Strawberry Sunshine Cake Recipe

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Strawberry Sunshine Cake Recipe
Strawberry Sunshine Cake Recipe photo by Taste of Home
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Strawberry Sunshine Cake Recipe

Read Reviews
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Publisher Photo
"With fluffy whipped topping frosting an a fresh strawberry filling and garnish, this impressive three-layer sponge cake is a scrumptious summer dessert," writes Rosemary Binette of Les Cedres, Quebec. "For best results, be sure to slice it with a serrated knife."
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 1 cup egg whites (about 8)
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1-1/2 cups sugar, divided
  • 5 egg yolks
  • 2 tablespoons water
  • 1/2 teaspoon each almond, lemon and vanilla extract
  • 1 cup all-purpose flour
  • FILLING:
  • 1 package (3 ounces) strawberry gelatin
  • 1 cup boiling water
  • 1/2 cup ice water
  • 1 pint fresh strawberries, sliced
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • Additional strawberries for garnish

Directions

In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form; set aside.
In another bowl, beat egg yolks until slightly thickened, about 5 minutes. Gradually add remaining sugar, beating until thick and lemon-colored. Blend in water and extracts. Sift flour over batter; beat until smooth. Fold in egg whites just until blended.
Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets; smooth the top. Bake at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
In a bowl, dissolve gelatin in boiling water. Add ice water and stir. Place bowl in ice water for about 5 minutes or until slightly thickened. Fold in strawberries and 1/2 cup whipped topping.
Run a knife around sides of cake to remove. Split horizontally into three layers; place bottom layer on a serving plate. Spread with half of the gelatin mixture. Repeat. Top with remaining cake layer. Frost top and sides with remaining whipped topping. Garnish with strawberries. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Strawberry Sunshine Cake in Country Woman May/June 2001, p40

Nutritional Facts

1 slice: 193 calories, 4g fat (3g saturated fat), 66mg cholesterol, 114mg sodium, 34g carbohydrate (26g sugars, 1g fiber), 4g protein.

  • 1 cup egg whites (about 8)
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1-1/2 cups sugar, divided
  • 5 egg yolks
  • 2 tablespoons water
  • 1/2 teaspoon each almond, lemon and vanilla extract
  • 1 cup all-purpose flour
  • FILLING:
  • 1 package (3 ounces) strawberry gelatin
  • 1 cup boiling water
  • 1/2 cup ice water
  • 1 pint fresh strawberries, sliced
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • Additional strawberries for garnish
  1. In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form; set aside.
  2. In another bowl, beat egg yolks until slightly thickened, about 5 minutes. Gradually add remaining sugar, beating until thick and lemon-colored. Blend in water and extracts. Sift flour over batter; beat until smooth. Fold in egg whites just until blended.
  3. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets; smooth the top. Bake at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
  4. In a bowl, dissolve gelatin in boiling water. Add ice water and stir. Place bowl in ice water for about 5 minutes or until slightly thickened. Fold in strawberries and 1/2 cup whipped topping.
  5. Run a knife around sides of cake to remove. Split horizontally into three layers; place bottom layer on a serving plate. Spread with half of the gelatin mixture. Repeat. Top with remaining cake layer. Frost top and sides with remaining whipped topping. Garnish with strawberries. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Strawberry Sunshine Cake in Country Woman May/June 2001, p40

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Reviews forStrawberry Sunshine Cake

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MY REVIEW
annewithane User ID: 1350782 72581
Reviewed Jul. 9, 2014

"So frustrating! This was a birthday cake for a fellow worker. Followed recipe exactly and not only did the cake not rise, but it stuck to the pan. I had to use a spatula to dig the cake out.

I question that the pan is not greased or sprayed. Open to suggestions. Would like to try again, but would hate to waste another set of ingredients."

MY REVIEW
joyfulcooking User ID: 2406951 118436
Reviewed Mar. 29, 2013

"Epic fail! cake sunk after cooling."

MY REVIEW
ohiocook User ID: 3758696 86805
Reviewed Apr. 15, 2010

"This cake brings together one of my all time favorite combo of flavors: vanilla, lemon, and almond extract. Deliciously light and refreshing! I used a buttercream frosting instead of the whipped topping with the same combination of extracts added in."

MY REVIEW
Crystal Briddick Stanley User ID: 3359356 86800
Reviewed Feb. 12, 2010

"I made this recipe every time I made a sponge cake, and loved it. WELL... I lost the recipe, and tried all sorts of other sponge cake recipes, but never liked them. I decided to search for the recipe on tasteofhome.com, and found it. Can't wait to make it again!!"

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