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Strawberry Cream Cake

Olive Garden Strawberry Cream Cake

$9.29 540 cal Desserts

Vanilla sponge cake layered with sweet vanilla cream and topped with fresh strawberries.
Olive Garden Menu View on OliveGarden.com

About This Dish

Strawberry Cream Cake at Olive Garden is a light, fresh dessert priced at $9.29 and totaling 540 calories per serving. The dessert features a vanilla sponge cake layered with sweet vanilla cream and topped with fresh strawberries. At 26 grams of fat and 370 milligrams of sodium, it is the lightest-calorie dessert on the menu — a fruit-and-cream option that offers balance after a heavy pasta entrée without completely abandoning the dessert category.

The vanilla sponge base is a light, airy cake layer that provides structure without the density of a butter cake or brownie. The vanilla cream filling sits between layers and adds richness, while the fresh strawberry topping provides natural sweetness and acidity that cuts through the cream. At $9.29, the Strawberry Cream Cake is within a similar price range as the other desserts but targets a different preference — guests who want something fresh and fruit-forward rather than chocolate-heavy or mousse-rich.

Nutrition Facts

Per serving

540 Calories
26g Total Fat
370mg Sodium

* Nutritional values are approximate and may vary. Last updated March 2026.

How to Copycat Olive Garden Strawberry Cream Cake at Home?

Prep: 20 min Cook: 25 min Total: 45 min Medium

The Olive Garden Strawberry Cream Cake success depends on two variables: the cake texture and the cream stability. The vanilla sponge needs to be light and airy — a standard American butter cake is too dense and does not absorb moisture properly, making the cream sliding off the layers a real problem. A proper sponge uses whipped egg whites folded into the batter to create the open, springy crumb that holds cream without becoming soggy.

For the cream, stabilizing the whipped cream with a small amount of gelatin is the commercial bakery technique that keeps the dessert looking perfect for hours in the refrigerator rather than weeping and collapsing within 30 minutes. This step is optional for same-day service but essential if you are making the cake ahead.

Ingredients

8 servings

Vanilla Sponge

Vanilla Cream

Topping

Instructions

0 / 5

  1. Preheat oven to 350F. Separate eggs. Whisk yolks, sugar, oil, milk, and vanilla until smooth. Fold in flour, baking powder, and salt.

    8 min

  2. Beat egg whites to stiff peaks. Fold gently into the batter in three additions. Pour into a parchment-lined 9x13 pan.

    7 min

    Fold the whites gently using a large rubber spatula with slow, sweeping strokes. Aggressive mixing deflates the whites and produces a dense, flat cake.

  3. Bake 22 to 25 minutes until a toothpick comes out clean. Cool completely before slicing.

    30 min

  4. Whip cold heavy cream with powdered sugar and vanilla to stiff peaks.

    5 min

  5. Slice the cooled cake horizontally into two layers. Spread half the cream on the bottom layer. Replace the top layer and cover the surface with remaining cream. Arrange strawberry slices on top. Refrigerate 1 hour before slicing.

    10 min

Pro Tips

  • Cold heavy cream whips significantly faster and to a more stable peak than cream at room temperature. Use straight from the refrigerator.
  • Pat the strawberry slices dry with paper towels before placing on the cream. Excess moisture from the berries causes the cream to weep.
  • Cut with a serrated knife using gentle sawing — not pressing — to keep the layers from compressing.

Variations

Mixed Berry Version

Replace the strawberry topping with a mix of fresh raspberries, blueberries, and strawberries for a mixed berry cream cake.

Lemon Cream Version

Add 2 tablespoons of lemon curd to the whipped cream and use lemon zest in the sponge for a lemon-strawberry variation.

Serving Ideas

  • Dust the strawberry topping with powdered sugar right before serving for visual appeal
  • A sprig of fresh mint on each slice adds color
  • Pairs beautifully with a glass of Prosecco or light Moscato
  • Serve slightly chilled — not ice cold — for the best cream texture

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Find Strawberry Cream Cake Near You

Visit one of Olive Garden's 900+ locations to enjoy the Strawberry Cream Cake at $9.29.

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Frequently Asked Questions

Strawberry Cream Cake is priced at $9.29 per serving. It is one of the more affordable and lighter dessert options on the Olive Garden menu.
A single serving contains 540 calories with 26 grams of fat and 370 milligrams of sodium, making it the lightest-calorie dessert currently on the Olive Garden menu.
The dessert consists of vanilla sponge cake layered with sweet vanilla cream and topped with fresh strawberries. The combination of the airy cake, rich cream, and fresh fruit creates a balanced dessert that is lighter than the chocolate-based options.
Bake a thin vanilla sponge cake and cool completely. Whip heavy cream with powdered sugar and vanilla extract to stiff peaks. Slice the cake horizontally into two layers, fill with a generous layer of whipped cream, reassemble, and top with fresh sliced strawberries. Refrigerate at least 1 hour before cutting.
Strawberry Cream Cake is listed as a permanent menu item at Olive Garden restaurants across the United States. Seasonal availability may vary slightly at some locations during periods of limited fresh strawberry supply. Check the current menu at your local location to confirm availability.