Olive Garden Strawberry Cream Cake Recipe

Olive Garden is famous for their Italian dishes, but many people love their desserts too.

This Strawberry Cream Cake quickly became one of their most requested sweets. Every table seemed to order at least one slice. The dessert appears on the menu during special seasons, making people look forward to it even more.

When you take your first bite, you notice the incredibly soft sponge cake that almost melts away. Fresh strawberries provide bursts of sweet and slightly tart flavor. The whipped cream tastes rich but not heavy.

Everything combines into smooth, dreamy layers that feel like clouds. Each forkful brings pure joy without making you feel too full. The cake looks as pretty as it tastes, with red berries peeking through white cream.

Today I am sharing this copycat Olive Garden Strawberry Cream Cake Recipe so you can create this restaurant favorite in your own kitchen anytime you want.

Why This Is The BEST Strawberry Cake Recipe?

This cake recipe is the best because it uses real, simple ingredients that you probably already have in your kitchen. The cake itself is made with a special method that beats egg whites separately.

This makes the cake super light and soft. Many other strawberry cakes can be heavy or dry, but not this one. The whipped cream frosting is made fresh, not from a can.

Fresh strawberries add natural sweetness and bright color. The cake stays moist for days because of the way we mix the batter. Each layer is tender and never crumbly.

The Secret to the Most Moist Strawberry Cake Ever

The secret to keeping this cake moist comes down to a few key tricks. Here is what makes it work:

Separate the eggs properly – Beating egg whites and yolks separately creates the best texture. The whites add air, and the yolks add richness.

Use vegetable oil – Oil keeps cakes moist longer than butter. It also helps the cake stay soft for days.

Fold gently – When you mix the ingredients, use a folding motion instead of stirring hard. This keeps all the air bubbles inside.

Don’t overbake – Check your cake at 27 minutes. When you poke it with a toothpick, it should come out clean. Overbaking makes cakes dry.

Cool completely before adding cream – Warm cake will melt the whipped cream. Let everything cool down first.

Use fresh strawberries – Fresh berries have more juice and flavor than frozen ones. They make the cake taste so much better.

Olive Garden Strawberry Cream Cake Ingredients

• Egg Whites (6): These are the key to a fluffy cake. They need to be beaten until they are stiff. Make sure no egg yolk gets into the whites.
• Sugar (1/3 cup for whites + 2/3 cup for yolks): Sugar sweetens the cake. We add it to the egg whites to help them get stiff, and to the yolks to make them creamy.
• Egg Yolks (6): The yolks add richness and a beautiful yellow color to the cake. They help make the texture soft.
• Salt (1/4 tsp): A little salt makes the sweet flavors taste even better. It balances everything.
• Water (2 tbsp): This adds just enough moisture to the batter without making it heavy.
• Honey (2 tsp): Honey gives a gentle, natural sweetness that is different from sugar. It adds a nice flavor.
• Vanilla Extract (1/2 tsp): Vanilla gives the cake a warm and cozy taste. It is a classic flavor that goes great with strawberries.
• Cake Flour (1 cup sifted): This flour is very fine and makes the cake tender. If you need a substitute, you can use 1 cup of all-purpose flour, but take out 2 tablespoons of it. Sifting is important to keep the batter light.
• Baking Powder (1/2 tsp): This helps the cake rise in the oven. It makes the cake nice and tall.
• Vegetable Oil (1/3 cup): Oil makes the cake very moist. You can also use canola oil. Do not use a strong-tasting oil like olive oil.
• Heavy Cream (2 cups): This is for the whipped cream topping. You need heavy cream or heavy whipping cream to get stiff peaks. Do not use half-and-half.
• Sugar (4 tbsp for cream): This sweetens the whipped cream. You can use a little more or less depending on how sweet you like it.
• Fresh Strawberries (1 lb, chopped): Fresh fruit gives the best flavor and a pop of color. Wash them, dry them, and chop them into small pieces before using.

Tools & Equipment You’ll Need

1. Electric mixer or stand mixer – Beating eggs and cream.
2. Two 6-inch cake pans – Bake even layers.
3. Mixing bowls – For combining ingredients.
4. Sifter for cake flour – Ensures smooth batter.
5. Rubber spatula – Folding ingredients gently.
6. Measuring cups and spoons – Accurate measurements.
7. Oven – For baking the cake.

How To Make Olive Garden Strawberry Cream Cake

Step 1 | Beat Egg Whites

Use an electric mixer to beat 6 egg whites on high until they are foamy. Add 1/3 cup sugar little by little and beat until you get firm peaks. This takes about 8-10 minutes. Set aside.

Step 2 | Make Egg Yolk Mixture

In another bowl, beat 6 egg yolks with 2/3 cup sugar, 1/4 tsp salt, 2 tbsp water, 2 tsp honey, and 1/2 tsp vanilla extract. Beat on high until light and fluffy.

Step 3 | Combine Egg Whites with Yolks

Add half of the beaten egg whites gently into the yolk mixture. Use a rubber spatula to fold them together carefully so you don’t lose the air.

Step 4 | Add Dry Ingredients

Sift 1 cup cake flour and 1/2 tsp baking powder. Gently fold these into the egg mixture.

Step 5 | Add Oil

Mix some batter with 1/3 cup vegetable oil before adding it all to the batter. Fold it in gently.

Step 6 | Add Remaining Egg Whites

Now, add the rest of the beaten egg whites that you set aside earlier. Fold them in very carefully, just like before.

Keep folding until no big white streaks remain. Your batter should be light, airy, and fluffy.

Step 7 | Bake

Divide the batter into two greased 6-inch cake pans. Bake at 350°F (177°C) for 27 to 30 minutes. After baking, let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 8 | Whip Cream

When the cakes are cool, whip 2 cups heavy cream with 4 tbsp sugar until soft peaks form.

Step 9 | Assemble Cake

Spread whipped cream over one cake layer, add chopped strawberries on top, then place the second cake layer. Cover with more whipped cream and strawberries.

Recipe Perfection Tips

Here are some extra tips to make sure your cake turns out amazing.

• Room Temperature Eggs: Your eggs will whip up much better if they are not cold from the fridge. Take them out about 30 minutes before you start baking.
• Don’t Open the Oven: Resist the urge to open the oven door while the cakes are baking. A rush of cold air can make them fall. Wait until at least the 25-minute mark to check on them.
• Cool Completely: I will say it again because it is so important. The cakes must be 100% cool before you add the whipped cream. Otherwise, you will have a soupy mess.
• Serve Fresh: This cake is best the day it is made. The strawberries can make the cream a little wet if it sits for too long.

How to Serve Olive Garden Strawberry Cream Cake

Cut the cake with a sharp knife that you wipe clean between each slice. The cake looks stunning on white or clear glass plates because you can see all the pretty layers.

You can add extra strawberry slices on the side or a small dollop of whipped cream on top. A fresh mint leaf also makes a nice decoration. This cake works great for birthdays, summer parties, or any celebration.

At Olive Garden restaurants, they serve this cake on elegant white plates with a fork on the side. Sometimes they add a drizzle of strawberry sauce around the plate for extra color.

The restaurant keeps their cakes chilled until the moment they bring them to your table. You can do the same thing at home by keeping the cake in the refrigerator until you’re ready to serve it.

Make-Ahead and Storage

This cake can be prepared ahead in parts. Bake the sponge layers a day before and store them wrapped at room temperature. Whip the cream, slice strawberries, and assemble just before serving for the freshest taste.

Keep the cake in the refrigerator to maintain freshness. Cover it with plastic wrap or place it in an airtight container. The cake stays good for up to 3 days.

The whipped cream may soften after the first day, but the flavor remains tasty. Avoid freezing the fully assembled cake, as the cream and strawberries do not thaw well. If freezing is needed, store the sponge layers separately and add cream and fruit later.

Olive Garden Strawberry Cream Cake Recipe FAQs

1. Can this cake be made without a mixer?

A hand whisk can be used, but it will take much longer to beat egg whites to stiff peaks. A mixer saves time and ensures the right volume.

If making without a mixer, be sure to whisk in one direction and stay patient.

2. How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. The top should also spring back lightly when touched.

Avoid opening the oven door too early, as it can make the cake collapse.

3. My egg whites won’t form stiff peaks. What did I do wrong?

This is a common problem. The number one reason is a dirty bowl. Even a tiny bit of grease or egg yolk can prevent the whites from whipping up.

Make sure your bowl and beaters are perfectly clean and dry. Also, be patient. It can take a full 8 to 10 minutes of beating on high speed to get the right consistency.

4. Why did my cake layers sink in the middle?

This usually happens if the cake is underbaked, if the oven door is opened too often during baking, or if the batter was mixed too vigorously after the flour was added.

Make sure your oven is fully preheated, bake until a toothpick comes out clean, and always fold the batter gently.

5. What is the best way to slice this cake?

Use a sharp knife and clean it between slices. This helps keep neat edges without crushing the whipped cream layers.

6. Can I use a bigger cake pan?

Yes, but baking time will change. For one 9-inch round pan, bake for about 35–38 minutes. Always test with a toothpick to avoid undercooking.

Using two 6-inch pans gives the layered look Olive Garden is known for.

This Olive Garden Strawberry Cream Cake Recipe is an easy way to enjoy a classic dessert at home.

Soft cake layers with fresh whipped cream and strawberries make each bite special without any extra effort.

Try this copycat recipe and share a slice with family or friends for a sweet, memorable treat.