Strawberry Jello Cake Recipe
User Reviews
5
Strawberry Jello Cake Recipe
Description
The Strawberry Jello Cake recipe starts with a simple biskvit (sponge) cake batter made by beating eggs and sugar until thick and tripled in volume, then folding in flour gently to preserve airiness. The batter bakes into two 8 or 9-inch round cakes with a golden color and light texture. Meanwhile, the gelatin is prepared with slightly less water than package instructions, set to a soft gelled state, then combined with thawed Cool Whip to create a creamy, jiggly filling.
This filling adds moisture and brightness to the assembled cake, complementing the biskvit sponge. Fresh strawberries and blueberries offer bursts of natural berry flavor and texture contrast layered within or on top. The assembled cake provides a balanced dessert with fluffy cake, fruity gelatin, creamy softness, and fresh fruit freshness.
This dessert suits occasions where a visually appealing, fruity, and lightly textured cake is desired, especially in warm weather when the cool jello component provides a refreshing contrast to the baked layers.
Ingredients
Biskvit Cake Ingredients:
- 6 egg cold or room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour sifting not required
Frosting Ingredients:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Filling/Decor:
- 8 oz Cool Whip thawed
- 6 oz strawberry gelatin dessert package
- 1 lbs strawberry fresh
- 1/2 cup blueberries
Instructions
To Make the Cake and Jello Filling:
- In a large mixing bowl, make jello according to the instructions on the package, but use 1/2 of the cold water. I.e. for a 6 oz package of jello, add 2 cups boiling water and 1 cup cold water. Let Jello sit at room temperature until it is soft set and jiggles a little (while you work on the rest of the cake), then beat in thawed 8oz cool whip (see step for the cake layers).
- Line two 8" or 9" round cake pans (ideally one should be a springform pan) with parchment paper.
- In the bowl of an electric mixer with the whisk attachment, beat together 6 eggs and 1 cup sugar on high speed for 12 minutes or until 3 times in volume and thickened.
- Sprinkle flour over the top and use a spatula to gently fold in 1 cup all-purpose flour until all lumps are gone.
- Divide your batter in half between the 2 lined baking pans and bake at 350˚F for 16-20 min or until top is golden brown and toothpick comes out clean. Remove baked cake from the pan being careful not to squish the top and let it cool to room temperature on a wire rack. Wash the springform pan.
How to Assemble the Cake:
- Once your cake has cooled, place the skinnier layer back into the bottom of your springform pan.
- Slice your strawberries in half (or thirds if they are very large) and place them facing tightly against the walls of the springform pan.
- At this point, you'll want to beat 8oz cool whip into your jello which should be starting to thicken. Pour your jello cream over the bottom cake and strawberries being careful not to knock down the strawberries. Smooth over the top.
- Place the second cake layer over the top of the jello and refrigerate for 2 hours or until jello is set then remove from fridge to decorate.
To Decorate the Cake:
- To decorate, beat together the cold heavy cream and powdered sugar until whipped and spreadable. I transferred it to a pastry bag and piped roses using a Wilton 2D tip. Start in the center and work your way out in circles; staying close to the surface of the cake.
- Pile fruit in the center in whatever design you like; they look good just piled up too. Put back in the fridge a couple more hours or overnight to allow the jello to fully set before serving or the cake will be too dainty and will fall apart easier when sliced. Also, you take it out of the spring form mold, fold some plastic wrap and wrap it around the jello part of this cake to keep it in place while it firms up fully.
User Reviews
Overall Rating
5
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