How’s your summer treating you? With the heat, I think we all need something refreshing to cool us down and lift our spirits. Can you guess what I’m talking about? It’s the Strawberry Kiwi Cake. Have you ever had it? I tried it one summer, and it was such a pleasant experience. The sweetness of the strawberries combined with the refreshing taste of the kiwi made it the perfect summer treat.
How To Enjoy
Family Gatherings: This cake is great for family events when you want a light and fruity dessert.
Celebrations: Perfect for summer birthdays, anniversaries, or any special occasion where you want a unique and delicious cake.
Potlucks or Parties: A good choice to impress guests at summer potlucks or parties with its attractive appearance and delightful taste.
Strawberry Kiwi Cake Ingredients
The best thing about this cake is its simple ingredients. These ingredients are found in every kitchen and they make this cake charming. These ingredients are strawberries, kiwi, eggs, and sugar,all purpose flour.
Which cake do you like most, with frosting or without frosting?
I love cakes, and while both types are great, I have a soft spot for frosted cakes. Frosting can be personalized with different ingredients to make your cake perfect for birthdays or any special occasion. Here are the ingredients I used for my frosting, and if you like frosting as much as I do, you might enjoy them too.
Fresh strawberries, kiwi, vanilla extract ,sour cream, granulated sugar, extra creamy cool whip. These all ingredients made me think that this cake is the perfect choice for summer. Especially, kiwi its refreshing taste was wow and goes well with the sweetness of strawberries
How I Made Strawberry Kiwi Cake
I cracked the eggs into a mixing bowl and beat them with an electric mixer. As I added the sugar, the mixture began to lighten in color and increase in volume. Once it was nice and fluffy, I gently stirred in the flour just until it was incorporated.
I poured the batter into two round cake pans that I had lined with parchment paper and lightly greased. The pans went into the oven and I set the timer for 20 minutes. While the layers were baking, I got to work prepping the frosting ingredients.
When the timer dinged, I inserted a toothpick in the center of each layer – it came out clean! I let the layers cool completely before attempting to frost them. For the frosting, I blended together the sour cream, Cool Whip, sugar and vanilla until it was fluffy.
It was time for assembly. I placed one layer on a serving platter and spread on a layer of the frosting. I sliced up some plump strawberries and kiwi fruits and arranged them decoratively. Another layer went on top, followed by more frosting.
To finish it off, I piped a border of frosting around the edges. The completed cake looked so colorful and inviting. Best of all, it tasted absolutely delicious – the light, moist strawberry spongy cake paired perfectly with the tasty frosting and fresh fruit.
More Strawberry Cakes
- Strawberry peach cake
- Strawberry caramel cake
- Strawberry vanilla marble cake
- Strawberry shortcake with pound cake
More Strawberry Recipes
Strawberry Kiwi Cake
Equipment
- 3 9-inch Nonstick Springform Pans : to bake the cake layers, lined with parchment paper on the bottom.
- Electric Mixer : to beat the egg yolks, whole eggs, and sugar
- Cardboard Circle Wrapped in Foil : to support and assemble the cake layers.
- Pastry Scraper for smoothing out the edges and top of the frosted cake
Ingredients
- 4 large eggs yolks
- 6 large eggs
- 3/4 cups granulated sugar
- 3/4 cups all purpose flour
Frosting Ingredients
- 12 oz sour cream
- 6 oz extra creamy cool whip - frozen
- 1/2 cup granulated sugar
- 1/3 tsp vanilla extract
- 4 fresh strawberries
- 2 fresh kiwi
Instructions
- Set oven to 350°F and preheat for 15 minutes. Line the bottom of three 9-inch nonstick springform pans with parchment paper. Grease or spray the sides of the pans, and wipe the edges with a paper towel. Set them aside for later use.
- Use a mixing bowl and electric mixer. Beat egg yolks, whole eggs and sugar for 5-7 minutes until light and fluffy.
- Add sifted flour to the batter and gently fold in with a spatula for 1-2 minutes until just combined.
- Divide Batter into evenly two portions.Pour each portion into greased cake pans. Bake for 20 minutes .
- After baking the cake, gently run a thin spatula around the edges of the springform pan to loosen the cake layer. Then, remove the rim of the pan. Place the sponge on a cooling rack and let it cool completely before frosting.
- Cut 6 large fresh strawberries and 3 fresh kiwi into thin slices.Use a mixing bowl and whisk. Mix sour cream, Cool Whip, sugar and vanilla extract for 3-5 minutes until smooth.
- Cut out a cardboard circle the same size as the cake and wrap it in foil. Spread a teaspoon of frosting on the foil to secure the first cake layer. Add about 4 tablespoons of frosting on top of the first layer and top with sliced strawberries. Repeat the process for the second layer, using kiwi slices instead of strawberries, or mix both fruits on each layer if desired.
- Use a pastry scraper to smooth out the edges and the top of the cake for a finished look.Slice strawberries and kiwi with a knife. Arrange fruit decoratively on the frosted cake top.
- Refrigerate the assembled cake for at least 1 hour before serving to blend the flavors.