Strawberry Sparkle Cake Recipe | The Pioneer Woman
Cloud-like layers meet jewel-toned filling for a festive dessert showpiece.
Strawberry Sparkle Cake Recipe
There’s something truly special about a cake that’s as delicious as it is beautiful. The Strawberry Sparkle Cake, as shared by The Pioneer Woman, is just that kind of dessert—light, airy, and bursting with strawberry flavor. This cake is essentially a classic Angel Food Cake, hollowed out, and filled with a dreamy strawberry jello and real strawberry mixture that’s as refreshing as it is visually stunning. Whether you’re a seasoned baker or a novice, this recipe is approachable, fun, and sure to impress.
Let’s dive into the step-by-step process, essential tips, and answers to frequently asked questions about this delightful cake.
Ingredients
The beauty of this cake lies in its simplicity. Here’s what you’ll need:
For the Angel Food Cake
- 15 egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 cup cake flour, sifted five times
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
For the Strawberry Sparkle Filling
- 2 1/2 cups water
- 1 (3-ounce) package strawberry jello (use half for a less intense flavor)
- 1 (16-ounce) bag frozen strawberries
Equipment
- Tube or Angel Food Cake pan (ungreased)
- Electric mixer
- Sifter
- Saucepan
- Sharp knife
- Wine or vinegar bottle (for cooling)
Step-by-Step Instructions
1. Preparation
Begin by preheating your oven to 350°F. Combine the cake flour and salt, then sift them together exactly five times—not four, not six, but five. This ensures the lightest, airiest cake possible.
2. Whipping the Egg Whites
In a large, clean mixing bowl, beat the egg whites on high speed until frothy. Add the cream of tartar and continue to beat until soft peaks form. With the mixer running, gradually sprinkle in the sugar, one spoonful at a time, until everything is incorporated and the egg whites are stiff, glossy, and cloud-like. This process is crucial for the cake’s structure.
3. Incorporating the Flour
Remove the bowl from the mixer and gently fold in the sifted flour mixture, a spoonful at a time, with a large spatula. Be gentle to avoid deflating the batter. Add the vanilla extract and mix until just combined.
4. Baking the Cake
Carefully spoon the batter into an absolutely clean, ungreased tube or Angel Food Cake pan. Smooth the top gently with a spatula. Bake in the preheated oven for about 40 minutes, or until a skewer inserted in the center comes out clean.
As soon as the cake is out of the oven, invert the pan onto a wine or vinegar bottle. This step keeps the cake from collapsing as it cools. Let it cool completely, upside down, for at least an hour.
5. Making the Strawberry Filling
While the cake cools, boil 2 1/2 cups of water. In a bowl, add the strawberry jello powder, then pour in the boiling water. Stir until dissolved. Add the frozen strawberries directly into the liquid and stir. The cold berries will help the mixture thicken to a pourable but dense consistency. Let it sit for a bit—it will continue to thicken as it cools.
6. Hollowing and Filling the Cake
Once the cake is completely cool, use a small, sharp knife to loosen it from the pan. Remove the cake and the attached bottom piece, then invert the cake onto a serving plate. Using a sharp knife, cut a 1-inch slice from the top and remove it, setting it aside.
Next, make a circular cut 1-inch from the outer edge, keeping the knife vertical and stopping about 1-inch from the bottom so the cake still holds together. Make another cut 1-inch from the inner edge, creating two concentric circles. Remove the cake between the two cuts to form a “trench” in the center of the cake, keeping the bottom as level as possible.
Spoon the thickened strawberry filling into the trench, filling it just to the top of the cake so there’s a bit of room for settling. Replace the top slice of the cake—the filling should peek out, creating a beautiful reveal when sliced.
Tips for Success
- Pan Preparation: The pan must be completely grease-free; any residue will prevent the cake from rising properly.
- Sifting Flour: Sifting the flour five times is not an exaggeration—it’s essential for the cake’s delicate texture.
- Filling Consistency: The filling should be thick but pourable. If it’s too firm, let it sit out briefly to soften.
- Cooling: Never skip inverting the cake to cool—this is standard for Angel Food Cakes.
- Leftover Filling: Any extra filling can be spooned over ice cream for a fun side treat.
Variations and Serving Suggestions
For a fun twist, some traditional recipes call for mixing the bits of cake removed from the center into the strawberry jello mixture before filling the cake, creating specks of white cake throughout the pink filling for a true “sparkle” effect. Feel free to try this method for a playful look.
| Ingredient | Amount | Special Notes |
|---|---|---|
| Cake Flour | 1 cup, sifted 5x | Do not substitute with all-purpose |
| Egg Whites | 15, at room temp | Must be free of any yolk |
| Cream of Tartar | 1 tsp | Stabilizes egg whites |
| Sugar | 1 1/2 cups | Add gradually |
| Vanilla | 1 tsp | Pure extract recommended |
| Strawberry Jello | 3 oz packet | Use half for less intense flavor |
| Frozen Strawberries | 16 oz bag | No need to thaw |
Frequently Asked Questions
Q: Can I use a different type of pan?
For Angel Food Cake, you must use an ungreased tube pan. Bundt pans or loaf pans won’t give you the right structure.
Q: Why do I need to sift the flour five times?
Each sifting aerates the flour, making the cake exceptionally light and airy. This is a crucial step for the proper texture.
Q: How do I store leftover cake?
Store covered in the refrigerator for up to three days. The filling is perishable, so refrigeration is necessary.
Q: Can I use fresh strawberries instead of frozen?
Fresh strawberries will work, but frozen berries help the filling thicken quickly and add a concentrated flavor.
Q: What if my cake falls after baking?
This usually happens if the pan wasn’t completely clean or if the cake wasn’t cooled upside down. Always follow these steps for best results.
Conclusion
The Strawberry Sparkle Cake is more than just a dessert—it’s a conversation piece and a beloved treat for gatherings. With its airy cake and vibrant, fruity filling, it’s the perfect blend of nostalgia and fresh flavor. Whether you follow this classic version or add your own touch (like mixing in the cake pieces for extra “sparkle”), you’re sure to create a dessert that’s as memorable as it is delicious. So grab your apron, sift that flour, and get ready to impress with this stunning Strawberry Sparkle Cake!
References
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