Strawberry Jello Cake Recipe

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.

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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

Strawberry Jello Cake 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. I made 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 ;). 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.

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

4.8 from 5 votes
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $10-$12
Servings: 10 -12

Ingredients

Biskvit Cake Ingredients:

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

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

Instructions

  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 for the cake layers).
  2. Line two 8" or 9" round cake pans (ideally one should be a springform pan) with parchment paper.
  3. 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.
  4. Sprinkle flour over the top and use a spatula to gently fold in 1 cup all-purpose flour until all lumps are gone.
  5. 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.
  6. Once your cake has cooled, place the skinnier layer back into the bottom of your springform pan.
  7. Slice your strawberries in half (or thirds if they are very large) and place them facing tightly against the walls of the springform pan.
  8. 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.
  9. 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. I made 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.
  10. 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.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

  • 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

  • Carlyn
    May 12, 2014

    I just made this and it looks wonderful! I can’t wait until it’s set. For people asking, 8 oz of Cool Whip is the same as 1 L. And, 6 oz of Jello is the family-size pack (or 2 of the small packages). I only had 1 small strawberry jello, so I used a raspberry jello package too.

    Have you ever come across the Karpatka cake? Websites say it’s Polish from the Carpathian mountains. But the Carpati run between Poland and Ukraine, so I’m sure the Ukrainians make something similar. It’s also very much like french eclairs. Considering a Ukrainian princess became Queen Anna of France in the 11th Century, it’s not surprising that their is some French influence in Ukrainian culture. Reply

    • Natasha
      natashaskitchen
      May 13, 2014

      I spent some times looking up Karpatka cake after you asked about it. It sure sounds good and I’ll be on the lookout for a good recipe. I’ll be sure to share it if I find a great one. Let me know if you come across something first 😉 I imagine an eclair cake tastes amazing! 🙂 Reply

  • Glennis
    April 26, 2014

    Hi there. Is there any translation for Cool Whip for someone living in NZ? Hoping there might be something I can use. Thanks. Reply

    • Natasha
      natashaskitchen
      April 26, 2014

      I haven’t really tried making this with anything else. I really want to try with whipped cream but some of the proportions would have to change or it wouldn’t firm up enough. I just haven’t tested it with anything else. Reply

    • Alla
      January 8, 2016

      Hi Natasha!

      Would this recipe work with beaten heavy whipped cream instead of the cool whip? Reply

      • Natasha
        natashaskitchen
        January 8, 2016

        Hi Alla, I haven’t tested it with that substitution although I’ve had very good intentions about trying it, I just haven’t gotten a chance. If you do test it, let me know how it goes. You might let your jello mixture thicken up a little more before adding the whipped cream so it doesn’t melt the whipped cream too much. Reply

  • Gem
    February 2, 2014

    I made this cake for Lunar New Year and it turned out beautiful! The cake was so light, fluffy, and amazingly delicious. And it was all eaten up! There was not a crumb left on the plate. I love the simplicity of the recipe for the biskvit. This and the kiwi strawberry cake are my favorite thus far. Thank you again for another fabulous recipe! Reply

    • Natasha
      natashaskitchen
      February 2, 2014

      You’re welcome! I’m so glad you enjoyed it! 🙂 Reply

  • Helen
    January 28, 2014

    Hi Natasha I was wondering if you have a recipe for chocolate sponge cake recipe,oh and I love all your recipes. Reply

  • Vita
    November 26, 2013

    How do you get the cake out of the mold? Reply

    • Natasha
      natashaskitchen
      November 26, 2013

      I use a very thin edged spatula to work the cake out of the mold. Did you use parchment paper? Reply

      • Vita
        November 27, 2013

        I haven’t made it yet I was just curious how u get the jello part out. Do you use the form that clicks open? It doesn’t fall apart? I wanna make this but I was curious first how it works! Reply

        • Natasha
          natashaskitchen
          November 27, 2013

          I use a springform mold which makes it way easier!!! I don’t think it would work without the springform mold (where the sides click open). It holds together alot better if you don’t put the strawberries around the edges, but it still stays together pretty well. Use a thin edged spatula or a knife to remove the cake from the walls. Reply

  • Yelena
    August 16, 2013

    I was so close to finishing this cake, but got interrupted by my water braking. will definitely try baking this cake soon. Reply

    • Natasha
      natashaskitchen
      August 17, 2013

      Oh my goodness! God bless you and your babe! Reply

  • Alyssa
    August 6, 2013

    Hi Natasha,
    All your recipes are super!
    I was wondering if there is a difference between using parchment paper and bakers spray? I have always been using the spray, and now looking through all of your recipes wondering if using parchement paper gives you better results?
    Thanks for sharing all of your full proof recipes! Reply

    • Natasha
      natashaskitchen
      August 6, 2013

      I think it depends on the recipe. Biskvit tends to stick pretty well since there is no oil used in the batter so I used the parchment instead. It just depends on the recipe 🙂 Reply

  • Laura K
    July 26, 2013

    hey natasha, if cake is dry, use liquid jello when it cools a little to drizzle cake layers before you add cool whip to it. It adds swirls in the cake part and taste moist. Or like you added sprite/sweet club soda on the birds milk cake. Reply

    • Natasha
      natashaskitchen
      July 27, 2013

      That’s a great idea Laura, thank you very much :). Reply

  • Natalya
    July 19, 2013

    I wonder if substituting a pink layer of birds milk for the jello would be good… Reply

    • Natasha
      natashaskitchen
      July 19, 2013

      yes ofcourse it would be good, but it won’t have that sour sweetness of strawberries 🙂 Reply

  • Alina
    July 19, 2013

    im a little confused about the frosting? should the ingredients be beaten together and then thicken? Mines a little too watery. Thanks Reply

    • Natasha
      natashaskitchen
      July 19, 2013

      Hi Alina, If you are referring to the pink center portion, you may have just beat the cool whip in too early. If that is the cake, let it sit for a little while and it should thicken. If you put it in the fridge it will thicken quickly, but be careful that it doesn’t set in there or it will be hard to spread. Reply

  • Anna
    May 16, 2013

    When it says 8 oz Cool Whip, does that mean the container of 8 oz or like 8oz as a cup? I was just wondering because for many recipes it says that and I dont know it its a cup or the whole container. Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      Cool Whip comes in 8 oz containers so you would use entire container of cool whip. Reply

  • alina
    April 12, 2013

    Hey girl approx. how long do u wait for jello to set. its been ! 1/2 hours:( lol Reply

    • Natasha
      natashaskitchen
      April 12, 2013

      What part are you on? Is the cake fully made and you are waiting? It’s at least 3 hours and best if overnight to let it fully set. Reply

  • alana
    March 31, 2013

    hey girl it doesn’t look to bad I think the mixture soaked into the bottom layer hehe. next time ill fully wait 4 jello to set Reply

    • Natasha
      natashaskitchen
      March 31, 2013

      Just wait until it’s getting thicker, not fully set. Maybe try to have a colder coolwhip (not frozen, just thawed in the fridge) and it should firm up faster. Reply

  • alana
    March 30, 2013

    is the jello and whip cream suppose to be wet? mine is really watery Reply

    • Natasha
      natashaskitchen
      March 30, 2013

      It’s supposed to start thickening up to about a yogurt consistency. Was your jello getting a little jiggly when you mixed in the cool whip? As long as you followed the water amounts for the jello in the instructions, it should thicken up in the fridge and should be ready to go for tomorrow! Let me know how it goes. Reply

  • alana
    March 30, 2013

    Makes sence thanks soo much darling! Reply

  • alana
    March 30, 2013

    hey girl im a little confused, with the jello part. so I add 2 cups boiling water and 1/2 cup cold instead 1 cup? Making this rite now n a bit confused Reply

    • Natasha
      natashaskitchen
      March 30, 2013

      Add 1 cup of cold water. Usually you add 2 cups of cold water, so I wrote to use 1/2 of the cold water. Reply

  • alana
    March 29, 2013

    Will all the fruit get soggy if i make it a day ahead? Reply

    • Natasha
      natashaskitchen
      March 29, 2013

      No it won’t it’s best to make it a day ahead. It’s best to decorate the top with fresh fruit the day of your dinner, but it will be ok if you do it the night before. Reply

  • Jahaziel
    March 27, 2013

    Hey Natasha! I’ve just made this cake recipe for my birthday party, and it was awesome. I t just got very delicious. Thank you very much Natasha Reply

    • Natasha
      natashaskitchen
      March 27, 2013

      Awesome!! Happy Birthday to you, happy birthday to you, happy birthday dear Jahaziel (cool name by the way!), happy birthday to you!! 🙂 Reply

      • Jahaziel
        March 28, 2013

        Thanks natasha! By the way, Alina’s tip about pinneaple juice really works, I think it turned the cake doubly delicious…. I love your web.

        Grettings from México. 😀 Reply

        • Natasha
          natashaskitchen
          March 28, 2013

          You are welcome Jahaziel :). Reply

  • Masha L
    March 25, 2013

    can I make this day ahead? Reply

    • Natasha
      natashaskitchen
      March 25, 2013

      Definitely, that’s what I did. Its best when made a day ahead, gives some time for jello to settle in. Reply

  • Tanya
    March 20, 2013

    Hey Natasha,
    Cake looks amazing, but for some reason I’m having issues with the cool whip and jello mixture. Its not getting thick and/ or creamy.. What am i doing wrong? How long should be beating it for?? thanks. Reply

    • Natasha
      natashaskitchen
      March 20, 2013

      Did you make sure to wait for the jello to start thickening up a bit at room temp before adding the cool whip? Reply

      • Tanya
        March 21, 2013

        I guess I didn’t wait long enough, I was short on time and wanted to get this cake ready for a couple of guests. This recipe wasn’t presented in a cake form, lol.. I used ramekin bowls instead, I placed a layer of the cake inside and pour the “liquid” jello mix on top. The jello mix set in the refrigerator and everything turned out cute and still amazing. 🙂 Reply

        • Natasha
          natashaskitchen
          March 21, 2013

          Great thinking under pressure Tanya. I’m glad that it still worked out :). Reply

  • March 19, 2013

    mmmm this cake looks divine! Reply

    • Natasha
      natashaskitchen
      March 19, 2013

      It tastes even better :D. Reply

  • Anna Lovyn
    March 3, 2013

    I’ve been checking up on your website daily and have been making pretty much everything you post one day or another:) everything always turns out delicious and everyone loves it! Especially this cake!:) (I made it yesterday, we ate it today:)) Reply

    • Natasha
      natashaskitchen
      March 3, 2013

      Thank you so much for your sweet comment, and I’m glad you like the cake :). Reply

  • March 2, 2013

    What a beautiful cake, reminds me of my childhood. Will definitely pin it to my board! Reply

    • Natasha
      natashaskitchen
      March 2, 2013

      Thanks for the pin 🙂 Reply

  • Galina
    February 28, 2013

    Natasha, I made this cake yesterday and although it tastes and looks really good, for some reason my top layer of biskvit doesn’t ‘stick’ to the rest of the cake, so when I go to cut it the top kind of slides. Am I missing something? I waited overnight for the jello layer to set before I put the top on, was I supposed to put it on sooner? Reply

    • Natasha
      natashaskitchen
      February 28, 2013

      Galina, thank you for bringing this to my attention. I updated the recipe and print friendly version in step 8 to put the top layer on before refrigerating for two hours; this way the top layer adheres to the jello. I had better results with the top layer sticking to the jello that way. Sorry I missed that! Thanks again! Reply

  • Alina
    February 27, 2013

    Natasha, this cake looks fantastic. I give it 5 star. Thank you for posting it! Reply

    • Natasha
      natashaskitchen
      February 27, 2013

      Thank you Alina; that’s sweet of you 🙂 Reply

  • Irina
    February 26, 2013

    This looks absolutely amazing and dreamy!!! Can’t wait to try it. About the coolwhip, my sister lives in Germany and they don’t have it there either. Everytime i bake and a recipe calls for coolwhip, I just beat heavy cream, sugar and a special stiffening powder together and it gave the same effect. 🙂 Reply

    • Natasha
      natashaskitchen
      February 26, 2013

      Oooh thank you so much for sharing! Reply

  • Oh my, how do I make this low calorie, no sugar and 0 fat?!:) Looks divine!!! Should I make it for my mom when she comes to visit me this week?! I have Truwhip in my freezer… Reply

    • Natasha
      natashaskitchen
      February 26, 2013

      You’d have to have a completely different cake since this has alot of eggs in it. If you want it sugar free; use sugar free jello. Reply

  • Tania
    February 26, 2013

    Natasha, I live in Belarus. We do not have cool whip. What is it.? Can I replace it with sourcream and gelatine or ??? Reply

    • Natasha
      natashaskitchen
      February 26, 2013

      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? Also google for cool whip substitute and see if you have alternatives that could work instead. Reply

  • Sveta
    February 25, 2013

    This cake was delightful in everyway! Loved it Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      Thank you Sveta, it was delicious :). Reply

  • Amelie
    February 25, 2013

    This looks amazing! I love your recipes!

    One question – what is Cool Whip? I don’t think we have this in Australia. Is there something than can be used instead?

    Thanks! Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      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

  • Lenachka
    February 25, 2013

    I’m so excited!!! I can’t wait to make it tonight! Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      Let me know how it turns out :). Reply

  • February 25, 2013

    I have tried this cake before just with pineapple. To me it seems like the beskvit part it too try in comparison to jello. Didn’t taste try? I would want to try this version. Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      Syrup can be added to moisten the beskvit layers, but it did not seem dry to me and no one in the family commented on that either. Reply

  • Tina
    February 25, 2013

    Looks delicious and great tip choice! I’m a frosting fanatic, do you think I can somehow add more without “overdoing” it?
    Thanks!
    Tina Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      Frosting tastes pretty light so I’m sure you can add some more :). Reply

  • liliya
    February 25, 2013

    i love how organized your recipes are, and the print recipes
    at the end. makes it so nice to collect. thanks and good job! Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      Thank you Liliya :). Reply

  • Oksana
    February 25, 2013

    Quick question: so for a 6 oz. jello package, you used 2 cups boiling + 1 cup cold water = total 3 cups water? Not 2 cups boiling water + 2 cups cold water, right? How long does the jello need to stand before adding cool whip? 30 minutes, 1 hour, etc? Thanks in advance!! 🙂 Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      Jello needs to stand for at least 1 hour, you will see when it starts to thicken. Reply

  • Oksana
    February 25, 2013

    Wonder if I could make the biskvit cake in half and just end up with 1 cake layer – but in replacement add a jello layer on top with chopped strawberries…. Yum?! So it would be cake, jello filling, jello topping. I will try it, take a picture and let you know how that tastes 🙂 Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      Yes, that will work, I would like to see the picture :). Reply

  • Alena
    February 25, 2013

    looks amazing! can’t wait to try it!
    Quick question: will you add “Pin It” button to your site in the future? I love to pin your recipes & it would make it easier for everyone to share your recipes on Pinterest =) thank you for all your hard work, lots of my Georgia friends use your site! Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      Thank you Alena :). There is pinterest button on the bottom of every post. Reply

  • Kristina
    February 25, 2013

    Yum I Can’t wait to try this Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      I’m itching to make it for the 3rd time…in a week :). Reply

  • February 25, 2013

    Beautiful refreshing cake. Can wait for strawberry season 😉 Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      Thank you Inessa :). I miss my mom’s garden. Reply

  • Alina
    February 25, 2013

    Yum. We make something similar, but with apricot jello and and we pour a little pineapple juice over the biskvit and let it soak in to make it more moist. Can’t wait to try your version. Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      Oh yum! That does sound good! Do you incorporate apricots into the cake? Reply

      • Alina
        February 26, 2013

        No, just the apricot jello. We usually decorate with pineapple slices and sliced strawberries that we cut to fit in the hole of the pineapple slice. Reply

        • Natasha
          natashaskitchen
          February 26, 2013

          Sounds pretty and delicious! Reply

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