This Strawberry Kiwi Cake is our all-time favorite fruity dessert. It is fluffy and moist with layers of fresh strawberries, kiwi and sour cream frosting. With this easy recipe you can make this cake in no time and taste our family’s favorite.
The fresh strawberry topping on this Strawberry Kiwi Cake is simply an inspiration. Fresh berries on desserts are always eye-catching for the little ones in our family. Kids love fresh fruits on desserts, especially when it comes strawberries.
Ingredients for the Sponge Cake Recipe and Filling:
The easy sponge cake, also called ‘biskvit’ has only 3 ingredients: eggs, sugar and flour. The biskvit does not even need baking soda or baking powder. The amount of eggs and the extra egg yolks make it extremely fluffy and literally melt-in-your-mouth. If you have never made a sponge cake – it is the easiest type of fancy dessert recipe you will ever make.
The Sour Cream Frosting has 4 ingredients and it works really well with fresh strawberries and kiwis. Sweet sour cream frosting and slightly sour strawberries and kiwi blend in nicely into. I always add a generous amount of frosting so fully compliment the thick sponge layers. I dislike cakes that are lacking frosting, especially when the frosting is so delicious. 😀
With the Biskvit you can literally make any cake you can dream of. Add any filling, any frosting, decorate with different berry syrup or fresh berries and you will have a completely different cake to ‘wow’ your crowd or simply satisfy your middle-of-the-week cravings! 🙂
You will need: three 9” springform pans, parchment paper, cooking spray and flour sifter. if you don’t have three same forms, prepare 3 large bowls so you can equally divide the batter. When one layer is baked, bake another. It’s important to bake one layer at a time or the biskvit might not bake evenly and will most likely take longer time to bake. For best results, bake one biskvit at a time.
Strawberry Kiwi Cake History
This fruit cake had always been a staple at our home for decades. Just like the Honey Cake, it has the same history. Family and church youth gatherings and those long nights spent around cup of coffee. We made this cake almost every weekend and it never got old. It’s still a staple at our home. It would be safe to say that this cake was prepared hundred times if not more. We would always decorate with fresh strawberries and kiwi to pair up with those fruity layers. This cake is simply the easiest and the best!
How to Make Strawberry Kiwi Cake:
- Separate 5 egg yolks from egg whites
- Beat 5 egg yolks, 8 full eggs and granulated sugar
- Fold in sifted all-purpose flour
- Divide batter into 3 and bake each 15 minutes
If stacking, separate cooled baked sponge layers with parchment paper in between. Wrap with plastic food wrap if frosting next day to prevent layers from drying.
How to Make Sour Cream Frosting:
- Beat sour cream, cool whip, granulated sugar and vanilla extract.
- Frost cake layers with cream and layer a generous amount of fresh sliced fruits on each layer.
- Cover cake sides and top with sour cream frosting and decorate with fresh strawberries and/or kiwi.
Refrigerate Strawberry Kiwi Cake for several hours before cutting and serving. The Strawberry Kiwi Cake stays fresh up to 2-3 days in refrigerator.
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MORE CAKE RECIPES TO EXPLORE:
- Ammonia White Cake with Sour Cream Frosting
- Chocolate Cherry Bundt Cake
- Chocolate Spartak Cake
- Honey Cake with Sour Cream Frosting
- 5 large egg yolks – room temp
- 8 large eggs - room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour - sifted
- 16 oz sour cream - cold
- 8 oz extra creamy cool whip - frozen
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- 6 fresh large strawberries + more for decorating
- 3 fresh kiwi
- Preheat the oven to a 350°F. Line bottoms of three 9” nonstick springform pans with parchment paper; oil or spray sides, wipe edges with a paper towel. Set aside.
- Into a large bowl, separate 5 eggs and add the egg yolks to the bowl. (refrigerate egg whites for other baking). Add 8 full eggs and 1 cup sugar. Using mixer, beat on high speed for 8-10 minutes until eggs are light in color, thick and fluffy. Sift 1 cup all-purpose flour into the fluffy egg mixture one third at a time. Fold with a hand whisk (works the best) with each addition just until incorporated. Scrape from the bottom making sure no streaks of flour remain. (Do not over-mix or you will deflate the batter).
- Divide batter evenly into 3 pans or 1 straight into springform pan and the remaining 2 portions in separate bowls. Bake 1 pan at a time for 15 minutes until wooden toothpick inserted in center comes out clean. As soon as one layer finished baking, bake another. Do not let the batter sit for too long.
- Once cake is baked, use a thin spatula to loosen cake layer from the rim of the springform pan, then remove the rim. Transfer sponge to a cooling rack to completely cook before frosting.
- Thinly slice 6 large fresh strawberries and 3 fresh kiwi. Set aside for later use.
- MAKE THE FROSTING: Using a stand mixer, beat 16 oz sour cream, 8 oz cool whip, ¾ cup sugar and ½ tsp vanilla extract for 10 mins on high until frosting is thick and firm. Refrigerate until ready to use, but not for prolonged time or the cream might become slightly runny.
- Cut out a cake diameter carton circle. Wrap foil around carton. Spread a teaspoon of frosting onto foil before you place the first sponge layer – this will help keep the completed cake in place. Place about 4 tablespoonful frosting on top of first layer and a generous layer of sliced strawberries. Place another 4 tablespoonful frosting on second layer and a generous layer of slice kiwi. (you may also mix both fruits on each layer)
- Generously frost the sides and top of the cake. Use pastry scraper to smooth out edges and top of finished product. Decorate with fresh strawberries and/or kiwi. Refrigerate cake for several hours before cutting. This cake is good for 2-3 days.
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