Israeli-Style Strawberry Cream Cake

This is another nostalgic cake I grew up enjoying, mostly during the weekend, and usually along side this Orange Chiffon Cake. The thing about this cake, is that this is a no fuss cake, despite its multi layers. And I am adding this note to make sure you enjoy the process and the result without any stress to achieve layer perfection. This cake is a staple in many Israeli homes, and is one of these “last minute” treat when strawberries are abundant during the season. The jello layer is its Israeli signature, rightfully so as jiggly jello desserts is another Shabbat staple I grew up with.

For more nostalgic Israeli recipes check out this Krembo Recipe, and these Chocolate Balls.

Make It

Before diving in, let’s go over the process. This cake consists of four main components:

1. A tender butter vanilla cake. Many versions of this cake use a layer of sponge cake, but I decided to go with my Butter Cake as the bottom layer and base. It is very tender and its structure is slightly sturdier which handles the fresh strawberries and jello perfectly. Plus, it calls for whole eggs, and all-purpose flour vs. cake flour and other simple ingredients which makes the process super simple.
2. Whipped cream filling. Hence, Strawberry Cream Cake. However, there is no Cake police, and if you feel like it top the cake with a sweet and tangy cream cheese frosting.
3. Fresh sliced strawberries. Unfortunately frozen strawberries won’t do for this recipe, but you can replace them with a thick layer of strawberry preserves when you bake it off strawberry season.
4. A strawberry jello topping. This is the signature layer, the most iconic Israeli trade which gives the cake a fun, light and unique flavor, texture and look.

Once each part is prepared, you’ll assemble everything for a stunning and delicious result.

Make the Cake

For this cake, I reccomend greasing the bottom of the pan and not using parchment paper, as it might get soggy from liquid jello residues.

1. In a medium bowl, mix the flour, baking powder and baking soda. In large measuring cup mix the sour cream and vanilla extract.
2. In a bowl of a stand mixer (or a large bowl and an electric mixer), cream the butter and sugar in a large bowl, until light and fluffy, about 3-4 minutes.
3. Add the eggs, one at a time waiting for each egg to fully incorporate before adding the next.
4. On low speed, add the four mixture in three additions, alternating with the wet ingredients. There is no need to wait for the dry ingredients to fully incorporate. This step should take less than one minute. 
5. Pour the cake batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before assembling.

Make the Whipped Cream

A key part of this cake is its light and stable whipped cream filling, and you only need three ingredients: very cold whipping cream, powdered sugar and vanilla extract. For extra flavor, consider adding one tablespoon of Brown Milk Powder, it will give the cream a beautiful golden hue and a deep caramelized flavor.  

Instructions:

1. In a cold large mixing bowl, whip the heavy cream, sugar and vanilla (plus the milk powder if using).
2. Whip on medium speed until you notice soft peaks, than increase to high speed and whip until it reaches stiff peaks.

The Jello Topping

The classic Israeli version of this cake features a layer of strawberry jello, adding both flavor and a beautiful shine. Use a large measuring cup with a spout. For best results, make the jello about 90 minutes before pouring it, it should be at room temperature but still in liquid form.

Instructions

1. Dissolve the jello powder in boiling water, stirring until completely dissolved.
2. Add cold water and mix well.
3. Let the jello cool slightly at room temperature before using.

Common Question: My jello is too runny!

• Make sure it cools slightly before pouring over the cake so it begins to thicken but isn’t fully set.

Assemble

This is the fun part, and for the best results, please make sure the cake and jello are at room temperature while the cream and strawberries are cold.

1. Spread the whipped cream layer evenly over the top of the cake.
2. Slice the strawberries into a 1/4-inch vertical slices and arrange the over the cream layer in an even layer.
3. Carefully pour the cooled jello over the strawberries.
4. Refrigerate for at least 4 hours or until the jello is fully set.

Yields

This recipe makes one 9×13-inch cake, 16-24 slices, depending on how big you slice the cake. If you wish to use a springform pan, I highly recommend to use acetate plastic sheets, or a cake ring to prevent the jello from leaking from the sides (talking from experience).

Storing and Making Ahead

• Store in the fridge for up to 3 days.
• You can bake the cake a day in advance and assemble it the next day.
• The whipped cream can be stabilized with gelatin or mascarpone if you need it to hold up longer.

Using Different Fruits

Want to change things up? Try these variations:

• Mango Cream Cake: Use mango puree and mango jello.
• Berry Medley: Swap strawberries for raspberries and blueberries.
• Peach Delight: Use canned peaches and peach-flavored jello.

This Israeli-style strawberry cream cake is a light, creamy, and refreshing dessert that’s perfect for any occasion. Give it a try, and let me know what you think!