Old-Fashioned Strawberry Layered Cake

5 from 1 vote

Old-Fashioned Strawberry Layered Cake

My dad used to win baking competitions when I was a little girl with this Old-Fashioned Strawberry Layered Cake recipe, also known as a Strawberry Kringle Cake. It takes like a Strawberry Jello salad in cake form ... delicious!

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: cake, fruit, summer

Servings: servings

Calories: 860kcal

Author: Laura

Equipment

Stand mixer with a whisk and paddle attachments or a hand mixer and mixing bowl
2 9-inch round cake pans
Large mixing bowl
Masher
parchment paper
Long serrated knife

Ingredients

Filling Ingredients:

3 ounces Strawberry Jello
⅓ cup boiling water
1 cup sugar
1 ½ cups fresh strawberries mashed
1 cup sour cream

Cake Ingredients:

4 egg whites
3 cups flour
2 teaspoons baking powder
¾ cup salted butter
2 cups sugar
1 cup milk
1 teaspoon vanilla

Whipped Topping Ingredients:

1 cup heavy whipping cream
2 Tablespoons sugar
1 teaspoon vanilla extract

Instructions

Make the Filling:

In a large bowl, dissolve the strawberry jello in 1/3 cup of boiling water. Allow it to cool.
Mash the fresh strawberries until you have 1 1/2 cups.
Stir the strawberries, sugar and sour cream into the Jello mixture and chill in the refrigerator while making the cake.

Make the Cake:

Preheat the oven to 350 degrees F.
In a stand mixer, beat the egg whites until stiff peaks form, about 3-4 minutes. Set aside in a different bowl.
Cream butter and sugar together in the stand mixer.
Alternatively add the flour and milk to the butter and sugar. Mix until well combined.
Add vanilla and mix well.
Fold in the beaten egg whites by hand.
Put parchment paper in the bottom of 2 9-inch round cake pans and grease them.
Pour cake batter evenly between the two cake pans.
Bake on 350 degrees for 30 minutes, until a toothpick comes out clean when inserted into the middle. Set aside to cool.

Make the Whipped Topping:

While the cake is baking, make the whipped cream.
Combine all ingredients into a small mixing bowl or a stand mixer with a whisk attachment.
Whip together the heavy whipping cream, sugar, and vanilla on low-medium speed for 3-5 minutes until the whipped cream forms stiff peaks.

Assemble the Layers:

Once the cake is cooled, slice each cake in half horizontally with a long serrated knife.
Place one piece of cake down on a cake plate and cover with 1/4th of the strawberry filling mixture.
Repeat with four layers of cake until all are done.
Ice the cake with whipped topping and garnish with extra strawberries, if desired. Keep refrigerated until ready to serve.

Nutrition