Pioneer Woman Strawberry Sparkle Cake Recipe

This Pioneer Woman Strawberry Sparkle Cake is a light and impressive recipe, which features a homemade angel food cake with a surprise strawberry Jell-O filling. It’s the perfect summer dessert, a showstopper for any special occasion.

Pioneer Woman Strawberry Sparkle Cake Ingredients

A classic combination for a stunning, surprise-inside dessert.

For the Angel Food Cake:

• 15 whole Egg Whites, at room temperature
• 1 tsp. Cream of Tartar
• 1 1/2 cups Plus 2 Tablespoons Sugar, sifted three times
• 1 cup Cake Flour
• 1/4 tsp. Salt
• 1 tsp. Vanilla

For the Strawberry Filling:

• 1 package (3 oz.) Strawberry Jello
• 2 1/2 cups Boiling Water
• 1 package (1 Pound) Frozen Sliced Strawberries

For the Icing:

• 1 1/2 cups Heavy Cream
• 2 Tbsp. Sugar

How To Make Pioneer Woman Strawberry Sparkle Cake

A step-by-step guide to this beautiful and impressive dessert.

1. Prep and Make Cake Batter: Preheat oven to 350°F. Do NOT grease your angel food cake tube pan. Sift the cake flour and salt together five times and set aside. In a large, clean mixer bowl, beat the room-temperature egg whites until frothy. Add the cream of tartar and beat on high until stiff peaks form. With the mixer on low, slowly sprinkle in the sifted sugar.
2. Fold and Bake: Remove the bowl from the mixer. Gently fold in the sifted flour mixture in a few additions, followed by the vanilla. Spoon the batter into the ungreased tube pan, smooth the top, and bake for 35-45 minutes, until a skewer inserted comes out clean.
3. Cool Cake Upside Down: Immediately upon removing the cake from the oven, invert the pan onto a wine bottle or its own “feet” and let it cool completely while hanging upside down for at least 2 hours. This is a crucial step.
4. Make the Strawberry Filling: While the cake cools, dissolve the Jell-O powder in the boiling water. Stir in the entire bag of frozen sliced strawberries; this will help cool and thicken the mixture rapidly. Set it aside.
5. Create a Trench in the Cake: Once the cake is completely cool, run a knife around the edges to release it from the pan. Turn the cake upside down. With a long serrated knife, carefully slice off the top 1-inch of the cake and set it aside (this will be the lid). Using a small knife, cut a circle 1 inch from the outside edge and another circle 1 inch from the center hole, being careful not to cut all the way through to the bottom. Gently pull out the cake from this channel to create a trench.
6. Fill and Chill: The strawberry Jell-O mixture should be cool and starting to set (gelatinous). If it’s still too liquid, place it in the freezer for 15 minutes to thicken. Carefully spoon the thickened Jell-O mixture into the trench in the cake. Place the cake “lid” back on top. Refrigerate the entire cake for at least 2 hours, or until the filling is completely firm.
7. Frost and Serve: Just before serving, whip the heavy cream and sugar together until stiff peaks form. Spread the whipped cream all over the top and sides of the chilled cake. Slice with a serrated knife and serve immediately.

Recipe Tips

For a perfect, show-stopping surprise cake.

• How to get a tall angel food cake? The secrets are using room temperature egg whites for maximum volume, not greasing the pan so the batter can “climb” the sides, and most importantly, cooling the cake upside down to prevent it from collapsing under its own weight.
• Why do I have to sift the flour so many times? Sifting aerates the flour, making it lighter. For a delicate cake like angel food, which has no chemical leaveners besides the air in the egg whites, using the lightest possible flour is key to a tender, airy crumb.
• How do I ensure the filling doesn’t make the cake soggy? You must wait until the Jell-O mixture has cooled and thickened to a gelatinous, spoonable consistency before filling the cake. If it’s still warm or liquidy, it will soak into the cake instead of setting up as a distinct layer.
• Can I use a store-bought angel food cake? Yes, for a fantastic shortcut! You can use a pre-made angel food cake and skip directly to the steps for creating the trench and the filling.

What To Serve With Strawberry Sparkle Cake

This stunning cake is a complete dessert on its own.

This light, fruity, and impressive cake is the star of the show. It’s perfect for celebrations and needs no accompaniment, but it is lovely with:

• A glass of sparkling rosé or champagne
• A cup of light, floral herbal tea

How To Store Strawberry Sparkle Cake

Keeping your beautiful creation fresh.

• Refrigerate: This cake must be stored in the refrigerator due to the Jell-O and whipped cream. Keep it in a cake carrier or cover it loosely. It is best enjoyed within 2-3 days, as the Jell-O may start to make the cake moist over time.

Pioneer Woman Strawberry Sparkle Cake Nutrition Facts

An estimated guide per slice.

• Calories: 320 kcal
• Carbohydrates: 65 g
• Protein: 8 g
• Fat: 4 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Mexican Chocolate Cake Recipe
• Pioneer Woman Angel Food Cake Recipe
• Pioneer Woman Apple Bundt Cake Recipe