Strawberry Sparkle Cake Recipe

This Strawberry Sparkle Cake Recipe is a retro showstopper featuring a cloud-like homemade angel food cake filled with a vibrant, semi-set strawberry gelatin. Frosted with clouds of sweetened whipped cream and chilled to perfection, it offers a light, refreshing, and airy dessert experience that is perfect for summer gatherings.

Jump to Recipe

Strawberry Sparkle Cake Ingredients

The Angel Food Cake:

• 15 egg whites: Room temperature eggs whip to greater volume. Ensure absolutely no yolk gets in, or they won’t stiffen.
• 1 teaspoon cream of tartar: Stabilizes the egg whites so the cake doesn’t collapse.
• 1 1/2 cups plus 2 tablespoons superfine sugar: Also known as caster sugar; it dissolves instantly in the delicate foam.
• 1 cup cake flour: Low protein flour is essential for the tender, airy crumb.
• 1/4 teaspoon salt & 1 teaspoon vanilla extract: For flavor balance.

The Sparkle Filling:

• One 3-ounce package strawberry gelatin: The binder for the fruit filling.
• 2 1/2 cups boiling water: To dissolve the gelatin.
• 1 pound package frozen strawberries: Using frozen berries helps cool and set the gelatin mixture quickly while adding concentrated fruit flavor.

The Frosting & Garnish:

• 1 1/2 cups heavy cream: Whipped to stiff peaks.
• 1/4 cup powdered sugar: Sweetens the cream without grittiness.
• Whole strawberries: For a fresh, ruby-red finish.

How To Make Strawberry Sparkle Cake

1. Whip the Whites: Preheat the oven to 350 degrees F. In a large, impeccably clean bowl, beat the egg whites until frothy. Add the cream of tartar and continue beating until stiff peaks form. Sift the superfine sugar three times (yes, three!) and fold it slowly into the whites to maintain volume.
2. Fold the Flour: Sift the cake flour and salt together five times to aerate it completely. Gently fold the flour mixture into the egg whites in batches. Sprinkle in the vanilla and fold one last time.
3. Bake and Cool: Spoon the batter into an unbuttered angel food cake pan (tube pan). Bake for 35 to 45 minutes until the top is golden and springs back. Immediately invert the pan onto a bottle neck or cooling rack leg and let it cool completely upside down. This gravity trick prevents the cake from shrinking.
4. Prepare the Filling: In a bowl, dissolve the strawberry gelatin in the boiling water. Stir in the frozen strawberries. Continue stirring until the berries break up slightly and the mixture begins to thicken.
5. Carve the Tunnel: Place the cooled cake wide-side down on a serving plate. Slice a 1-inch horizontal layer off the top of the cake and set it aside (this is the lid). Now, cut a trench inside the cake: Run a knife around the cake 1 inch from the outer edge and 1 inch from the inner hole, cutting down to within 1 inch of the bottom. Carefully tear out the cake between these cuts to create a hollow tunnel.
6. Fill and Cap: Pour the thickened strawberry gelatin mixture into the hollowed-out trench. Carefully place the reserved top layer back onto the cake.
7. Frost: Whip the heavy cream with the powdered sugar until thick and spreadable. Frost the top and sides of the cake, masking the seam where the lid was replaced.
8. Chill and Serve: Refrigerate the cake for at least 1 hour to allow the filling to set firmly. Decorate with whole fresh strawberries before slicing.

Recipe Tips

• The Grease Rule: Never grease an angel food cake pan. The batter needs to “climb” the sides of the pan to rise. If it’s greasy, the batter will slip down and the cake will be flat.
• Superfine Sugar: If you can’t find superfine sugar, pulse regular granulated sugar in a food processor for 30 seconds until powdery (but not as fine as powdered sugar).
• Leftover Cake: You will have chunks of angel food cake left over from carving the tunnel. Don’t throw them away! Use them for a trifle or dip them in chocolate fondue.
• Sifting: The recipe calls for sifting multiple times. Do not skip this. Angel food cake relies entirely on air for structure, and heavy flour clumps will deflate the egg whites.

What To Serve With Strawberry Sparkle Cake

• Fresh Mint: A sprig of mint adds a color contrast to the red berries.
• Sparkling Rosé: The bubbles complement the airy texture of the cake.
• Lemon Curd: A tart sauce on the plate balances the sweet meringue flavor.
• Vanilla Bean Ice Cream: For those who want extra decadence.

How To Store Strawberry Sparkle Cake

• Refrigerate: This cake must be kept in the refrigerator because of the whipped cream and gelatin. It stays fresh for up to 3 days.
• Freezing: Freezing is not recommended. Gelatin can become rubbery and weep liquid when thawed, making the cake soggy.

Strawberry Sparkle Cake Nutrition Facts

• Calories: 280 kcal
• Fat: 10g
• Carbohydrates: 45g
• Sugar: 32g
• Protein: 5g

Nutrition information is estimated per slice.

FAQs