Strawberry Sparkle Cake {Foodie Friday}

By Ashleigh Hett of Prairie Gal Cookin

This cake turned out to be delish! It does take a little while to make, but with a little planning, it can be a snap and would make a great addition to any table.

The “surprise” part of this cake comes when you cut into it and find the wonderful strawberry filling inside. Add that to the whipped cream outside and fluffy angel food cake, and this is a sure-fire way to become the favorite person at any potluck or gathering! For detailed step-by-step pictures of the making of this cake, just visit the Prairie Gal Cookin’ site.

Strawberry Sparkle Cake by Prairie Gal Cookin
You’ll need:

For cake:

15 egg whites, room temperature

1 tsp cream of tarter

1 1/2 cup sugar, sifted four times

1 cup flour

2 Tbsp cornstarch

1/4 tsp salt

1 tsp vanilla



1 (3 oz.) package strawberry Jell-O

2 cups water, boiling

1 pound frozen sliced strawberries



1 (8 oz.) tub Cool Whip


– Preheat oven to 350 degrees.

– Start by sifting the flour, cornstarch, and salt together four or five times. Set aside.

– Separate the egg whites and yolks.

– Beat the egg whites on high until foamy and then add the cream of tarter.

– Continue to beat on high until the whites form stiff peaks.

– With the mixer on low, sprinkle in the sugar gently.

– After sugar is mixed in, gently fold in the sifted flour mixture.

– Stir in the vanilla.

– Slowly pour the batter into an ungreased (and very clean) Bundt pan and bake for 35–45 minutes.

– While cake is baking, make the filling by combining the boiling water and Jell-O powder in a large bowl.

– Once powder is dissolved, stir in the sliced, frozen strawberries. Set in the fridge to thicken.

– When the cake is done baking, pull it out and immediately set it upside down on a wine, vinegar, or olive oil bottle to cool.

– Once cooled, place it gently onto a wire rack and slice off the top 1 inch of the cake. Set it aside carefully.

– Use a sharp knife to cut a circle 1 inch away from the outside edge of the cake. Cut down an inch or so.

– Cut another circle 1 inch away from the first, following the same instructions.

– Use your fingers to pull the cake out from inside the two circles to create a trench.

– By now the filling should be thick and you can gently spoon it into the trench. Fill the trench until the cake and filling is level all the way across.

– Gently place the “lid” back on the cake and set in the fridge for a few hours or in the freezer for 45 minutes to an hour. (I left mine in the fridge overnight.)

– After the cake has cooled, place a bunch of big ol’ dollops of Cool Whip on the cake and use a knife to spread it until the cake is completely covered.

– Serve with fresh strawberries and a smile!