This Strawberry Kiwi Cake is a beloved fruity dessert in our family. It’s light, moist and layered with fresh strawberries, kiwi and a creamy sour cream frosting. With this simple recipe you can prepare the cake quickly and enjoy a favorite treat.
The fresh strawberry topping adds a bright, irresistible touch. Fresh fruit on desserts always draws attention — kids and adults both love the color and flavor that strawberries bring.
Ingredients for the Sponge Cake and Filling
The sponge, or biskvit, uses only three main ingredients: eggs, sugar and flour. This classic sponge doesn’t need baking soda or powder; the quantity of eggs and extra yolks give it an exceptionally fluffy, melt-in-your-mouth texture. If you haven’t made a sponge cake before, this is one of the easiest elegant cakes to try.
The sour cream frosting combines four simple ingredients and pairs perfectly with strawberries and kiwi. The sweetened sour cream balances the slight tartness of the fruit. I prefer to use a generous amount of frosting between the thick sponge layers — a well-frosted cake is always more satisfying.
With this biskvit recipe you can create many different cakes: change the filling, swap the frosting, add a berry syrup or decorate with different fruits for a fresh result every time.
You will need three 9” springform pans, parchment paper, cooking spray and a flour sifter. If you don’t have three identical pans, divide the batter into bowls and bake one layer at a time. Baking one layer at a time ensures even baking and consistent texture.
Strawberry Kiwi Cake History
This fruit cake has been a family favorite for decades. Like other traditional cakes we make, it appears often at family gatherings, youth events and relaxed weekend evenings. We’ve baked it countless times, always finishing with fresh strawberries and kiwi to complement the fruity layers. It’s simple, reliable and delicious.
How to Make Strawberry Kiwi Cake
- Separate 5 egg yolks from the whites.
- Beat the 5 yolks, 8 whole eggs and sugar until light and fluffy.
- Gently fold in sifted all-purpose flour.
- Divide the batter into three portions and bake each layer for about 15 minutes.
When stacking, place parchment between cooled layers. If you plan to frost the next day, wrap the stacked layers in plastic to prevent drying.
How to Make Sour Cream Frosting
- Beat sour cream, cool whip, granulated sugar and vanilla until thick and firm.
- Spread frosting between layers and top each layer with a generous amount of fresh sliced strawberries or kiwi (or a mix).
- Frost the sides and top, smooth with a scraper and decorate with fresh fruit.
Chill the cake for several hours before slicing to let the frosting set. The cake stays fresh in the refrigerator for 2–3 days.
More Cake Recipes to Explore
- Ammonia White Cake with Sour Cream Frosting – a childhood favorite.
- Chocolate Cherry Bundt Cake – rich and flavorful.
- Chocolate Spartak Cake – a popular family chocolate recipe.
- Honey Cake with Sour Cream Frosting – an easy sponge cake classic.
Strawberry Kiwi Cake
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Ingredients
Sponge Ingredients:
- 5 large egg yolks – room temperature
- 8 large eggs – room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour – sifted
Frosting and Decoration Ingredients:
- 16 oz sour cream – cold
- 8 oz extra creamy Cool Whip – frozen
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 6 fresh strawberries – plus extra for decorating
- 3 fresh kiwis
Instructions
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Preheat the oven to 350°F. Line the bottoms of three 9” nonstick springform pans with parchment; oil or spray the sides and wipe the rims. Set aside.
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Make the sponge layers: In a large bowl add 5 egg yolks, 8 whole eggs and 1 cup sugar. Beat on high with a mixer for 8–10 minutes until the mixture is pale, thick and fluffy. Sift 1 cup all-purpose flour into the egg mixture in three additions. Fold with a whisk gently after each addition until just combined, scraping the bottom so no streaks remain. Do not overmix.
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Divide the batter evenly into three pans or into bowls if baking one layer at a time. Bake one pan at a time for about 15 minutes, or until a toothpick inserted in the center comes out clean. Bake each layer immediately after the previous one finishes; do not let the batter sit too long.
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When baked, loosen the edge with a thin spatula and remove the rim of the springform. Transfer the sponge to a cooling rack to cool completely before frosting.
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Thinly slice 6 large strawberries and 3 kiwis and set aside.
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Make the frosting: Beat 16 oz cold sour cream, 8 oz Cool Whip, 3/4 cup sugar and 1/2 tsp vanilla on high for about 10 minutes until thick and firm. Chill briefly if needed, but avoid over-chilling which can make the frosting runny.
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Prepare a cake board or circle covered with foil and spread a little frosting to anchor the cake. Place the first sponge layer, spread about 4 tablespoons of frosting and add a generous layer of sliced strawberries. Add the second layer with frosting and sliced kiwi, or mix fruits on each layer if you prefer.
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Frost the sides and top generously. Smooth with a pastry scraper and decorate with fresh strawberries and kiwi. Refrigerate for several hours before cutting. The cake keeps well for 2–3 days in the refrigerator.