Best Strawberry Sunshine Cake Recipes

STRAWBERRY SUNSHINE CAKE

Strawberry Sunshine Cake image

"With fluffy whipped topping frosting an a fresh strawberry filling and garnish, this impressive three-layer sponge cake is a scrumptious summer dessert," writes Rosemary Binette of Les Cedres, Quebec. "For best results, be sure to slice it with a serrated knife."

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 15

Ingredients

1 cup egg whites (about 7)
5 egg yolks
1-1/2 cups sugar, divided
2 tablespoons water
1/2 teaspoon each almond, lemon and vanilla extract
1 cup all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
FILLING:
1 package (3 ounces) strawberry gelatin
1 cup boiling water
1/2 cup ice water
1 pint fresh strawberries, sliced
1 carton (8 ounces) frozen whipped topping, thawed, divided
Additional strawberries

Steps:

Let egg whites stand for 30 minutes. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in water and extracts. Sift flour twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold into egg yolk mixture just until blended., Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets; smooth the top. Bake at 325° 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 whipped topping., Run a knife around side and center tube of pan. Split horizontally into three layers; place bottom layer on a serving plate. Spread with half of the gelatin mixture. Repeat. Top with remaining cake layer. Frost top and sides with remaining whipped topping. Garnish with strawberries. Refrigerate leftovers.

Nutrition Facts : Calories 193 calories, Fat 4g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 114mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY SUNSHINE CAKE

Strawberry Sunshine Cake image

I got this recipe out of a Taste of Home book last summer and I love this recipe. I made it for a BBQ and my daughter requested it as a birthday cake. I've also used strawberries and blueberries for 4th of July celebration. The recipe recommends slicing the cake with a serrated knife. To split the cake into three layers I use dental floss - Makes a nice clean cut.

Provided by Maggie

Categories Gelatin

Time 1h20m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 16

Ingredients

1 cup egg white (about 7)
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar, divided
5 egg yolks
2 tablespoons water
1/2 teaspoon almond extract
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 (3 ounce) package strawberry gelatin
1 cup boiling water
1/2 cup ice water
1 pint fresh strawberries, sliced
1 (8 ounce) carton frozen whipped topping, thawed and divided
1 pint fresh strawberries, for garnishment (optional)

Steps:

In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form.
Gradually add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form; set aside.
In another bowl, beat egg yolks until slightly thickened, about 5 minutes.
Gradually add remaining sugar, beating until thick and lemon-colored.
Blend in water and extracts.
Sift flour over batter; beat until smooth.
Fold in egg whites just until blended.
Spoon into an ungreased 10-inch tube pan.
Cut through batter with a knife to removed 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 bowling 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 pan to loosen cake.
Split the cake horizontally into three layers (I use dental floss); place 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 remaining cake layer.
Frost top and sides with remaining whipped topping. Garnish with strawberries.
Store in refrigerator until ready to serve. Refrigerate leftovers.