Strawberry Kiwi Cake

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. 

Pro Tips for Success

Whipping Eggs and Sugar: When you beat the egg yolks, whole eggs, and sugar together, make sure they are whipped until light and fluffy—this will ensure your cake has a light and airy texture. It’s important to beat them for the full 5-7 minutes, as this helps incorporate air into the batter.If the mixture is not fluffy enough, the cake may turn out denser than intended.

Sifting the Flour: Sifting the flour before folding it into the batter ensures that there are no lumps and helps to create a smooth and airy batter. Sifting also incorporates air into the flour, which aids in making the cake light.When folding in the flour, use a gentle hand and a spatula to avoid deflating the batter. Over-mixing could cause the cake to become tough.

Cake Layer Removal: When removing the cakes from the springform pans, do so carefully to avoid any damage to the edges. Use a thin spatula to gently loosen the edges, then remove the rim.Allow the cakes to cool completely on a wire rack before frosting. If you frost the cake while it’s still warm, the frosting could melt and make the layers soggy.

Slicing Fruit: Slice the strawberries and kiwi into thin, uniform slices for even distribution on the cake. The thinner the slices, the easier it is to layer them neatly and evenly.To prevent kiwi from browning quickly, use firm, ripe kiwi that has not been overripe.

Assembling the Cake: The cardboard circle wrapped in foil helps to keep the cake layers in place while assembling, making it easier to frost. It also prevents the cake from shifting during the layering process.When spreading the frosting, use an offset spatula for a smooth, even layer. For a more refined look, scrape the edges and top after frosting to achieve a clean finish.

Variations

Fruit Variations:

Tropical Fruit Cake: Try adding mango slices or pineapple chunks for a tropical twist. You could also incorporate papaya or passion fruit for a more exotic flavor.

Berry Cake: Use a mixture of blueberries, blackberries, and raspberries in place of or alongside the strawberries and kiwi for a berry-packed variation.

Peach & Apricot: Sliced peaches or apricots can add a juicy sweetness and vibrant color to the layers, especially in the summer months.

Frosting Variations:

Cream Cheese Frosting: For a tangier flavor, swap the sour cream for cream cheese and mix it with the Cool Whip, sugar, and vanilla extract.

Whipped Cream Frosting: For a lighter frosting, you can use only whipped cream mixed with powdered sugar and vanilla extract instead of sour cream and Cool Whip.

Chocolate Ganache: For a richer and more decadent version, use chocolate ganache instead of the sour cream frosting. This can be drizzled on top or used as a filling in between the layers.

Cake Layer Variations:

Flavored Cake: Add a bit of lemon zest, orange zest, or almond extract to the cake batter to infuse additional flavors into the cake layers.

Chocolate Cake Layers: For a more indulgent version, replace the regular flour with cocoa powder and make the cake layers chocolate-flavored.

Gluten-Free Version:

Replace the all-purpose flour with a gluten-free flour blend to make the cake gluten-free. Be sure to use one that includes a xanthan gum or binding agent, as it helps give the cake the right texture.

More Strawberry Cakes

• Strawberry peach cake
• Strawberry caramel cake
• Strawberry vanilla marble cake
• Strawberry shortcake with pound cake

More Strawberry Recipes

• Strawberry Banana Pudding
• Strawberry Hot Sauce
• Strawberry Matcha Smoothie