Strawberry Filled Cake
My mom used to make this cake, and I still love it today. You can use a store-bought angel food or white cake as a shortcut, but making the cake from scratch is unbelievably good if you have the time.
My mom used to make this cake, and I still love it today. You can use a store-bought angel food or white cake as a shortcut, but making the cake from scratch is unbelievably good if you have the time.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons water
- 1 cup all-purpose flour
- 1 cup boiling water
- 1/2 teaspoon almond extract
- 1/2 teaspoon cream of tartar
- 5 egg yolks
- filling
- 1/2 cup ice water
- 1 cup egg whites
- 1 1/2 cups sugar divided
- 1/2 teaspoon almond or coconut extract
- 3 ounce strawberry jello
- 1 pint fresh strawberries chopped chunky
- 8 ounce frozen whipped topping thawed and divided
- 1 pint fresh strawberries to top cake
- Carbohydrate 17.2237755113852 g
- Cholesterol 65.839745231 mg
- Fat 3.4826566795723 g
- Fiber 0.971538335721959 g
- Protein 4.36549649728395 g
- Saturated Fat 2.12309566120145 g
- Serving Size 1 1 Serving (116g)
- Sodium 5395.29596706526 mg
- Sugar 16.2522371756633 g
- Trans Fat 0.241656324788654 g
- Calories 117 calories
Step-by-step
- Beat egg whites, cream of tartar, and salt until soft peaks form.
- Gradually add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form; set aside.
- In another bowl, beat egg yolks until slightly thickened, about 3-5 minutes.
- Gradually add the remaining sugar, beating until thick and lemon-colored.
- Gently add water and extracts.
- Sift flour over batter; beat until smooth.
- Fold in egg whites just until blended. Do not beat.
- Spoon into an ungreased 10-inch tube pan.
- Cut through batter with a wooden skewer or butter knife to remove air pockets; smooth the top.
- Bake at 325 degrees for 50-55 minutes or until cake springs back when lightly touched.
- Immediately invert pan; cool completely.
- In a large 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 of the whipped topping.
- Run a knife around the edges of the pan to loosen the cake.
- Split the cake horizontally into three layers; place the bottom layer on a serving plate.
- Spread with half of the gelatin mixture. Repeat with a layer of cake and then the remaining gelatin mixture.
- Top with the remaining cake layer.
- Frost the top and sides with the remaining whipped topping.
- Garnish with strawberries just before serving.
- Store in the refrigerator, covered, until ready to serve. Refrigerate leftovers.
My Beloved Mom's Strawberry Filled Cake
This isn't just a cake recipe; it's a story. A story of family gatherings, sweet memories, and the comforting aroma of baking that fills a home with warmth. This strawberry filled cake recipe has been passed down through generations, and I'm so excited to share it with you. It's a labor of love, yes, but the result is a cake that transcends mere dessert – it's an experience.
My mom, bless her heart, was the queen of the kitchen. Her cakes were legendary, each one a masterpiece of flavor and texture. This strawberry filled cake, however, always held a special place in our hearts. The soft, fluffy layers, the sweet and tangy strawberry filling, the creamy frosting...it's a symphony of deliciousness that never fails to bring a smile to my face. I remember countless birthdays, holidays, and family reunions centered around this very cake. The anticipation, the joyful chatter as we waited for the first slice, the shared delight in every bite – these are the memories woven into every crumb.
Now, I understand that life gets busy. Sometimes, we just don't have the time to dedicate hours to baking from scratch. And that’s perfectly okay! This recipe is adaptable. You can certainly use a store-bought angel food cake or a simple white cake as a shortcut. Believe me, the strawberry filling and the whipped cream will still create a stunning and delicious dessert. However, if you have the time and the inclination, I highly recommend making the cake from scratch. The difference in flavor and texture is simply night and day. The delicate balance of sweet and subtle almond extract in the cake layers perfectly complements the vibrant tartness of the strawberries.
The process of making this cake is a journey in itself. From beating the egg whites to a perfect meringue, to the gentle folding of the batter, to the careful layering of the cake and the filling, each step is an act of love and care. It’s a chance to slow down, to connect with the simple pleasure of creating something beautiful and delicious with your own hands. And when you finally cut into that perfectly frosted cake, revealing the vibrant layers of strawberry filling, the feeling of accomplishment is truly rewarding.
More than just a recipe, this is a legacy. It’s a piece of my family history, a tradition I cherish and hope to pass on. So, whether you’re a seasoned baker or a kitchen novice, I encourage you to try this recipe. Whether you make it from scratch or take a shortcut, what matters most is the love you put into it. The joy of sharing this cake with loved ones, creating new memories around this beloved dessert, is the ultimate reward.
Beyond the Recipe: This cake isn't just for special occasions. It's perfect for a casual weekend gathering, a cozy night in, or even just a little treat for yourself. The bright, refreshing flavors are perfect for spring and summer, but it's honestly delightful any time of year. And don't be afraid to experiment! Try different types of berries, add a sprinkle of chocolate shavings, or create your own unique twist. The possibilities are endless!
So go ahead, gather your ingredients, put on your apron, and let's bake some memories. I guarantee that this strawberry filled cake will become a new favorite in your family, too.
