Strawberry Sunshine Cake

"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."
photo by Proud Veterans wife photo by Proud Veterans wife
photo by Proud Veterans wife
photo by Proud Veterans wife photo by Proud Veterans wife
Ready In:
1hr 20mins
1 cake




  • 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.

Questions & Replies

default avatar
  1. sandra.lamell
    I know it won’t be the same, but can an Angel Food Cake Mix be substituted for the cake ingredients, when in a time crunch? Sandy L.


  1. Pinay0618
    Being one of those people born with about half an ounce of patience, I normally detest making sponge cakes. BUT - this cake is WELL worth it. I am always fascinated when such simple ingredients combine to make something with such spectacular flavor. I may have to invest in a Valium prescription for the patience, but I'll be making this cake all summer long.
  2. Nancy G.
    I made this cake with the last of the summer strawberries and it is DIVINE! It is perfect for any event you might have. The flavor is just outstanding ~ I can't say enough good things about this cake. Thanks for posting a keeper! Made for PAC Fall 2008.
  3. QueenBee49444
    Refrigerate leftovers? What leftovers??? This cake is disappeared and I only had a chance to eat a small piece. I guess I will have to make it again, maybe on a day when nobody is home. I made this recipe as written and wouldn't change a thing. Thanks for posting. Made for PAC, Spring 2008
  4. Sydney Mike
    An OUTSTANDING cake & so full of flavor! Served it with a side scoop of strawberry-swirled vanilla ice cream & a VERY SMALL drizzle of chocolate syrup! (Chocoholics do that kind of thing, you know!) I, too, enjoyed the blend of flavorings used ~ Well chosen! Thanks for posting such a great recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
  5. Proud Veterans wife
    Made for PAC Spring 08 LOVED LOVED LOVED!! My family just RAVED about this one. It took a bit of time and effort but was really worth the wait! It tastes similar to strawberry short cake. I loved the extracts in the cake. I'm really not a huge angle food cake fan but this was really delicious. The cool whip frosting is a bit messy but DH said it's a must! I tried the floss thing and that didn't work because the cake is so spongy. A bread knife worked perfect. Thanks so much will be making again for sure!


Mother of 3 great kids - 17, 15 and 13 months! Yes I am a little crazy. I recently learned to cook when my mom was diagnosed with Breast Cancer in 2001(whom we recently lost this past October 2007). <img src="" border="0" alt="Photobucket"> <a href="¤t=tish2.jpg" target="_blank"><img src="" border="0" alt="Recipezaar Challenge 2008"></a>
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