato Sauce Recipe)
    • spaghetti algio e olio
      Easy Garlic and Oil Pasta (Spaghetti Aglio e Olio)
    • pasta amatriciana
      Easy Pasta Amatriciana (Roman Recipe)
    • cacio e pepe overhead with red wine on the side.
      Authentic & Easy Cacio e Pepe (4 ingredients)

    Lake Como Travel Guide

    lake como

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Photo Use Policy
    • Podcast
    • Press
    • Videos

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Savoring Italy