Pioneer Woman Strawberry Sparkle Cake

This light, airy Pioneer Woman Strawberry Sparkle Cake is made with angel food cake, strawberry gelatin, and heavy cream, ready in just 3 hours. Slicing through the fluffy white exterior to reveal a hidden ring of sparkling red fruit is pure magic. I always smile when bringing this cheerful dessert to a family gathering.

Why This Classic Works

Ladd Drummond’s great-great grandmother passed this recipe down, and it is easy to see why it has stood the test of time. The contrast between the tender sponge and the bright, fruity jelly center is brilliant.

I used to worry about hollowing out the cake, but I quickly learned that a serrated knife makes the job effortless. Any messy edges are completely hidden once you swoosh on the fresh whipped cream.

Pioneer Woman Strawberry Sparkle Cake Ingredients

For the Angel Food Cake:

• 15 large egg whites, room temperature
• 1 cup cake flour
• 1 1/2 cups plus 2 tablespoons granulated sugar, divided
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Filling:

• 1 package (3 ounces) strawberry gelatin
• 2 1/2 cups boiling water
• 1 package (16 ounces) frozen sliced strawberries

For the Icing:

• 1 1/2 cups heavy cream
• 2 tablespoons granulated sugar

How To Make Pioneer Woman Strawberry Sparkle Cake

1. Prep the Oven and Dry Ingredients: Preheat the oven to 350 degrees Fahrenheit. Sift the cake flour and salt together five times, then set aside.
2. Whip the Egg Whites: In a large, grease-free bowl, beat the egg whites until frothy. Add the cream of tartar and beat on high until stiff peaks form.
3. Fold the Sugar and Flour: With the mixer on medium-low, gradually sprinkle in the sifted sugar. Remove from the mixer, gently fold in the flour mixture, and stir in the vanilla extract.
4. Bake the Cake: Spoon the batter into an ungreased tube pan and bake for 35 to 45 minutes. Invert the pan on a glass bottle immediately after baking and let it cool completely upside down.
5. Make the Sparkle Filling: Dissolve the strawberry gelatin in the boiling water. Stir in the frozen sliced strawberries, letting the cold fruit thicken the mixture slightly, then set aside.
6. Hollow the Cake: Remove the cooled cake from the pan and slice off the top inch. Carve out a trench in the bottom section, leaving a one-inch border around the edges and bottom.
7. Assemble and Chill: Spoon the semi-set strawberry filling into the trench, then place the cake top back on. Chill in the refrigerator for 2 hours until fully set.
8. Frost and Serve: Whip the heavy cream and sugar until stiff peaks form. Frost the entire outside of the chilled cake, slice, and serve.

Recipe Tips

• Use a clean bowl: Any trace of grease in your mixing bowl will prevent the egg whites from whipping to their full volume.
• Do not grease the pan: Angel food cake needs to grip the sides of the tube pan to rise properly.
• Wait for the gel to thicken: If you pour the gelatin mixture into the cake trench while it is too liquid, it will soak into the sponge instead of setting in a distinct ring.
• Cool completely upside down: Inverting the pan prevents the delicate cake structure from collapsing onto itself while it cools.

What To Serve With Strawberry Sparkle Cake

Serve this fruity dessert with an extra dollop of whipped cream or a scoop of vanilla bean ice cream. Fresh berries scattered around the base of the cake plate add a beautiful touch for summer gatherings.

How To Store

Keep leftovers in an airtight container in the refrigerator for up to three days. The cake will absorb moisture from the gelatin and whipped cream as it sits, so it is best enjoyed within the first 48 hours. Freezing is not recommended.

FAQs

Can I use a store-bought angel food cake?

Yes, you can absolutely use a bakery angel food cake to save time. Just slice off the top, hollow out the middle, and fill it exactly as you would with the homemade version.

What if I do not have a tube pan?

A traditional tube pan with a removable bottom is essential for baking angel food cake correctly. A standard bundt pan has too many curves and a nonstick coating that will cause the cake to fall out when inverted.

Can I use fresh strawberries in the filling?

The frozen strawberries are crucial because their icy temperature helps quick-set the hot gelatin mixture. If you only have fresh fruit, you will need to chill the gelatin in the fridge until it thickens before folding in the berries.

Nutrition

• Calories: 320
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 180mg
• Total Carbohydrate: 51g
• Protein: 6g

Try More Recipes:

• Pioneer Woman Lemon Scones
• Pioneer Woman Chocolate Hazelnut Bars
• Pioneer Woman Salted Caramel Cheesecake Squares