Rating: 4.53 stars
38 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This is a great easy cake that my grand mother made for every family memeber's birthday. It's a pretty pink color and is light and fluffy. Garnish with additional sliced fresh strawberries if desired.

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
1 - 3 layer 8 inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the cake according to package instructions for three 8 inch round cake pans. Bake as directed on the package. Cool on wire rack.

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  • To make the Frosting: In a large bowl, beat the egg white, sugar and strawberries on high speed until very stiff peaks form. This takes about 20 minutes. The frosting really grows so be sure you use a large bowl.

  • To assemble the cake: Place one layer on a serving plate, put in a couple toothpicks (this helps to hold the layers together) and frost with 1/4 of the frosting. Repeat with second layer. Place third layer on top, and frost top and sides of cake with the remaining frosting.

Nutrition Facts

252 calories; protein 2.3g; carbohydrates 51g; fat 4.7g; sodium 287.5mg. Full Nutrition
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Reviews (42)

Most helpful positive review

Rating: 5 stars
07/06/2005
This was fantastic frosting. I made this cake for a 4th of July party and used DRIED EGG WHITES instead of raw egg whites. This is a MUCH safer option if you are going to be feeding this to the elderly, little children or pregnant, as raw eggs whites can have salmonella. Anyhow to test, I made 2 batches of frosting: one with raw egg whites and one with the dried egg whites and had my husband do a taste test to make sure I was still getting the same outcome. We both agreed that they both tasted exactly the same. I made my own yellow cake and also put sliced strawberries between the layers on top of the filling. YUMMY! I put raspberries and blueberries on top for the red and blue color. SUPER EASY FROSTING TO MAKE! I agree with previous review that if you are using a kitchenaid mixer, you don't need to mix for 20 minutes. Mine was done in under 10 and very very fluffy. Turned out beautiful! Read More
(28)

Most helpful critical review

Rating: 3 stars
05/14/2007
Was very tasty but the icing was so runny that when I arrived with the cake at the event most of the icing had slid off the top of the cake and I had to re-icing it again. Read More
(8)
38 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/06/2005
This was fantastic frosting. I made this cake for a 4th of July party and used DRIED EGG WHITES instead of raw egg whites. This is a MUCH safer option if you are going to be feeding this to the elderly, little children or pregnant, as raw eggs whites can have salmonella. Anyhow to test, I made 2 batches of frosting: one with raw egg whites and one with the dried egg whites and had my husband do a taste test to make sure I was still getting the same outcome. We both agreed that they both tasted exactly the same. I made my own yellow cake and also put sliced strawberries between the layers on top of the filling. YUMMY! I put raspberries and blueberries on top for the red and blue color. SUPER EASY FROSTING TO MAKE! I agree with previous review that if you are using a kitchenaid mixer, you don't need to mix for 20 minutes. Mine was done in under 10 and very very fluffy. Turned out beautiful! Read More
(28)
Rating: 5 stars
06/13/2005
This is so easy and so delicious! Can't believe how much 1 egg white makes. Just a note, with a powerful Kitchenaid mixer this only took me 10 minutes, not 20, so depending on your mixer watch the timing. Thanks for the great and easy recipe. Read More
(25)
Rating: 5 stars
06/14/2005
Ok I'll admit I was skeptical of this recipe. I had a back up dessert just in case but this was incredible. It was so light and airy. It melts in your mouth yet at the same time not overly sweet. Used my Kitchen-Aid so this was a breeze to whip up. NOTE: taste good chilled but frosting does not hold up well overnight serve same day for best results. This is a keeper!! Read More
(23)
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Rating: 5 stars
04/12/2008
There are a few things you can do that will help with the runny icing situation. It is basically a meringue icing, so you will want to add about 1/4 teaspoon cream of tartar, and 2 egg whites instead of one. The other big thing is to add about 1/2 cup of the sugar to the cup of strawberries and let them sit about 20-30 minutes to drain off most of the water. If you're going to put slices on top of the icing, you should drain them this way, as well. Getting rid of the water will help the icing last longer, as will the cream of tartar. Read More
(21)
Rating: 5 stars
05/23/2006
Delicious! Couple of things... definately needs to be frosted the day of the event. Hanging out overnight in the fridge makes it a bit messy. And definately doesn't travel well. I neglected to use toothpicks to hold the layers. The top layer slid off 2" off the bottom layer in transit. I was a mess! But let me tell you... Using fresh NJ strawberries 2 9" rounds and cutting up bits of strawberries in between the layers... what a hit. Everyone at work loved the cake. Will DEFINATELY make again even with all the mess! Read More
(16)
Rating: 5 stars
04/21/2005
What and easy and great recipe to do!! I made a double recipe though and we ended up eating half of it before it even made it on the cake! Great for people who don't like too sweet icing. Also great to hide the cakes imperfection. Read More
(14)
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Rating: 5 stars
01/10/2004
I made the frosting that is listed here for a different strawberry cake that I made today and it was absolutely wonderful. I must say that I was a bit skeptical about only using 1 egg white and 1 cup of sugar with the berries but it was enough to fill and frost 2 9 inch layers-and I had leftovers which we all enjoyed eating. This frosting has the consistency of Marshmallow Fluff and is a very pretty pink and just tastes incredible. Heck I wouldn't even need to eat cake-just sit there with my bowl of strawberry frosting! I would be one happy gal! Thanks for sharing this recipe I will use this one often. Read More
(14)
Rating: 5 stars
08/01/2005
I made this for a co-worker's birthday. It was delicious and got rave reviews even though I thought the frosting was a little too runny. I mixed it up in the morning but did not ice the cake until the afternoon. I think it's best to frost immediately after mixing which is what I will do in the future. Definitely fill and garnish with fresh strawberry slices for extra taste and a gourmet look!! Read More
(14)
Rating: 5 stars
05/08/2005
This could not be any more simple! It really does take 20 minutes to make the frosting fluffy so don't skimp on the time. I made the cake in a bundt pan and cut it in half. I put the bottom half of the cake on a serving plate and added sliced strawberries before I frosted that layer. Then I placed the second layer of cake on top and frosted. I think the cake needs to be chilled before you eat it for better flavor! Very moist and really flavorful. Read More
(13)
Rating: 3 stars
05/14/2007
Was very tasty but the icing was so runny that when I arrived with the cake at the event most of the icing had slid off the top of the cake and I had to re-icing it again. Read More
(8)