A strawberry jello cake on a cake stand

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The strawberry jello filling sandwiched between the Russian biskvit cake layers is quite memorable and as my sister put it, “this is the stuff my dreams are made of;” that pretty much sums it up!

You can easily make this Strawberry Jello Cake your own by changing up the flavor of the jello and top with different berries. Laura K., one of my friends from church graciously shared this recipe with me. She brought it to a church potluck and it was deeee-licious! I was so surprised how easy the strawberry filling was to make.

Unfortunately for me, I made the first cake on Thursday and went on to eat way too much of it. I made a second Strawberry Jello Cake on Saturday (of the same week) for a family dinner; it was devoured. And out of the corner of my eye; I caught a stand-off for the last slice; my pregnant sister won of course. Anyway, not a crumb left behind.

Laura makes this cake in a 13×9 glass pyrex dish so you can see the jello layers through it; probably a more practical way to make this cake; Thank you Laura for this amazing recipe. My entire family loved it!

Russian Biskvit Cake Ingredients:

6 eggs (cold or room temp)
1 cup granulated sugar
1 cup all-purpose flour (sifting not required) *measured correctly

Whipped Cream Frosting Ingredients:

1 cup heavy whipping cream
1/4 cup powdered sugar

Filling/Decor:

8 oz Cool Whip, thawed
6 oz package of strawberry jello
1 lbs Fresh strawberries
1/2 cup blueberries, or whatever fruit you have on hand.

Strawberry Jello Cake

How To Make Strawberry Jello Cake:

Start with the Jello Filling since it takes some time to set:

1. In a large mixing bowl, make jello according to the instructions on the package, but use 1/2 of the cold water. I.e. for a 6 oz package of jello, add 2 cups boiling water and 1 cup cold water. Let Jello sit at room temperature until it is soft set and jiggles a little (while you work on the rest of the cake), then beat in thawed 8oz cool whip (see step 7 for the cake layers).

How To Make the Cake Layers:

If you’ve never made a European Sponge Cake, watch this video for the basic version and see just how simple it is!

Preheat oven to 350˚F.
1. Line two 8″ or 9″ round cake pans (ideally one should be a springform pan) with parchment paper. (Note: If all you have is a spring form pan, you can bake the batter in the springform and then cut in half when it cools, but you will have better, fluffier results if you divide it between two cake pans; I tested it both ways).

Strawberry Jello Cake-11

2. In the bowl of an electric mixer with the whisk attachment, beat together 6 eggs and 1 cup sugar on high speed for 12 minutes or until 3 times in volume and thickened.

Strawberry Jello Cake-5

3. Sprinkle flour over the top and use a spatula to gently fold in 1 cup all-purpose flour until all lumps are gone (the flour tends to congregate on the bottom so make sure you stir from the bottom up and scrape around he edges of the bowl).

Strawberry Jello Cake-6

4. Divide your batter in half between the 2 lined baking pans and bake at 350˚F for 16-20 min or until top is golden brown and toothpick comes out clean. Remove baked cake from the pan being careful not to squish the top (use a plastic knife or a thin spatula to release the edges from the pan) and let it cool to room temperature on a wire rack. Wash the springform pan.

Strawberry Jello Cake-7

5. Once your cake has cooled, place the skinnier layer back into the bottom of your springform pan.

Strawberry Jello Cake-8

6. Slice your strawberries in half (or thirds if they are very large) and place them facing tightly against the walls of the springform pan.

Strawberry Jello Cake-19Strawberry Jello Cake-2-2

7. At this point, you’ll want to beat 8oz cool whip into your jello which should be starting to thicken. Pour your jello cream over the bottom cake and strawberries being careful not to knock down the strawberries. Smooth over the top.

Strawberry Jello Cake-8

8. Place the top biskvit layer over the top and Refrigerate for 2 hours or until jello is set then remove from fridge to decorate.

To Decorate the Cake:

  1. Beat together the cold heavy cream and powdered sugar until whipped and spreadable. I transferred it to a pastry bag and piped roses using a Wilton 2D tip. Start in the center and work your way out in circles; staying close to the surface of the cake. It’s really pretty easy to do, but practice a couple on a plate before you turn your cake into a Picasso ;).
  2. Pile fruit in the center in whatever design you like; they look good just piled up too. Put back in the fridge a couple more hours or overnight to allow the jello to fully set before serving or the cake will be too dainty and will fall apart easier when sliced. Also, you take it out of the springform mold, fold some plastic wrap and wrap it around the jello part of this cake to keep it in place while it firms up fully.

Strawberry Jello Cake-9

Strawberry Jello Cake-3

Notes:

The second time I made this cake, I lined the walls of the spring form mold with plastic wrap for easier release, but even without plastic wrap, it cut away from the springform pan pretty easily. Also, the second time I didn’t put strawberries along the walls and jut made a plain jello layer with strawberry slices on top of the jello; the big strawberries make it hard to slice, but they are pretty; it’s a trade-off).

You’ll love this cake. It’s the good stuff.

Strawberry Jello Cake-4

Strawberry Jello Cake Recipe

4.95 from 17 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes

Ingredients 

Servings: 10 -12

Biskvit Cake Ingredients:

  • 6 eggs, cold or room temp
  • 1 cup granulated sugar
  • 1 cup all-purpose flour, sifting not required

Frosting Ingredients:

Filling/Decor:

  • 8 oz Cool Whip, thawed
  • 6 oz package of strawberry jello
  • 1 lbs Fresh strawberries
  • 1/2 cup blueberries

Instructions

To Make the Cake and Jello Filling:

  • In a large mixing bowl, make jello according to the instructions on the package, but use 1/2 of the cold water. I.e. for a 6 oz package of jello, add 2 cups boiling water and 1 cup cold water. Let Jello sit at room temperature until it is soft set and jiggles a little (while you work on the rest of the cake), then beat in thawed 8oz cool whip (see step for the cake layers).
  • Line two 8" or 9" round cake pans (ideally one should be a springform pan) with parchment paper.
  • In the bowl of an electric mixer with the whisk attachment, beat together 6 eggs and 1 cup sugar on high speed for 12 minutes or until 3 times in volume and thickened.
  • Sprinkle flour over the top and use a spatula to gently fold in 1 cup all-purpose flour until all lumps are gone.
  • Divide your batter in half between the 2 lined baking pans and bake at 350˚F for 16-20 min or until top is golden brown and toothpick comes out clean. Remove baked cake from the pan being careful not to squish the top and let it cool to room temperature on a wire rack. Wash the springform pan.

How to Assemble the Cake:

  • Once your cake has cooled, place the skinnier layer back into the bottom of your springform pan.
  • Slice your strawberries in half (or thirds if they are very large) and place them facing tightly against the walls of the springform pan.
  • At this point, you'll want to beat 8oz cool whip into your jello which should be starting to thicken. Pour your jello cream over the bottom cake and strawberries being careful not to knock down the strawberries. Smooth over the top.
  • Place the second cake layer over the top of the jello and refrigerate for 2 hours or until jello is set then remove from fridge to decorate.

To Decorate the Cake:

  • To decorate, beat together the cold heavy cream and powdered sugar until whipped and spreadable. I transferred it to a pastry bag and piped roses using a Wilton 2D tip. Start in the center and work your way out in circles; staying close to the surface of the cake.
  • Pile fruit in the center in whatever design you like; they look good just piled up too. Put back in the fridge a couple more hours or overnight to allow the jello to fully set before serving or the cake will be too dainty and will fall apart easier when sliced. Also, you take it out of the spring form mold, fold some plastic wrap and wrap it around the jello part of this cake to keep it in place while it firms up fully.
Course: Dessert
Cuisine: American
Keyword: Strawberry Jello Cake
Skill Level: Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Comments

  • Gina T
    June 14, 2024

    Hi! Would this recipe work for a regular cake recipe? Or does it have to be a sponge cake?

    Reply

    • Natashas Kitchen
      June 14, 2024

      Hi Gina, that would depend on what you mean by regular cake? This cake has a sponge base.

      Reply

  • Phyl
    October 16, 2022

    Hi Natasha
    I love your recipes!
    When making this strawberry jello cake can I use whipping cream in place of Cool whip? I never use Cool Whip.

    Reply

    • Natasha's Kitchen
      October 16, 2022

      Hello Phyl, I haven’t tried that substitution in this recipe so I’m not sure how it will work – I think it could work but without testing it, I can’t really recommend it. I do have a mousse recipe with real cream but there are other changes needed to make that one work properly.

      Reply

  • Dara
    April 7, 2022

    I think it’s time for you to make a video for this cake 🙂 too many of us would like to see how the mixture of jello and cool whip works. Thank you in advance!

    Reply

    • Natasha's Kitchen
      April 8, 2022

      Thanks for the suggestion, Dara!

      Reply

      • Dara
        April 14, 2022

        Update: I made this cake for my daughter’s gender reveal party! The pink filling was wrapped with the baby blue ribbon to fit the theme. 🙂
        Everyone, and I mean everyone loved the cake.

        Reply

        • NatashasKitchen.com
          April 14, 2022

          That is wonderful, Dara! Would love to see a picture if you have one. You can tag me on Facebook or Instagram, @NatashasKitchen. 🙂

          Reply

  • Deborah
    April 3, 2022

    I live in England and wondered what i could use as an alternative for Cool Whip as we don’t have it here.

    Reply

    • Natasha's Kitchen
      April 3, 2022

      I haven’t tried it with whipped cream, but I would like to test it. I’ll update this recipe with that alternative if it works out. Do you have whipped topping available?

      Reply

  • Eva Barratt
    April 3, 2022

    In Australia we have dream whip ,not cool whip is that the same thing? It beats up like whipping cream but is more stable.

    Reply

    • Natashas Kitchen
      April 4, 2022

      Hi Eva, I’m not sure what the ingredients of dream whip are, I recommend a Google search to compare ingredients. If it’s similar it may work!

      Reply

  • Lexxy
    May 29, 2020

    Hey. I’m making this cake right now and am missing where you whip together the heavy whipping cream with the powdered sugar. I know it’s only 2 ingredients and seems pretty simple but for beginners, I think it should be included. Just a suggestion.

    Reply

    • Natasha
      May 30, 2020

      Hi Lexxy, thank you so much. That was a great suggestion and I’m sorry I missed that.

      Reply

  • Lauren
    January 27, 2019

    Hi, Natasha, I’m unable to bake the cake so I’m wondering if I can use a bought sponge cake. I realize that they don’t sell round sponge cakes around here. I’m thinking of using two bar sponge cakes, putting them together and cutting a circle. I’d cut the extra pieces bite-sized and put on top then add toppings. The no-sugar sponge cake will seriously cut down on sugar and I’d use Splenda in the frosting. (I’m creating a website of altered recipes using Splenda instead of sugar). Diabetics like me want dessert but not full of added sugar

    Reply

    • Natashas Kitchen
      January 28, 2019

      Hi Lauren, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Lana
    April 21, 2018

    Natasha i am in process of making this cake now. Im a bit scared or worried. So i made the jello with 8oz cool whip, mixed it, and followed ur instructions, but my jello mix with cool whip came out watery. Is that normal?
    its in fridge now seems like its getting hard or stiffer. But i am still worried it won’t come out like urs on the pic so thick in size. Please advise
    Lana

    Reply

    • Natasha
      natashaskitchen
      April 23, 2018

      Hi Lana, it might be watery if you combine the two before the jello is partially set but the finished product should still be ok.

      Reply

  • Anya
    January 4, 2018

    If you made this in 13×9 do you bake the biskvit in two layers? Or just one and slice into two?

    Reply

    • Natasha
      natashaskitchen
      January 4, 2018

      HI Anya, here is the raspberry version of this cake that I made in a 13×9 pan. I hope that helps!

      Reply

    • Syeda Fatima
      September 6, 2020

      Hi, I don’t really like cool whip because it’s full of hydrogenated fat which makes it very unhealthy. Could I substiute with heavy whipping cream?

      Reply

      • Laura
        January 27, 2024

        Yes, you can also add one jumble melted marshmallow to stabilize the he cream. Personally I like to whip cream cheese with whipping cream to replace the whipped topping.

        Reply

  • Liza
    July 4, 2017

    Hi Natasha, I don’t have Cool Whip right now, can I just make 8 ounces of whipped cream and add that into the jello mixture? Thanks

    Reply

    • Natasha
      natashaskitchen
      July 5, 2017

      Hi Liza, I haven’t tried that substitution in this recipe so I’m not sure how it will work – I think it could work but without testing it, I can’t really recommend it. I do have a mousse recipe with real cream but there are other changes needed to make that one work properly.

      Reply

  • Anna
    June 9, 2017

    Where do you put the other half cup of sugar if its divided?

    Reply

    • Natasha
      natashaskitchen
      June 9, 2017

      Hi Anna, great question! That was a typo. It is not divided but the entire 1 cup is used in the cake as in step 2. So sorry for the confusion!!! :-O My mistake!

      Reply

  • Juliana
    August 28, 2015

    Hey Nastasha :)) This cake is amazing! It always works out when i make it but my frosting for the top is not thick enough so i cannot decorate it with pretty flowers or whatever. Can you tell me what i did wrong? Thank you :))

    Reply

    • Natasha
      natashaskitchen
      August 28, 2015

      Some tips for making the frosting is your to pipe: You want to make sure your bowl and whisk’s are very cold (I freeze mine 10 min before beating my cream). Also keep cream refrigerated until needed. Plus make sure to buy heavy whipping cream which has a higher fat content and beat it until it’s stiff, but not too much or it will be buttery. Hope that helps!

      Reply

  • Olia
    August 17, 2015

    Dear Natasha.
    Thank you for this wonderful blog and this recipe in particular!
    I made this cake once for my husband’s office people and everyone loved it! Pretty easy to make for a beginner like myself. Now I would like to make it for my son’s Baptism celebration. How many days in advance can I make it? For example, if I need it for Sunday, is it OK to make it on Friday? I just worry that strawberries around the cake will start going bad. What do you think?
    Thank you beforehand.

    Reply

    • Natasha
      natashaskitchen
      August 17, 2015

      Hi Olia, I’m so happy you like the cake! I would recommend it the day before for that reason alone. I agree that after 2 days, your fruit might start looking a little limp. If you were to leave the fresh fruit out of the center and just decorate and add fruit the same day as the event, it would work fine.

      Reply

  • Ana
    November 20, 2014

    Hi! I have a quick questioned to use this cake since it’s simply and amazing delicious!!!’ I was wondering though if it would be a problem if I covered it with fondant! would it ruin the jello or anything?! please get back to me ASAP!! Thank you!

    Reply

    • Natasha
      natashaskitchen
      November 20, 2014

      Hi Ana, to be honest, I don’t really have any experience with fondant but I think it could work to cover it. As long as you aren’t pushing down on the cake, it shouldn’t hurt the jello at all. It will stay firm if refrigerated.

      Reply

  • valentina radion
    August 9, 2014

    Hi,natasha my jello was in room temperature for 2 hours and it was not like jello it was watery and then I Put with jello when It was done standing for 2 hours I put whip cream that it’s in us ingredients, I see yr turn out like cream mine didn’t what should I do? Please answer me as soon possible

    Reply

    • Natasha
      natashaskitchen
      August 9, 2014

      Did you have the same sized tub of cool whip and did you make sure to use a 6 oz container of jello and not the 3 oz? Sorry I couldn’t reply sooner. We are at camp so our wifi access is limited.

      Reply

      • valentina radion
        August 15, 2014

        Thank u so much for ur help, my family loved that cake!

        Reply

        • Natasha
          natashaskitchen
          August 15, 2014

          I’m so happy to hear that!! That’s awesome 🙂

          Reply

  • valentina radion
    August 8, 2014

    Hi natasha, I have a question about this cake, I saw u have two piece of the cake then after I go down on the picture I saw u cut it I don’t get it, do I use it two of the cakes or I need only one cake? I need u r help please answer as soon as possible?

    Reply

    • Natasha
      natashaskitchen
      August 9, 2014

      You need to divide the batter into two layers and make two cake layers. You could bake it as one cake and cut it in half if you wanted to. Hope that helps. Sorry for the late reply. We are at camp with limited wifi access.

      Reply

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